Page:Browne - The Plain Sailing Cook Book.djvu/21

 Searing. As a method of closing the pores of meat, and thus retaining the juices while cooking, this consists in bringing the surface of the meat in direct contact for a moment or two with the flame or with some very hot metal surface.  Shredding. The process of pulling or breaking anything into very small pieces.  Simmer. A liquid "simmers" when it is kept at the stage just before boiling begins — the stage at which small bead-like bubbles appear on the bottom of the utensil and rise slowly to the surface of the liquid.  Singe. As commonly used in cookery, to burn off the minute "pin-feathers" of a chicken or other fowl before cooking, by holding it for a moment directly in a flame and turning it constantly so that the entire surface comes in contact with the flame.  Steaming. The process of cooking by steam from boiling water. This requires a special form of utensil.  Steep. To soak or bathe for a considerable time in water—ordinarily hot, or at least warm, water—contained in a covered utensil.  Stewing. The process of cooking food in a small amount of hot water kept just below the boiling-point. "Stewing" requires a longer time than "boiling," but the cooking is more thorough and more of the actual nutriment is retained.  Stirring. As a means of blending various materials, or of preventing liquids from burning while cooking, this consists of circular motions made through the material with a spoon, the motions being gradually widened and contracted during the process, with the spoon kept in continual contact with the bottom of the utensil. <section end="STIRRING" />