What are other names for ugly?

ugly

grotesque,
hideous,
homely,
ill-favored,
monstrous,
unappealing,
unattractive,
unbeautiful,

What is a nice way to say ugly?

unsightly. adjective. used as a polite word for ugly.

What means the same as ugly?

unattractive, dumpy (informal), frowzy, hideous, homely (US), ill-favored, plain, unlovely, unprepossessing, unsightly. unpleasant, disagreeable, distasteful, horrid, objectionable, shocking, terrible. ominous, baleful, dangerous, menacing, sinister.

What is another word for V?

Synonym Words With V
vacant	unoccupied, empty
vague	unclear, obscure, indistinct
valiant	courageous, brave, heroic
vibrate	shake, quiver, tremble

What is more common than occasionally?

As adverbs the difference between occasionally and frequently. is that occasionally is from time to time; now and then; once in a while; irregularly; at infrequent intervals while frequently is at frequent intervals.

Should you stir while reducing?

DO stir frequently when solids are added to a liquid. DO stir occasionally when thickening sauces by reduction.

Should you stir while simmering?

Once you’ve reached the simmering point, you will need to adjust the heat between medium-low and low to maintain a constant simmer. Once you’ve achieved a steady simmer, you will still need to stir the liquid occasionally.

Is simmer with lid on or off?

Better to Simmer Covered or Uncovered? Because simmering is something that needs some supervision, it’s best to keep the lid off of the pot until you’re sure that the heat is steady. Adding a lid can intensify the heat and before you know it, you’re boiling again!

What does a bare simmer look like?

A bare simmer is characterized by a couple of small bubbles breaking through the surface every 2 to 3seconds in different spots. A simmer (top left) is identified by pockets of fine but constant bubbling that give off occasional wisps of steam.

Does simmering reduce liquid?

By simmering a braise, soup, or other liquid, you can thicken the consistency and end up with a more concentrated and intense flavor. The main trick to reducing in cooking is to give your liquid enough time to simmer in an uncovered pan.

Does simmering thicken sauce?

Simmering can thicken a sauce by removing the lid on your pot or skillet to allow moisture to evaporate, instead of pouring into the sauce. This method is called “reduction” and is an excellent way to thicken a sauce without changing the flavor. If your sauce is too runny, it has too much water.

Does boiling a sauce thicken it?

Reducing Liquids to Thicken. Bring your sauce to a simmer. Don’t let it boil. This method works well with most sauces, because as a sauce heats up, the water will evaporate, leaving a thicker and more concentrated sauce behind.

Why should stock not be boiled?

Just as when you’re making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

Can you cook stock too long?

Simmer Your Bones Long Enough, But Not Too Long Yet, if you cook your broth too long, it will develop overcooked, off flavors that can become particularly unpleasant if you’ve added vegetables to the broth pot which tend to breakdown, tasting at once bitter and overly sweet.

Why is it important to simmer the stock gently and not allow it to boil immediately?

Stocks are gently simmered, never boiled, to extract their flavors. They must be started in cold water to gently open and release impurities, caused by proteins in the meat and bones to rise to the top and be easily skimmed from the surface.

Is it bad to boil soup?

Boiling is just too abrasive for soup. Simmering allows your soup to gently release flavors from the ingredients which means all sorts of good things. Also, some ingredients tend to soak up a lot of broth. So it’s not a bad idea to go a little heavy on the stock.