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Search Results For 'butter'
Word Definition
butter A fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2-4% milk solids; melts into a liquid at approx. 98F (38C) and reaches the smoke point at 260F (127C).
Butter-Cultured Cultured butter is butter churned from cultured cream (cream fraiche). Most butter produced in the U.S. before 1920 was cultured butter, but in the 20's, the U.S. Government guaranteed the sale of every pound of butter produced, so quality became a non-issue and sweet cream butter prevailed.
Buttercream A mixture of butter, sugar, and eggs or custard; it is used to garnish cakes and pastries.
Butterfly To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.
Buttermilk Cultured pasteurised milk, midly acidic with a creamy flavour and thick consistency.
butternut squash A large, elongated pear-shaped squash (Caryoka nuciferum) with a smooth yellow to butterscotch-colored shell, an orange flesh and a sweet, nutty flavor.
butterscotch 1. A flavor derived from brown sugar and butter, used for cookies, candies, sauces and the like. 2. A hard candy with the flavor of butterscotch.
Clarified Butter Butter that has had the milk solids and water removed from it. This is typically done by boiling the butter slowly and skimming the impurities of the top. After a period of time the butter becomes very clear it is then slowly poured off so as to leave the water at the bottom of the pot. The end result is a butter with a higher smoking point.
Compound butter The French view this as a sauce. It is simply a flavored butter most often made by mixing liquid and/or solid ingredients into softened butter. This butter is then rolled into a log shape and refrigerated until needed. To serve, cut slices from the roll and place directly on a hot Piece of meat, fish, or vegetable. Serve immediately; the melting compound butter will make a sauce.
Maitre d' Hotel Butter This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.
Noisette Butter Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.
Shrimp, butterfly Peel the shrimp, leaving the tail. With a sharp knife, carefully cut through the back curve of the shrimp, deepening the cut made to remove the strip, until the shrimp is held together only at the bottom of the body. Lay the shrimp on a sheet pan and flatten with your hand. Place a Piece of plastic wrap or waxed paper on top, and weigh down with a book or cutting board. Place in the refrigerator for 30 minutes. Proceed to cook according to recipe.
Unsalted Butter What it says, butter without the 1.5 to 2% added salt that 'normal' butter has. Often recommended for cooking. Many people prefer the taste of unsalted butter. In areas with high quality dairy products the use of unsalted butter where it is called for may not be so important, since the salt is not so likely to be covering the taste of a low-quality product.
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