crema inglesa

crema inglesa

A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées.

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crema

Gıda (diğer); Gıda katkı maddeleri

the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient

crema

Süt ürünleri; Tereyağı

The word cream comes from the Greek chriein, which means anoint," and which is also the root of Christ ("the anointed one"). The link between ancient ritual and rich food is oil, ...

crema

İçkiler; Distile içki

A cordial with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following combinations:

leche entera

Süt ürünleri; Tereyağı

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

grasas

Süt ürünleri; Tereyağı

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...

mantequilla

Süt ürünleri; Tereyağı

Spanish for butter

crema batida baja en grasas

Süt ürünleri; Tereyağı

Between 30 and 36% butterfat

almacenamiento

Süt ürünleri; Tereyağı

Bulk butter should be kept in poly-lined cartons under refrigerated (32 to 38¡F; 0-3¡C) conditions for up to four months or frozen (-10 to -20¡F; -23 to -29¡C) for up to one year. ...

vitamina 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).

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burkini

Traje de baño diseñado para mujeres musulmanas, que cubre todo el cuerpo, exceptuando el rostro, las manos y los pies. A diferencia del traje de buzo, ...