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| Expand? | Letters | Answer | Clue | |||||
| 99% | 9 | Exact Match! | ||||||
No meanings yet for this word...
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| 31% | 7 | Especially useful for cooking thin cuts of meat | ||||||
noun • an oven or part of a stove used for broiling • flesh of a small young chicken not over 2 1/2 lb suitable for broiling | ||||||||
| 31% | 10 | Useful technique in cooking tough cuts of meat | ||||||
verb • make tender or more tender as by marinating, pounding, or applying a tenderizer | ||||||||
Cooking Our Meat It May Be A Useful Facility Crossword Clue
There is 1 exact and 130 possible answers.
We've checked our database and believe the answer is
AUTOTIMER which was last seen in the The Guardian Cryptic crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
AUTOTIMER
Updated: October 14, 2023
Best Possible Answers
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We think you're currently doing a The Guardian Cryptic crossword, and other users also searched for these clues:
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| The Guardian Cryptic08 Aug 2000 | Across 25 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Cooking apple, large and sour, useful in many ways
The Guardian Cryptic -
17 Mar 2020 | The Guardian Cryptic / 17 Mar 2020 |
2 | Cooking facility used by topless witches
The Guardian Quiptic -
11 Dec 2017 | The Guardian Quiptic / 11 Dec 2017 |
3 | Especially useful for cooking thin cuts of meat | |
4 | From the Latin for “to cook”, a French word for “kitchen” used to describe a manner, method or style of cooking; the dishes/food prepared; or, a cooking department
Telegraph Giant General Knowledge -
02 Sep 2023 | Telegraph Giant General Knowledge / 02 Sep 2023 |
5 | It's classified by the U.S.D.A. as red meat under cooking guidelines and as poultry under inspection standards
New York Times -
05 Sep 2009 | New York Times / 05 Sep 2009 |
6 | Moistens meat during cooking
New York Times -
25 Dec 1992 | New York Times / 25 Dec 1992 |
7 | Useful technique in cooking tough cuts of meat |
