20 Terms
Contributors in Butter
Butter
Tertiary butylhydroquinone
Dairy products; Butter
Tbhq. An antioxidant used to decrease oxidative rancidity of fat or oil. Improves oxidative stability, antioxidants
Puff pastry
Dairy products; Butter
This is the multi-layered buttery pastry in napoleons and palmiers. The thin, crisp, flaky layers are formed when the dough and butter are rolled together, then folded in thirds like a letter and ...
Pound cake
Dairy products; Butter
This is the ultimate butter cake. It gets its name (and texture) from the traditional proportions of its ingredients -- one pound each of butter, sugar, eggs and flour --although over the years cooks ...
Creaming or 'to cream'
Dairy products; Butter
This mixing or beating technique not only combines ingredients to make a uniform mixture, but also incorporates air into this mixture. A whisk, wooden spoon, or electric mixer with paddle attachment ...
Charlotte
Dairy products; Butter
This moulded dessert is composed of a filling surrounded by ladyfingers or bread. Apple charlotte is a golden-crusted dessert made by baking a thick apple compote in a mould lined with buttered ...
Butter starter
Dairy products; Butter
Typically lactic acid starter culture(s) produced when lactic fermenting bacteria are added to skim milk. The mixture is ripened and subsequently added to cream before churning, for flavour ...
Wavy
Dairy products; Butter
Unevenness of color. colour characteristic attributable to insufficient working, resulting in an uneven distribution of the water and salt in butter.
