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2
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Speed at which foods are braised. (6)
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3
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When meat or chicken is placed in moderately hot fat or oil to seal and colour the meat. (8)
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5
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A liquid of water and sugar, which could be infused with herbs and spices for stewing fruits in. (5, 5)
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6
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The process of removing food from the cooking liquid and draining. (9)
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7
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Ingredient used to thicken a brown lamb stew. (5)
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9
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A white stew in which the sauce is made by thickening the cooking liquor at the end of the cooking process. (10)
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10
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A deep, round, ovenproof dishes with handles and a tight-fitting lid used for stewing and braising. (9)
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12
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Type of braising used for vegetables. (5)
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1
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Spooning the cooking liquid over food items during the cooking process, to help keep them moist. (7)
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4
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A traditional stew of trimmed vegetables cooked in liquid. (11)
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8
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A slow, gentle, moist-heat method of cooking in which the food is completely covered by a liquid. (7)
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11
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Removing scum or impurities that appear as foam or froth on the surface of the cooking liquid. (8)
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