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Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill ...
to thicken (as the nucleus does in early stages of cell death) Greek πύκνωσις (púknōsis), thickening pyknosis: pylor-gate Greek πυλωρός (pulōrós), gate keeper; lower orifice of the stomach pyloric sphincter: pyr-fever: Greek πῦρ, πυρετός (pûr, puretós), fire, heat, fever antipyretic
Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]
It may begin with something that rubs, irritates, or scratches the skin, such as clothing. This causes the person to rub or scratch the affected area. Constant scratching causes the skin to thicken. The thickened skin itches, causing more scratching, causing more thickening. Affected area may spread rapidly through the rest of the body.
It is used in cooking to produce a clear, thickened sauce, such as a fruit sauce. It will not make the sauce go cloudy, like cornstarch, flour, or other starchy thickening agents would. The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour for those with a gluten intolerance.
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...
After drying, the area is dusted with cornstarch or potato flour. Sweating is then encouraged by increased room temperature, exercise, use of a sauna, or pilocarpine. [2] When sweat reaches the surface of the skin, the starch and iodine combine, causing a drastic color change (yellow to dark blue), allowing sweat production to be easily seen. [2]
[citation needed] Similarly, cheese sauce granules such as in Macaroni and Cheese, lasagna, or gravy granules may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled. [4]