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Dry buttermilk powder or "dried buttermilk": This dehydrated powder is derived from the byproduct of sweet cream butter-making on an industrial scale. The process preserves the flavors and ...
A removable pot, with handle and lid, fits inside the vacuum flask. The pot and contents are heated to cooking temperature, and then sealed in the flask. The flask simply reduces heat loss to a minimum, so that the food remains at cooking temperature for a long time, and cooks without continued heating. Note that the food is not cooked in a vacuum.
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream . As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately.
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So the bubbles pop, run together, and the foam begins to leak. This leakage is called buttermilk. The cream separates into butter and buttermilk. The buttermilk is drained off, and the remaining butter is kneaded to form a network of fat crystals that becomes the continuous phase, or dispersion medium, of a water-in-fat emulsion.
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
The word butter is believed by some to derive from the Greek word bou-tyron, the approximate meaning of which is 'cow cheese'.Others believe it came from the Scythian culture, as the ancient Greeks tended to herd sheep and goats, whose milk is not as good for butter making as cow milk, which the Scythians primarily herded.
Creole cream cheese is a form of farmer cheese that is traditional in the New Orleans area of Louisiana in the United States. It is made from skim milk, buttermilk and rennet, has a mild, slightly tart, slightly sweet taste, and is frequently mixed with cream, sugar and fruit and served as a dessert.