world cuisine | languages
search help | about us | allergies

Main dictionary      Translate from English       Keywords      Varieties      Latin
Search for:          
WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on mkf1000@medschl.cam.ac.uk. Currently, the cost is 12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


beurre

Plural: beurres

Language: French

Description: Most butter used in France is unsalted. Butter is a fatty emulsion produced by churning cream until it reaches a semi-solid state. It contains at least 80% milk fat. It is a versatile fat, used as an ingredient in sweet and savoury foods, as a spread and as a garnish either as is or mixed with any of a number of ingredients such as herbs, crayfish, anchovies and so on. It melts to a liquid form at about 98F (38C) and reaches the smoking point at 260F (127C). In the United States butter is labelled according to its quality, defined by a score. The finest is AA (93 score), A (92 score), B (90 score) and C (89 score). It also describes a process of buttering a pan by wiping it with a butter paper or using a brush to spread around melted butter. It also refers to a sweetened fruit pure. Avec du beurre or au beurre indicate that something is "with butter". Sans beurre indicates that is it without butter.


beurre
Wonderful home-churned butter from the divine Daylesford Organics

Pronounced: burr
Gender: m
Ethnicity: French
Most frequent country: France

See places: French food and cuisine

See foods and dishes: echir


Feel free to e-mail us if there are any additions, changes or corrections that you'd like to see.

© Suzy Oakes 1998-2011, all rights reserved
All data appearing on this site are copyright protected
Database last updated: 21 June 2011 12:23