Meat cooking vessel
Crossword Clue

  • We have found 40 answers to crossword clue "Meat cooking vessel"
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AnswerCrossword Clue
FLESHPOTMeat-cooking vessel.
BASTESMoistens meat during cooking
LARDDress meat for cooking
FUMETOdor of cooking meat.
MINUTESTEAKQuick-cooking cut of meat
DEFATPrepare meat for healthy cooking
fleshpota pot for cooking meat
PANFRYOne way of cooking meat.
BRAISERCovered pan for cooking meat.
fleshpotsFLESHPOT, a pot for cooking meat
bastedto moisten (meat, poultry, etc.) while cooking
bastesto moisten (meat, poultry, etc.) while cooking
basteto moisten (meat, poultry, etc.) while cooking
RUBINApply before cooking, as spice to meat
fumetthe odour of meat while cooking, also FUMETTE
SAUSAGEADVICETips on cooking chopped meat in a casing?
fumettethe odour of meat while cooking, also FUMET
fumettesFUMETTE, the odour of meat while cooking, also FUMET
fumetsFUMET, the odour of meat while cooking, also FUMETTE
tenderizesMake (meat) more tender by beating or slow cooking
tenderizeMake (meat) more tender by beating or slow cooking
tenderizingMake (meat) more tender by beating or slow cooking
tenderizedMake (meat) more tender by beating or slow cooking
lardingInsert strips of fat or bacon in (meat) before cooking
lardsto put strips of fat in (lean meat) before cooking
stuffingsA mixture used to stuff poultry or meat before cooking
lardliketo put strips of fat in (lean meat) before cooking
overlardto put strips of fat in (lean meat) before cooking
lardedto put strips of fat in (lean meat) before cooking
lardto put strips of fat in (lean meat) before cooking
debonesRemove the bones from (meat, poultry, or fish), esp. before cooking
drippingFat that has melted and dripped from roasting meat, used in cooking
rotisseriesA cooking appliance with a rotating spit for roasting and barbecuing meat
rotisserieA cooking appliance with a rotating spit for roasting and barbecuing meat
scallopini(in Italian cooking) Thin, boneless slices of meat, typically veal, sautÚed or fried
scaloppine(in Italian cooking) Thin, boneless slices of meat, typically veal, sautÚed or fried
bastingPour juices or melted fat over (meat) during cooking in order to keep it moist
kreplach(in Jewish cooking) Triangular noodles filled with chopped meat or cheese and served with soup
lardto dress (meat) for cooking by inserting or covering with something (as strips of fat)
pakoras(in Indian cooking) A piece of vegetable or meat, coated in seasoned batter and deep-fried