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- |title=Splitting (cream): Cooking Wiki |description=Splitting is usually applied to dairy products such cream, yogurt or milk when they c1 KB (192 words) - 18:30, 19 November 2011
- #REDIRECT[[Splitting (cream)]]30 bytes (3 words) - 17:10, 2 February 2011
- 57 bytes (4 words) - 17:24, 26 April 2012
- 55 bytes (4 words) - 13:51, 25 January 2013
Page text matches
- |title=Splitting (cream): Cooking Wiki |description=Splitting is usually applied to dairy products such cream, yogurt or milk when they c1 KB (192 words) - 18:30, 19 November 2011
- #REDIRECT[[Splitting (cream)]]30 bytes (3 words) - 18:53, 19 January 2011
- #REDIRECT[[Splitting (cream)]]30 bytes (3 words) - 17:10, 2 February 2011
- ...eam is added to a hot sauce, to prevent any problem with it separating or "splitting". In sweet and savoury custards such as those found in flan fillings, crè ===How to stop cream splitting===4 KB (605 words) - 17:40, 16 December 2016
- ...] and maybe a little extra [[milk]] as this would have prevented the cream splitting, which was disappointing.687 bytes (102 words) - 08:41, 13 December 2009
- * Used to melt [[chocolate]] to avoid splitting and caking onto the side of the pot.2 KB (329 words) - 16:44, 13 January 2015
- ...give a guaranteed pure untainted strain due to cross pollination. Only by splitting the roots from current stock can the purity of strain be ensured but requir6 KB (962 words) - 14:53, 21 July 2014
- ...until thickened. Leave to cool for a few minutes or the [[yogurt]] will [[Splitting cream|split]]. Stir in the [[yogurt]] and continue the recipe.5 KB (675 words) - 15:28, 7 October 2022
- ...and up to 6 cm long. The [[beans]] are [[boiled]] and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground5 KB (740 words) - 12:50, 18 February 2015
- * very low average percentages of splitting (4,5 %) and partitioning (2,1 %). Galician [[chestnuts]] have the lowest ov * low percentage of splitting, which significantly reduces discards15 KB (2,257 words) - 11:24, 16 January 2014
- | Prick the [[Tomatoes|tomatoes]] a few times to stop them splitting. Add them to the tray and toss them in the seasoned [[Oil|oil]]. We will a6 KB (867 words) - 18:14, 8 December 2022
- ...e throughout the cooking, cooling and handling process and serves to avoid splitting or cracking.8 KB (1,261 words) - 15:46, 2 March 2016
- ...is variety is distinguished by its flavour, sugar content and tolerance to splitting. It produces clusters which are long and well- divided.9 KB (1,449 words) - 10:40, 21 July 2014
- ...ess gradually and distribute pressure evenly so as to prevent the gut from splitting while giving the sausages their typical horseshoe shape, elliptical cross-s17 KB (2,489 words) - 11:13, 14 December 2016