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  2. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Weight measures are used for meat. Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in

  3. Template:Fat composition in different foods (table) - Wikipedia

    en.wikipedia.org/wiki/Template:Fat_composition_in...

    Milk, 2%: 62: 30: 0 Whipping cream [8] * 66: 26: 5 ... Almonds dry roasted: 9: 65: 21 ... Fats added during cooking or at the table Butter, stick: 63: 29: 3 Butter ...

  4. Template:Comparison of cooking fats - Wikipedia

    en.wikipedia.org/wiki/Template:Comparison_of...

    Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point; Butter [1]: 81

  5. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    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]

  6. What are 'butter meats'? We tried the popular hack for ... - AOL

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  7. Fat content of milk - Wikipedia

    en.wikipedia.org/wiki/Fat_content_of_milk

    Chart of milk products and production relationships, including milk. The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk ...

  8. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

    www.aol.com/milk-substitute-recipe-15-swaps...

    Yum.) Treat it as you would yogurt, thinning it out to amount to the milk called for. 7. Powdered Milk. Powdered milk is a type of milk with all the moisture content removed until it’s just ...

  9. Dry matter - Wikipedia

    en.wikipedia.org/wiki/Dry_matter

    Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water. Swiss cheese is 37% percent water. [3] The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest.