Search results
Results from the WOW.Com Content Network
Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut oil: Unrefined, dry expeller pressed, virgin: 177 °C: 350 °F [8] Corn oil: 230–238 °C [9] 446–460 ...
According to Bapton, sugar and salt technically never expire. But some of the ingredients added to salt, like iodine, can start to break down, so try to use it within 5 years.
Butter [1] 81 51 21 3 150 °C (302 °F) [2] Canola oil [3] 100 6–7 62–64 24–26 ... This template is a table of the major cooking fats. Usage
Corn oil: 13: 24: 59 Cottonseed oil [2] 27: 19: 54 Olive oil [3] 14: 73: 11 ... Fats added during cooking or at the table Butter, stick: 63: 29: 3 Butter, whipped: 62 ...
For premium support please call: 800-290-4726 more ways to reach us
Butter, clarified, Ghee: 65% 32% 3% 0 0 190–250 °C (374–482 °F) ... Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31%