Melt the butter in a small pan.
Add the bunch of mint to the butter.
Another much maligned food these days is butter.
Unsalted butter is often referred to as “sweet” butter.
Unwrap the chilled dough and butter layer.
Divide the butter into four and set aside until ready to use.
Place the flattened butter into the centre of the rolled pastry.
Virtually all butter in the United States today is sweet cream butter.
Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly).
Try the best peanut butter recipes for peanut butter cakes, fudge, cookies, ice cream and stir-fries.
As a result, reduced-fat peanut butter is much higher in sugar and carbohydrates than regular peanut butter.
Alternatively, put the butter into a food bag, twist the bag to push the butter into one corner and snip off the tip.
“Bread and SCRAPE,” the bread and butter issued to schoolboys,—so called from the manner in which the butter is laid on.
Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry.
Whipped butter, made by whipping air or nitrogen gas into soft butter, is intended to spread more easily at refrigeration temperatures.
Clarified butter is butter that's been heated to boiling point (so that it separates), after which the water and milk solids are removed.
'Hard' margarine has the same fat content as butter, so is the best 'substitute' for butter - although your baked goods won't taste the same.
Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.
Not wanting to give up the flavor of butter entirely, I tested all the recipes using half butter, half other animal fat, and also at a ratio of 70 percent butter to 30 percent other fat.
For baking, pale, creamy unsalted butter (sometimes called 'sweet' butter) is better than unsalted butter as it allows the cook to control the amount of salt going into the finished dish.
- an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
- spread butter on
Example: butter bread
- a fighter who strikes the opponent with his head
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