| cooking | | |
| n. (act) | 1. cookery, cooking, preparation | the act of preparing something (as food) by the application of heat.; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" |
| ~ change of state | the act of changing something into something different in essential characteristics. |
| ~ baking | cooking by dry heat in an oven. |
| ~ toasting, browning | cooking to a brown crispiness over a fire or on a grill.; "proper toasting should brown both sides of a piece of bread" |
| ~ broil, broiling, grilling | cooking by direct exposure to radiant heat (as over a fire or under a grill). |
| ~ frying, sauteing | cooking in fat or oil in a pan or griddle. |
| ~ fusion cooking | cooking that combines ingredients and techniques and seasonings from different cuisines. |
| ~ braising | cooking slowly in fat in a closed pot with little moisture. |
| ~ poaching | cooking in simmering liquid. |
| ~ roasting | cooking (meat) by dry heat in an oven (usually with fat added).; "the slow roasting took several hours" |
| ~ simmering, boiling, stewing | cooking in a liquid that has been brought to a boil. |
| ~ tenderisation, tenderization | the act of making meat tender by pounding or marinating it. |
| ~ percolation | the act of making coffee in a percolator. |
| ~ seasoning | the act of adding a seasoning to food. |
| ~ cuisine, culinary art | the practice or manner of preparing food or the food so prepared. |
| ~ challah, hallah | (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking. |
| ~ jewish rye, jewish rye bread | (Judaism) bread made with rye flour; usually contains caraway seeds. |
| ~ calamari, calamary, squid | (Italian cuisine) squid prepared as food. |
| ~ curry | (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice. |
| ~ brown sauce, chinese brown sauce | a sauce based on soy sauce. |
| ~ caramelise, caramelize | convert to caramel. |
| ~ caramelise, caramelize | be converted into caramel.; "The sugar caramelized" |
| ~ alcoholise, alcoholize | make alcoholic, as by fermenting.; "alcoholize prunes" |
| ~ alcoholise, alcoholize | treat or infuse with alcohol.; "alcoholize the fruit and let them sit in the refrigerator" |
| ~ conserve | preserve with sugar.; "Mom always conserved the strawberries we grew in the backyard" |
| ~ pickle | preserve in a pickling liquid. |
| ~ salt | preserve with salt.; "people used to salt meats on ships" |
| ~ marinade, marinate | soak in marinade.; "marinade herring" |
| ~ can, tin, put up | preserve in a can or tin.; "tinned foods are not very tasty" |
| ~ brine | soak in brine. |
| ~ fortify, lace, spike | add alcohol to (beverages).; "the punch is spiked!" |
| ~ fortify | add nutrients to.; "fortified milk" |
| ~ boil down, concentrate, reduce | cook until very little liquid is left.; "The cook reduced the sauce by boiling it for a long time" |
| ~ boil down, decoct, concentrate, reduce | be cooked until very little liquid is left.; "The sauce should reduce to one cup" |
| ~ bake | cook and make edible by putting in a hot oven.; "bake the potatoes" |
| ~ ovenbake | bake in an oven.; "ovenbake this chicken" |
| ~ brown | fry in a pan until it changes color.; "brown the meat in the pan" |
| ~ coddle | cook in nearly boiling water.; "coddle eggs" |
| ~ fire | bake in a kiln so as to harden.; "fire pottery" |
| ~ farce, stuff | fill with a stuffing while cooking.; "Have you stuffed the turkey yet?" |
| ~ baste | cover with liquid before cooking.; "baste a roast" |
| ~ souse | cook in a marinade.; "souse herring" |
| ~ micro-cook, microwave, nuke, zap | cook or heat in a microwave oven.; "You can microwave the leftovers" |
| ~ crispen, toast, crisp | make brown and crisp by heating.; "toast bread"; "crisp potatoes" |
| ~ shirr | bake (eggs) in their shells until they are set.; "shirr the eggs" |
| ~ parboil, blanch | cook (vegetables) briefly.; "Parboil the beans before freezing them" |
| ~ overboil | boil excessively.; "The peas are overboiled" |
| ~ fricassee | make a fricassee of by cooking.; "fricassee meats" |
| ~ stew | cook slowly and for a long time in liquid.; "Stew the vegetables in wine" |
| ~ jug | stew in an earthenware jug.; "jug the rabbit" |
| ~ simmer | boil slowly at low temperature.; "simmer the sauce"; "simmering water" |
| ~ roast | cook with dry heat, usually in an oven.; "roast the turkey" |
| ~ barbecue, barbeque, cook out | cook outdoors on a barbecue grill.; "let's barbecue that meat"; "We cooked out in the forest" |
| ~ pan roast | roast in a pan.; "pan-roast that meat" |
