Blanch - to partially and quickly cook in boiling water, may be done to asparagus, Boil - Cook in water where bubbles break the surface, Scald - to heat liquid to just below the boiling point, may be done to heavy cream or delicate ingredients, Simmer - to cook food over low heat in a liquid just below the boiling point., usually to bring out flavor like for sauces and soups, Steam - to cook in steam, over boiling water, in a closed container, like for vegetables, Stew - to cook less tender meats in a simmering liquid for a long period of time. A way of cooking less tender cuts of meat. ex. crock pot cooking, Reduce - to decrease the amount of liquid by rapidly boiling, done for sauces to concentrate flavors,

Cooking Term: Moist/Wet heat methods of cooking

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