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Both of Dunkin's cold foam creamers, which are made using real cream and sugar, come in containers reminiscent of a canister of whipped cream. Even the method of dispensing the cold foam is ...
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream , meringue and mousse . In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel .
Gingerbread Cream Cold Foam (new) blends gingerbread flavors with vanilla sweet cream. Peppermint Chocolate Cream Cold Foam blends peppermint-flavored syrup and chocolate malt powder with vanilla ...
The first Internet Usenet newsgroup dedicated to cooking was net.cooks created in 1982, later becoming rec.food.cooking. [35] It served as a forum to share recipes text files and cooking techniques. In the U.S. in 2008, there was a renewed focus on cooking at home due to the late-2000s recession . [ 36 ]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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At higher temperatures, the protein β-lactoglobulin enables the foam to maintain its structure and is the prime factor in the formation of foam. [ citation needed ] This can be shown trivially by adding various quantities of skim milk powder which contains a high concentration of β -lactoglobulin.