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1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ 1 ⁄ 2 Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water. 1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water.
This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. [citation needed] Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water.
Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. [3] Some foods have a water content of less than 5%, e.g., peanut butter, [3] crackers, and chocolate cake. [4] Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water.
To use it in place of fresh milk, simply open a can and mix it with an equal amount of water, then replace the milk in your recipe measure-for-measure. 4. Sweetened Condensed Milk
A firkin is a unit of volume or mass used in several situations. Its etymology is likely to be from the Middle English ferdekyn, probably from the Middle Dutch diminutive of vierde 'fourth' (a firkin originally contained a quarter of a barrel). Firkin also describes a small wooden cask or tub for butter, lard, liquids, or fish. [1] [2]
Nutrition (Per tbsp): Calories: 90 Fat: 10 g (Saturated Fat: 8 g) Sodium: 65 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. According to Sabat, this plant-based butter from Miyoko's "is a ...
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]