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2
|
Flour mixed with fat
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4
|
Used in Indian curries, Moroccan tagines, and pickles
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9
|
A spice that is spicy
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11
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This heightens the spices aroma before grinding them
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13
|
Dried herbs should last this amount of time
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14
|
This mother sauce has a brown stock and brown roux
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16
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This herb has a sweet, fresh, floral, woody, and intense flavor compound
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17
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Consists of diced carrots, onions and celery
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18
|
Dried herbs are best stored in this kind of container
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21
|
Bouillon is French for this
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22
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Debris from soups that settles to the top and simmers
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23
|
Flour mixed with water
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|
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1
|
Mrs. Ashford hates this herb from the carrot family
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3
|
Whole seeds will stay aromatic in this time
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5
|
This sauce is almost like a stew and is typically served with pasta
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6
|
Fragrant leaves or plants
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7
|
Dill is a member of which family
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8
|
We made this type of roux in the breaded chicken recipe
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10
|
This recipe uses a sauce that incorporates egg yolks and melted butter
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12
|
Soup base made from bones
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15
|
Rich smooth soup that are pureed, strained and then smoothed with some cream
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19
|
After they are ground spices begin to produce this flavor
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20
|
What climate do most spices come from
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