| ลองค้นหาคำในรูปแบบอื่น ๆ เพื่อให้ได้ผลลัพธ์มากขึ้นหรือน้อยลง: -curd-, *curd*, cur |
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| | curd | (เคิร์ด) n. นมข้น, สารที่คล้ายนมข้น vt., vi. กลายเป็นนมข้น, Syn. curdle | | curdle | (เคิร์ด'เดิล) { curdled, curdling, curdles } vt., vi. เปลี่ยนเป็นนมข้น, แข็งตัว -Phr. (curdle one's blood ทำให้กลัว) | | curdy | (เคิร์ด'ดี) adj. คล้ายนมข้น, จับตัวเป็นก้อน | | bean curd | n. เต้าหู้ | | bloodcurdling | adj. ขนพอง, สยองเกล้า, น่ากลัวมาก |
| | curd | (n) นมข้น, นมเปรี้ยว | | curdle | (vt) ทำให้ข้น, ทำให้แข็ง, ทำให้เลือดหยุด | | bloodcurdling | (adj) น่ากลัวมาก, น่าขนพองสยองเกล้า |
| | curd | ลิ่มน้ำนม [แพทยศาสตร์ ๖ ส.ค. ๒๕๔๔] | | curdy pus | หนองเละ, หนองเป็นลิ่ม [แพทยศาสตร์ ๖ ส.ค. ๒๕๔๔] |
| | | | | กะหล่ำปลีพันเต้าหู้ | [kalam-plī phan taohū] (xp) EN: bean curd wrapped in cabbage | | ข้าวผัดเต้าหู้ยี้ | [khāo phat tāohū-yī] (xp) EN: fried rice with fermented curd cake | | เลือดหมู | [leūat mū] (n, exp) EN: curdled blood of hogs ; curdled blood of fowls FR: sang de porc caillé [ m ] ; sang de volaille caillé [ m ] | | เต้าหู้ | [taohū] (n) EN: soybean curd ; bean curd ; bean cake ; soybean cake ; tofu FR: tofu [ m ] ; pain de pois de soja [ m ] | | เต้าหู้ขาวชนิดอ่อน | [taohū khāo chanit øn] (n, exp) EN: soft white bean curd | | เต้าหู้เหลือง | [taohū leūang] (n, exp) EN: yellow soybean curd | | เต้าหู้ทอด | [taohū thøt] (n, exp) EN: fried bean curd | | เต้าหู้ทอดผัดเต้าเจี้ยว | [taohū thøt phat taojīo] (n, exp) EN: fried bean curd with soybean paste | | เต้าหู้ยี้ | [tāohū-yī] (n, exp) EN: fermented bean curd ; pickled bean curd |
| | | | | Curd | n. [ Of Celtic origin; cf. Gael. gruth, Ir, gruth, cruth, curd, cruthaim I milk. ] [ Sometimes written crud. ] 1. The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese. [ 1913 Webster ] Curds and cream, the flower of country fare. Dryden. [ 1913 Webster ] 2. The coagulated part of any liquid. [ 1913 Webster ] 3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. [ 1913 Webster ] Broccoli should be cut while the curd, as the flowering mass is termed, is entire. R. Thompson. [ 1913 Webster ] Cauliflowers should be cut for use while the head, or curd, is still close and compact. F. Burr. [ 1913 Webster ] | | Curd | v. t. [ imp. & p. p. Curded; p. pr. & vb. n. Curding. ] To cause to coagulate or thicken; to cause to congeal; to curdle. [ 1913 Webster ] Does it curd thy blood
To say I am thy mother? Shak. [ 1913 Webster ] | | Curd | v. i. To become coagulated or thickened; to separate into curds and whey Shak. [ 1913 Webster ] | | Curdiness | n. The state of being curdy. [ 1913 Webster ] | | Curdle | 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 | v. t. [ imp. & p. p. Curdled p. pr. & vb. n. Curdling ] 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 ] | | Curdless | a. Destitute of curd. [ 1913 Webster ] | | Curdy | a. Like curd; full of curd; coagulated. “A curdy mass.” Arbuthnot. [ 1913 Webster ] |
| | | カード | [ka-do] (n) (1) card; (2) curd; (P) #1,139 [Add to Longdo] | | 揚げ | [あげ, age] (n, n-suf) fried bean curd; (P) #10,341 [Add to Longdo] | | 豆腐 | [とうふ, toufu] (n) tofu; bean-curd; (P) #13,883 [Add to Longdo] | | カードル | [ka-doru] (n, vs) (1) curdle; (n) (2) bundle (fre [Add to Longdo] | | ソフトカードミルク | [sofutoka-domiruku] (n) soft curd milk [Add to Longdo] | | 卯の花 | [うのはな, unohana] (n) (1) bean-curd lees; soybean pulp; refuse from tofu; (2) deutzia; Deutzia crenata [Add to Longdo] | | 巻繊;巻煎 | [けんちん;けんちゃん;けんちぇん, kenchin ; kenchan ; kenchien] (n) (1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbr) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (arch) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed [Add to Longdo] | | 鬼気迫る | [ききせまる, kikisemaru] (exp, v5r) (usu. modifying a noun) to be bloodcurdling; to be ghastly [Add to Longdo] | | 凝り固まる | [こりかたまる, korikatamaru] (v5r, vi) to coagulate; to curdle; to clot; to be fanatical [Add to Longdo] | | 凝結 | [ぎょうけつ, gyouketsu] (n, vs) coagulation; freezing; solidification; curdling; setting; congealing [Add to Longdo] |
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