curdle

Heating too much and cooking too long both make custard curdle. The spongy protein web of eggs and milk loses its elasticity and then hardens, shrinks, and squeezes out the liquid it holds.

Mary's best tip came when she poured the brandy into the cream: "Not too much or it will curdle."

"The perverse joke of the American president makes the blood curdle in the veins of all right-thinking people," said Antje Vollmer, spokesman for the Greens parliamentary group.

And don't pick after mid summer or it will taste like battery acid and make your custard curdle.

Though on second thoughts, they'd curdle the custard, sour the milk and leave a taste as nasty as the Brussels sprouts.

A Stephen King thriller that's true to the original - and sure to curdle your blood,

Rennin (rennet) is a coagulating enzyme obtained from a young animal's stomach, usually a calf's stomach, that is used to curdle milk in foods such as cheese.

While Kevin obviously has a thing for stone-faced harridans with expressions that would curdle concrete, the idea of him being so bowled over by Shirley's irresistible sexual pull that his trousers fell off must have given the scriptwriters a bit of a headache.

In still other paintings, her lush eerie underpainting and abrasions, drippy curdle marks, solid reds, or blue-and-white checks reek of an admirably willful practice of abstract gesture characterized by a fresh, unpredictable grace.

The very term "germ warfare" is enough to curdle the blood.

He reserved especially colorful remarks for "the real wreckers of art"--art historians--who deserve "to be chased out with a whip." Heidegger himself appears, unattractively, "pulling on his socks." Especially apt at capturing esthetic urges as they curdle into careerism, jealousy, sterility, and consciousness (where most people prefer to forget these Kodak-unworthy moments--and years), Bernhard has preserved them in his books.

Sauces are tricky little devils - they split, curdle or go lumpy at the drop of a wooden spoon.

My own problem has always been how to keep it warm, as I always like to make it in advance, and overheating will make it curdle. There are two possible answers for this: either use a wide-necked Thermos flask rinsed with boiling water, or to make a lighter, more stable version use the Foaming Hollandaise recipe.Once the egg yolks are blended, add the hot lemon juice and white wine vinegar to the processor in a slow, steady stream

IT'S enough to curdle a pint of Newton and Ridley's...

I also cook gata till it splits and curdles. For me, that is the only way to cook it, with the oil rising to the top and the cream curdling.