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(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 ...
Passeree – a unit of mass equal to about 4.6 kg (10.1412640605 lb) Pennyweight; Pood; 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
In typography, the stick, stickful, or stick of type was an inexact length based on the size of the various composing sticks used by newspaper editors to assemble pieces of moveable type. [ 1 ] [ 2 ] [ 3 ] In English-language papers, it was roughly equal to 2 column inches or 100–150 words. [ 3 ]
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.
It is usually produced in 4-ounce (1 ⁄ 4 lb; 110 g) sticks that are individually wrapped in waxed or foiled paper, and sold as a 1 pound (0.45 kg) package of 4 sticks. This practice is believed to have originated in 1907, when Swift and Company began packaging butter in this manner for mass distribution. [ 65 ]
Amish butter, or any higher-fat butter, will have the biggest impact in a recipe whose flavor relies on butter. Think perfect pie crust , fresh herb butter or Swedish butter cookies .
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Japanese cuts include: [4] Tanzaku-kiri; sliced into thin rectangular strips. Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.