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- Foam_(culinary) abstract "The use of foam in cuisine has been used in many forms in the history of cooking. For example, whipped cream, meringue, and mousse are all foams. In these cases, the incorporation of air or another gas creates a lighter texture and/or different mouth feel. More recently, foams have become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with nitrous oxide cartridges. Such foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish. Some famous food-foams are foamed espresso, foamed mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to make these foams through the making of a stock, creating a gel and extruding through the nitrous oxide canister.".
- Foam_(culinary) thumbnail Earth_to_table_dinner_with_Gunnar_Karl_Gíslason.jpg?width=300.
- Foam_(culinary) wikiPageID "5305823".
- Foam_(culinary) wikiPageLength "3950".
- Foam_(culinary) wikiPageOutDegree "29".
- Foam_(culinary) wikiPageRevisionID "677429611".
- Foam_(culinary) wikiPageWikiLink Agar.
- Foam_(culinary) wikiPageWikiLink Bread.
- Foam_(culinary) wikiPageWikiLink Cake.
- Foam_(culinary) wikiPageWikiLink Category:Cooking_techniques.
- Foam_(culinary) wikiPageWikiLink Category:Culinary_terms.
- Foam_(culinary) wikiPageWikiLink Category:Molecular_gastronomy.
- Foam_(culinary) wikiPageWikiLink Emulsion.
- Foam_(culinary) wikiPageWikiLink Ice_cream.
- Foam_(culinary) wikiPageWikiLink Interfacial_tension.
- Foam_(culinary) wikiPageWikiLink Lecithin.
- Foam_(culinary) wikiPageWikiLink Marshmallow.
- Foam_(culinary) wikiPageWikiLink Meringue.
- Foam_(culinary) wikiPageWikiLink Molecular_gastronomy.
- Foam_(culinary) wikiPageWikiLink Monoglyceride.
- Foam_(culinary) wikiPageWikiLink Mousse.
- Foam_(culinary) wikiPageWikiLink Mouth_feel.
- Foam_(culinary) wikiPageWikiLink Mouthfeel.
- Foam_(culinary) wikiPageWikiLink Nitrous_oxide.
- Foam_(culinary) wikiPageWikiLink Protein.
- Foam_(culinary) wikiPageWikiLink Soufflé.
- Foam_(culinary) wikiPageWikiLink Surface_tension.
- Foam_(culinary) wikiPageWikiLink Surfactant.
- Foam_(culinary) wikiPageWikiLink Thermo_whip.
- Foam_(culinary) wikiPageWikiLink Whipped_cream.
- Foam_(culinary) wikiPageWikiLink Whipping_cream.
- Foam_(culinary) wikiPageWikiLink File:Dinner_at_Mosaic_in_Ubud,_Bali.jpg.
- Foam_(culinary) wikiPageWikiLink File:Earth_to_table_dinner_with_Gunnar_Karl_Gíslason.jpg.
- Foam_(culinary) wikiPageWikiLinkText "Foam (culinary)".
- Foam_(culinary) wikiPageWikiLinkText "Foam".
- Foam_(culinary) wikiPageWikiLinkText "culinary foam".
- Foam_(culinary) wikiPageWikiLinkText "foam".
- Foam_(culinary) wikiPageWikiLinkText "foams".
- Foam_(culinary) hasPhotoCollection Foam_(culinary).
- Foam_(culinary) wikiPageUsesTemplate Template:Portal.
- Foam_(culinary) wikiPageUsesTemplate Template:Refimprove.
- Foam_(culinary) subject Category:Cooking_techniques.
- Foam_(culinary) subject Category:Culinary_terms.
- Foam_(culinary) subject Category:Molecular_gastronomy.
- Foam_(culinary) comment "The use of foam in cuisine has been used in many forms in the history of cooking. For example, whipped cream, meringue, and mousse are all foams. In these cases, the incorporation of air or another gas creates a lighter texture and/or different mouth feel. More recently, foams have become a part of molecular gastronomy technique.".
- Foam_(culinary) label "Foam (culinary)".
- Foam_(culinary) sameAs Espuma.
- Foam_(culinary) sameAs Espuma.
- Foam_(culinary) sameAs エスプーマ.
- Foam_(culinary) sameAs Espuma.
- Foam_(culinary) sameAs m.0ddn04.
- Foam_(culinary) sameAs Q1368432.
- Foam_(culinary) sameAs Q1368432.
- Foam_(culinary) wasDerivedFrom Foam_(culinary)?oldid=677429611.
- Foam_(culinary) depiction Earth_to_table_dinner_with_Gunnar_Karl_Gíslason.jpg.
- Foam_(culinary) isPrimaryTopicOf Foam_(culinary).