cooking terms dictionary

To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning.

To cook over low heat in liquid kept just below the boiling point. Bubbles will occasionally rise to the surface.

is slightly higher energy than boiling. But the energy is different because steam expands outwards. So eating steamed foods tends to loosen you up.

involves low heat, long time and, if the pot is covered, moderate pressure. Foods stewed for a long time also tend to contract.

Same with deep frying, is high heat, short time, and no pressure. The energy level is higher than boiling or steaming. And this energy is more excited, spreading out in all directions. If you need some excitement in your life, eat more stir-fried food.

To cook small pieces of vegetables, tofu, or other foods in a small amount of vegetable oil over high heat, stirring constantly.