verb to form into clots or lumps
adjective forming into clots or lumps
Clotted cream is a type of thick cream commonly used in British cuisine, especially in desserts like scones with clotted cream and jam.
In medicine, clotted blood refers to blood that has coagulated and formed a clot, which is a natural part of the body's healing process.
In chemistry, clotted substances refer to materials that have coagulated or solidified, often due to a chemical reaction or change in temperature.
Clotted cream is a dairy product made by heating full-cream milk until a thick layer of cream forms on the surface, which is then cooled and skimmed off.
In the context of writing, 'clotted' can be used to describe dense or thick writing that is difficult to read or understand.
In psychology, 'clotted' may be used to describe thoughts or emotions that are stuck or not flowing freely.
Chefs may use 'clotted' to describe a sauce or mixture that has become thickened or congealed.
Doctors may use 'clotted' to describe blood that has coagulated or formed a clot.
Scientists may use 'clotted' to describe a substance that has formed into clumps or solidified.
An artist may use 'clotted' to describe a heavy or overly complicated composition in a piece of artwork.