CrossFood 20

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12          345         
H R E S T I N G P S I M M E R
       
E U I T
  67  8         
R B A R D O L I N O
9    10          11   
B A S T E L O A C S E A
        1213     
R A Z F K A S H A
14    15    16
B E E B L U C
17              18           
S A B A Y O N N O U N C E T O
    19     
C C F T Š R
    2021                22 
K L M I L L I L I T E R F I
23            24     
B E E T N A E O K R A
      25         
A V N R O U X L N
26          27     
C R E O L E B M D D
    28            29 
O R T A Q U I T O S E
  30          31         
N B E A T S L T E M P E R
  32           
A A S P I C K E
33            34        35
B A B K A S L H A R I N A
    3637   
L E B A M G
38        39          40 
S W E A T A C C E N T A N
           
A V T H G E
  41                42             
L R A D I A T O R E A R M A G N A C
         
T N E R U

Across

  1. the process of letting meat juices return to the surface after cooking.
  2. to cook in liquid over low heat, slow agitation.
  3. northern Italian light fruity red wine.
  4. spooning fat or stock over food while baking to avoid drying out.
  5. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  6. Buckwheat grouts
  7. frothy custard
  8. measuring volume and weight in imperial format, abbreviated to oz.
  9. measuring volume in metric format, abbreviated as mm.
  10. firm round root vegetable red in colour
  11. vegetable pod used in gumbos
  12. equal parts of starch (flour) & fat used for thickening sauces.
  13. type of French, Spanish, Indian and African cuisine, originated in the gulf states of America, especially in Louisiana by the Acadians from Quebec.
  14. Rolled tacos
  15. rapidly stir.
  16. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  17. a clear jelly from meats, fish and poultry.
  18. Polish yeast bread
  19. All-purpose flour
  20. slowly cooking over low heat, covered.
  21. brand name for a flavour enhancer with monosodium glutamate (MSG).
  22. Radiators
  23. French brandy aged in oak casks for 40 years.

Down

  1. variety of flavored plant leaves.
  2. sweetener made from sap drained from various palm
  3. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  4. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  5. The style of
  6. unit of twelve.
  7. a direct by-product of sugar cane produced when making mollasses,
  8. quickly cooking over high heat while shaking the pan.
  9. type of beer stronger than lager and more bitter due to the hops.
  10. Canadian lean smoked loin rolled in corn meal.
  11. a thick tangy milk produced from the liquid left over after making butter.
  12. almost never cooked, it is used as a garnish or in salsa to make pico de gallo, it has a unique flavour and is used in small quantities, also known as Chinese parsley or cilantro.
  13. a open top tart filled with cream or custard, topped with fruit and glaze.
  14. an enzyme that changes regular sugar (sucrose) into invert sugar.
  15. gentle mixing technique using a circular motion with a spatula.
  16. from the mint family this green leafy herb is used in
  17. to cook using the vapor produced when water boils
  18. layered phylo pastry and butter with finely chopped nuts and
  19. French for lamb.
  20. small sliced vegetables or French bread slightly smaller than a baguette.
  21. a bright red tropical fruit containing three large black seeds.
  22. also known as sodium chloride
  23. a gelatinous product of certain seaweeds


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