| Joshua Kreitzer <gromit82@hotmail.com>: Jul 20 01:09PM msb@vex.net (Mark Brader) wrote in news:AMKdnfu6DNajZfPEnZ2dnUU7- > the appropriate cooking term. > 1. To immerse in rapidly boiling water and allow to cook slightly > (6 letters). simmer > 3. To douse in some form of potable alcohol and set alight > (6 letters). flambe > 8. To cut vegetables, fruit, or cheese into thin strips (8 letters). julienne > 10. To heat sugar in a pan in order to turn it brown and give it > a special taste (10 letters). caramelize > * Game 8, Round 3 - Canadiana - Canadian Business Scandals No answers in this round. -- Joshua Kreitzer gromit82@hotmail.com |
| Jason Kreitzer <jk71875@gmail.com>: Jul 20 08:38PM -0700 On Wednesday, July 19, 2017 at 2:12:19 AM UTC-4, Mark Brader wrote: > (6 letters). > 3. To douse in some form of potable alcohol and set alight > (6 letters). Flambe? |
| Dan Tilque <dtilque@frontier.com>: Jul 21 12:34AM -0700 Mark Brader wrote: > the appropriate cooking term. > 1. To immerse in rapidly boiling water and allow to cook slightly > (6 letters). blanch > (6 letters). > 3. To douse in some form of potable alcohol and set alight > (6 letters). flambe > while cooking (5 letters). > 7. To separate and remove solids from a liquid, thus making it clear > (7 letters). clarify > use as a sauce or gravy (7 letters). > 10. To heat sugar in a pan in order to turn it brown and give it > a special taste (10 letters). caramelize -- Dan Tilque |
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