Mindblown: a blog about philosophy.
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Butter sauce
One may find an assortment of condiments comprising a substantial quantity of butter.
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Butternut squash
This particular squash is a winter variety, characterized by its unique spoon-like shape and elongated, slender neck. Its exterior boasts a pale orange hue and has a relatively light weight, typically around two to three pounds. However, when compared to the highly-praised Hubbard squash, this variety falls short due to its often dry and grainy…
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Fruit butter
A preparation made by combining fruit pulp and sugar, then cooking it until it reaches a viscous consistency, is typically less saccharine than the conventional spreadable fruit preserve known as jam.
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Butter frosting
A condiment similar to hard sauce, in that it is uncooked and primarily consists of butter and sugar. Nevertheless, egg yolks and an assortment of flavorings are frequently incorporated. Buttercream is a smooth, velvety frosting that is typically made using butter and powdered sugar. This type of frosting is often used for decorating the tops…
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Flavoring butter
Butter has the potential to be enriched with a diverse range of ingredients such as herbs, shallots, shrimp or nuts. However, prior to amalgamating with the butter, these ingredients undergo a meticulous pulverization process.
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Butterfat
Butter, a dairy product composed of yellow adipose cells, can be found in varying abundance in different milk products. Typically, the more yellow the product appears, the higher its fat content, unless the color has been artificially enhanced.
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Buttered
This term refers to a culinary preparation where butter is incorporated, not as an ingredient like in cakes, but as a sauce or seasoning as seen in hot vegetable dishes. Additionally, it can also be used to describe crumbs that are heated in butter and used as a garnish.
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Coloring butter
Butter is often imbued with a tinge of pink or green, the former achieved by the inclusion of paprika or pulverized shellfish shells, while the latter by incorporating thoroughly mashed spinach leaves.
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Butter cake
Cakes that differ from sponge, chiffon, and fruit cakes are commonly referred to by a generic term. These cakes are characterized by the inclusion of butter or a comparable shortening, as well as milk.
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Butter bean
The lima bean, known for its variance in size and texture, can be categorized as either petite and lusciously meaty or sizable and pleasingly plump, but possessing a drier texture. It is noteworthy that the type referred to is contingent upon the local usage.
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