Curdle
1. To cause creamed butter and sugar in a cake recipe to separate by adding the eggs too rapidly.
2. To cause fresh milk or a sauce to separate into liquids and solids by adding acid or by overheating.
Curdle
When a mixture separates into two distinct parts it curdles, eg, if beaten egg is mixed into a creamed sugar and fat mixture too quickly it will divide into two separate parts.
Curdle:
To coagulate, or separate, into solids and liquids. Egg- and milk-based mixtures are susceptible to curdling if they are heated too quickly or combined with an acidic ingredient, such as lemon juice or tomatoes
Advertisement: ...
curdle
The separating of milk into curd and whey (the solid and liquid. Acids, such as vinegar or lemon juice, can curdle milk, as can boiling.
curry ...
Curdle: To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.
Curdle - The separation of the semi solid and liquid portions of milk caused by coagulation.
Cure - To treat foods in order to preserve them. Smoking, salting, and pickling are some of the many ways to cure foods.
Curdle
Separating by over-heating or adding an acid to a milk- or cream-based sauce. Happens most in dishes with eggs. Can be prevented by cooking custards in a double boiler.
Cut in ...
Curdle - Process which causes fresh milk or a sauce to separate into solids and liquids by overheating or by adding acid; ...
curdle - The undesirable effect of overcooking. When a food (usually a dairy product based sauce or custard) becomes lumpy or separated and forms curds.
curdle: To coagulate or congeal; usually used in reference to milk or other dairy products.
custard: A mixture consisting of eggs, milk or cream, sugar, and flavorings that thickens or sets (because of the eggs) when cooked.
Curdle
Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like egg drop soup when curdled.
Cure ...
Curdle
To clot or coagulate (particularly when speaking of milk, cream, and such sauces as cream sauces and hollandaise).
Cure ...
Curdle
To cause semisolid pieces of coagulated protein to develop in a dairy product. This can occur when foods such as milk or sour cream are heated to too high a temperature or are combined with an acidic food, such as lemon juice or tomatoes.
Curdle
To cause fresh milk or a sauce to separate into solids and liquids by overheating or by adding acid. #2. To cause creamed butter and sugar in a cake recipe to separate by adding the eggs too rapidly
Cure ...
Curdle - I still remember the first time I was making a cake and the mixture curdled i.e. separated into a liquid and a fat. The butter and sugar had been beaten together and the eggs were being added.
Custard may curdle, if it starts to go, quickly whip in 2 teaspoonfuls of cornflour to each pint of liquid and continue to stir. This should save it.
Yogurt - curdled or cultured milk dish with custard-like consistency used in main dishes, in sauces and in desserts.
Yes, yogurt will curdle when heated on its own. But the solution is to mix in a bit of flour, which will keep the yogurt together even when it boils.
whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America.
that produce beta-lactamase resistant Catalase: converts hydrogen peroxide to oxygen and water Chitinase: breaks down chitin Cholinesterase Chymosin: better known as rennet, contained in the stomachs of many animals and causes milk to curdle ...
créme fraîche (creme fraiche) Pronunciation: CREM FRESH Notes: This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping.
The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
Keep it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
To make Camembert cheese, cow's milk is curdled and inoculated with bacteria.
Cheese is a dairy product made from cream, curdled or skimmed milk, or a mixture of these.
Pour liquids into a small saucepan and sprinkle with gelatin (do not use acidic liquids like lemon juice with milk or can curdle). Whisk the mixture well, then let it sit for 3 minutes.
Use the sauce immediately.
The Sauce Curdled: If the sauce curdled, you can try blending to restore the proper texture. This sometimes works and sometimes does not work. You may need to throw it out and start over.
Tofu Also known as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked.
Torte A fairly small, rich, decorated cake ...
It imparts a strong lemony flavor and won't cause dairy products to curdle. On the other hand, it is unsuitable for extended cooking times, as the lemon flavor begins to dissipate and a strong eucalyptus flavor can begin to emerge.
posset: Hot milk curdled with wine, ale, vinegar or other acid
potage: Soup (Fr)
potpourri: A stew of various kinds of meats and spices ...
Cream that has fermented into a thick, tangy sauce. It doesn't curdle when boiled, so it can be added to soups or sauces. Often used as a fruit or dessert topping.
Next page...
Search cookbook recipe content: ...
An extract from the stomach of cows or sheep, used to curdle milk for cheese making. A vegetarian alternative to rennet is now used in making vegetarian cheese.
Rice flour ...
Cheese is a dairy foodstuff made from the curdled milk of various animals, most frequently cows, but often goats, sheep, and water buffalo.
A dessert made from sweetened milk curdled with rennet (an extract from the stomach of a calf). Junket (rennet) tablets are available from supermarkets.
Jus ...
2. In large bowl, beat butter and sugar until creamy, 2 minutes. Add egg; beat to combine (mixture may appear curdled). Add cake mix, wheat germ, 1 tablespoon rind and 1/4 cup juice; beat until thick but smooth.
rennet - a natural enzyme obtained from the stomach of young cows that is used to curdle milk when making cheese.
Temper: To slowly add a hot liquid to eggs or other foods to gradually raise their temperature without making them curdle.
Creme fraiche (Fr.): Heavy cream cultured to give it a thick consistency and a slightly tangy flavor; used in hot preparations since it is less likely to curdle when heated than sour cream or yogurt.
" But now she is on PhenylAde, which dissolves more easily, so we don't use the extra piece or the formula curdles. It is instantly smooth in texture just with shaking. We can now travel without a blender.
more responsive than electric, because the gas flame is, essentially, the burner. Turn it up, there's more heat applied to pan; turn it down, and there's less -- instantly. There's no lag in temperature adjustment, so you don't end up with a curdled ...
When used in sauce or soup recipes, some fat-free products will have a tendency to curdle. Fat-free Half and Half may also be a poor choice for making pie fillings due to the finished texture which lacks in firmness.
Yogurt: Curdled milk which has been treated with harmless bacteria.
It doesn't curdle when boiled, so it can be added to soups or sauces. Often used as a fruit or dessert topping. Croquette A mixture of chopped or minced fish, meat or vegetables, shaped into a cone or ball, then breaded and fried.
lemon curd Lemon juice, sugar, butter, and egg yolks mixed together and cooked slowly until the yolks thicken (but do not curdle); used for pastries.
lemon grass See sorrel.
lemon thyme See thyme.
 See also: Milk, Cooking, Flavor, Cream, Sauce
|
