Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Doneness> ?p ?o }
Showing triples 1 to 69 of
69
with 100 triples per page.
- Doneness abstract "Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology. The table below is from an American reference book and pertains to beef and lamb.In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 °C (145 °F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness.The interior of a cut of meat will still increase in temperature 3–5 °C (5–10 °F) after it is removed from an oven or other heat source. The meat should be allowed to \"rest\" for at least a half-hour before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving. The whole meat and the center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium.The temperatures indicated above are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler.".
- Doneness thumbnail Meat_thermometer.jpg?width=300.
- Doneness wikiPageExternalLink 2256610.
- Doneness wikiPageID "3655000".
- Doneness wikiPageLength "6201".
- Doneness wikiPageOutDegree "31".
- Doneness wikiPageRevisionID "705956994".
- Doneness wikiPageWikiLink Allotropes_of_oxygen.
- Doneness wikiPageWikiLink Beef.
- Doneness wikiPageWikiLink Browning_(partial_cooking).
- Doneness wikiPageWikiLink Caramelization.
- Doneness wikiPageWikiLink Category:Cooking.
- Doneness wikiPageWikiLink Category:Meat.
- Doneness wikiPageWikiLink Combustion.
- Doneness wikiPageWikiLink Fish.
- Doneness wikiPageWikiLink Foodborne_illness.
- Doneness wikiPageWikiLink Heme.
- Doneness wikiPageWikiLink Hemoglobin.
- Doneness wikiPageWikiLink Hoboken,_New_Jersey.
- Doneness wikiPageWikiLink Iron.
- Doneness wikiPageWikiLink John_Wiley_&_Sons.
- Doneness wikiPageWikiLink Lamb_and_mutton.
- Doneness wikiPageWikiLink Maillard_reaction.
- Doneness wikiPageWikiLink Myoglobin.
- Doneness wikiPageWikiLink Pork.
- Doneness wikiPageWikiLink Poultry.
- Doneness wikiPageWikiLink Seafood.
- Doneness wikiPageWikiLink Searing.
- Doneness wikiPageWikiLink Slate_(magazine).
- Doneness wikiPageWikiLink Sous-vide.
- Doneness wikiPageWikiLink Steak.
- Doneness wikiPageWikiLink United_States.
- Doneness wikiPageWikiLink United_States_Department_of_Agriculture.
- Doneness wikiPageWikiLink Veal.
- Doneness wikiPageWikiLink File:Meat_thermometer.jpg.
- Doneness wikiPageWikiLink File:Perfect_Entrecote_(2454655127).jpg.
- Doneness wikiPageWikiLinkText "Doneness".
- Doneness wikiPageWikiLinkText "well done".
- Doneness wikiPageUsesTemplate Template:!.
- Doneness wikiPageUsesTemplate Template:Citation.
- Doneness wikiPageUsesTemplate Template:Cite_book.
- Doneness wikiPageUsesTemplate Template:Convert.
- Doneness wikiPageUsesTemplate Template:Details.
- Doneness wikiPageUsesTemplate Template:Portal.
- Doneness wikiPageUsesTemplate Template:Redirect.
- Doneness wikiPageUsesTemplate Template:Refbegin.
- Doneness wikiPageUsesTemplate Template:Refend.
- Doneness wikiPageUsesTemplate Template:Reflist.
- Doneness wikiPageUsesTemplate Template:Rp.
- Doneness subject Category:Cooking.
- Doneness subject Category:Meat.
- Doneness hypernym Gauge.
- Doneness type Food.
- Doneness type Organisation.
- Doneness type Food.
- Doneness type Product.
- Doneness type Redirect.
- Doneness comment "Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology.".
- Doneness label "Doneness".
- Doneness sameAs Q1361459.
- Doneness sameAs درجات_إستواء_اللحم.
- Doneness sameAs Garen.
- Doneness sameAs Cocción_(carne).
- Doneness sameAs Garen_(koken).
- Doneness sameAs m.09sjxw.
- Doneness sameAs Q1361459.
- Doneness wasDerivedFrom Doneness?oldid=705956994.
- Doneness depiction Meat_thermometer.jpg.
- Doneness isPrimaryTopicOf Doneness.