Across
- to cook using the vapor produced when water boils
- Switzerland cheese rich semi-soft tasting like gruyËre.
- 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.
- to cook in agitated liquid over medium to high heat.
- vegetable pod used in gumbos
- the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
- The style of
- Alantic Coast clam
- licorice flavoured liqueur made with anise seed.
- food served with a garnish of several vegetables.
- a rich yeast cake soaked in brandy or kirsch.
- South American and South Indies tropical plant with a sweet custard like pulp with black seeds taste like mango and vanilla now cultivated in Florida.
- Bridegrooms
- boat shapped pastry shell filled with either savoury or sweet.
- French for with juice best known when serving the juice of the beef with prime rib.
- measuring volume in imperial format.
- French for with milk.
- variety of flavored plant leaves.
- sweetener made from sap drained from various palm
- beef stew cooked in beer.
- a treasured seasonal fruit native of Fujian, China. it has a thin hard shells that is easy to press open, it contains a small pit, the taste is sweet with a hint of sourness.
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Down
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- to evaporate liquid by continued cooking.
- corn Syrup
- slowly cooking over low heat, covered.
- fruit of the oak tree.
- middle eastern long grain rice with nut-like flavour and aroma.
- sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
- measuring volume in metric format.
- Sweet potato
- type of beer stronger than lager and more bitter due to the hops.
- flour a finely ground low protein flour.
- rolled slices of pastry or meat stuffed with cheese.
- salted and dried Hawaiin fish. also known as bigeye scad.
- terminology used for food with a hot sensation, also known as fire or hot.
- t pastry filled with fruit, may be covered or not.
- method of producing a smooth, creamy mixture by blending in an electric mixer at low speed.
- purslane
- basic white sauce made with milk and thickened with a roux.
- Scottish breakfast roll.
- a flat metal pan used for baking cookies.
- to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
- to stuff meat, fish, poultry with forcemeat or rice.
- to cook surrounded by dry heat.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
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