| ~ braise | cook in liquid.; "braise beef" |
| ~ fry | cook on a hot surface using fat.; "fry the pancakes" |
| ~ frizzle | fry something until it curls and becomes crisp. |
| ~ deep-fat-fry | fry in deep fat.; "deep-fry the potato chips" |
| ~ griddle | cook on a griddle.; "griddle pancakes" |
| ~ pan-fry | fry in a pan.; "pan-fry the dumplings" |
| ~ deep-fry, french-fry | cook by immersing in fat.; "french-fry the potatoes" |
| ~ stir fry | fry very quickly over high heat.; "stir-fry the vegetables in a wok" |
| ~ saute | fry briefly over high heat.; "saute the onions" |
| ~ grill | cook over a grill.; "grill the sausages" |
| ~ hibachi | cook over a hibachi grill. |
| ~ steam | cook something by letting steam pass over it.; "just steam the vegetables" |
| ~ broil, oven broil | cook under a broiler.; "broil fish" |
| ~ pan-broil | broil in a pan. |
| ~ pressure-cook | cook in a pressure cooker. |
| ~ bruise | break up into small pieces for food preparation.; "bruise the berries with a wooden spoon and strain them" |
| ~ blacken, char, sear, scorch | burn slightly and superficially so as to affect color.; "The cook blackened the chicken breast"; "The fire charred the ceiling above the mantelpiece"; "the flames scorched the ceiling" |
| ~ try, render | melt (fat or lard) in order to separate out impurities.; "try the yak butter"; "render fat in a casserole" |
| ~ splat | split open and flatten for cooking.; "splat fish over an open fire" |
| ~ clarify | make clear by removing impurities or solids, as by heating.; "clarify the butter"; "clarify beer" |
| ~ dun | cure by salting.; "dun codfish" |
| ~ corn | preserve with salt.; "corned beef" |
| ~ filet, fillet | cut into filets.; "filet the fish" |
| ~ puree, strain | rub through a strainer or process in an electric blender.; "puree the vegetables for the baby" |
| ~ egg | coat with beaten egg.; "egg a schnitzel" |
| ~ dredge | cover before cooking.; "dredge the chicken in flour before frying it" |
| ~ flour | cover with flour.; "flour fish or meat before frying it" |
| ~ crumb | coat with bread crumbs.; "crumb a cutlet" |
| ~ truss | tie the wings and legs of a bird before cooking it. |
| ~ bread | cover with bread crumbs.; "bread the pork chops before frying them" |
| ~ mask | cover with a sauce.; "mask the meat" |
| ~ dress | put a dressing on.; "dress the salads" |
| ~ sauce | dress (food) with a relish. |
| ~ whisk, whip | whip with or as if with a wire whisk.; "whisk the eggs" |
| ~ cream | make creamy by beating.; "Cream the butter" |
| ~ scramble, beat | stir vigorously.; "beat the egg whites"; "beat the cream" |
| ~ churn | stir (cream) vigorously in order to make butter. |
| ~ rice | sieve so that it becomes the consistency of rice.; "rice the potatoes" |
| ~ frost, ice | decorate with frosting.; "frost a cake" |
| ~ butterfly | cut and spread open, as in preparation for cooking.; "butterflied shrimp" |
| ~ put on | put on the stove or ready for cooking.; "put on the tea, please!" |
| ~ spatchcock | prepare for eating if or as if a spatchcock.; "spatchcock a guinea hen" |
| ~ devil | coat or stuff with a spicy paste.; "devilled eggs" |
| ~ cook | prepare a hot meal.; "My husband doesn't cook" |
| ~ precook | cook beforehand so that the actual preparation won't take long.; "precook the rice" |
| ~ whip up, whomp up | prepare or cook quickly or hastily. |
| ~ cook up, concoct | prepare or cook by mixing ingredients.; "concoct a strange mixture" |
| ~ lard | prepare or cook with lard.; "lard meat" |
| ~ flavor, flavour, season | lend flavor to.; "Season the chicken breast after roasting it" |
| ~ curry | season with a mixture of spices; typical of Indian cooking. |
| ~ spice up, zest, spice | add herbs or spices to. |
| ~ ginger | add ginger to in order to add flavor.; "ginger the soup" |
| ~ savour, savor | give taste to. |
| ~ pepper | add pepper to.; "pepper the soup" |
| ~ salt | add salt to. |
| weeds | | |
| n. (artifact) | 1. weeds, widow's weeds | a black garment (dress) worn by a widow as a sign of mourning. |
| ~ garment | an article of clothing.; "garments of the finest silk" |
| ~ plural, plural form | the form of a word that is used to denote more than one. |
| cook | | |
| n. (person) | 1. cook | someone who cooks food. |
| ~ chef | a professional cook. |
| ~ cooky, cookie | the cook on a ranch or at a camp. |
| ~ fry cook | a cook who specializes in fried foods. |
| ~ preserver | a cook who preserves fruits or meat. |
