Hard-boiled egg: A hard-boiled egg is an egg preparation that allows the yolk and […]
Dairy products and eggs
Egg cooked at low temperature
Low temperature cooked egg: To cook an egg at low temperature, the egg must cook to a specific temperature […]
Hundred year old egg
Hundred Year Egg: The Hundred Year Egg (simplified Chinese: 皮蛋; pinyin: pídàn, literally "egg in […]
Scrambled egg
Scrambled egg: Scrambled eggs are a preparation of whole eggs, fat (usually butter) and salt, constantly […]
Egg - The different egg preparations
The most common cooking methods and culinary preparations for eggs are as follows: Scrambled egg Cocotte egg […]
Casserole dish (egg)
Cocotte (egg): The egg in a casserole (or egg casserole) is an egg broken into a small casserole or ramekin, previously buttered […]
Concentrated milk
Condensed milk: Sweetened condensed milk, sometimes called condensed milk (Anglicism of the term Condensed milk), is a dairy product […]
Soft butter
Unsalted butter: Unsalted butter (unsalted butter) is one of the three most widely consumed varieties of butter, with […]
Sheep
Goat: The domestic goat (Scientific name: Capra hircus Linnaeus, 1758 or Capra aegagrus hircus) is a species or […]
Fermented milk - Main types of fermented milk and illustrated sheet of fermented milk
In many countries, fermented milk is part of a centuries-old tradition. Depending on the type of production and ferments […]
Fermented milk
Fermented milk: Fermented milk (or sour milk or sour milk) is a dairy product obtained by the fermentation of […]
Powdered milk
Powdered milk: Powdered milk, formerly known as "milk flour", is made from dehydrated milk. […]
Raw milk
Raw milk: Raw milk means raw animal milk, which has not undergone pasteurization, sterilization, thermization, […]
UHT milk
UHT milk: UHT milk is a long-life milk, sterilized by High Temperature Uperization. The UHT […]
Milk
Milk: Milk is a white, opaque and naturally sweetened liquid, “integral product of milking (or emulsion) total and […]
Egg
Egg: An egg is an organic body, spherical or oblong, produced and laid by most multicellular animals, especially […]
Paris coffee (butter)
Café de Paris (butter): Café de Paris butter is a cold compound butter. Everyone knows this […]
Bresse cream
Bresse cream: Bresse cream and butter come from the natural and historical region of Bresse […]
Creme fraiche Cheese
Fresh cream: Fresh cream is the milk fat obtained by centrifugation (and from which the butter is extracted […]
Yogurt
Yogurt: Yogurt (or yoghurt) is fermented milk, obtained by the combined action of two lactic ferments (Streptococcus thermophilus and […]
Vache
“When you see a cow in a meadow, say hello to her, because we haven't seen a chemist yet […]
Isigny (butter)
Isigny (butter): One of the four French butters benefiting from a controlled designation of origin (AOC) (See Beurre d'Isigny)…. Hello, You must be […]
Sheep
Ewe: The ewe is the female sheep, whose milk is consumed, most often in the form of cheese, […]
Ghee (Indian cuisine)
Ghee: In Indian cuisine, ghee (or ghee) – from the Sanskrit ghrita – is clarified butter made from […]
Half-salt butter
Semi-salted butter: Semi-salted butter is one of the three varieties of butter most consumed in France, along with […]
Roasting butter
Roasting butter: Roasting butter is excellent for the pan. It withstands very high temperatures and, like […]
Charentes-Poitou butter
Charentes-Poitou butter: Charentes-Poitou butter is a French butter produced in the north of the Nouvelle-Aquitaine region as well as […]
Nantes butter
Beurre nantais: Beurre nantais is a hot emulsified sauce made with butter or semi-salted butter and a reduction of white wine […]
Bresse butter
Butter from Bresse: Butter from Bresse is a French butter from the natural and historical region of Bresse […]
Isigny butter
Beurre d'Isigny: Beurre d'Isigny is a cow's milk butter, made in the region of Isigny-sur-mer (See […]