I'm not sure what you're "cooling", but most often it means to let it get to room temperature.
According to my translator widgit, it's "laisser refroidir"
A pound cake needs to cool to room temperature before adding glaze.
Scald milk means to heat it to just before it boils. Hot enough that if you got it on yourself, it would scald you. Then you usually let it cool to the point it is just warm. The recipe should say if you are to let it cool completely.
Usually it will be marked that it has been adjusted. If not there really is no other way to tell unless someone says it to you. Taste will also probably let you know how well the recipe worked.
Put the water in a pot and let it boil on the stove for approximately five minutes... Then you need to let it cool to room temperature... Then it's clean ( and you don't even need to keep it at room temperature!)
Put the water in a pot and let it boil on the stove for approximately five minutes... Then you need to let it cool to room temperature... Then it's clean ( and you don't even need to keep it at room temperature!)
even know what this person and love yourself
then you better stop and let it cool down
To pull over and turn the car off to let it cool down.
Yes, you can. The ratio is the same. However, make sure that you let the butter sit out so that it is softened (room temperature).
Cool Night by Paul Davis
Once you are sure it is done cooking, take it out of the oven and let it cool for a few minutes. Then, carefully remove it from the pan you baked it in and let it on a wire rack, cooling rack, or room temperature tray or shelf to cool down the rest of the way.