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curd

curd

curd Sentence Examples

  • The contents of the pan are once more allowed to cool and settle, and the soap as now formed constitutes a pure curd coap, carrying with it some proportion of uncombined alkali, but containing the minimum amount of water.

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  • The contents of the pan are once more allowed to cool and settle, and the soap as now formed constitutes a pure curd coap, carrying with it some proportion of uncombined alkali, but containing the minimum amount of water.

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  • Medicated soaps are made by adding the drug to either hard soap or curd soap in the desired proportions.

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  • But in all countries a mixture of several oils enters into the composition of curd soaps and the proportions used have no fixity.

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  • According to the second plan, the ordinary oil is treated as for the preparation of a curd soap, and to this the coconut soap separately saponified is added in the pan and both are boiled together till they form a homogeneous soap.

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  • According to the second plan, the ordinary oil is treated as for the preparation of a curd soap, and to this the coconut soap separately saponified is added in the pan and both are boiled together till they form a homogeneous soap.

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  • of Kan-suh are cloth, horse hides, a kind of curd like butter which is known by the Mongols under the name of wuta, musk, plums, onions, dates, sweet melons and medicines.

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  • When about too lb of silk has been bagged, the whole is placed in a large wooden tub and covered with boiling water in which 12 to 20 lb of white curd soap has previously been dissolved.

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  • A similar cement is a mixture of dried fresh curd with i nth of its weight of quicklime and a little camphor; it is made into a paste with water when employed.

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  • This property is usually obtained by mixing soft and hard soaps, or, more rarely, by adding gum tragacanth to a hard soap. In the textile trades the wool scourer employs a neutral olive-oil soap, or, on account of its cheapness, a neutral curd or curd mottled brand; the cotton cleanser, on the other hand, uses an alkaline soap, but for cleaning printed cottons a neutral olive-oil curd soap is used, for, in this case, free alkali and resin are objectionable; olive-oil soap, free from caustic alkali, but often with sodium carbonate, is also used in cleansing silk fibres, although hard soaps free from resin are frequently employed for their cheapness.

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  • Dairy produce is important in Afghan diet, especially the pressed and dried curd called knit (an article and name perhaps introduced by the Mongols).

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  • For sodii arsenas and cacodylate see Arsenic. Sapo durus (hard soap) is a compound of sodium with olive oil, and sago animalis (curd soap) is chiefly sodium stearate.

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  • In curd soaps, however, which form the basis of most household soap, the uncombined alkali and the glycerin are separated by " salting out, " and the soap in this condition contains about 30% of water.

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  • Coconut soap also forms a principal ingredient in compound soaps meant to imitate curd and yellow soaps.

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  • Curd soap and London grey mottled are prepared from kitchen or ship fat, whilst fuller's fat is employed in the manufacture of soft soaps.

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  • Being thus soluble in salt water it cannot, of course, be salted out like common soaps; but if a very concentrated salt solution is used precipitation is effected, and a curd soap is separated so hard and refractory as to be practically useless.

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  • In this way curd, mottled or marbled soap is formed, and such mottled appearance was formerly highly valued as an indication of freedom from excess of water or other adulteration, because in fitted soaps the impurities are either washed out or fall to the bottom of the mass in cooling.

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  • Soft or green soap (potassium oleate), made by acting on olive oil with caustic potash, is also used; its preparation (Linamentum saponis) is known as opodeldoc. Curd soap is also used, and is chiefly a stearate of sodium.

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  • Chow mein, chop suey, lo mein, fried rice and egg foo young are all available in vegetable versions, and there are several additional vegetarian menu items made with bean curd.

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  • They are milked once a day about sunset by the women (the men milk the camels), and a large proportion of the milk is made into samn, clarified butter, or marisi, dried curd.

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  • Next to the dried beans and rice were stalls of fresh noodles and bean curd.

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  • Other take-away costs are: As a starter I would recommend Deep fried bean curd Thai style at £ 3.00.

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  • Beans: All beans are fine except tofu (soya bean curd ).

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  • Mains range from £ 12.50 for polenta, mushroom and goat's curd to £ 21.50 for the sea bass.

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  • Last Monday I got the urge to make some lemon curd - a recipe for it was in a canal magazine.

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  • You must not disturb the forming curd in any way during this period.

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  • curd produced from the inside of the cheese outwards.

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  • Other take-away costs are: As a starter I would recommend Deep fried bean curd Thai style at £ 3.00.

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  • curd cheese for?

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  • curd tarts are made in Lancashire as well as in Yorkshire.

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  • Beans: All beans are fine except tofu (soya bean curd ).

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  • Soya beans also make the protein rich bean curd.

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  • These holes, also called " eyes, " are caused by the expansion of gas within the cheese curd during the ripening period.

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  • Spoon the warm passion fruit curd into the cases - about three-quarters full.

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  • Tofu - soybean curd - is the most commonly eaten form of soy.

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  • lemon curd.

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  • Strawberry, raspberry, plum jam or any home made jam including mincemeat, lemon curd and chutneys.

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  • It is vegan and based on tofu (soya bean curd ), miso (fermented soya paste ), mushrooms and garlic.

