umak

umak

A thickened and flavored liquid that is created to enhance the flavor of the food that it accompanies. In the days before refrigeration, sauces were used to disguise the taste of foods that were going bad.

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bešamel umak

Süt ürünleri; Tereyağı

A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). Also ...

bijeli umak

Süt ürünleri; Tereyağı

A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). This ...

umak za koktele

Deniz ürünleri; Genel deniz ürünleri

Umak na bazi rajčice, obično se poslužuje sa škampima kuhanim na pari.

gusti umak od povrtnog ili voćnog pirea

Pasta ve şekerleme; Çikolata

A purée of fruits or vegetables that is strained to create a thick sauce-like consistency. Fruit coulis is served with cakes, crêpes, French toast, ice cream, soufflés, and ...

sol

Süt ürünleri; Tereyağı

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

trigliceridi

Süt ürünleri; Tereyağı

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

kiseljenje

Süt ürünleri; Tereyağı

Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and ...

vitamin A

Süt ürünleri; Tereyağı

Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).

boja

Süt ürünleri; Tereyağı

Color in butter comes primarily from the presence of carotene and xanthophyll which are natural compounds present in the feed of cows.

lagani maslac

Süt ürünleri; Tereyağı

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. ...

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