Spread price

Spread

A spread is a food that is spread, generally with a knife, onto foods such as bread and crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. Butter is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan-frying. Butter contains fat in three different forms: short-chain fatty acids, medium-chain fatty acids, and long-chain fatty acids. Cream cheese is a soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Cream cheese can also be whipped, and it is sometimes used in desserts such as cheesecake. Sour cream is cream that has been fermented with lactic acid bacteria to produce a thick, rich texture. It is made by fermenting pasteurized cream with bacterial cultures, or by heating store-bought pasteurized cream just to the point where it curdles or forms small clumps of white matter. Sour cream is used as a topping for baked potatoes, chili con carne, and to accompany certain Russian dishes such as borscht. It may also be added to soups or sauces. Soft cheeses are loosely defined as having a cheese texture that can be easily spread or melted. They are spreadable at room temperature, without being runny or greasy. Soft cheeses include Brie, camembert, blue cheese, and chevre. Cheese spreads are mixtures of soft cheese and flavorings such as fine herbs and spices which can be whipped to incorporate air for a light texture. A particularly popular kind of cheese spread is pimiento cheese (also known as "CC" - named for the initials of its inventors, Celeste and Perry Cooper), which consists primarily of chopped pimientos blended with cream cheese or Neufchatel. When one or more oils are combined with an emulsifier then whipped to create a stable emulsion, the result is fat-in-water emulsions such as mayonnaise or hollandaise sauce. Such dispersions are also often referred to as "spreads", especially when they contain water and/or sugar. Sesame oil hardens at room temperature to a semi-solid paste that is difficult to spread, even though it contains oil. Olive oil hardens at room temperature to a semi-solid paste that is difficult to spread, even though it contains oil. Groundnut (peanut) oil hardens at room temperature to a semi-solid paste that is difficult to spread, even though it contains oil.