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What is another word for Creamed?

Pronunciation: [kɹˈiːmd] (IPA)

Creamed is a term used to describe a food that has been prepared with cream or a creamy sauce. However, there are plenty of effective synonyms for this word that can be used in recipes or culinary discussions to add variety and nuance to descriptions of dishes. Some of these synonyms include velvety, smooth, buttery, luxurious, silky, luscious, and decadent. Alternatively, chefs may use phrases like "in a creamy sauce" or "prepared with a rich base" when describing dishes that have been creamed. By experimenting with different synonyms and phrasing, food professionals can create more engaging and flavorful descriptions of their dishes that capture the attention of their customers.
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Synonyms for Creamed:

What are the hypernyms for Creamed?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for Creamed?

Creamed, a term used to describe a food item or a cooking technique that involves cream, butter or milk as ingredients, has several antonyms depending on the context. In the culinary world, the antonyms for 'creamed' include "crispy", "grilled", "seared", "broiled", "roasted", "boiled" or "poached". In terms of taste and texture, the antonyms for 'creamed' could be "spicy", "hot", "sour", "bitter", "salty", "savoury" or "tangy". Furthermore, as an English language term, some antonyms for 'creamed' include "unmixed", "uncombined", "unblended", "unadulterated" or "unfermented".

What are the antonyms for Creamed?

Usage examples for Creamed

And some nice Creamed potatoes?
"In Wild Rose Time"
Amanda M. Douglas
This method of cooking eggs may be endlessly varied by filling the cups half full of minced meat, fish, seasoned crumbs, Creamed vegetables, or anything else which combines well with eggs.
"The Myrtle Reed Cook Book"
Myrtle Reed
At noon the family sits down to a simple breakfast-fruit, broiled chicken, Creamed potatoes, hot bread and coffee, for example.
"The Myrtle Reed Cook Book"
Myrtle Reed

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