Across
- 4. Dish (often steak) encrusted with cracked black pepper.
- 5. Meat cooked slowly in its own fat, typically duck.
- 6. Removing bones from fish or meat.
- 7. Extracting flavors by soaking an ingredient in a liquid.
- 8. Softening foods (especially fruits) by soaking in liquid or sugar.
- 10. Spicy North African chili paste.
- 11. Dish topped with cheese and/or breadcrumbs and browned.
- 12. Bacterium used in fermentation (e.g., yogurt).
- 13. Dish set in gelatin from meat stock.
- 15. Coating food in a dry ingredient before cooking.
Down
- 1. Extracting fat from proteins like bacon.
- 2. Wide, shallow pan used for searing and braising.
- 3. Second, weaker stock made from previously used bones.
- 9. Cold Spanish soup made from raw vegetables.
- 11. Reducing liquid in cooking until nearly dry.
- 14. Savory spread made from ground meat and fat.