butter$10386$ - vertaling naar spaans
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butter$10386$ - vertaling naar spaans

DAIRY PRODUCT
Buttered; Butter pat; Lightly salted butter; Unsalted butter; Beurre; Whey butter; Cultured butter; Spreadable butter; Salted butter; 🧈
  • National Geographic]]'', March 1914.
  • Liquid [[clarified butter]]
  • Churning cream into butter using a hand-held mixer.
  • centrifugal]] cream separator sped up the butter-making process.
  • Woman churning butter; ''Compost et Kalendrier des Bergères'', Paris 1499
  • brownie]].
  • [[Hollandaise sauce]] served over white asparagus and potatoes.
  • Eastern-pack shape salted butter
  • Western-pack shape unsalted butter
  • Solid and melted butter

butter      
v. untar con mantequilla, poner mantequilla a; adular, camelar, lisonjear
butter knife         
TABLE KNIFE USED TO SPREAD BUTTER
Butterknife; Butter spreader; Butter knives
(n.) = cuchillo de mantequilla
Ex: As a matter of fact, computers were stolen not because the master key was stolen, but because you could pop the lock with a butter knife.
cocoa butter         
  • The main constituent of cocoa butter is the [[triglyceride]] (fat) derived from [[palmitic acid]], [[stearic acid]], and [[oleic acid]].
  • Fermenting cocoa beans on a farm east of [[Honiara]], the capital of the [[Solomon Islands]]
GRAXA DO CACAO
Cocoa Butter; Cacao butter; Theobroma oil; Cocoa fat; Cocao butter; Coco butter; Melting point of chocolate
= manteca de cacao
Ex: Locate references to substitutes for cocoa butter.

Definitie

cocoa butter
¦ noun a fatty substance obtained from cocoa beans, used in making confectionery and cosmetics.

Wikipedia

Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+14 oz/US pt). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto or carotene.