Nella's cooking crossword

cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.
stir (cooking ingredients) vigorously with a fork, whisk, or beater to make a smooth or frothy mixture.
mix (a substance) with another substance so that they combine together.
(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.
cook (meat or fish) by exposure to direct, intense radiant heat.
(of bread) light brown in color and typically made with unbleached or unrefined wholewheat flour.
an implement with a handle, consisting of bristles, hair, or wire set into a block, used for cleaning or scrubbing, applying a liquid or powder to a surface, arranging the hair, or other purposes.
the thick white or pale yellow fatty liquid which rises to the top when milk is left to stand and which can be eaten as an accompaniment to desserts or used as a cooking ingredient.
To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
means to cut food into (more or less) bite-sized pieces using the quick, heavy blows of a knife.
The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.
To coat foods to be sauteed or deep-fried with flour or a breadcrumb mixture to create a crust.
Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
The process of transforming solid, firm food items into small pieces by rubbing the item against a grating instrument.
a decoration or embellishment, often used with food. It is also the verb that means to do the decorating: you can garnish a baked fish with a garnish of lemon slices and parsley.
A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.
cut your food ingredient into very small, fine pieces
To pare something is to remove the skin of a fruit or vegetable (such as potatoes) using a swivel-bladed peeler or sharp paring knife.
to cook it in a small amount of fat over high heat, making sure that the food doesn't stick to the pan by making it "jump" in and out of the heat.
bringing a liquid to the state of being just below boiling.
verb (used with object), stirred, stir·ring. to move one's hand or an implement continuously or repeatedly through (a liquid or other substance) in order to cool, mix, agitate, dissolve, etc. , any or all of the component parts
cooking food by shaking the pan, or move the food around lightly with your cooking utensil.
The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.
describes pasta or rice that is cooked to be firm to the bite.
a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process
the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown colour.
After you have cooked food—usually meat, poultry or fish—in a pan, little browned bits are left on the bottom of the pan. When you add liquid, such as wine, broth or cream, and stir those bits off the bottom of the pan, they impart lots of flavor into the liquid
is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray.
In cooking, though usually used in reference to milk, it means to heat a liquid to a point where it's just about to reach the boiling point.