All griddling synonyms

verb griddling

• poach — to trespass, especially on another's game preserve, in order to steal animals or to hunt.
• sear — to burn or char the surface of: She seared the steak to seal in the juices.
• reduce — to bring down to a smaller extent, size, amount, number, etc.: to reduce one's weight by 10 pounds.
• griddle — a frying pan with a handle and a slightly raised edge, for cooking pancakes, bacon, etc., over direct heat.
• ruin — ruins, the remains of a building, city, etc., that has been destroyed or that is in disrepair or a state of decay: We visited the ruins of ancient Greece.
• seethe — to surge or foam as if boiling.
• melt — to become liquefied by warmth or heat, as ice, snow, butter, or metal.
• barbecue — A barbecue is a piece of equipment which you use for cooking on in the open air.
• bake — If you bake, you spend some time preparing and mixing together ingredients to make bread, cakes, pies, or other food which is cooked in the oven.
• imbue — to impregnate or inspire, as with feelings, opinions, etc.: The new political leader was imbued with the teachings of Mahatma Gandhi.
• blanch — If you blanch, you suddenly become very pale.
• scald — to burn or affect painfully with or as if with hot liquid or steam.
• nuke — a nuclear or thermonuclear weapon.
• doctor — a person licensed to practice medicine, as a physician, surgeon, dentist, or veterinarian.
• fix — to repair; mend.
• parboil — to boil partially or for a short time; precook.
• parch — to make extremely, excessively, or completely dry, as heat, sun, and wind do.
• microwave — an electromagnetic wave of extremely high frequency, 1 GH 3 or more, and having wavelengths of from 1 mm to 30 cm.
• simmer — to cook or cook in a liquid at or just below the boiling point.
• percolate — to cause (a liquid) to pass through a porous body; filter.
• fry — to cook in a pan or on a griddle over direct heat, usually in fat or oil.
• boil — When a hot liquid boils or when you boil it, bubbles appear in it and it starts to change into steam or vapour.
• brown — Something that is brown is the colour of earth or of wood.
• sizzle — to make a hissing sound, as in frying or burning.
• mull — to study or ruminate; ponder.
• burn — If there is a fire or a flame somewhere, you say that there is a fire or flame burning there.
• heat — the state of a body perceived as having or generating a relatively high degree of warmth.
• devil — In Judaism, Christianity, and Islam, the Devil is the most powerful evil spirit.
• stew — to cook (food) by simmering or slow boiling.
• spoil — to damage severely or harm (something), especially with reference to its excellence, value, usefulness, etc.: The water stain spoiled the painting. Drought spoiled the corn crop.
• broil — When you broil food, you cook it using very strong heat directly above or below it.
• coddle — To coddle someone means to treat them too kindly or protect them too much.
• grill — a grating or openwork barrier, as for a gate, usually of metal and often of decorative design.
• toast — a salutation or a few words of congratulation, good wishes, appreciation, remembrance, etc., uttered immediately before drinking to a person, event, etc.
• curry — Curry is a dish composed of meat and vegetables, or just vegetables, in a sauce containing hot spices. It is usually eaten with rice and is one of the main dishes of India.
• roast — to bake (meat or other food) uncovered, especially in an oven.
• brew — If you brew tea or coffee, you make it by pouring hot water over tea leaves or ground coffee.
• steep — having an almost vertical slope or pitch, or a relatively high gradient, as a hill, an ascent, stairs, etc.
• steam — water in the form of an invisible gas or vapor.
• scorch — to affect the color, taste, etc., of by burning slightly: The collar of the shirt was yellow where the iron had scorched it.
• braise — When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid.
• fricassee — meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
• decoct — to extract (the essence or active principle) from (a medicinal or similar substance) by boiling
• pressure-cook — to cook in a pressure cooker.
• pan — an international distress signal used by shore stations to inform a ship, aircraft, etc., of something vital to its safety or to the safety of one of its passengers.
• frizzle — a short, crisp curl.
• frizz — the state of being frizzed.
• saute — cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
• warm up — Informal. a warming: Sit by the fire and have a nice warm.
• stir-fry — to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cookery.