milk solids
71white chocolate — noun Date: 1923 a confection of cocoa butter, sugar, milk solids, lecithin, and flavorings …
72Sautéing — is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Unlike pan searing, sautés are often finished with a sauce made from the pan s residual fond. Sauter means to jump in French mdash; The method …
73Gulab jamun — (Turkish:Kemalpaşa tatlısı ;Hindi: गुलाब जामुन; Urdu: گلاب جامن) (gool aab jaa mun) or gulab jambu is a popular northern Indian, Pakistani, Bangladeshi, Nepali, Gujarati and Punjabi sweet dish made of a dough consisting mainly of milk solids… …
74Beurre noir — ( fr. black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a… …
75Mehran — (Persian: مهران) is derived from the term Mehr , or Mithra, a pre Islamic ancient Persian deity. Mehran may refer to: People Mehran, a male name in Persian, female counterparts are Mehrdokht, Mehrandokht and Mehraneh Mehran, a Flamenco guitarist… …
76List of additives in cigarettes — This is the list of 599 additives in cigarettes submitted to the United States Department of Health and Human Services in April 1994. It applies, as documented, only to American manufactured cigarettes intended for distribution within the United… …
77Tim Tam — Tim Tams are a chocolate biscuit made by Arnott s Biscuits, Australia. A Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.According to… …
78Iced Vo Vo — An Iced Vo Vo is a wheat flour biscuit topped with a strip of pink fondant either side of a strip of strawberry jam and sprinkled with coconut.cite web |url=http://www.arnotts.com.au/products/IcedVoVo.aspx |title= Iced Vo Vo|accessdate=2007 12… …
79Blackened fish — is a preparation of fish fillets or steaks. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of chef Paul Prudhomme.Fact|date=May 2008 It consists of pieces of fish dipped in melted butter and then dredged… …
80clarified butter — n. butter with the water and milk solids removed, used for cooking at high temperatures without burning * * * …
