Across
- Canadian lean smoked loin rolled in corn meal.
- A highly seasoned liquid in which foods are soaked.
- A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
- to insert bacon fat into meat and poultry using special needles.
- to lightly coat food with flour, cornmeal or breadcrumbs.
- A pungent aromatic spice that is a member of the ginger family.
- A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
- sauce with horseradish, butter, flour and cream served with beef
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- 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
- A low-alcohol beverage brewed from malted barley and
- a soft cookie made with sour cream and sugar.
- French for sweet & sour.
- An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
- A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
- small sliced vegetables or French bread slightly smaller than a baguette.
- type of beer stronger than lager and more bitter due to the hops.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- to cut meat, seafood, poultry into small pieces and braise.
- Grilled tofu (soybean curd cake).
- A liquor distilled from wine or other fermented fruit juice and aged in wood
- sugar found in honey and fruits, also part of the invert sugar.
- a larder filled with a wide range of foods originally grown in Alsace Germany.
- A beverage made by soaking leaves in hot water.
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Down
- a rich yeast cake soaked in brandy or kirsch.
- gentle mixing technique using a circular motion with a spatula.
- (French) Milk
- a small round citrus fruit that turns yellow when ripe
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- Japanese for dressed food.
- frozen dessert on top of sponge cake frosted with meringue
- measuring volume in imperial format (8 fluid ounces), also known as c.
- a hot coffee-and-chocolate beverage.
- bonless, trimmed cuts of lamb or veal.
- (Spanish) Wild mint
- the chemical decomposition of an organic compound.
- The residue left after sugar cane has been processed to remove molasses and refine the sugar crystals
- decorate
- American law requires that this liquor be made from a minimum of 51% rye.
- dessert made with a sliced banana and three scoops of ice cream
- (French) Egg
- This salad green is related to the chicory.
- A clear, colorless, almost odorless unaged liquor made from potatoes, and sometimes from corn, rye, or wheat.
- Japanese wheat-flour noodles
- firm round root vegetable red in colour
- Scottish breakfast roll.
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