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  2. The world's best homemade body butter recipes for your DIY ...

    www.aol.com/lifestyle/2015-11-03-the-worlds-best...

    Science & Tech. Shopping. Sports

  3. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    compare recipes more easily (i.e., which are drier, saltier, sweeter, etc.). spot a bad recipe, or predict its baked characteristics. [3] alter or add a single-ingredient percentage without changing the other ingredients' percentages. [2] [10] measure uniformly an ingredient where the quantity per unit may vary (as with eggs).

  4. Whipped cream - Wikipedia

    en.wikipedia.org/wiki/Whipped_cream

    The earliest known recipe for a non-dairy "whipped cream" was published by Ella Eaton Kellogg in 1904; consistent with her Seventh-day Adventist practices, it replaced cream with almond butter. Based on research sponsored by Henry Ford , a soy-based whip topping was commercialized by Delsoy Products by 1945.

  5. Cream - Wikipedia

    en.wikipedia.org/wiki/Cream

    Butter is made by churning cream to separate the butterfat and buttermilk. This can be done by hand or by machine. Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide, from whipped-cream chargers may also be used to make whipped cream.

  6. Non-Newtonian fluid - Wikipedia

    en.wikipedia.org/wiki/Non-Newtonian_fluid

    Yogurt, peanut butter, xanthan gum solutions, aqueous iron oxide gels, gelatin gels, pectin gels, hydrogenated castor oil, some clays (including bentonite, and montmorillonite), carbon black suspension in molten tire rubber, some drilling muds, many paints, many floc suspensions, many colloidal suspensions Non-Newtonian Viscosity

  7. I Asked 5 Dietitians Their Favorite High-Protein Snack—They ...

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    Try our Tahini-Yogurt Dip, Avocado-Yogurt Dip or this no-fail 7-layer dip formula. Make It the Star of a Platter . If savory is your thing, you’ll love Blechman’s creative snack board spin.

  8. Custard - Wikipedia

    en.wikipedia.org/wiki/Custard

    After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream; mixed with whipped cream, it is crème légère, [kʁɛm leʒɛːʁ]. Beating in softened butter produces German buttercream or crème mousseline. A quiche is a savoury custard tart.

  9. I Tested Hundreds of Beauty Products This Year—Here Are My 15 ...

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    PureWow editors select every item that appears on this page, and some items may be gifted to us. Additionally, PureWow may earn compensation through affiliate links within the story. All prices ...