20 Terms
Contributors in Butter
Butter
Propionic acid
Dairy products; Butter
(propanoic acid) Swiss cheese; salts used as mould inhibitors.
Saute
Dairy products; Butter
(saw-TAY) In French, saute means "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is either rapidly stirred ...
Liaison
Dairy products; Butter
A binding agent made up of egg yolks and cream, used for thickening soups and sauces. It should always be added off heat just before serving to prevent curdling. The basic ratio is 3 parts cream to 1 ...
Beurre noisette
Dairy products; Butter
(burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.
Oxalic acid
Dairy products; Butter
(Ethanedioic acid) Present in leaves of some plants such as rhubarb and spinach; used as cleaning agent for rust stains on fabric and porcelain.
Maitre d'hotel, a la
Dairy products; Butter
(French) A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter.
