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Croutons can also be cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them. [1] Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery flavor and crunchy texture. Some croutons are prepared with the addition of cheese.
Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size. Hitokuchi-dai-ni-kiri; cut into bite-size pieces.
The cubes and the loaf shell are then caramelized, by brushing them with a butter and honey mixture and placing them into the oven until golden. While layering the baked cubes back into the loaf, it is filled with what one may desire, most commonly macerated fruits, toasted nuts, various flavors of syrup or whipped cream. As a finishing touch ...
St Agatha's Breasts (also Agatha Buns, or Minni di Virgini) - served on the feast day of St Agatha (5 February), the small round fruit buns are iced and topped with a cherry, intended to represent breasts. St Agatha was martyred by having her breasts cut off, for refusing to surrender her chastity and virginity to pagans.
Due to historical differences in butter printers (machines that cut and package butter), [62] 4-ounce sticks are commonly produced in two different shapes: Eastern-pack shape salted butter Western-pack shape unsalted butter. The dominant shape east of the Rocky Mountains is the Elgin, or Eastern-pack shape, named for a dairy in Elgin, Illinois.
3 oz soft butter, cut into small cubes; 1 / 2 tsp baking powder; 2 tbsp buttermilk or milk; 1 1 / 2 oz caster sugar; 1 medium free-range egg, beaten; ... Cut into rounds using a 2-inch cutter ...
Butcher rusk is a dry biscuit broken into particles, sorted by particle size and sold to butchers and others for use as a food additive in sausage manufacture. [ 3 ] [ 4 ] Though originally made from stale bread, now called bread-rusk, a yeast -free variety called simply rusk is now more commonly used.
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