Cooking Method

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Across
  1. 2. the vapor into which water is converted when heated, forming a white mist of minute water droplets in the air.
  2. 3. fried quickly in a little hot fat.
  3. 5. Braising is a combination-cooking method that uses both wet and dry heats
  4. 6. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.
  5. 7. a metal framework used for cooking food over an open fire a gridiron.
  6. 8. reach or cause to reach the temperature at which it bubbles and turns to vapor.
  7. 9. fry in an amount of fat or oil sufficient to cover it completely.
Down
  1. 1. cook by prolonged exposure to heat in an oven or over a fire
  2. 3. stay just below the boiling point while being heated.
  3. 4. fry in a pan in a small amount of fat.
  4. 5. cook by exposure to direct, intense radiant heat.
  5. 8. by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.