英語 での Clarified butter の使用例とその 日本語 への翻訳
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Russian clarified butter.
Clarified butter used in Indian cooking.
A type of clarified butter.
Clarified butter also has a much longer shelf life than fresh butter. .
Benefits Of Clarified Butter.
Heat the clarified butter and sauté raisins until they are golden brown.
Ghee is Indian clarified butter.
Bebinka is a traditional Indo-Portugese dessert that has seven layers and made from coconut milk, flour,sugar, clarified butter and egg yolk.
Grams of clarified butter.
Brown in clarified butter(or olive oil if you don't like the Northern flavor, buttery) the thighs, until they are golden brown and with a nice crust on all sides.
Toasted with Clarified Butter(milk).
Sweet and sour fish The sweet and sour fish Ingredients: 8 fillets of fish with white flesh, 2 sliced peppers, 1a1⁄2 tablespoon of vinegar of Savagnin, 1 tablespoon of sugar, 8 cloves of garlic cut into thin slices, 1 tablespoon mustard powder, 2 cups of tomato puree, 2 tablespoons raisins without grains, 1 teaspoon of salt,4 tablespoons of breadcrumbs 2 tablespoon of clarified butter.
A classical emulsion of clarified butter.
One can make clarified butter at home very easily.
A South-Indian flat bread made byfrying stretched dough flavoured with ghee(Indian clarified butter), it is usually served with fish or mutton curry.
It is a type of clarified butter that does not contain water or solids from milk.
Coconut milk and nut milks are great alternatives to dairy,although many people add clarified butter or ghee and even regular butter to their paleo diet.
Packaging(closures) are designed for packing food hot(clarified butter, hard and processed cheeses, etc.) poured heated to 800S model medium and then maintained at room temperature during the above time.
Place, until the sauce begins to thicken and homogenised, avoid preparing warms others,slowly incorporate the clarified butter at room temperature, without leave of beat until it is thick and airy.
First, thinly sliced potatoes are heated in clarified butter it is the top layer obtained from meltingbutter in hot water.
Then we braise him in clarified butter. And then we eat him.
After this period, carefully Brown the meat on all sides in clarified butter(or in extra virgin olive oil) until you create a compact crust and blued.
During this period of time, turn the chicken and basted with butter clarified.
Brown rice, dried cowdung cakes and ghee(clarified unsalted butter) are the substances burned.
Brown rice, dried cowdung(manure) and ghee(clarified unsalted butter) are the substances burned.