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التركية - الإنجليزية

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butter

A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk)

Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter

{f} spread with butter, spread butter on

To increase, as stakes, at every throw or every game

Is made from the fat part of milk The butter you use contains about 16% moisture and may or may not contain salt This is vital to know if making bread with butter containing salt as this extra salt may need to be compensated for in the recipe The butter used in Olde English Home Baking Co mixes contains 99% butter fat and is called a concentrated butter The removal of the water delays the onset of rancidity, common to butter top of page

Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it)

Makhan Fat

To spread butter on

spread butter on; "butter bread"

A term used for smooth water

{i} solid fat substance derived from milk

One who, or that which, butts

To cover or spread with butter

Churned cream, often with salt added for flavor

a fatty yellow spread made from cream

an edible emulsion of fat globules made by churning milk or cream; for cooking and table use a fighter who strikes the opponent with his head spread butter on; "butter bread

If you butter something such as bread or toast, you spread butter on it. She spread pieces of bread on the counter and began buttering them. buttered scones. see also bread and butter, peanut butter. to spread butter on something. Solid emulsion of fat globules and water made by churning cream, used as a food. Presumably known since the advent of animal husbandry, butter has long been used as a cooking fat and as a spread. It was traditionally a farm product, but with the advent of the cream separator in the late 19th century it began to be mass-produced. It is a high-energy food, containing about 715 calories per 100 grams. It is high in butterfat (80-85%) and low in protein. Colouring is sometimes added to enhance its natural yellow colour (from carotene), and salt is often added

Butter is produced by churning fresh dairy cream into a semi-solid block It is sold in a stick form or by the pound Butter used for baking may be salted or unsalted It is used by most bread bakers for its flavor, and provides a golden-brown color to the crust (see wash)

Butter is made by churning cream until is reaches a semi-solid state By U S law, butter must be at least 80% butter-fat The USDA grades butter quality based on flavor, body, texture, color and salt The grades are AA, A, B, and C

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