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In Canada and the United States, half and half almost always refers to a light cream typically used in coffee. (See below.) The name refers to the liquid's content of half milk and half cream. It is widely available in the United States, both in individual-serving containers and in bulk. It is also used to make ice cream. Non-fat versions of ...
An electric blender. A blender (sometimes called a mixer or liquidiser in British English) is a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other substances. A stationary blender consists of a blender container with a rotating metal or plastic blade at the bottom, powered by an electric motor that is in the ...
Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English. Poured over hot cereal as a garnish.
A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing ...
A smoothie is a beverage made by puréeing ingredients in a blender. [1] A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements.
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2. Honey. This pantry staple could most likely see you age, move houses, retire, and turn gray — and it would still be good for eating. It literally lasts forever and doesn’t go bad.
When the separator is spun, the heavier milk is pulled outward against its walls and the cream, which is lighter, collects in the middle. The cream and milk then flow out separate spouts. After separation, the cream and skimmed milk are mixed together in a certain ratio until the favoured fat content has been set.