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Grade AA butter, made from sweet cream, is the highest grade of butter, has a sweet flavor, and is readily spreadable. [1] If the butter is salted, the salt must be evenly distributed and not interfere with the smooth texture of the butter. [3] To get this grade, the butter must achieve a score of at least 93 out of a possible 100. [5]
(As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.) Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise ...
Roll – a U.K. unit of mass for butter and cheese [7]: 46 equal to 24 oz (680 g) [7]: 52 Room – a U.K. unit of mass of coal equivalent to 15,680 lb (7,110 kg) [7]: 52 Sarpler; Ship load; Slug; Talent – a unit of mass in the tens of kg; Tank; Tod; Truss – a unit of mass used to describe tight bundle of hay or straw.
Toggle British unit for butter and cheese subsection. ... 1.2 Conversion. 1.3 Metric equivalent. 2 Other commodities. 3 References. Toggle the table of contents. Tub ...
One tablespoon of unsalted butter has seven grams of saturated fat, half of the amount of saturated fat the American Heart Association recommends staying under for the entire day.
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Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. [20]: 35
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