Stewing meaning in Urdu
Stewing Synonyms
Stewing Definitions
Useful Words
Boiler : ابالنے والا برتن , Saucepan : ایک برتن , Stew : آب گوشت , Poach : ابلتے ہوے پانی میں پکانا , Pot Roast : پکایا ہوا گوشت , Caldron : دیگ , Boil : ابالنا , Heat Of Condensation : مائع گیس بننے کی گرمی , Boil : کھولنا , Batter : پکوڑے کا لیپ , Liquid Oxygen : راکٹوں میں استعمال ہونے والی آکسیجن , Juice : رس , Braised : بند برتن میں دم دینا , Roll : ابالنا , Simmer : کم حرارت پر ابالنا , Gumboil : مسوڑے کا ورم , Consomme : شوربا , Scald : پانی میں ابالنا , Simmer : حرارت ابلنے کے قریب ہونا , Scald : کہولانا , Coddle : ابالنا , Brew : ابال کر ذائقہ پانی میں ڈالنا , Dropped Egg : پانی میں آہستہ آہستہ ابلا ہوا انڈا , Teakettle : کیتلی , Douse : تر بہ تر کرنا , Drain : خالی کرنا , Steam : بھاپ , Boiled Egg : ابلا ہوا انڈا , Brew : کشید کی گئی مشروب , Collected : مجتمع , Consummated : مکمل
Useful Words Definitions
Boiler: a metal pot for stewing or boiling; usually has a lid.
Saucepan: a deep pan with a handle; used for stewing or boiling.
Stew: food prepared by stewing especially meat or fish with vegetables.
Poach: cook in a simmering liquid.
Pot Roast: cut of beef suitable for simmering in liquid in a closed pot.
Caldron: a very large pot that is used for boiling and cooking.
Boil: come to the boiling point and change from a liquid to vapor.
Heat Of Condensation: heat liberated by a unit mass of gas at its boiling point as it condenses into a liquid.
Boil: come to the boiling point and change from a liquid to vapor, be in an agitated emotional state.
Batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.
Liquid Oxygen: a bluish translucent magnetic liquid obtained by compressing gaseous oxygen and then cooling it below its boiling point; used as an oxidizer in rocket propellants.
Juice: the liquid part that can be extracted from plant or animal tissue by squeezing or cooking.
Braised: cooked by browning in fat and then simmering in a closed container.
Roll: boil vigorously.
Simmer: boil slowly at low temperature.
Gumboil: a boil or abscess on the gums.
Consomme: consomme is a clear soup made by simmering meat or vegetables with aromatics and clarified to remove impurities. It is flavorful and often served as a starter or used as a base for other dishes.
Scald: treat with boiling water.
Simmer: temperature just below the boiling point.
Scald: heat to the boiling point.
Coddle: cook in nearly boiling water.
Brew: sit or let sit in boiling water so as to extract the flavor.
Dropped Egg: egg cooked in gently boiling water.
Teakettle: kettle for boiling water to make tea.
Douse: cover with liquid; pour liquid onto.
Drain: empty of liquid; drain the liquid from.
Steam: water at boiling temperature diffused in the atmosphere.
Boiled Egg: egg cooked briefly in the shell in gently boiling water.
Brew: drink made by steeping and boiling and fermenting rather than distilling.
Collected: brought together in one place.
Consummated: brought to completion.