This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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 firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
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 98ºF (38ºC) and reaches the smoking point at 260ºF (127ºC). 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 purée. Avec du beurre or au beurre indicate that something is "with butter". Sans beurre indicates that is it without butter.
|Wonderful home-churned butter from the divine Daylesford Organics||
Most frequent country: France
See places: French food and cuisine
See foods and dishes: echiré