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- Beurre_monté abstract "Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it.Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts. But in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F). It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat.In order to make a beurre monté, boil a very small quantity of water, i.e. 15-60 mL (1-4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity of beurre monté. The beurre monté must then be held warm, but under 88 °C (190 °F) or else it will break.".
- Beurre_monté ingredient Butter.
- Beurre_monté ingredientName "Butter".
- Beurre_monté type Sauce.
- Beurre_monté wikiPageExternalLink index.html.
- Beurre_monté wikiPageExternalLink aspen-2002-buerre-monte-the-workhorse-sauce.
- Beurre_monté wikiPageID "14481193".
- Beurre_monté wikiPageLength "2116".
- Beurre_monté wikiPageOutDegree "11".
- Beurre_monté wikiPageRevisionID "646593075".
- Beurre_monté wikiPageWikiLink Butter.
- Beurre_monté wikiPageWikiLink Category:French_sauces.
- Beurre_monté wikiPageWikiLink Category:White_sauces.
- Beurre_monté wikiPageWikiLink Emulsion.
- Beurre_monté wikiPageWikiLink French_Laundry.
- Beurre_monté wikiPageWikiLink List_of_sauces.
- Beurre_monté wikiPageWikiLink Poaching_(cooking).
- Beurre_monté wikiPageWikiLink Sauce.
- Beurre_monté wikiPageWikiLink The_French_Laundry.
- Beurre_monté wikiPageWikiLinkText "Beurre monté".
- Beurre_monté wikiPageWikiLinkText "beurre monté".
- Beurre_monté hasPhotoCollection Beurre_monté.
- Beurre_monté mainIngredient Butter.
- Beurre_monté name "Beurre monté".
- Beurre_monté type Sauce.
- Beurre_monté wikiPageUsesTemplate Template:Convert.
- Beurre_monté wikiPageUsesTemplate Template:Cookbook.
- Beurre_monté wikiPageUsesTemplate Template:Infobox_prepared_food.
- Beurre_monté wikiPageUsesTemplate Template:Portal.
- Beurre_monté wikiPageUsesTemplate Template:White_sauces.
- Beurre_monté subject Category:French_sauces.
- Beurre_monté subject Category:White_sauces.
- Beurre_monté type Food.
- Beurre_monté type FunctionalSubstance.
- Beurre_monté type Thing.
- Beurre_monté type Q2095.
- Beurre_monté comment "Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it.Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts.".
- Beurre_monté label "Beurre monté".
- Beurre_monté sameAs سس_بور_مونته.
- Beurre_monté sameAs m.03d4wgg.
- Beurre_monté sameAs Q4899296.
- Beurre_monté sameAs Q4899296.
- Beurre_monté wasDerivedFrom Beurre_monté?oldid=646593075.
- Beurre_monté isPrimaryTopicOf Beurre_monté.
- Beurre_monté name "Beurre monté".