Qimiq
Qimiq
Qimiq (pronunciation: /kiːmiːk/) is a term that originates from the Inuit language, specifically from the Inupiaq dialect. The term is used to refer to a type of whip cream stabilizer that is made from gelatin and dairy cream.
Etymology
The term 'Qimiq' is derived from the Inupiaq word 'qimiq', which translates to 'whip cream'. The term was adopted by the food industry to refer to a specific type of whip cream stabilizer that is made from gelatin and dairy cream.
Usage
Qimiq is used in various culinary applications, particularly in the preparation of desserts and pastries. It is known for its ability to stabilize whip cream, preventing it from separating or curdling. This makes it an ideal ingredient for recipes that require a stable, creamy texture.
Related Terms
- Whip Cream: A light, fluffy dairy product that is often used as a topping for desserts and pastries. It is made by whipping heavy cream until it becomes light and airy.
- Gelatin: A type of protein that is derived from collagen. It is used in cooking and baking as a thickening agent.
- Dairy Cream: A thick, rich liquid that is made from milk. It is often used in cooking and baking to add richness and creaminess to dishes.
- Inuit: A group of culturally similar indigenous peoples inhabiting the Arctic regions of Greenland, Canada, and Alaska.
- Inupiaq: The language of the Inupiat people, an Inuit group that resides in Alaska.
External links
- Medical encyclopedia article on Qimiq
- Wikipedia's article - Qimiq
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