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путер

За богар вкус, путерот обично е избрана маст. За печење, путерот се препорачува попрво отколку маргаринот за значителни резултати. Посолен или не, путерот може да се употребува наизменично во рецепти; меѓутоа, ако употребувате несолен путер, можеби ќе треба да ја зголемите количината на солта во рецептот.

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стопен путер
Seafood; General seafood

A classic accompaniment to lobster meat and other shellfish.

путер тесто
Baked goods; Bread

Тесто кој се состои од добар дел од путер кој се користи да се направи повеќето слатки и viennoiseries.

путер крем
Dairy products; Cream products

Тип на шлаг или полнење, се користат во колачи, како слој, и како декорација. Во својот наједноставен облик, се направени од страна на creaming путер со шеќер во прав, иако ...

тесто
Culinary arts; Cooking

A mixture of flour, liquid and other ingredients (often including a leavening) that's stiff but pliable enough to work with the hands. Unlike a batter, dough is too stiff to ...

чорба
Culinary arts; Cooking

The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. It is similar to stock and can be used interchangeably with it. ...

сенаменско брашно
Culinary arts; Cooking

This flour is made from a blend of soft and hard wheat flours and, as its name implies, can be used for many purposes, including baking, thickening, and coating. All-purpose flour ...

мaргарин
Culinary arts; Cooking

Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to ...

компот
Culinary arts; Cooking

1. A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liquor or liqueur and sometimes spices). Slow cooking is important for ...

омлет
Culinary arts; Cooking

A mixture of eggs, seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, ...

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