Butter is a dairy product made by churning fresh or fermented cream or milk. It is an everyday food in many parts of the world. Butter consists of butterfat surrounding miniscule droplets consisting mostly of water and milk proteins. Butter from cow's milk is most common, but butter is made from the milk of other mammals as well, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added. Butter is used as a condiment and in cooking applications including baking, sauce making, and frying. Butter can be rendered to produce clarified butter or ...

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Butter - Butter making Butter - Types of butter Butter - History Butter - Worldwide Butter - Storage and cooking Butter - Health and nutrition Butter - Notes

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Butter, Butter - Butter making, Butter - Types of butter, Butter - History, Butter - Worldwide, Butter - Storage and cooking, Butter - Health and nutrition, Butter - Notes

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Since even accidental agitation can turn cream into butter, it is likely that the invention of butter goes back to the earliest days of dairying, perhaps in the Mesopotamian area between 9000 and 8000 BCE. The earliest butter would have been from sheep or goat's milk; cattle are not thought to have been domesticated for another thousand years or so.[6] An ancient method of butter making, still used today in some parts of Africa and the Near ...

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Butter, Butter - Butter making, Butter - Types of butter, Butter - History, Butter - Worldwide, Butter - Storage and cooking, Butter - Health and nutrition, Butter - Notes

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The process of shaking up Whole milk (or cream) to make butter is known as churning, and various forms of butter churn have been used for the purpose. In Europe from the Renaissance until the Industrial Revolution, this was generally as simple as a barrel on rockers, which was rocked by hand. Afterward, mechanical means of churning were usually substituted. Churning butter - Butter churning. Butter is essentially the fat of the milk. It is usually made from sweet cream and is salted. However, it can also be ...

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Churning butter - Butter churning Churning butter - The creation process Churning butter - Historical reference

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In cooking, Beurre blanc ("white butter" in French) is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bearnaise sauce for a fish dish he was serving. See also. Beurre noir Beurre noisette Category: Sauces ...

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Cocoa butter, also called theobroma oil, is the edible natural fat of the cacao bean, extracted during the process of making chocolate and cocoa powder. Cocoa butter has only a mild chocolate flavor and aroma. It is the only cacao component used in the confection called white chocolate. Cocoa butter is one of the ingredients used to make real chocolate. It has a melting point of around 34 to 38 degrees Celsius (93 to 100 degrees Fahrenheit), rendering chocolate a solid at room te ...

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The Broma process is a method used to remove cocoa butter from cacao beans. In about 1865 Domingo Ghirardelli discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States. More cocoa butter is extracted by using the Broma process than using a hydraulic press, making it easier to dissolve into liquids. Broma process cocoa also has a more intense taste than Dutch ...

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Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955), the fath ...

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Bearnaise sauce - Recipe
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A Danish is a sort of sweet pastry which has become a speciality of Denmark and is popular throughout the industrialized world, although the form these pastries take is significantly different from country to country. In the Scandinavian countries it is called wienerbrød/weinerbröd (Viennese bread) and the Viennese make a claim to have invented it. A Danish is formed of flour, milk, eggs, and generous amounts of butter. The dough is rolled out thinly, coated with butter, and then folded into numerous layers. If necessa ...

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A beignet (pronounced ben–YAY) is a pastry made from fried dough and sprinkled with confectioner's sugar. This variety is similar to zeppole. In the United States they are often found in, and typically associated with, the city of New Orleans, Louisiana and the restaurant Café du Monde. Beignets are also found in France, where they are sometimes filled with fruit. One possible method of making a beignet is to make a dough from 200 grams of fine flour, with a bit of water, two egg yolks, 10 grams of melted butter and a ...

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A breadmaker is a home appliance for baking bread, it handles the process from ingredients to a finished loaf automatically. The machine consists of a bread pan with a paddle mounted in the centre, in a special purpose oven, with a control panel. To use the ingredients for bread, flour, water, salt, sugar, yeast, butter, and milk powder (or fresh milk) are measured, and added to the bread pan; the pan is placed in the breadmaker. The machine takes a few hours to make a loaf of bread, first by turning the ingredients into dough ...

