Across
- 4. Indirect heat from every side for a short period on lower temperatures
- 5. From 180-205 degrees, causes large bubbles
- 7. Cooking with hot fat in a pan
- 9. Fully immersed in hot water, breaks down fibers and fats
- 11. Heating until fast, rolling bubbles appear
- 12. Radiant heat on a grill top
Down
- 1. Seared, then immersed in hot liquid
- 2. Water is heated until it continuously produces water vapor
- 3. Little fat on stove top, good for meats or vegetables in a pan
- 6. Indirect heat from every side between 200 and 450 degrees
- 7. Hot water between 140 and 180 degrees best suited for delicate foods
- 8. Food submerged in hot fat
- 10. Extreme heat can cook meat, fish, and vegetables fast