ragens cross word

method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones
a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire
the term refers to the act of mixing or stirring ingredients rapidly until they are blended
The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform.
Simmering is a way of gently cooking ingredients until they are tender, but it's also a way of getting flavors in a dish to melt.
exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil
is the process of partially cooking the surface of meat to help remove excessive fat
is a cooking utensil used to spread butter, oil or glaze on food.
simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix.
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
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.
powdery ingredient that's used to bake bread and cake and is made by grinding wheat or other grains
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.
item or substance used as a decoration or embellishment accompanying a prepared food dish or drink
A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.
simply a cook's way to say, “cut your food ingredient into very small, fine pieces.”
You can use a sharp knife or a ​peeler made for this purpose to complete this chore. Remove just the skin, and try to leave as much of the flesh behind as possible
means 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. ... If your pot begins to boil, turn the heat down to maintain that gentle bubbling
works by boiling water continuously, causing it to vaporize
to move one's hand or an implement continuously or repeatedly through
if you've added an ingredient (spice, sauce, etc) to the dish you're cooking,
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
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
browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown colour
usually meat, poultry or fish—in a pan, little browned bits are left on the bottom of the pan.
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
cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray.
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