Across
- 3. rubbing into a smooth mixture by stirring strongly
- 4. To cook food in gently simmering, never boiling, liquid.
- 6. beat into a frothy mixture
- 8. To mix ingredients just until thoroughly combined. Not originally meant to be prepared in a blender, but can be in some recipes.
- 10. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. Steaming is a good alternative to boiling because none of the nutrients or flavor is lost in the liquid. Food can also be steamed in a microwave.
- 11. to cut
Down
- 1. to chop
- 2. fry To fry foods rapidly in a deep pot of oil so that the food is totally submerged. The oil should never come up much more than half way in the pot, and should be a type with a high smoking point.
- 5. To beat an ingredient or ingredients with a spoon or beaters until light and fluffy. Most often used in reference to butter or shortening, with or without sugar, in baking recipes.
- 6. To beat briskly with a wire whisk or electric mixer to incorporate air, which adds volume and an airy texture. Usually used in reference to cream or egg whites. To whip cream, which has fat, always chill the bowl, beaters and cream first. Egg whites, which are mostly water, should be whipped at room temperature in a very clean bowl so as not to add any fat to the whites.
- 7. fry To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food. Also known as 'shallow fry'.
- 9. To cut into very small pieces, approximately very small