Welcome to Anagrammer Crossword Genius! Keep reading below to see if panfry is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on panfry.
panfry
Searching in Crosswords ...
The answer PANFRY has 15 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word PANFRY is VALID in some board games. Check PANFRY in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of panfry in various dictionaries:
verb - to fry in a frying pan
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
|---|
| Make schnitzel, e.g. |
| Prepare trout, in a way |
| Saute |
| One way to cook |
| Cook in a skillet |
| Sauté in a skillet |
| Cook in a wok |
| Cook, as latkes |
| Cook in shallow fat |
| Cook, as hash browns |
| Panfry might refer to |
|---|
| Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil/fat as the heat transfer medium and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meats such as fish and seafood. Because of the partial coverage, the food is typically flipped at least once to ensure that both sides are cooked.A pan fry takes place at lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into small pieces before cooking. Pan frying requires a lower heat so that the exterior of the food does not overcook until the interior reaches the proper temperature, and can keep foods in a moister state.The same amount of oil is used as for a sauté – just enough to glaze the pan – but the temperature should be lower during a pan fry. The oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam. The force of the steam keeps the oil from soaking into the food. |
| Related Answers |
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| FRY |