4 Terms
Contributors in Butter
Butter
Smoking point
Dairy products; Butter
The temperature at which butter begins to scorch and burn. A higher fat content butter yields a higher smoking point.
Cream
Dairy products; Butter
The word cream comes from the Greek chriein, which means anoint," and which is also the root of Christ ("the anointed one"). The link between ancient ritual and rich food is oil, the substance used ...
Butter cakes
Dairy products; Butter
These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately with the liquid (often milk) at the end. When made ...
Dacquoise
Dairy products; Butter
This classic French cake is composed of baked nut meringues layered with buttercream. There are many names for nut meringues and meringue-based desserts -- succès, progrès, japonais among them -- and ...
Lemon curd
Dairy products; Butter
This cooked mixture of lemon juice (and sometimes grated zest), sugar, butter and egg yolks makes a rich, tart spreading cream that can be used as a filling. Many variations exist using other citrus ...
Acetic acid
Dairy products; Butter
This is the active ingredient found in vinegar. It's used in food preservation.
Beat
Dairy products; Butter
Whether done using an electric mixer or by hand with a fork, spoon, or whisk, to 'beat' is to vigorously mix, blend, or stir a mixture in a circular motion. This technique changes the consistency of ...
