Across
- Bridegrooms
- anise-flavoured liquor drier and contains less alchohal than anisette.
- French for seasoned.
- East Indian for pickled & salted relish.
- Indian spice mixture
- a gelatinous product of certain seaweeds
- to insert bacon fat into meat and poultry using special needles.
- to stuff meat, fish, poultry with forcemeat or rice.
- quickly cooking over high heat while shaking the pan.
- a sauce made with butter then browned with specific ingredients.
- sweetener made from sap drained from various palm
- firm round root vegetable red in colour
- meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
- thickening agent with twice the power of flour, turns clear when cooked.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- widely used in Asia and in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes.
- roasted eggplant puree prepared with garlic and Tahini sauce Babka: Polish sweet yeast bread.
- mountain plums
- the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
- baking dish.
- water resistant paper used for making cones for fine piping and for chocolate work.
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Down
- thickened stock.
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- rind of citrus fruit
- The style of
- Polish yeast bread
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- also called single sugar and stick syrup, such as glucose, dextrose etc.
- a white powder (potassium bitartrate) that is a component of baking powder.
- principal nitrogenous part of milk
- (French) Egg
- Sweet potato
- cousin of the peach
- to sift.
- Latin for water of life, a clear distilled brandy.
- hair-like byssus attached to oysters and mussles.
- fresh fish poached in a courtbouillon.
- plants that add flavour to food and beverage.
- a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
- equal parts of starch (flour) & fat used for thickening sauces.
- clarified butter with no milk solids
- French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- measuring volume in imperial format (8 fluid ounces), also known as c.
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