Definitions for "Frizzle"
Related Terms:
Bard , Cutlet, Crisp-tender, Steak, Barding, Entrecote, Escallop, Chateaubriand, London broil, Tournedos, Ballotine, Pound , Cordon bleu, Lardons, Bacon, Hamburger, Escalope, Galantine, Oxtail, Cassoulet, Canapé, Concasse, Yakitori, Fajita, Vermicelli, Paillard, Carnitas, Scallop, Flauta, Rillettes, Canap, Quenelle, Tasso, Bratwurst, Lardon, Tonkatsu, Keema, Kebab, Cavatelli, Delmonico steak, Crown roast, Brochette, Filet, Biltong, Larding, Chimichanga, Dress, Barbeque, Filet mignon, Schnitzel
To curl or crisp, as hair; to friz; to crinkle.
To fry, toast, or broil with a sputtering sound to cook with a sizzling noise. Also fig.
To cook, in certain way, so as to curl or crinkle up.
A curl; a lock of hair crisped.
To fry thin slices of meat or other food until the edges curl.
fry something until it curls and becomes crisp
curl tightly; "crimp hair"
Curling feathers rather than flat, rather like a chicken with a perm.
1. Feathers that curl rather than laying flat. 2. A breed of chicken.
To cook thin slices of meat in hot oil until crisp and slightly curly.