STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.
STEW:
To simmer slowly in a small amount of liquid for a long time.
Sterilize - To heat in boiling water or steam for at least 20 minutes, until living organisms are destroyed.
Stew - To cook foods, in enough liquid to cover, very slowly - always below the boiling point.
Sterilize - To destroy germs by exposing food to heat at specific temperatures.
Stew - To simmer food slowly in a covered pan or casserole.
Stir - To mix with a circular movement, using a spoon or fork or other utensil.
Sterilize six half-pint jelly jars with two-part lids; keep hot. Scald the lids in a saucepan of boiling water. Remove from the heat and cover the pan.
Spoon into sterilized jars. This chutney will keep in the fridge for four weeks, or can be processed and sealed for storage.
Required techniques
Learning to chop: finely chopping celery ...
Heating can sterilize the food (depending on temperature, cooking time, and technique used), in addition to softening the food by turning collagen ...
[French] to sterilize milk by heating it to 60 to 82C or 140 to 180F degrees to destroy harmful bacteria. The term is derived from Louis Pasteur, who developed the method.
Pasticceria:
[Italian] pastry.
than half, sterilized, homogenized, and canned; sweetened condensed
milk has sugar added as a preservative and may not be sterilized;
both types taste sweeter than regular milk.
Basting brush: a small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. The brush is used to apply glazing to breads, pastries, cookies, meats, and poultry before or after baking.
As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.
To preserve the jam well, you should pour it into glass flasks or containers that have been sterilized by boiling them in water. You can also pasteurize the containers by washing them with boiling water.
Put the sponge in the microwave: A 2007 University of Florida study found that nuking kitchen sponges for about two minutes in the microwave was enough to effectively sterilize the sponge and kill all bacteria in it.
Before you begin, sterilize your jars and lids the first time you use them by washing them in hot soapy water, and let them sit in a big pot of boiling water for five minutes. Use tongs to remove jars from the hot water and dry thoroughly.
Prick the rind through to the flesh with a skewer in a few dozen places, then put the watermelon in a container that you've somehow manage to sterilized.
Some people might ask why you can't just set jars in a pot to boil and sterilize them. It's true that you might get away with this method.
Strain it, and then store it in a sterilized glass jar in the refrigerator. Adding more pepper or red pepper flakes will make this mustard hotter. A splash of hot sauce will do the trick as well.
Well, I sterilize and save pickle jars with lids to keep my formula in when I store it in the refrigerator. This way, when I get up in the morning, all I have to do is shake the pickle jar and pour a glass to drink.
Conserva Preserves. Food preserved in sealed, sterilized jars.
Cordero Lamb
Cortar To cut ...
Combine all ingredients in a 6-quart slow cooker. Cook uncovered for 8-12 hours. Check the thickness and stir occasionally. When it is at the desired thickness, ladle into sterilized pint jars. Process for 20 minutes in a hot water bath.
oil, butter, or glazes on meats or poultry before or during roasting or broiling; for spreading sauces or oil on pizza dough; and for basting foods as they marinate, grill, or broil. Choose a sturdy, good-sized brush with well-attached, sterilized ...
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To soak in liquid until saturated with a soluble ingredient; soak to remove an ingredient, such as to remove salt from smoked ham or salted cod. Sterilize ...
Large volume pressure cookers are often referred as pressure canners, due to their capacity to hold jars used in canning. A version of a pressure cooker used by laboratories and hospitals to sterilize materials is known as an autoclave.
Milk scalds at 196 degrees Fahr., when in double boiler.
Milk is pasteurized at 165 Fahr., holding at that temperature twenty minutes.
Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour.
 See also: Cooking, Water, Kitchen, Sauce, Boiling
  
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