"curdling"Meghatározása és Jelentése

Curdling

FŐNÉV

alvasztás, koaguláció

the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat

What is "curdling"?

Curdling refers to the separation of liquids, such as milk or sauces, into solid curds and liquid whey. This process occurs when proteins in the liquid clump together, typically due to the introduction of heat, acid, or enzymes. In cooking, curdling can be both intentional and unintentional. Intentional curdling is often used in cheese-making or yogurt production, where specific conditions are created to encourage the proteins to clump together and form curds. However, unintentional curdling can occur when cooking dairy-based sauces or custards at high temperatures or when acidic ingredients are added too quickly. When a sauce or custard curdles unintentionally, it can result in a lumpy or grainy texture, which may affect the overall taste and appearance of the dish.

curdling

curdle

Példa

The curdling of soy milk or almond milk can occur when heated excessively, resulting in a separation of solids and liquids, which can affect the texture and appearance of beverages like lattes or smoothies.

The curdling of cream can be intentional in recipes such as making homemade butter or sour cream, where acid or fermentation is used to encourage separation.

Curdling can be undesirable in dishes like custards or sauces, where the texture is intended to be smooth and creamy, and precautions must be taken to prevent it, such as tempering eggs or using low heat.

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"curdling"Meghatározása és Jelentése

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