Look up: Curdle

1. Curdle
   To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.
   Found on http://www.wrenscottage.com/kitchen/glos
   
   
2. Curdle
   To separate fresh milk or a sauce either by adding an acid such as lemon juice or by over heating. Also used to refer to creamed mixtures which have separated when the egg has been beaten in too quickly.
   Found on http://www.greatbritishkitchen.co.uk/ind
   
   
3. Curdle
   Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like egg drop soup when curdled.
   Found on http://www.goodcooking.com/winedefs.html
   
   
4. curdle
   [v] - turn into curds,as of dairy products 2. [v] - go bad or sour 3. [v] - turn from a liquid to a solid mass
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. Curdle
   Cur'dle intransitive verb [ From Curd .] [ Sometimes written crudle and cruddle .] 1. To change into curd; to coagulate; as, rennet causes milk to curdle . Thomson. 2. To thicken; to congeal. «...
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
6. Curdle
   Cur'dle transitive verb [ imperfect & past participle Curdled (-d'ld); present participle & verbal noun Curdling (-dl?ng).] 1. To change into curd; to cause to coagulate. 'To cu...
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
7. curdle
   clabber verb turn into curds; `curdled milk`
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
8. Curdle
   • (v. t.) To congeal or thicken. • (v. i.) To change into curd; to coagulate; as, rennet causes milk to curdle. • (v. t.) To change into curd; to cause to coagulate. • (v. i.) To thicken; to congeal.
   Found on http://thinkexist.com/dictionary/meaning
   
   
9. Curdle
   Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like egg drop soup when curdled.
   Found on http://www.goodcooking.com/winedefs.html
   
   
10. curdle
    The undesirable effect of overcooking. When a food (usually a dairy product based sauce or custard) becomes lumpy or separated and forms curds.
    Found on http://whatscookingamerica.net/Glossary/