CrossFood6

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3031  32  3334    35   
                       
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Across

  1. principal nitrogenous part of milk
  2. Sweet potato
  3. a gum like substance of an Asian tree used as a glace or as a binder for sugar work and in ice cream manufacturing.
  4. rind of citrus fruit
  5. The way of the Scottish
  6. cooking method using a flavored liquid heated to just under the boiling point.
  7. slowly cooking over low heat, covered.
  8. Polish yeast bread
  9. Unit of heat
  10. (French) Crawfish
  11. sweetener made from sap drained from various palm
  12. the process of letting meat juices return to the surface after cooking.
  13. a small round citrus fruit that turns yellow when ripe
  14. young female cow
  15. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  16. (French) Egg
  17. vegetable pod used in gumbos
  18. Buckwheat grouts
  19. to stuff meat, fish, poultry with forcemeat or rice.
  20. Salt pork strips inserted into meat
  21. a small West Indies deep-red

Down

  1. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  2. measuring volume and weight in imperial format, abbreviated to oz.
  3. leavening agent
  4. unit of twelve.
  5. Bridegrooms
  6. clarified butter with no milk solids
  7. measuring weight in metric format.
  8. Potatoes
  9. to remove the vein found in the back of shrimp
  10. pie of custard and cheese
  11. flour milled from durum wheat, similar to farina.
  12. also known as sodium chloride
  13. brand name for a flavour enhancer with monosodium glutamate (MSG).
  14. powdered calcium sulphate, used as a coagulating agent when making beancurd.
  15. a vegetable
  16. mountain plums
  17. rolled slices of pastry or meat stuffed with cheese.
  18. soluble gummy substance formed from starch by heat & steam
  19. All-purpose flour
  20. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  21. an herb that grows wild in wetlands, it has a strong fragrant aroma, used for a special curry noodle dish in Singapore with the same name.
  22. thickening agent made from cream and egg yolk, used in sauces.
  23. gentle mixing technique using a circular motion with a spatula.
  24. variety of flavored plant leaves.
  25. cooking vegetables and meat or poultry for long period of time in a covered pot.
  26. a open top tart filled with cream or custard, topped with fruit and glaze.


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