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Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Like other types of soured dairy products, ymer is often consumed at breakfast. Strained yogurt topped with muesli and maple syrup is often served at brunch in cafés in Denmark. [citation needed] Strained yogurt is known as hangop, literally meaning 'hang up' in the Netherlands. It is a traditional dessert. Hangop may also be made using ...
Buttermilk is a fermented dairy drink.Traditionally, it was the liquid left behind after churning butter out of cultured cream.As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately.
Greek yogurt’s acidity makes it an excellent marinade for meats and poultry in place of buttermilk. Say cheesecake. Greek yogurt can be used in place of cream cheese to make a decadent no-bake ...
Yogurt is a dairy product that’s made through the bacterial fermentation of milk. Live cultures of S. thermophilus and L. bulgaricus are added to milk; these bacteria eat the lactose sugars in ...
By the early 1800s, commercial baking powder was developed and the biscuit took a form that resembles the modern biscuit. A typical modern recipe will include baking powder or baking soda, flour, salt, shortening or butter, and milk or buttermilk. The percentages of these ingredients vary as historically the recipe would pass orally from family ...
Nutrition (Per 150-gram container): Calories: 180 Fat: 2.5 g (Saturated fat: 1.5 g) Sodium: 45 mg Carbs: 28 g (Fiber: 0 g, Sugar: 28 g) Protein: 12 g. Fage's split cups come with two sections: one ...
In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils.