Across
- hair-like byssus attached to oysters and mussles.
- Spanish for meatballs usualy served in a tomato sauce.
- used in the making of Tequila
- Japanese for dressed food.
- to cook surrounded by dry heat.
- type of French, Spanish, Indian and African cuisine, originated in the gulf states of America, especially in Louisiana by the Acadians from Quebec.
- variety of flavored plant leaves.
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- a popular Chinese vegetable.
- equal parts of starch (flour) & fat used for thickening sauces.
- a gelatinous product of certain seaweeds
- thickened stock.
- spice made from dried fruit of evergreen belonging to the myrtle family.
- mixing tool
- pastry filled with fruit, may be covered or not.
- pie of custard and cheese
- 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.
- a soft cookie made with sour cream and sugar.
- meats stewed or poached and served in a velvutÈ.
- young female cow
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Down
- clarified butter with no milk solids
- gentle mixing technique using a circular motion with a spatula.
- Bridegrooms
- to insert bacon fat into meat and poultry using special needles.
- to lightly coat food with flour, cornmeal or breadcrumbs.
- French for lamb.
- Mexican for little whims or appetizers.
- candied leaf stalks of an aromatic plant.
- Italian for verjuice.
- thickening agent made from cream and egg yolk, used in sauces.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- to mince or mash and/or force through a sieve.
- a rich yeast cake soaked in brandy or kirsch.
- a type of sherry
- sweetener made from sap drained from various palm
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
- an oven-proof dish used for baking soufflÈs.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- an Indian style relish containing cooked or uncooked fruit, vegetables and spices.
- definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
- terminology used for food with a hot sensation, also known as fire or hot.
- protein substance found in the bran of wheat kernels.
- leavening agent
- (French) Egg
- The style of
- measuring volume in imperial format (8 fluid ounces), also known as c.
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