(Culinary) To remove liquid, alcohol, or fat from food by applying heat until it evaporates.
"Add the wine and let it cook off for a few minutes before adding the stock."
To evaporate liquid by applying heat, or (in military/weapons contexts) for ammunition to fire unintentionally due to extreme heat.
To burn away liquid with heat, or (for a gun or bullet) to go off because it got too hot.
2 meanings, ordered from most common to least. Color-coded by CEFR level.
(Culinary) To remove liquid, alcohol, or fat from food by applying heat until it evaporates.
"Add the wine and let it cook off for a few minutes before adding the stock."
(Military/firearms) For ammunition or explosives to detonate unintentionally as a result of excessive heat rather than being triggered.
"The soldiers feared the stored rounds might cook off if the fire reached the ammunition depot."
To cook something until it goes off or away.
To burn away liquid with heat, or (for a gun or bullet) to go off because it got too hot.
Has two distinct domains: culinary (reducing alcohol or liquid by heat) and military/firearms (ammunition firing due to ambient heat without a trigger pull). The military sense is technical and specialist. Neither sense is common in everyday conversation.
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