Meat

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Across
  1. 1. Dish of meat and vegetables cooked slowly in a gravy
  2. 2. Bringing a liquid to its evaporation temperature
  3. 3. Cured(uncooked) and smoked ham from Italy
  4. 5. Mixture used to stuff poultry or meat before cooking
  5. 7. Fleshy boneless piece of meat from near the loins or the ribs of an animal
  6. 8. Fat that has melted and dripped from roasting meat, and used to make a gravy
  7. 11. To make a liquid easier to see through
  8. 15. Add flavour to food
  9. 16. Lightly fry a food (generally meat), then slowly stew in a closed container
  10. 18. Liquid such as milk or beaten egg, used to form a smooth shiny coating on food
  11. 19. Sauce of beef, tomato, onion and herbs
  12. 20. Fatty lining of pig intestines, usually stuffed
  13. 21. Cured goat thigh sausage flavored with garlic, herbs, juniper berries, and black pepper
  14. 24. French soup of meat, typically boiled beef, and vegetables cooked in a large pot
  15. 27. Is a meat-based sauce which is commonly served with pasta
  16. 28. Prepared in a spicy tomato sauce with mushrooms, onions and herbs
  17. 30. Cooking food with dry heat either in an oven or over an open fire
  18. 34. Thick tenderloin of beef in a bearnaise sauce
  19. 36. Using the flavor packed brown bits stuck to the bottom of a pan to make a pan sauce or gravy
  20. 37. Dish consisting of white meat in a white sauce
  21. 38. Italian cured belly of pork
  22. 39. Hors d'oeuvres or cold cuts served on one plate
  23. 40. Rich, savory paste made from finely minced or mashed ingredients, typically seasoned meat or fish
  24. 41. Dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce
Down
  1. 1. To burn something
  2. 2. Cook by exposing it to direct radiant heat
  3. 3. Rolls of vinegar flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg or a seaweed wrapped roll
  4. 4. Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan
  5. 6. Dish of stewed or fried pieces of meat served in a thick white sauce
  6. 9. Raw beef cured by salting and air drying
  7. 10. To leave meat for a length of time so it can become tender and succulent
  8. 12. To split a piece of meat almost completely in half and spreading it out flat
  9. 13. Savoury jelly made of meat stock, set in a mold and contains meat seafood or eggs
  10. 14. Cooking method involving a broiler or a spit. When the meat is half cooked, a piece of bacon fat is wrapped in a sheet of thick paper, slipped onto a toasting fork, and passed over a flame. The paper catches the fire and the heat causes the fat to drip and spread out over the meat
  11. 17. Italian ham cured by drying and typically served in very thin slices
  12. 21. Sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored with chocolate, fish, etc., and typically served chilled
  13. 22. meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set
  14. 23. Cooking food in a little bit of fat over high heat
  15. 24. Wrapping food in parchment or foil and placing it in the oven, cooking in its own steam
  16. 25. Cook in hot fat or oil, typically in a shallow pan
  17. 26. Greek dish made of ground lamb, eggplant, and tomatoes, with cheese on top
  18. 29. Placing or wrapping meat in bacon before roasting
  19. 31. Cook in a liquid just below the boiling point
  20. 32. Dish of white meat or fish that is boned, cooked, pressed, and served cold in aspic
  21. 33. Raw meat seasoned and shaped into small cakes
  22. 35. Submerging food in hot oil.
  23. 38. Cook by simmering in a small amount of liquid
  24. 42. Fat from the abdomen from a pig that is rendered and clarified for the use of cooking