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

Alimente (altele); Aditivi alimentari

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

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crema

Băuturi; Băuturi spirtoase distilate

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

leche entera

Produse lactate; Unt

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

grasas

Produse lactate; Unt

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

Produse lactate; Unt

Spanish for butter

crema batida baja en grasas

Produse lactate; Unt

Between 30 and 36% butterfat

almacenamiento

Produse lactate; Unt

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

Produse lactate; Unt

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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Gabriela Lozano

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Industrie/Domeniu: Condiţie fizică Categorie: Dietă

dieta de los 17 días

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