Crossword Solver > found answer > SEPARING

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separing

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The answer SEPARING has 0 possible clue(s) in existing crosswords.

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The word SEPARING is NOT valid in any word game. (Sorry, you cannot play SEPARING in Scrabble, Words With Friends etc)

There are 8 letters in SEPARING ( A1E1G2I1N1P3R1S1 )

To search all scrabble anagrams of SEPARING, to go: SEPARING?

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Scrabble results that can be created with an extra letter added to SEPARING

ASPERSING RESHAPING TRAPESING SPREADING SPANGLIER RESPADING RESPACING ESCARPING REPASTING RELAPSING PRESIGNAL PRESAGING PREASSIGN GRAPLINES GRAPINESS REPASSING

8 letters out of SEPARING

SPEARING

7 letters out of SEPARING

EARINGS ERASING GAINERS PANIERS PARINGS PARSING PINGERS RAPINES RASPING REAGINS REAPING REGAINS REGINAS SEARING SERINGA SPAEING SPARING SPINAGE SPRINGE

6 letters out of SEPARING

ANGERS ARISEN ARPENS ARSINE ASPIRE EARING EASING GAINER GAPERS GASPER GENIPS GRAINS GRAPES GRIPES PAGERS PANIER PARGES PARIES PARING PINGER PRAISE PRANGS RANGES RAPINE RAPING RASING REAGIN REGAIN REGINA REIGNS RENIGS REPINS RESIGN RIPENS SAGIER SANGER SERING SIGNER SINGER SNIPER SPARGE SPIREA SPRAIN SPRANG SPRING

5 letters out of SEPARING

AEGIS AGERS AIRNS ANGER ANISE APERS APING APRES ARISE ARPEN ASPEN ASPER EARNS GAINS GAPER GAPES GARNI GEARS GENIP GIRNS GNARS GRAIN GRANS GRAPE GRASP GRINS GRIPE GRIPS NAPES NARES NARIS NEAPS NEARS NIPAS PAGER PAGES PAINS PAIRS PAISE PANES PANGS PARES PARGE PARIS PARSE PEAGS PEANS PEARS PEINS PENIS PERIS PIANS PIERS PINAS PINES PINGS PIRNS PRANG PRASE PRESA PRIES PRIGS PRISE RAGES RAGIS RAINS RAISE RANGE RANIS RAPES REAPS REGNA REIGN REINS RENIG REPIN RESIN RINGS RINSE RIPEN RIPES RISEN SAGER SANER SARGE SARIN SEGNI SENGI SEPIA SERAI SERIN SIGNA SINGE SIREN SNARE SNEAP SNIPE SPANG SPARE SPEAN SPEAR SPEIR SPIER SPINE SPIRE SPRAG SPRIG

4 letters out of SEPARING

AGER AGES AGIN AINS AIRN AIRS ANES ANIS APER APES APSE ARES ARSE EARN EARS EGIS ENGS ERAS ERGS ERNS GAEN GAES GAIN GANE GAPE GAPS GARS GASP GEAR GENS GIEN GIES GINS GIPS GIRN GNAR GRAN GRIN GRIP IRES NAGS NAPE NAPS NEAP NEAR NEGS NIPA NIPS PAGE PAIN PAIR PANE PANG PANS PARE PARS PASE PEAG PEAN PEAR PEAS PEGS PEIN PENS PERI PIAN PIAS PIER PIES PIGS PINA PINE PING PINS PIRN PRIG RAGE RAGI RAGS RAIN RAIS RANG RANI RAPE RAPS RASE RASP REAP REGS REIN REIS REPS RIAS RIGS RING RINS RIPE RIPS RISE SAGE SAIN SANE SANG SARI SEAR SERA SIGN SINE SING SIPE SIRE SNAG SNAP SNIP SPAE SPAN SPAR SPIN

3 letters out of SEPARING

AGE AGS AIN AIR AIS ANE ANI APE ARE ARS ASP EAR ENG ENS ERA ERG ERN ERS GAE GAN GAP GAR GAS GEN GIE GIN GIP INS IRE NAE NAG NAP NEG NIP PAN PAR PAS PEA PEG PEN PER PES PIA PIE PIG PIN PIS PSI RAG RAI RAN RAP RAS REG REI REP RES RIA RIG RIN RIP SAE SAG SAP SEA SEG SEI SEN SER SIN SIP SIR SPA SRI

2 letters out of SEPARING

AE AG AI AN AR AS EN ER ES IN IS NA NE PA PE PI RE SI

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Separing might refer to
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
* Although often said to "lock in the moisture" or "seal in the juices", searing has been demonstrated to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:* The browning creates desirable flavors through the Maillard reaction.
* The appearance of the food is usually improved with a well-browned crust.
* The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.A common misnomer linked with searing meat is caramelization. Caramelization is a process that affects sugars, or simple carbohydrates. Whereas the Maillard reaction refers to the heating of amino acids.
* Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.
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