Lobster Stew meaning in Urdu
Lobster Stew Definitions
1) Lobster Stew : چکور کٹا ہوا کیکڑا : (noun) diced lobster meat in milk or cream.
Useful Words
European Lobster : یورپی جھینگا , American Lobster : امریکی جھینگا , Cape Lobster : جنوبی افریقی جھینگا , Grilled Lobster : انگیٹھی پر بھونا ہوا جهینگا , Crawdad : جھینگا مچھلی , Lobster A La Newburg : کیکڑے کی ڈش , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Pottage : سالن , Ragout : چٹ پٹا سالن , Hot Pot : آلو گوشت , Pot-Au-Feu : بکرے کے گوشت کے دم پخت , Matelote : شراب میں پکا ہوا مچھلی کا سالن , Skim : بالائی اترا ہوا , Skim Milk : بالائی اترا دودھ , White : کوفی , Milk Shake : ملک شیک , Cafe Noir : سیاہ کافی , Cream Cheese : ملائی دار پنیر , Homogenized Milk : بالائی ملا دودھ , Butter : مکھن , Half-And-Half : آدھا دودھ آدھی بلائی , Pasteurized Milk : جراثیم سے پاک دودھ , Cocoanut : ناریل , Brucellosis : مالٹی بخار , Protein : لحمیہ , Buttermilk : لسی , Whey : دودھ دہی کا پانی , Milch : دودھ دینے والی , Lactic : دودھ سے متعلق , Macedoine : سلاد , Well-Done : اچھی طرح سے پکایا ہوا
Useful Words Definitions
European Lobster: lobster of Atlantic coast of Europe.
American Lobster: lobster of Atlantic coast of America.
Cape Lobster: small lobster of southern Africa.
Grilled Lobster: Lobster cooked on a grill normally in restaurants.
Crawdad: tiny lobster-like crustaceans usually boiled briefly.
Lobster A La Newburg: lobster in Newburg sauce served on buttered toast or rice.
Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.
Pottage: a stew of vegetables and (sometimes) meat.
Ragout: well-seasoned stew of meat and vegetables.
Hot Pot: a stew of meat and potatoes cooked in a tightly covered pot.
Pot-Au-Feu: traditional French stew of vegetables and beef.
Matelote: highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.
Skim: used of milk and milk products from which the cream has been removed.
Skim Milk: milk from which the cream has been skimmed.
White: (of coffee) having cream or milk added.
Milk Shake: frothy drink of milk and flavoring and sometimes fruit or ice cream.
Cafe Noir: small cup of strong black coffee without milk or cream.
Cream Cheese: soft unripened cheese made of sweet milk and cream.
Homogenized Milk: milk with the fat particles broken up and dispersed uniformly so the cream will not rise.
Butter: an edible emulsion of fat globules made by churning milk or cream; for cooking and table use.
Half-And-Half: half milk and half light cream; contains 10% to 18% butterfat.
Pasteurized Milk: pasteurized milk is milk that has been heated to a specific temperature for a set period of time to kill harmful bacteria and pathogens. This process helps to extend the shelf life of milk.
Cocoanut: large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk.
Brucellosis: infectious bacterial disease of human beings transmitted by contact with infected animals or infected meat or milk products; characterized by fever and headache.
Protein: any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes.
Buttermilk: residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture.
Whey: watery part of milk produced when raw milk sours and coagulates.
Milch: giving milk; bred or suitable primarily for milk production.
Lactic: of or relating to or obtained from milk (especially sour milk or whey).
Macedoine: mixed diced fruits or vegetables; hot or cold.
Well-Done: (meat) cooked until there is no pink meat left inside.