Welcome to Anagrammer Crossword Genius! Keep reading below to see if prickling 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 prickling.
prickling
Searching in Crosswords ...
The answer PRICKLING has 1 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word PRICKLING is VALID in some board games. Check PRICKLING in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of prickling in various dictionaries:
noun - a somatic sensation as from many tiny prickles
verb - cause a prickling sensation
verb - cause a stinging or tingling sensation
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
Possible Crossword Clues |
---|
Make a small hole in fish, causing sensation |
Last Seen in these Crosswords & Puzzles |
---|
Apr 10 2013 The Telegraph - Cryptic |
Possible Dictionary Clues |
---|
Present participle of prickle. |
(of a part of the body) experience a tingling sensation, especially as a result of strong emotion. |
a prickling somatic sensation as from many tiny pricks |
causing or experiencing a painful shivering feeling as from many tiny pricks |
Prickling might refer to |
---|
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables.Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, German sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity. |