CrossFood 24

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1234    5 
S R K S T E A M
67                 
B B E L L E L A Y W C
8    9          10    11
L A K S A A D R E B O I L
      12         
S U U O K R A R I
  13  14             
M C R Y O V A C T N T
15          16 
A L A R A T C R
          17             
L T O M I Q U A H A U G E
           
E I S S O K
  1819    20  21    22
E R A N I S E T T E C
         
O K P A R
232425                    26 
V B B O U Q U E T I E R E B E
            27     
E Š A L L C B A B A
      28          29   
R C P A T E M O Y A K M
        30     
D H D U Z I T I
  31                     
O B A R Q U E T T E G N N
           
L M S R G G
    3233       
A E F A U J U S
34          35          36    37
G A L L O N A U L A I T H E R B
  38      39   
A G U R I W E A
  40                   
S C A R L O N N A D E K
41               
L Y C H E E X T E

Across

  1. to cook using the vapor produced when water boils
  2. Switzerland cheese rich semi-soft tasting like gruyËre.
  3. 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.
  4. to cook in agitated liquid over medium to high heat.
  5. vegetable pod used in gumbos
  6. the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
  7. The style of
  8. Alantic Coast clam
  9. licorice flavoured liqueur made with anise seed.
  10. food served with a garnish of several vegetables.
  11. a rich yeast cake soaked in brandy or kirsch.
  12. 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.
  13. Bridegrooms
  14. boat shapped pastry shell filled with either savoury or sweet.
  15. French for with juice best known when serving the juice of the beef with prime rib.
  16. measuring volume in imperial format.
  17. French for with milk.
  18. variety of flavored plant leaves.
  19. sweetener made from sap drained from various palm
  20. beef stew cooked in beer.
  21. 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.

Down

  1. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  2. to evaporate liquid by continued cooking.
  3. corn Syrup
  4. slowly cooking over low heat, covered.
  5. fruit of the oak tree.
  6. middle eastern long grain rice with nut-like flavour and aroma.
  7. sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
  8. measuring volume in metric format.
  9. Sweet potato
  10. type of beer stronger than lager and more bitter due to the hops.
  11. flour a finely ground low protein flour.
  12. rolled slices of pastry or meat stuffed with cheese.
  13. salted and dried Hawaiin fish. also known as bigeye scad.
  14. terminology used for food with a hot sensation, also known as fire or hot.
  15. t pastry filled with fruit, may be covered or not.
  16. method of producing a smooth, creamy mixture by blending in an electric mixer at low speed.
  17. purslane
  18. basic white sauce made with milk and thickened with a roux.
  19. Scottish breakfast roll.
  20. a flat metal pan used for baking cookies.
  21. to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
  22. to stuff meat, fish, poultry with forcemeat or rice.
  23. to cook surrounded by dry heat.
  24. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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