refriar

To scald; to heat a liquid to near boiling point.

To add, to put something else together with something else.

To debone; to remove bones from meat or fish.

Just right, perfectly cooked; cooked to the desired degree.

To pour; to flow or cause to flow in a stream.

Marinade, a seasoned liquid for soaking food before cooking.

Cutter, a tool for cutting.

An apparatus for cooking food by radiant heat; a grill.

To decorate pastries, adorn cakes or sweets with frosting and decorations.

A brand of heat-resistant glass bakeware.