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请输入英文单字，中文词皆可：

curdle    
vt. 使凝结,使凝固,使变质
vi. 凝结,凝固,变质

使凝结,使凝固,使变质凝结,凝固,变质

curdle
v 1: turn into curds; "curdled milk" [synonym: {curdle}, {clabber},
{clot}] [ant: {homogenise}, {homogenize}]
2: go bad or sour; "The milk curdled"
3: turn from a liquid to a solid mass; "his blood curdled"

Curdle \Cur"dle\ (k[^u]r"d'l), v. i. [From {Curd}.] [Sometimes
written {crudle} and {cruddle}.]
1. To change into curd; to coagulate; as, rennet causes milk
to curdle. --Thomson.
[1913 Webster]

2. To thicken; to congeal.
[1913 Webster]

Then Mary could feel her heart's blood curdle cold.
--Southey.
[1913 Webster]


Curdle \Cur"dle\, v. t. [imp. & p. p. {Curdled} (-d'ld); p. pr.
& vb. n. {Curdling} (-dl[i^]ng).]
1. To change into curd; to cause to coagulate. "To curdle
whites of eggs" --Boyle.
[1913 Webster]

2. To congeal or thicken.
[1913 Webster]

My chill blood is curdled in my veins. --Dryden.
[1913 Webster]


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    Some sauces are more at risk to curdle than others What exactly (ingredients, techniques, temperature ) causes this curdling? What can you do to have the curdling risk at minimum? I'm not askin
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    Why didn't my ricotta curdle? Ask Question Asked 6 years, 2 months ago Modified 6 years, 2 months ago
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    Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly) Some related material and here You may also try to avoid curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only
  • Why do egg yolks curdle? - Seasoned Advice
    If proteins curdle, because a certain amount of heat is reached, why does heating them gently, while still reaching the same amount not curdle them?
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    I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right How can you overcome this simple issue with custard?





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