WORLD 28

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Across
  1. 2. BLENDER Stick device for pureeing in-pot
  2. 5. Egg-yolk butter emulsion sauce
  3. 10. Thin ribbons cut from leafy greens
  4. 11. Silky mixture of chocolate and cream
  5. 12. Create flaky layers by folding in fat
  6. 14. Raise temperature gradually to avoid curdling
  7. 16. Simmer to concentrate flavor and thicken
  8. 17. Allow yeast dough to rise
  9. 20. Partially bake to finish later
  10. 24. Fat and flour cooked together to thicken
  11. 25. Simmer gently in flavorful liquid
  12. 26. Briefly boil then shock in ice water
  13. 27. Combine fat and water phases into a stable mix
  14. 29. Loosen browned bits with liquid for a sauce
  15. 31. Work dough to develop gluten
Down
  1. 1. Italian aromatic base slowly cooked in oil
  2. 3. Hand-held slicer for uniform cuts
  3. 4. Brown sugars to develop complex flavors
  4. 6. Matchstick-sized vegetable cut
  5. 7. Brown then cook slowly in liquid
  6. 8. Cook quickly in a small amount of fat
  7. 9. Light stock-based sauce thickened with roux
  8. 13. Fine dice from julienne strips
  9. 15. Aromatic base of onion, carrot, and celery
  10. 18. Classic white sauce thickened with roux
  11. 19. OVEN Heavy lidded pot for braising and baking
  12. 21. Expose to intense top heat in an oven
  13. 22. Cook over direct radiant heat
  14. 23. Foamy whisked egg yolks with sugar and wine
  15. 24. Cook uncovered with dry heat in an oven
  16. 28. Brown the surface quickly at high heat
  17. 30. DENTE Pasta doneness with a slight bite