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Scotch Hands
Scotch hands (also known as butter beaters, butter hands, butter workers or butter pats) are wooden spatulas used when making butter. They are used to press freshly churned butter to remove the watery buttermilk during the butter finishingworking process, as well as to distribute salt through the butter. Removing the buttermilk and adding salt helps to prevent rancidity in finished butter. One side of the paddle will be ribbed or grooved to allow the buttermilk to drain away from the butter during pressing. The ungrooved side may be used for shaping the butter into final form. The highest quality Scotch hands are made out of sycamore Sycamore is a name which has been applied to several types of trees, but with somewhat similar leaf forms. The name derives from the ancient Greek ' (''sūkomoros'') meaning "fig-mulberry". Species of trees known as sycamore: * ''Acer pseudoplata ... wood, but they can also be made out of metal. Scotch hands and other butter working tools can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Pats (8515237313)
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 procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or '' ghee'', which is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood
Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of lignin that resists compression. Wood is sometimes defined as only the secondary xylem in the stems of trees, or it is defined more broadly to include the same type of tissue elsewhere such as in the roots of trees or shrubs. In a living tree it performs a support function, enabling woody plants to grow large or to stand up by themselves. It also conveys water and nutrients between the leaves, other growing tissues, and the roots. Wood may also refer to other plant materials with comparable properties, and to material engineered from wood, or woodchips or fiber. Wood has been used for thousands of years for fuel, as a construction material, for making tools and weapons, furniture and paper. More recently it emerged as a feedstock for the productio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spatula
A spatula is a broad, flat, flexible blade used to mix, spread and lift material including foods, drugs, plaster and paints. In medical applications, "spatula" may also be used synonymously with tongue depressor. The word ''spatula'' derives from the Latin word for a flat piece of wood or splint, a diminutive form of the Latin , meaning 'broadsword', and hence can also refer to a tongue depressor. The words ''spade'' (digging tool) and ''spathe'' are similarly derived. The word ''spatula'' has been used in English since 1525. Use Spatulas are usually used to scrape within the contours of a mixing bowl or to level off the top of a dry mixing cup. Kitchen use American English In American English, ''spatula'' refers broadly to a number of broad, flat utensils. The word commonly refers to a turner or flipper (known in British English as a ''fish slice''), used to lift and flip food items during cooking, such as pancakes and fillets. The blades on these are usually made of met ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sycamore Maple
''Acer pseudoplatanus'', known as the sycamore in the British Isles and as the sycamore maple in the United States, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is a large deciduous, broad-leaved tree, tolerant of wind and coastal exposure. It is native to Central Europe and Western Asia, from France eastward to Ukraine, northern Turkey and the Caucasus and southward in the mountains of Italy and northern Iberia. The sycamore establishes itself easily from seed and was introduced to the British Isles by 1500. It is now naturalised there and in other parts of Europe, North America, Australia and New Zealand, where it may become an invasive species. The sycamore can grow to a height of about and the branches form a broad, rounded crown. The bark is grey, smooth when young and later flaking in irregular patches. The leaves grow on long leafstalks and are large and palmate, with five large radiating lobes. The flowers are greenish-yellow a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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