Across
- Canadian lean smoked loin rolled in corn meal.
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- corn Syrup
- to add alchohal or liqueur to food for flavouring and ignite it to cook off the alcohol content.
- the largest end of the beef tenderlion cut, served with turned vegetables, this product is prepared for two or more people.
- Radiators
- mixing tool
- crawfish or shrimp slowly stewed or braised with vegetables.
- Japanese root vegetable
- Potatoes
- quickly cooking over high heat while shaking the pan.
- to lightly coat food with flour, cornmeal or breadcrumbs.
- add liquid to pan
- the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
- t pastry filled with fruit, may be covered or not.
- variety of flavored plant leaves.
- turn liquids into gasses
- (French) Lamb stew with root vegetables
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Down
- (French) Egg
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- also known as sodium chloride
- gentle mixing technique using a circular motion with a spatula.
- German stew made from rabbit
- rare papaya hybride indiginous to Equidor.
- measuring weight in imperial formal also known # or abbreviated to lb
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
- meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
- sweetener made from sap drained from various palm
- thin slices of meat wrapped around filling.
- sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
- Japanese wheat-flour noodles
- widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- fermented soybean cake, high in protein.
- measuring volume and weight in imperial format, abbreviated to oz.
- to evaporate liquid by continued cooking.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- to mince or mash and/or force through a sieve.
- cooking method using a flavored liquid heated to just under the boiling point.
- to remove the vein found in the back of shrimp
- part of the wheat flour that gives dough its elasticity and strength to hold its structure.
- principal nitrogenous part of milk
- flavors obtained from barks, roots, seeds etc...
- a rich yeast cake soaked in brandy or kirsch.
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