| ~ roaster | a cook who roasts food. |
| ~ seasoner | a cook who uses seasonings.; "the cook is a light seasoner" |
| ~ skilled worker, skilled workman, trained worker | a worker who has acquired special skills. |
| ~ fannie farmer, fannie merritt farmer, farmer | an expert on cooking whose cookbook has undergone many editions (1857-1915). |
| n. (person) | 2. captain cook, captain james cook, cook, james cook | English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779). |
| ~ navigator | in earlier times, a person who explored by ship. |
| v. (creation) | 3. cook | prepare a hot meal.; "My husband doesn't cook" |
| ~ cookery, cooking, preparation | the act of preparing something (as food) by the application of heat.; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" |
| ~ cook | transform and make suitable for consumption by heating.; "These potatoes have to cook for 20 minutes" |
| ~ create from raw material, create from raw stuff | make from scratch. |
| v. (creation) | 4. cook, fix, make, prepare, ready | prepare for eating by applying heat.; "Cook me dinner, please"; "can you make me an omelette?"; "fix breakfast for the guests, please" |
| ~ preserve, keep | prevent (food) from rotting.; "preserved meats"; "keep potatoes fresh" |
| ~ dress out, dress | kill and prepare for market or consumption.; "dress a turkey" |
| ~ create from raw material, create from raw stuff | make from scratch. |
| ~ deglaze | dissolve cooking juices or solid food in (a pan) by adding liquid and stirring. |
| ~ escallop, scallop | bake in a sauce, milk, etc., often with breadcrumbs on top. |
| ~ flambe | pour liquor over and ignite (a dish). |
| ~ put on | put on the stove or ready for cooking.; "put on the tea, please!" |
| ~ devil | coat or stuff with a spicy paste.; "devilled eggs" |
| ~ precook | cook beforehand so that the actual preparation won't take long.; "precook the rice" |
| ~ whip up, whomp up | prepare or cook quickly or hastily. |
| ~ cook up, concoct | prepare or cook by mixing ingredients.; "concoct a strange mixture" |
| ~ lard | prepare or cook with lard.; "lard meat" |
| ~ make | gather and light the materials for.; "make a fire" |
| v. (change) | 5. cook | transform and make suitable for consumption by heating.; "These potatoes have to cook for 20 minutes" |
| ~ change integrity | change in physical make-up. |
| ~ bake | cook and make edible by putting in a hot oven.; "bake the potatoes" |
| ~ brown | fry in a pan until it changes color.; "brown the meat in the pan" |
| ~ coddle | cook in nearly boiling water.; "coddle eggs" |
| ~ souse | cook in a marinade.; "souse herring" |
| ~ micro-cook, microwave, nuke, zap | cook or heat in a microwave oven.; "You can microwave the leftovers" |
| ~ parboil, blanch | cook (vegetables) briefly.; "Parboil the beans before freezing them" |
| ~ cook | transform by heating.; "The apothecary cooked the medicinal mixture in a big iron kettle" |
| ~ overcook | cook too long.; "The vegetables were completely overcooked" |
| ~ fricassee | make a fricassee of by cooking.; "fricassee meats" |
| ~ stew | cook slowly and for a long time in liquid.; "Stew the vegetables in wine" |
| ~ roast | cook with dry heat, usually in an oven.; "roast the turkey" |
| ~ braise | cook in liquid.; "braise beef" |
| ~ fry | cook on a hot surface using fat.; "fry the pancakes" |
| ~ grill | cook over a grill.; "grill the sausages" |
| ~ steam | cook something by letting steam pass over it.; "just steam the vegetables" |
| ~ pressure-cook | cook in a pressure cooker. |
| ~ poach | cook in a simmering liquid.; "poached apricots" |
| v. (social) | 6. cook, fake, falsify, fudge, manipulate, misrepresent, wangle | tamper, with the purpose of deception.; "Fudge the figures"; "cook the books"; "falsify the data" |
| ~ chisel, cheat | engage in deceitful behavior; practice trickery or fraud.; "Who's chiseling on the side?" |
| ~ juggle | manipulate by or as if by moving around components.; "juggle an account so as to hide a deficit" |
| v. (change) | 7. cook | transform by heating.; "The apothecary cooked the medicinal mixture in a big iron kettle" |
| ~ alter, change, modify | cause to change; make different; cause a transformation.; "The advent of the automobile may have altered the growth pattern of the city"; "The discussion has changed my thinking about the issue" |
| ~ cook | transform and make suitable for consumption by heating.; "These potatoes have to cook for 20 minutes" |
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