Sentences with phrase «curdled with»

His abstractions are curdled with gritty resistance to the status quo.

I made a vegan version of this last night - oil instead of ghee, crispy fried tofu instead of paneer, soy milk curdled with vinegar instead of buttermilk - added some curly kale to the mix - it was delicious!

Soy milk curdled with a bit of lemon juice will work as well.

It works great and I like to keep a bottle around for baking with, but feel free to substitute soy - milk curdled with a bit of lemon juice if you don't happen to have the cultured coconut milk on hand.

One version of a posset is a British drink made of hot milk curdled with wine or ale and served with spices.

You do really have to be careful when whipping the cream, stop at medium peaks or it curdles with the batt of an eye.

I wouldn't reheat it because I think it may curdle with the egg yolks in.

-- though I have to admit this place doesn't reach the dizzy heights of RC, which positively curdles itself with its own sense of entitlement, superiority and vitriol

Not exact matches

Yet the general principle that applies to almost every method of execution is that the process be fairly simple, brutal and blood - curdling in order to impress the victims — and more important, would - be criminals — with the severity of the infraction and the depth of society's righteous anger.

They can curdle milk with a single glance from their Evil Eyes!

Doubtless many a delegate is leaving Oxford with undelivered speeches curdling within him.

And you want to be careful with adding juice to this recipe because you don't want to curdle the cream, one reader mentioned adding lemon extract instead of vanilla, I think I would go with that, or add the zest to 1 1/2 lemons instead of one.

Add the rest of the yogurt (beaten with a pinch of white flour and water to avoid curdling) and cook on medium flame for few minutes.

I have heard that it works to curdle coconut milk with lemon, but I haven't tried it.

Could you curdle your own coconut milk with lemon?

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Be sure not to let the sauce simmer with the yogurt, or it will curdle.

Once I had mixed everything, I cooked it on low constantly mixing with a handmixer to keep the eggs from curdling.

To lighten this recipe up, feel free to substitute some milk for the cream but if you do that, make sure you add and mix the eggs with the lemon juice and zest first or you will get curdled milk (gross!!).

In case anyone cares, I have tried it with brown sugar also and the acidity curdles the milk so stick with the white sugar.

I would avoid the soya milk / vinegar as you could end up with a curdled sauce.

I've made cajeta number of times and have had the curdling problem with some types of sugar.

I also curdled my milk with 2 teaspoons of apple cider vinegar because (and this never happens, but never say never I guess) I ran out of lemon juice.

One alternative: Stabilize milk with starch, like cornstarch or flour, if you want to bring it to a boil; the starch will prevent curdling (and it'll thicken the milk, too).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.

Gradually incorporate flour mixture to the sugar mixture, adding about a tbsp of curdled milk with each addition.

The problem with curdled milk is that it separates into curds.

In a measuring cup, combine the almond milk with the vinegar and allow to sit for at least five minutes so that it is able to curdle.

Avoid plant - based milk with strong flavor — such as coconut milk — and with high protein content — such as soy milk — because milk proteins easily curdle in the presence of acidic medium.

The one with probiotics should have some curdling or thickening.

If you're not familiar with this concept, I mix non-dairy milk with apple cider vinegar, making it curdle.

Working with 1/4 of the tofu at a time, dip the pieces first in the curdled soymilk and then coat with the cornstarch.

I did also try it with regular milk and for some reason the milk curdled.

It doesn't curdle, and really blends nicely with all the flavors.

I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding fresh lemon juice and adding a bit of the cooked juices from the pan make sure it's warm not hot so as not to curdle, then incorporate with the dish by folding froth into the beans.

Before I curdled the milk I blended it with a small amount of NUTRITIONAL YEAST, which has a buttery, umami taste and is often used in vegan recipes to compensate for the absence of cheese.

However I used whole milk as my liquid and when I added it to the measuring cup with the lemon juice it curdled.

I agree with other comments here that the frosting curdles easily and does not need to be whipped for as long as the directions indicate.

Rather than curdle milk with wine or ale, this lemon posset curdles a mix of heavy cream and sugar with lemon juice.

According to the notes from that recipe, Lemon Posset is an old British pudding that once used wine instead of lemon as its acid, but the food science is the same: the acidic addition basically curdles the cream, but because the fat content of cream is so high you end up with a thickened cream instead of, well, ricotta.

Heating the protein powder with the oats will likely denature the protein, which means yucky, lumpy, curdled oats.

(If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed.

After fermenting with the help of rennet, a natural enzyme and breaking up the curdled milk with stainless steel whisks, the milk gets cooked.

I would try this again with augmentation: white beans only, do not use the original cooking liquid (or use rinsed, canned white beans), and add something to brighten it up (a finishing vinegar perhaps, or dash of lemon juice with the hope I didn't curdle the cream?).

Slowly pour in the curdled hazelnut milk as you continuously stir with a spoon or spatula, then do the same for the chia seed egg and melted chocolate.

Contact us for a cream liqueur with versatility Adding flavors, making it curdle - free or creating an even longer lasting mouth - feel, is no challenge for our R&D team.

My friend Gabby told me about her success with blending sunflower lecithin into almond milk to stop the curdling but it took me literally years to try it out.

Components: The basic and the most natural form of curd is made with milk, which is curdled using culture (Jaman), and other acidic substances such as lemon and vinegar.

With an electric mixer, combine butter, brown sugar, egg, orange juice and rind (the mixture should look curdled).

When micellar casein is exposed to acid in the stomach, it curdles into a large clot, causing it to be digested slowly over several hours, supplying the body with amino acids to build muscle.