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  • In 1878, at Bristol, the special awards were all for dairy appliances -milk-can for conveying milk long distances, churn for milk, churn for cream, butter-worker for large dairies, butterworker for small dairies, cheese-tub, curd knife, curd mill, cheese-turning apparatus, automatic means of preventing rising of cream, milk-cooler and cooling vat.

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  • In curd soaps, however, which form the basis of most household soap, the uncombined alkali and the glycerin are separated by " salting out, " and the soap in this condition contains about 30% of water.

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  • Curd soap and London grey mottled are prepared from kitchen or ship fat, whilst fuller's fat is employed in the manufacture of soft soaps.

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  • (See under Curd Soap.) Curd Soap. - This variety is manufactured by boiling the fat with alkali and removing the unused lye, which is afterwards worked up for glycerin.

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  • But in all countries a mixture of several oils enters into the composition of curd soaps and the proportions used have no fixity.

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  • A curd soap prepared from kitchen fat or bone grease always carries with it into the cooling frame a considerable amount of coloured impurity, such as iron sulphate, &c. When it is permitted to cool rapidly the colouring matter remains uniformly disseminated throughout the mass; but when means are taken to cause the soap to cool and solidify slowly a segregation takes place: the stearate and palmitate form a semi-crystalline solid, while the oleate, solidifying more slowly, comes by itself into translucent veins, in which the greater part of the coloured matter is drawn.

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  • In this way curd, mottled or marbled soap is formed, and such mottled appearance was formerly highly valued as an indication of freedom from excess of water or other adulteration, because in fitted soaps the impurities are either washed out or fall to the bottom of the mass in cooling.

    0
    0
  • Being thus soluble in salt water it cannot, of course, be salted out like common soaps; but if a very concentrated salt solution is used precipitation is effected, and a curd soap is separated so hard and refractory as to be practically useless.

    0
    0
  • Coconut soap also forms a principal ingredient in compound soaps meant to imitate curd and yellow soaps.

    0
    0
  • This property is usually obtained by mixing soft and hard soaps, or, more rarely, by adding gum tragacanth to a hard soap. In the textile trades the wool scourer employs a neutral olive-oil soap, or, on account of its cheapness, a neutral curd or curd mottled brand; the cotton cleanser, on the other hand, uses an alkaline soap, but for cleaning printed cottons a neutral olive-oil curd soap is used, for, in this case, free alkali and resin are objectionable; olive-oil soap, free from caustic alkali, but often with sodium carbonate, is also used in cleansing silk fibres, although hard soaps free from resin are frequently employed for their cheapness.

    0
    0
  • Soft or green soap (potassium oleate), made by acting on olive oil with caustic potash, is also used; its preparation (Linamentum saponis) is known as opodeldoc. Curd soap is also used, and is chiefly a stearate of sodium.

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    0
  • Medicated soaps are made by adding the drug to either hard soap or curd soap in the desired proportions.

    0
    0
  • They are milked once a day about sunset by the women (the men milk the camels), and a large proportion of the milk is made into samn, clarified butter, or marisi, dried curd.

    0
    0
  • For sodii arsenas and cacodylate see Arsenic. Sapo durus (hard soap) is a compound of sodium with olive oil, and sago animalis (curd soap) is chiefly sodium stearate.

    0
    0
  • When about too lb of silk has been bagged, the whole is placed in a large wooden tub and covered with boiling water in which 12 to 20 lb of white curd soap has previously been dissolved.

    0
    0
  • A similar cement is a mixture of dried fresh curd with i nth of its weight of quicklime and a little camphor; it is made into a paste with water when employed.

    0
    0
  • Dairy produce is important in Afghan diet, especially the pressed and dried curd called knit (an article and name perhaps introduced by the Mongols).

    0
    0
  • of Kan-suh are cloth, horse hides, a kind of curd like butter which is known by the Mongols under the name of wuta, musk, plums, onions, dates, sweet melons and medicines.

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  • Mix things up by using chocolate cake, a mousse or curd filling, nut flavors, or fresh fruits in the layers or frosting.

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  • Orange curd: Lemon curd is always pushed to the forefront in discussions of citrus cake fillings, but there's no reason bakers can't make lime, grapefruit, kumquat, or orange curds; any citrus fruit will do.

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  • Try a vanilla, chiffon, or light lemon cake with orange curd between each layer to add tartness and contrast.

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  • Read about her process and pick up some tips for yourself with her four posts that sequentially cover the project: An Introduction, Mango Curd, The Cake Is Baked, Swiss Buttercream, and Ta-Da!

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  • Another recipe from Epicurious.com uses white cake as a base, lemon curd as a filling, and fresh raspberries between each tier of the dessert.

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  • A berry cake filled with lemon curd is another tasty choice.

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  • If you love lemon, you might even want to go with a lemon cake that's filled with lemon curd, frosted with lemon buttercream and garnished with fresh raspberries and mint leaves.

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  • Ask the baker to fill each cupcake with fruit curd, mousse, ganache, or a second flavor of frosting.

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  • Make three or four layers, let them all cool, and stack them on top of one another with buttercream, curd, fruit compote, whipped cream, or another tasty frosting in between.

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  • Great notes of biscuits, mineral, and lemon curd.

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  • This usually involves either pressing or hanging the cheese so that the whey drains from the curd.

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  • While cheese salt can be added to the curd before molding, it is often sprinkled over the cheese once it's in the mold.

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