Across
- ice cream on top of pie
- paste made with anchovies, garlic and sometimes olive oil.
- an opened face omelet.
- thickened stock.
- method of producing a smooth, creamy mixture by blending in an electric mixer at low speed.
- vegetable pod used in gumbos
- to cook using heat radiated from one area.
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- baking dish.
- Sweet potato
- a larder filled with a wide range of foods originally grown in Alsace Germany.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- a gelatinous product of certain seaweeds
- type of beer stronger than lager and more bitter due to the hops.
- Unit of heat
- Japanese root vegetable
- oily paste of ground sesame seeds
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- sweetened chocolate, also known as bittersweet chocolate.
- Spanish for avacado.
- French for with juice best known when serving the juice of the beef with prime rib.
- a minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.
- mixing tool
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Down
- Italian dishes with hot chiles.
- Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
- a smooth creamy soup made with the shells and meat of shell fish.
- equal parts of starch (flour) & fat used for thickening sauces.
- thin silver salt cured fish
- to cook in liquid over low heat, slow agitation.
- to cook surrounded by dry heat.
- Alantic Coast clam
- Irish bread made with candied fruit peel, currents, and raisins.
- a small round citrus fruit that turns yellow when ripe
- Italian for sweet & sour.
- a fennel-like plant with a garlic flavour.
- t pastry filled with fruit, may be covered or not.
- a stock made from browning beef and veal bones.
- measuring volume and weight in imperial format, abbreviated to oz.
- of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
- a substance found in many fruits which aid in the formation of jelly.
- flavors obtained from barks, roots, seeds etc...
- French for lamb.
- fruit of the oak tree.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
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