Odor of cooking meat
Crossword Clue

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AnswerCrossword Clue
FUMETOdor of cooking meat.
PANFRYOne way of cooking meat.
MINUTESTEAKQuick-cooking cut of meat
fumettethe odour of meat while cooking, also FUMET
fumetthe odour of meat while cooking, also FUMETTE
fumetsFUMET, the odour of meat while cooking, also FUMETTE
fumettesFUMETTE, the odour of meat while cooking, also FUMET
lardingInsert strips of fat or bacon in (meat) before cooking
lardto put strips of fat in (lean 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
lardsto put strips of fat in (lean meat) before cooking
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
lardto dress (meat) for cooking by inserting or covering with something (as strips of fat)
pakora(in Indian cooking) A piece of vegetable or meat, coated in seasoned batter and deep-fried
pakoras(in Indian cooking) A piece of vegetable or meat, coated in seasoned batter and deep-fried
meatballsmall ball of ground meat, esp. beef, often mixed with bread crumbs, seasonings, etc., before cooking
grilladeA kind of meat stew usually made with beef steak, typical of French regional and Cajun cooking
grilladesA kind of meat stew usually made with beef steak, typical of French regional and Cajun cooking
skewerA long piece of wood or metal used for holding pieces of food, typically meat, together during cooking
skewersA long piece of wood or metal used for holding pieces of food, typically meat, together during cooking
cocottesround or oval casserole, usually of earthenware or fireproof porcelain, used esp. for cooking an individual portion of meat, fowl, or game
cocotteround or oval casserole, usually of earthenware or fireproof porcelain, used esp. for cooking an individual portion of meat, fowl, or game
stocksLiquid made by cooking bones, meat, fish, or vegetables slowly in water, used as a basis for the preparation of soup, gravy, or sauces
mustardsA pungent-tasting yellow or brown paste made from the crushed seeds of certain plants, typically eaten with meat or used as a cooking ingredient