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Homemade butter will keep in the fridge for a week or so. It’s good for cooking but not for frying, since the slightly higher water content may make it spit and burn in a frying pan.
Canadian farm girl churning butter, 1893. Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn.In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand.
Add in the brown sugar and stir until completely dissolved. Gradually stir in the cream and bring the liquid to a boil. As soon as you see bubbles start to rapidly rise, turn down the burners so ...
Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon. Lightly flour the work surface and roll out ½ of the dough into a 14-inch-by-12-inch rectangle about 2/3-inch thick.
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...
A barrel-type butter churn A typical plunger-type butter churn used by American pioneers A paddle butter churn. A butter churn is a device used to convert cream into butter, a process known as churning. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating ...
The key is making your own peanut butter bourbon. The key is making your own peanut butter bourbon. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...