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Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring. Annatto is produced from the reddish pulp which surrounds the seed of the achiote (Bixa orellana L.). It is used in cheese (including Cheddar), margarine, butter, rice, smoked fish and custard powder. Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Indians used the seeds to make a body paint, and as a lipstick. For this reason, the achiote is sometimes called the lipstick-tree. As a ...

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In American cooking, a chocolate brownie, also known as a brownie or a Boston brownie, is a small, rich, chocolate cake, similar to a cookie, named after its rich brown color. It is sometimes covered with fudge and may contain nuts, chips (chocolate, butterscotch, peanut butter, etc.), or cannabis. The first known mention of a brownie is believed to be in the 1897 Sears and Roebuck catalog. Brownies are believed to have been discovered by accident, by a careless cook intending to make a chocolate cake, but forgett ...

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Choux pastry (pâte à choux) is a form of light pastry used to make profiteroles or eclairs. Its raising agent is the high water content, which boils during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs. Choux pastry - Method. Choux pastry - Ingredients. 150ml cold water 50g butter 60g plain flour 2 well beaten eggs 1 teaspoon sugar (sweet choux) Salt and pepper (savoury choux) < ...

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A cake is a form of food, usually sweet, often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leaven ...

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Creaming is a cooking technique involving blending dry ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item ...

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Sadya means big feast in Malayalam. A sadya is a big feast associated with an occasion like marriage, birthday, childbirth or death ceremony. A sadya is traditionally a vegetarian meal served on a plantain leaf, with people eating it sitting cross legged on the floor. The dishes are mainly cooked rice, many curries, papad, curd or butter milk, banana, banana chips and two or more sweet dishes. The curries are made of different vegetables and are of different tastes. For example, they are made of curd (yoghurt), bitter gourd, mango, jaggery etc. The idea of making many dishes in the sadya is that there will be at ...

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Sadhya - The usual items in a sadya Sadhya - Pradhaman Sadhya - Glossary of vegetables and spices

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A computer program or software program (usually abbreviated to "a program") is a step-by-step list of instructions written for a particular computer architecture in a particular computer programming language. A layman equivalent example would be writing a step-by-step list of instructions in English instructing a human how to make a Peanut butter and jelly sandwich (the human being the specific architecture). More often than not, computer programs are compiled or assembled into non-human readable format. Executable uncom ...

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Computer program - Terminology Computer program - Program execution Computer program - Programs vs. data Computer program - Programming Computer program - Algorithms Computer program - Example of a program source code Computer program - Bibliography

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Nearly half of the U.S. peanut production went to peanut butter factories in 2001. This makes the U.S. the world's largest peanut butter supplier and consumer. Peanuts grown in other countries are usually harvested for cooking oil called peanut oil. There are many types of peanuts. Small-seed peanuts are rich in oil and usually grown for peanut butter and oil. In the U.S., Runner Types and Spanish Types are two families of peanuts grown in Southern States including Alabama, Florida, Georgia, Oklahoma, South Carolina and Texas. The first three ...

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Peanut butter, Peanut butter - History, Peanut butter - Modern peanut butter production, Peanut butter - Trans fat issues, Peanut butter - Trivia, Peanut butter - Reference peanut butters

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In 1890, George A. Bayle Jr., began to sell ground peanut paste as a protein supplement for people with no or bad teeth. In 1893, Dr. John Harvey Kellogg originated an early variety of peanut butter at the Battle Creek Sanitarium in Battle Creek, Michigan. Kellogg, along with his brother, W.K. Kellogg, patented a process for making peanut butter in 1895, but it used steamed peanuts rather than roasted peanuts. Contrary to popular belief, the renowned botanist, George Washington Carver, had no hand in inventing this food, although he ...

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Peanut butter, Peanut butter - History, Peanut butter - Modern peanut butter production, Peanut butter - Trans fat issues, Peanut butter - Trivia, Peanut butter - Reference peanut butters

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