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2. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   1 pound (lb) = 16 ounces (oz) 1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL).

3. Cooking weights and measures - Wikipedia

   en.wikipedia.org/wiki/Cooking_weights_and_measures

   The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...

4. Are butter boards genius or gross? Why some say the ... - AOL

   www.aol.com/lifestyle/butter-boards-genius-gross...

   The origin of butter boards. The first known version of the butter board comes from Joshua McFadden's 2017 cookbookSix Seasons: A New Way With Vegetables. There, the butter board was introduced to ...

5. Safe - Wikipedia

   en.wikipedia.org/wiki/Safe

   A fire-resistant safe is a type of safe that is designed to protect its contents from high temperatures or actual fire. Fire resistant safes are usually rated by the amount of time they can withstand the extreme temperatures a fire produces, while not exceeding a set internal temperature, e.g., less than 350 °F (177 °C).

6. Move Over Charcuterie, Butter Boards Are the Next Big Trend - AOL

   www.aol.com/move-over-charcuterie-butter-boards...

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7. Butter Boards Are the 2022 Entertaining Trend Nobody Asked ...

   www.aol.com/lifestyle/butter-boards-2022...

   “I want to make [butter boards] the next charcuterie board—not to usurp charcuterie, but like…maybe a little bit,” she says in her viral video, which has garnered 1.1 million likes and 8.4 ...

8. Butter - Wikipedia

   en.wikipedia.org/wiki/Butter

   Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15 + 1 ⁄ 4 ...

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