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сос

A thickened and flavored liquid that is created to enhance the flavor of the food that it accompanies. In the days before refrigeration, sauces were used to disguise the taste of foods that were going bad.

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Бешамел сос

식당; 요리의

A white sauce made by thickening milk with wheat flour and butter.

коктел сос

해산물; 일반 해산물

A tomato-based sauce commonly served with steamed shrimp.

Соја сос

식당; 요리의

Most soy sauces include roasted wheat or barley.

бели сос

유제품; 버터

A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). This ...

хидролиза

유제품; 버터

A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products

кисело

유제품; 버터

A flavor characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.

лецитин

유제품; 버터

A phospholipid naturally present in butter which functions as an emulsifier. An antioxidant used to decrease oxidative rancidity of fat or oil. Water scavenger to prevent ...

маскарпоне

유제품; 버터

A soft unripened cheese that belongs to the cream cheese family. It comes from switzerland and italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from ...

бутер

유제품; 버터

A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form ...

холестерол

유제품; 버터

A sterol with a multi-ringed (steroid) structure. The amount of cholesterol per gram of butter is 2 mg.

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