Definition & Betydelse | Engelska ordet KNEADED

Definition av KNEADED

1. böjningsform av knead
2. perfektparticip av knead

Exempel på hur man kan använda KNEADED i en mening

• Chapati dough is typically prepared with flour and water, kneaded with the knuckles of the hand made into a fist and left to rest for at least 10 or 15 minutes to an hour for the gluten in the dough to relax.
• Doughs vary widely depending on ingredients (lean or enriched), the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique.
• Throughout China, cylindrical briquettes, called "fēng wō méi" (beehive coal 蜂窩煤 / 蜂窝煤) or "Mei" (coal 煤) or "liàn tàn" (kneaded coal 練炭 / 练炭), are used in purpose-built cookers.
• In past centuries, fullers kneaded fuller's earth and water into woollen cloth to absorb lanolin, oils, and other greasy impurities as part of the cloth finishing process.
• Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces.
• The solids are kneaded with flour (maida), and small balls of this dough are deep-fried in oil or ghee (clarified butter) at a low temperature, then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron.
• Wishing to continue the line of Vena's father, Anga, they kneaded the thigh of Vena, from which a dwarfish man appeared, with black features and blood-red eyes.
• In rural North India, the community tandoor, dug in the ground and either coal-fired or (more recently) electrically heated, is a meeting place for women, who bring the kneaded atta (dough) and sometimes marinated meats to have them cooked while socialising.
• Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture.
• The flour is boiled in salted water to make a hard dough, then is kneaded into a semi-spherical ball and placed in the middle of a large bowl (women sit on the floor and hold the pan between their legs while using a wooden ladle to mix and kneed the dough to its solid and thick consistency), around which the sauce is poured.
• Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough.
• Gervase Markham writes that the dough should be kneaded by hand and with the brake, and if no brake is available, wrapped in a cloth and trodden underfoot.
• Joyce was at times badly affected by frostbite; on one occasion two officers, Michael Barne and George Mulock, held Joyce's frostbitten foot against the pits of their stomachs and kneaded the ankle for several hours to save it from amputation.
• The dough is kneaded first and then flattened in small portions in a similar fashion as making breads such as poori or chapatti.
• It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days.
• According to the Talmud, the requirement to separate Challah from the dough was imposed on the owner of the dough, not on the person who kneaded it; hence if the owner was not Jewish, even if the kneader was, Hafrashat Challah was not mandatory.
• This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four hours, but eliminates the requirement to knead.
• Grant discovered the secret for the loaf, which was subsequently named after her, by accident when she realised that she had forgotten to knead the wholemeal dough she was making, and found it to have a superior taste to its kneaded counterparts.
• coal mixed with clay and other substances, and kneaded into balls—in a tract called 'Of Coal-Balls for Fewell wherein Seacoal is, by the mixture of other combustible Bodies, both sweetened and multiplied,' London, 1603.
• The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted.

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