"Bitterballen Bitterballen (plural of ""bitterbal"") are a Dutch meat-based snack, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick roux. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot. The ingredients are combined and cooked, then refrigerated for the mixture to firm up. Once firm, the filling is rolled into balls roughly 3 to 4 cm in diameter, then battered in a breadcrumb and egg mixture and deep-fried. They are typically"
"added to the mixture. In American cuisine it may be called ""Cold Bread Pudding"". A similar dish which is popular in Egypt, made with either bread or pastry, and including pistachio nuts, and without eggs, is called ""Om Ali"". Bread and butter pudding Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla, and/or other spices, is poured. It is then baked"
"Butter Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and often added salt. Most frequently made from cow's milk, butter can"
"milk. In this sense, the word is similar to the term ""creaming"" as it is used in chemistry. Creaming (food) Creaming is used to refer to several different culinary processes. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These"
"Bread and butter pudding Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla, and/or other spices, is poured. It is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be eaten without sauce. It is traditional to use stale bread, but old croissants"
"Compound butter Compound butters (, pl. ""beurres composés"") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used"
"the consistency of peanut butter. Its name comes from the fact that it is ""buttery"" or ""creamy"" smooth, not because it contains any dairy product (it is dairy-free). It is sometimes used as a spread instead of butter, or as a frosting. Cinnamon is sometimes added to create ""maple cinnamon butter"". Maple butter can also refer to blending maple syrup and butter, a typical recipe made of two parts butter to one part syrup. Maple butter Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by heating the syrup to"
"Creaming (food) Creaming is used to refer to several different culinary processes. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened 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 is"
"a ""compound butter"" or ""composite butter"" (sometimes also called ""composed butter""). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits. Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. ""Beurre noisette"" (hazelnut butter) and ""Beurre noir"" (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or"
"butter in this instance is a mixture of melted butter and chopped onions that is thickened by flour in a saucepan, then served hot over the fish and hard bread. In some Nova Scotia households, this dish is known as ""Salt cod and pork scraps"" where the mixture can also be served on a plate next to a mound of plain boiled potatoes and carrots. The meal was originally developed by sailors who were often at sea for weeks, and even months, where few fresh ingredients were able to withstand such lengthy trips. Therefore, long-lasting foods were a necessity, and"
"Churning (butter) Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat of milk. It is usually made from sweet or cream. In the USA, Ireland, the UK and the Nordic countries, salt is usually added to it. Unsalted (sweet) butters are most commonly used in the rest of Europe. However,"
"Beignet Beignet (; , ben-YAY literally ""bump""), synonymous with the English ""fritter"", is made from fried dough. Beignets may also be made from other types of dough, including yeast dough. The tradition of beignets dates to the time of Ancient Rome, although the practice of frying food itself extends much further back; references to the ancient Greeks frying various foods in olive oils during the 5th century BC exist, and other cultures have adapted their own methods as well. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United"
"Cookie butter Cookie butter (Dutch: ""Speculoospasta"", Danish: ""Trøffel-masse"") is a food paste made primarily from speculoos cookie crumbs (known as Biscoff in the USA), fat (such as vegetable oil, condensed milk or butter), flour, and sugar. The ingredients are mixed until it becomes spreadable on a sandwich. In countries like Belgium, the Netherlands, and France, it is a common alternative to nut butter and chocolate spreads. The most common brand name is Lotus Bakeries. In 2007, two individual inventors took part in a Belgian TV inventor show, called De Bedenkers (""The Thinkers""), with competing recipes for a similar product: to"
"In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a"
"mixed with molten fat (sometimes oil or butter) and labneh (goat milk yoghurt) and then formed into a dough before eating. This bread is known as Arbut but may be known under other local names. Earth oven cooking was very common in the past and continues into the present – particularly for special occasions, since the earth oven process is very labor-intensive. In some part-Melanesian, Polynesian, and other closely related languages, the general term is ""umu,"" from the Proto-Oceanic root *qumun (e.g. Tongan ""umu"", Māori ""umu"" or ""hāngi"", Hawaiian imu, Sāmoan ""umu"", Cook Island Māori umu). In some non-Polynesian, part-Polynesian,"
"buttermilk and water. ""Also See"" Butter churning in Nepal The ""Household Cyclopedia"" of 1881 instructs: Churning (butter) Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat of milk. It is usually made from sweet or cream. In the USA, Ireland, the UK and the Nordic countries, salt is usually added"
"Butter dish A butter dish is defined as ""a usually round or rectangular dish often with a drainer and a cover for holding butter at table"". Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. The first butter dish was made by Simpson, Hall, Miller, and Co. around 1880 in Connecticut, out of silver. These butter dishes were made to hold the traditional round shape of butter at the time and came with an ""ice chamber"" to keep the butter cold. Another type of butter dish, a French butter dish, keeps butter fresh by"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"of the baker's percentages is called the formula percentage. The sum of the ingredient masses is called the formula mass (or formula ""weight""). Here are some interesting calculations: The use of customary U.S. units can sometimes be awkward and the metric system makes these conversions simpler. In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli- (m-)"
"acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. When foods containing butter are baked, the concentrations of methyl ketones and lactones increase to provide the flavor of butter. Butter Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking,"
"Shortening Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ""shortening"" seldom refers to butter, but is more closely related to margarine. Originally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. Since the invention of hydrogenated vegetable oil in the early 20th century, ""shortening"" has come almost exclusively to mean hydrogenated vegetable oil."
