butter

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Related to Unsalted butter: kosher salt, caster sugar

but·ter

(bŭt'ĕr),
1. A coherent mass of milk fat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk.
2. A soft solid having more or less the consistency of butter.
[L. butyrum, G. boutyros, prob. fr. bous, cow, + tyros, cheese]
Farlex Partner Medical Dictionary © Farlex 2012

butter

Drug slang
A regional term for:
(1) Marijuana.
(2) Crack cocaine.
 
Nutrition
An oily, unctuous substance obtained from dairy products by churning, commonly used for cooking or as a condiment.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

but·ter

(bŭt'ĕr)
1. A coherent emulsion of milk fat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk.
2. A soft solid having the consistency of butter.
[L. butyrum, G. boutyros, prob. fr. bous, cow, + tyros, cheese]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
Ingredients: 180gm Sea Scallops, patted dry; 100gm unsalted butter; 50ml extra virgin olive oil; 80ml whipping cream; pinch of saffron threads; 10ml lemon juice
INGREDIENTS Makes one loaf tin-sized cake 140g unsalted butter, softened 140g caster sugar 3 free range eggs 100g self-raising flour 40g ground walnuts 1 shot espresso coffee 1 teaspoon baking powder 20ml milk Coffee Syrup: 75g sugar 100ml water 2 shots espresso coffee Icing: 100g unsalted butter, softened 100g icing sugar 20g toasted walnuts, for decoration 2 shots espresso coffee METHOD 1.
INGREDIENTS Frangipane 175g unsalted butter 175g sugar 175g ground almonds 4 x whole eggs 20z plain flour Sweet pastry 1lb unsalted butter, room temperature 1/2lb sugar 3 x eggs 1 x egg yolk 2lb flour and a pinch of salt METHOD Frangipane Cream butter and sugar together.
160g unsalted butter (at room temperature), plus extra for greasing
RUTH ROGERS' PRESSED CHOCOLATE CAKE INGREDIENTS Serves 10 Unsalted butter and flour for the tin 400g best-quality bitter-sweet chocolate (70%), broken into pieces 300g unsalted butter 10 eggs, separated 225g caster sugar 4tbsp cocoa powder METHOD: 1.
INGREDIENTS: Syrup and blood orange: 45g unsalted butter, 140g light brown sugar,16ml lemon juice, 3 medium blood oranges, 5 cardamom pods, 1 sprig rosemary, Cake batter: 200g unsalted butter, 200g light brown sugar, 3 eggs, 16ml vanilla extract, 200g ground almonds,100g coarse polenta,1 zest of orange,1tsp orange blossom water,70g creme fraiche, 3g baking powder (gluten free).
Chocolate Guinness Cake Ingredients For the topping: 100g cream cheese 100g unsalted butter, room temp 200g icing sugar For the cake: 250ml Guinness 250g unsalted butter 85g cocoa powder 400g caster sugar 142ml sour cream 2 large eggs 1tbsp vanilla extract 21/2 65g plain flour 21/2 tsp bicarbonate of soda Method 1.
INGREDIENTS 3-4 clementines, thinly sliced (peel on), ends removed and retained for the glaze 230g unsalted butter, at room temperature 115g golden caster sugar 115g light brown sugar 3 large eggs Zest of 3 clementines (the juice and flesh will be used to make the glaze) 350g self-raising flour Pinch of ground cloves 115g Greek yoghurt For the glaze: Juice and flesh of the zested clementines Ends of sliced clementines 200g granulated sugar 100ml water For the Greek yoghurt icing: 100g unsalted butter, at room temperature 400g icing sugar, sifted 80g Greek yoghurt METHOD PREHEAT the oven to 180degC/160degC fan/gas mark 4.
INGREDIENTS: For the churros 230ml water 140g unsalted butter 20g sugar 200g flour 1/4 tsp baking powder 1 large egg Pinch of salt For the cinnamon sugar 200g caster sugar combined with 1/2 tsp ground cinnamon For the dipping sauce 150g dark chocolate 150ml double cream 1 tsp softened unsalted butter METHOD For the dipping sauce Pour the double cream, dark chocolate and butter into a small saucepan and bring to a slow simmer, remove from heat and serve warm.
For this baked apples with panettone, you need 2 x 150g panettone, 2 tablespoon soft brown muscavado sugar, four large apples, peeled and cored, 100g unsalted butter, Icing sugar (for dusting).
Melt 100g quality dark chocolate with 20g unsalted butter. When melted, stir in 2tbsp golden syrup and 100ml double cream.
BUTTERED Cut a thin wedge out of each radish and fill the space with unsalted butter. Dip in coarse salt.