préparation à base de beurre — sviesto gaminys statusas Aprobuotas sritis pieno produktai apibrėžtis Pieno gaminys su skonio ir (arba) kvapo priedais, kurio riebumas yra ne mažesnis kaip 62 proc., bet ne didesnis kaip 75 proc. atitikmenys: angl. butter preparation vok.… … Lithuanian dictionary (lietuvių žodynas)
Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most … Wikipedia
Butter chicken — Origin Alternative name(s) Murgh makhani Place of origin India … Wikipedia
Butter cream — or buttercream or mock cream is a type of icing used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine. Colorings and… … Wikipedia
Peanut butter — Smooth peanut butter in a jar Peanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, and parts of Asia, particularly the Philippines and Indonesia. It is mainly used as … Wikipedia
Clarified butter — Freshly made clarified butter, still liquid Clarified butter at room temperature … Wikipedia
Drawn butter — is an American term for a preparation of melted butter, generally clarified.[1][2][3][4] There does appear to be some confusion or disagreement[5] about whether it must be clarified to be considered drawn , or merely melted with the surface foam… … Wikipedia
Gooey butter cake — is a type of cake traditionally made in the U.S. city of St. Louis, Missouri, with a bottom layer of buttery yellow cake and a top layer of either egg and cream cheese, or butter and sugar. It is generally served as a type of coffee cake and not… … Wikipedia
Outline of food preparation — Food preparation at the Naval Air Station, Whidbey Island, Washington state … Wikipedia
brown butter — noun A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce. Syn: beurre noisette, nut brown butter … Wiktionary
