Definition, Betydelse, Synonymer & Anagram | Engelska ordet CURD

Definition av CURD

1. ostmassa

Exempel på hur man kan använda CURD i en mening

• Mató is a whey cheese similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
• Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
• An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product.
• When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese.
• Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.
• However, this probably refers to the soft Tatar curd (katyk), which can be made into a drink (ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.
• After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd.
• The alkaline in the water makes the bean curd in the tofu soft and mellow when it is heated in ceramic pots.
• The three direct constituents are cow dung, cow urine, and milk; the two derived products are curd and ghee.
• Poon choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, chicken feet, duck feet, goose feet, bean curd and Chinese white radish.
• Cumin seeds are added to a portion of the curd, and the curd is then put into cloth-lined hoops in three layers, with the spiced curd as the middle layer.
• The early 19th-century cheesecake recipes in A New System of Domestic Cookery by Maria Rundell are made with cheese curd and fresh butter.
• Japanese tiles of this kind have no mark on them, and are occasionally dubbed tofu (bean curd) in some Japanese mahjong clubs.
• Other variations common in the UK are blackberry and clotted cream shortcake and lemon berry shortcake, which is served with lemon curd in place of cream.
• The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd.
• Tofu (bean curd) Singkawang is famous in West Kalimantan, also Kembang Tahu (腐皮; silky smooth tofu with sugar gravy) is very popular in this city.
• Instead of the cheddaring process, the whey is partially drained after the curd is cooked, and cold water is added to decrease the temperature of the mixture.
• The original havarti cheese is different from flødehavarti ("cream Havarti"), which is made from high-pasteurized milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd.
• Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).
• Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.

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