"to finish various sauces. Warm ""beurres composés"" include: Cold ""beurres composés"" include: Compound butter Compound butters (, pl. ""beurres composés"") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted"
"Quenelle A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines. By extension, a quenelle may also be another food made into a similar shape, such as ice cream, sorbet, or mashed potato quenelles. The word quenelle is attested from 1750. The commonly accepted"
"stuffed with optional fillings. The original name is derived from the Arabic word ""samn"" or ""smen"", meaning ""clarified butter"". The ""m"" prefix makes the whole term ""with clarified butter"", because it is a substantial ingredient to prepare the bread. A variety that is made from pulling the dough into strands and forming a disk is called is also called ""malawi"" in North Africa. The recipe uses flour, durum wheat semolina, dry yeast, melted butter, salt, sugar and a bit of water. These are mixed well together into a smooth dough mixture, later cut into several balls which are then rolled"
"in colour between the lightly coloured groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ""ghee"" (clarified butter) is often used, e.g., for making the dough or for frying bread. Mustard paste, ""holud"" (turmeric), ""poshto"" (poppyseed), ""ada"" (ginger), ""dhone"" (coriander, seeds and leaves) and ""narikel"" (ripe coconut usually desiccated) are other common ingredients. The ""panch phoron"" is a general purpose spice mixture composed of ""sorshe"" (mustard seeds), ""jira"" (cumin), ""kalo jira"" (black cumin, also known as nigella), ""methi"" (fenugreek) and ""mouri"" (aniseed). This mixture is more convenient for vegetarian dishes and"
"recipe for fried butter dates to 1615. Fried butter was documented in the cookbook ""The Art of Cookery Made Plain and Easy"" in 1747. The recipe entailed soaking butter in salted water for a few hours, placing it on a rotisserie (""spit it""), covering it with breadcrumbs and nutmeg, and roasting it under a low fire while continuously covering it with egg yolks and additional bread crumbs. Oysters were recommended to accompany the dish. Deep-fried butter Deep-fried butter is a snack food made of butter coated with a batter or breading and then deep-fried. The dish has been served at"
"Pastry Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as ""bakers' confectionery"". The word ""pastries"" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word ""pastisserie"" referred to anything, such as a meat"
"Baking Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred ""from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre"". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking"
"Baking mix A baking mix is a pre-mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as gluten-free baking mixes or kosher baking mixes, can be bought in many places. Baking mixes are produced for the preparation of specific foods such as breads, quick breads, pancakes, waffles, cakes, muffins, cookies, brownies pizza dough, biscuits and various desserts, among other foods. Some all-purpose baking mixes, including commercial and homemade varieties, can be used to prepare several types of baked goods, such as"
"butter paste. When it coms out of the oven, have ready a caudle made of half a pint of sack, some sugar & nutmeg & the yolks of 4 eggs & a print of butter poured on it very hot & the lid laid on it again. — From ""The Cookbook of Unknown Ladies"", circa 1761 To a pint of pulp of skirrets add a spoonful of flour, the yolks of four eggs, sugar and spice. Make them into a thick batter, and fry them quick. — From John Farley ""The London Art of Cookery, and Housekeeper's Complete Assistant."" 1789"
"Puff pastry Puff pastry, also known as , is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a """" which is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Puff pastry seems to be related to the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. While traditionally"
"of flour""; and goes on to describe ""the more delicate that we call Cousin"", which uses 3 pounds of butter, 2 cheeses, and a royal pint of eggs for the same amount of flour, as well as ""some good milk"" if ""the dough is too firm"". However, sourdough and brewer's yeast preparations would both remain common well into the next century, with ""blessed bread ... more and more often replaced by brioche"" in the 18th century, where ""Those from Gisors and Gournay, great butter markets, were the most highly regarded."" For the wealthy ""from the time of Louis XIV onwards"
"Baker percentage Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods. It is also referred to as baker's math, and may be indicated by a phrase such as based on flour weight. It is sometimes called ""formula percentage"", a phrase that refers to the sum of a set of bakers' percentages. Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight: For example, in a recipe that calls for 10 pounds of flour and"