(n.) A mixture of milk and eggs, sweetened, and baked or boiled.
Example Sentences:
(1) A Staphylococcus strain was inoculated on the top and cut surfaces of freshly baked Southern custard pies which were then packaged in a pasteboard carton and held at 30 C. Daily plate counts of surface sections 0.3 inch (0.76 cm) in thickness were made.
(2) 5 Dollop the blackcurrant jam all over the surface of the cooked custard and spread gently to level it.
(3) Bonus recipe: stress-free custard I was taught how to make this by Claire Ptak, who runs Violet Cakes in east London.
(4) And he would suggest having it as a pudding, in winter, with a dollop of custard.
(5) Try the tartelette de chocolate e avelã (hazelnut and chocolate tart, £2), or the classic Portuguese pastel de nata (custard tart, same price).
(6) Boston cream doughnuts Thick vanilla custard and a chocolate glaze: these are the foundations of the Boston Cream pie.
(7) For the custard 4 egg yolks 400ml double cream 60g caster sugar 1 tbsp cornflour 1 tsp vanilla essence (or ½ vanilla pod, split) 1 Whisk the egg yolks for a minute in a largish heat-proof bowl (you need to be able to whisk the hot cream in later without worrying about it spilling over.)
(8) Another series on the Edwardian larder will examine products such as Marmite and Bird's custard powder, along with the social changes that created a need for them.
(9) Chocolate stout pudding (above) Admittedly, with summer creeping in and temperatures rising, it's hardly pudding season.But I'm a firm believer in the restorative powers of stodge, and I'd hate for the pleasures of pudding – steamed sponges, sticky toffee, spotted dick and custard – to be out of bounds for part of the year.
(10) Take the train to Lisbon for custard tarts, rickety trams and the fantastic Oceanarium ( oceanario.pt ).
(11) Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.
(12) 6 Pour the custard mix into the pastry case, then grate the nutmeg on top (do not use ready-ground nutmeg).
(13) (It belonged to Iain Watters , and he presented his ruined pudding to the judges from the murky depths of a fliptop bin, whither he had cast it in a fury; this event was even more scandalous than the custard theft of 2013 – don’t ask.)
(14) That was the week when the Bake Off contestants were called on to make dainty biscuits and elaborate gingerbread concoctions, following previous showdowns over who could make the fluffiest muffins and the creamiest custard tarts.
(15) Some spices are at the heart of baking: cinnamon can transform the fortunes of even the saddest apple pie, while nutmeg turns plain custard into gold.
(16) For this gluten-free version, instead of the usual custard I have incorporated a couple of English favourites – Earl Grey tea and marmalade – to create this moist, sticky and citrussy bake.
(17) The company bought brands such as Bird's Custard and Angel Delight from the US giant Kraft Foods in December.
(18) Of course it is the hyperbolic silliness – the make-or-break trifle sponge, custard thefts, and prolonged ruminations over "The Crumb" – that makes The Great British Bake Off so lovable.
(19) The custard base and rhubarb can cook at the same time.
(20) Slowly add the hot cream mix to the yolks and whisk for a minute to form a thin custard.
Lard
Definition:
(n.) Bacon; the flesh of swine.
(n.) The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
(n.) To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.
(n.) To fatten; to enrich.
(n.) To smear with lard or fat.
(n.) To mix or garnish with something, as by way of improvement; to interlard.
(v. i.) To grow fat.
Example Sentences:
(1) There were few significant differences between high polyunsaturated (safflower oil) and saturated fat (lard) diet groups.
(2) Differences in the rate of hydrolysis appeared to be related to the structure and the triacylglycerols from lard and human milk, both of which have palmitic acid esterified in the sn-2 position, were hydrolysed most rapidly.
(3) 3 For the dough: melt the lard with 100ml water in a small pan and leave to cool slightly.
(4) The liver weight, liver total lipids and cholesterol concentrations in rats fed the lard-cholesterol diet increased more than in the control rats, but the addition of tea catechins to the lard-cholesterol diet decreased those parameters.
(5) Whole body sterol balance, hepatic 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity, hepatic low-density lipoprotein (LDL) receptor levels and net tissue cholesterol concentrations were determined in guinea pigs fed either a corn oil- or lard-based purified diet for 6-7 weeks.
(6) The accuracy of the method was assessed in vitro with phantoms consisting of ox muscle, lard, and a mixture of both.
(7) Hepatic enzyme activities of glucose-6-phosphate dehydrogenase and adipose lipoprotein lipase were lower in rats fed the 30% lard diet than in those fed a nonpurified diet.
(8) Addition of dried skim milk or dried whey to the diet resulted in higher values (P less than .05) for DMD and ED as compared with the basal or corn-soy and lard diet.
(9) Lard, coconut oil, corn oil, methyl linoleate and herring oil have been analysed before and after irradiation for lipid peroxide content and fatty acid composition.
(10) The lactate dehydrogenase (LDH) activities of aged rats fed the sardine oil diet increased significantly, whereas the activities of aged rats fed the lard diet decreased.
(11) Rations containing 25% of either regular rapeseed oil (36% erucic acid), Oro rapeseed oil (1.9% erucic acid), soybean oil or a mixture of lard and corn oil were fed to chickens, ducks and turkeys.
(12) The diet containing 5% sardine oil rich in eicosapentaenoic and docosahexaenoic acids stimulated the mixed function oxidase system, but the diet containing 5% lard in which lard consisted of 10.7% linolenic acid and 1.5% linolenic acid seemed unlikely to stimulate enough the mixed function oxidase system.
(13) When LDL from animals fed the commercial diet was radiolabeled and injected into animals fed the three types of dietary fat, significant differences in LDL turnover were observed in the order CO greater than lard greater than OL, suggesting that intravascular processing and tissue uptake of the smaller LDL from animals fed the commercial diet varies depending on the dietary fat saturation fed to the recipient animals.
(14) Twenty-four 5-day-old male calves were fed twice daily milk replacers containing either 5% (low-fat) or 25% (high-fat) lard.
(15) Antioxidant activities in lard were measured by the Rancimat method.
(16) Guar gum and its hydrolysate suppressed 3-hydroxy-3-methylglutaryl-coenzyme A reductase activities in the ileum to one half the control value in the experiment where dietary fat was lard.
(17) A positive correlation between production of TBA-reactive material and degradation of unsaturated fatty acids was verified for S9 fractions from the coconut oil and hydrogenated lard dietary groups.
(18) A practical application is illustrated by determination of the fatty acid distribution in lard.
(19) Rats were fed lard-enriched (17%) or corn oil-enriched (17%) diets and were compared with rats fed a low fat (4.5%) diet.
(20) A simple, rapid technique is described for the determination of 2- and 3-tert-butyl-4-hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), 3,5-di-tert-butyl-4-hydroxytoluene (BHT), 2,6-di-tert-butyl-4-hydroxymethylphenol (Ionox-100), 2,4,5-trihydroxybutyrophenone (THBP), propyl gallate (PG), octyl gallate (OG), dodecyl gallate (DG), and nordihydroguaiaretic acid (NDGA) in vegetable oils, lards, and shortenings.