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21 relations: Arab cuisine, Butter, Butterfat, Caramelization, Casein, Dairy product, Density, Ethiopian cuisine, Ghee, Lactose, Lactose intolerance, Maghreb cuisine, Manteiga-da-terra, Middle Eastern cuisine, Niter kibbeh, Rendering (animal products), Sautéing, Schmaltz, Smen, Smoke point, South Asian cuisine.
Arab cuisine
Arab cuisine (مطبخ عربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Butterfat
Butterfat or milkfat is the fatty portion of milk.
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Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
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Casein
Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Density
The density, or more precisely, the volumetric mass density, of a substance is its mass per unit volume.
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Ethiopian cuisine
Ethiopian cuisine (የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes.
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Ghee
Ghee is a class of clarified butter that originated from the Indian subcontinent.
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Lactose
Lactose is a disaccharide.
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Lactose intolerance
Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products.
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Maghreb cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Morocco, and Tunisia.
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Manteiga-da-terra
Manteiga-de-garrafa (butter-in-a-bottle) or manteiga-da-terra (butter of the land) are terms in northeastern Brazil to refer to a clarified butter product, similar to Indian ghee.
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Middle Eastern cuisine
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East.
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Niter kibbeh
Niter kibbeh, or niter qibe (Ge'ez ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian cuisine.
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Rendering (animal products)
Rendering is a process that converts waste animal tissue into stable, usable materials.
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Sautéing
Sautéing (in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
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Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine.
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Smen
Smen (from سمن or سمنة also called sman, semn, semneh, or sminn) is salted fermented butter, an important cooking ingredient widely used in Moroccan, Algerian and Tunisian cuisine and most common in other North African and Middle Eastern cuisines.
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Smoke point
The smoke point also known as burning point of an oil or fat is the temperature at which, under specific and defined conditions, it begins to produce a continuous bluish smoke that becomes clearly visible.
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South Asian cuisine
South Asian cuisine includes the cuisines from South Asia (also known as the Indian subcontinent) comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka and the Maldives and when included in the definition, also that of Afghanistan.
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References
[1] https://en.wikipedia.org/wiki/Clarified_butter
