"deepfrying" meaning in All languages combined

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      "expansion": "deepfrying",
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  "lang": "English",
  "lang_code": "en",
  "pos": "verb",
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      "form_of": [
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      "glosses": [
        "present participle and gerund of deepfry"
      ],
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  "word": "deepfrying"
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  "forms": [
    {
      "form": "deepfryings",
      "tags": [
        "plural"
      ]
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      "expansion": "deepfrying (usually uncountable, plural deepfryings)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
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          "word": "deep-frying"
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      "examples": [
        {
          "ref": "1972, Charles Schafer, Violet Schafer, Wokcraft, San Francisco, Calif.: Yerba Buena Press, →ISBN, page 22:",
          "text": "We use a paper coffee filter to strain oil after each deepfrying and it works very well.",
          "type": "quote"
        },
        {
          "ref": "1996, Roxy Beaujolais, Home from the Inn Contented: A Cookbook of Simple, Popular Pub Food, London: Kyle Cathie Limited, →ISBN, page 61:",
          "text": "Groundnut or sunflower oil for deepfrying",
          "type": "quote"
        },
        {
          "ref": "2002, “Cooking Methods”, in Steve Cooper, editor, The Australian Fishing Companion, South Yarra, Vic.: Explore Australia Publishing Pty Ltd, →ISBN, page 66, column 1:",
          "text": "Frying fish can be carried out by either of two methods: panfrying, also known as shallow frying; and deepfrying, which is the style used in fish and chip shops. […] In the case of deepfrying, the fish needs to be coated in batter or breadcrumbs to benefit from the oil saturation.",
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        }
      ],
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        "Alternative form of deep-frying."
      ],
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  "word": "deepfrying"
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  "lang_code": "en",
  "pos": "verb",
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      "glosses": [
        "present participle and gerund of deepfry"
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  "word": "deepfrying"
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  "forms": [
    {
      "form": "deepfryings",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
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          "word": "deep-frying"
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      "examples": [
        {
          "ref": "1972, Charles Schafer, Violet Schafer, Wokcraft, San Francisco, Calif.: Yerba Buena Press, →ISBN, page 22:",
          "text": "We use a paper coffee filter to strain oil after each deepfrying and it works very well.",
          "type": "quote"
        },
        {
          "ref": "1996, Roxy Beaujolais, Home from the Inn Contented: A Cookbook of Simple, Popular Pub Food, London: Kyle Cathie Limited, →ISBN, page 61:",
          "text": "Groundnut or sunflower oil for deepfrying",
          "type": "quote"
        },
        {
          "ref": "2002, “Cooking Methods”, in Steve Cooper, editor, The Australian Fishing Companion, South Yarra, Vic.: Explore Australia Publishing Pty Ltd, →ISBN, page 66, column 1:",
          "text": "Frying fish can be carried out by either of two methods: panfrying, also known as shallow frying; and deepfrying, which is the style used in fish and chip shops. […] In the case of deepfrying, the fish needs to be coated in batter or breadcrumbs to benefit from the oil saturation.",
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      ],
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  "word": "deepfrying"
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