[undercooked] 1650s, a variant of Middle English rere, from Old English hrere "lightly cooked," probably related to hreran "to stir, move, shake, agitate," from Proto-Germanic *hrorjan (source also of Old Frisian hrera "to stir, move," Old Saxon hrorian, Dutch roeren, German rühren, Old Norse hroera), from PIE root *kere- "to mix, confuse; cook" (source also of Greek kera- "to mix," krasis "mixture").
Originally of eggs, not recorded in reference to meat until 1784, and according to OED, in this sense "formerly often regarded as an Americanism, although it was current in many English dialects ... and used by English writers in the first half of the 19th c."
1680s, "to feed and stir up a fire in a fireplace or furnace," back-formation from stoker (1650s); ultimately from Dutch stoken "to stoke," from Middle Dutch stoken "to poke, thrust," related to stoc "stick, stump," from Proto-Germanic *stok- "pierce, prick," from PIE *steug-, extended form of root *(s)teu- (1) "to push, stick, knock, beat" (see stick (v.)).
Meaning "to stir up, rouse" (feelings, etc.) is from 1837. Stoked "enthusiastic" recorded in surfer slang by 1963, but the extension of the word to persons is older, originally "to eat, to feed oneself up" (1882).
Having "stoked up," as the men called it, the brigades paraded at 10.30 a.m., ready for the next stage of the march. ["Cassell's History of the Boer War," 1901]
Provençal dish of mixed vegetables simmered in olive oil, 1877, from French ratatouille (19c.). The first element is of uncertain etymology, the second is evidently touiller "to stir up," which Ayto writes was "applied, often disparagingly, to any stew," and which Gamillscheg writes is ultimately from Latin tudes "hammer."
mid-15c., chyrnen, "to stir or agitate (milk or cream) to make butter," from churn (n.). Extended sense "shake or agitate violently" is from late 17c. Intransitive sense is from 1735. Related: Churned; churning. To churn out, of writing, "produce mechanically and in great volume" is from 1902.
late 13c., intice, "to incite or instigate" (to sin or violence) from Old French enticier "to stir up (fire), to excite, incite," which is of uncertain origin, perhaps from Vulgar Latin *intitiare "set on fire," from Latin in- "in" (from PIE root *en "in") + titio (genitive titionis) "firebrand," which is of uncertain origin. Meaning "to allure, attract" is from c. 1300. Related: Enticed; enticing; enticingly.
1570s, "a (social) moving, stirring, agitation," from French émotion (16c.), from Old French emouvoir "stir up" (12c.), from Latin emovere "move out, remove, agitate," from assimilated form of ex "out" (see ex-) + movere "to move" (from PIE root *meue- "to push away"). Sense of "strong feeling" is first recorded 1650s; extended to any feeling by 1808.