Definition & Betydelse | Engelska ordet YOLKS

Definition av YOLKS

1. böjningsform av yolk

Exempel på hur man kan använda YOLKS i en mening

• In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel.
• Carotenoids give the characteristic yellow color to autumn leaves, corn, canaries, daffodils, and lemons, as well as egg yolks, buttercups, and bananas.
• Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.
• Ovos moles de Aveiro (literally, "soft eggs from Aveiro")—sometimes written as ovos-moles de Aveiro—are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate.
• In the version of the recipe from the 14th-century , the sauce is thickened with mashed poultry liver instead of egg yolks.
• Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks.
• A stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust.
• Most mooncakes consist of a thick, tender pastry skin enveloping a sweet, dense filling, which may contain one or several whole salted egg yolks in the center to symbolize the full moon.
• The filling is made similarly to a Magic Lemon cream pie, by mixing the ingredients without cooking: the proteins of the egg yolks and condensed milk and the acidic lime juice curdle, thickening the mixture without baking.
• Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice.
• Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks.
• Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks".
• In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite".
• An oatmeal pudding recipe found in the 18th-century Compleat Housewife is made with beef suet and cream, thickened with oatmeal and mixed up with egg yolks, then baked in a dish with marrow.
• Tadelakt, a plastering technique which adds egg yolks and black soap into mixed plaster, was used in the hammam baths.
• Typical verbena food includes churros, ham, cheese, marzipan, candied egg yolks ("yemas"), candied quince ("membrillo"), and sugared fruits—though in recent years, modern junk foods have found their way into the mix.
• The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in.
• According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt.
• The heavy use of egg yolks is characteristic of many Portuguese sweets and pastries, such as the papo de anjo ("angel's crop") and fios de ovos ("egg threads").
• The resulting color varies depending on the color of the egg yolks, the amount of pandan, and the extent of the caramelization of the sugar.

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