Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q1125320> ?p ?o }
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- Q1125320 subject Q20054199.
- Q1125320 subject Q6504393.
- Q1125320 subject Q7214242.
- Q1125320 subject Q7319493.
- Q1125320 subject Q8356528.
- Q1125320 subject Q8480763.
- Q1125320 subject Q9555380.
- Q1125320 abstract "Template:ForConfit (French, pronounced [kɔ̃fi] or in English "con-fee") comes from the French word confire which means literally "to preserve"; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying. While deep frying typically takes place at temperatures of 325–450 °F (163–232 °C), confit preparations are done much lower—an oil temperature of around 200 °F (93 °C), sometimes even cooler. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes.In meat cooking this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, sealed and stored in a cool, dark place, confit can last for several months or years. Confit is one of the oldest ways to preserve food, and is a specialty of southwestern France.".
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- Q1125320 wikiPageWikiLink Q20054199.
- Q1125320 wikiPageWikiLink Q213763.
- Q1125320 wikiPageWikiLink Q2992508.
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- Q1125320 wikiPageWikiLink Q3083513.
- Q1125320 wikiPageWikiLink Q3357.
- Q1125320 wikiPageWikiLink Q3736439.
- Q1125320 wikiPageWikiLink Q397.
- Q1125320 wikiPageWikiLink Q5881191.
- Q1125320 wikiPageWikiLink Q6504393.
- Q1125320 wikiPageWikiLink Q6723260.
- Q1125320 wikiPageWikiLink Q7214242.
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- Q1125320 wikiPageWikiLink Q7319493.
- Q1125320 wikiPageWikiLink Q7850807.
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- Q1125320 wikiPageWikiLink Q8356528.
- Q1125320 wikiPageWikiLink Q8480763.
- Q1125320 wikiPageWikiLink Q912887.
- Q1125320 wikiPageWikiLink Q9555380.
- Q1125320 type Thing.
- Q1125320 comment "Template:ForConfit (French, pronounced [kɔ̃fi] or in English "con-fee") comes from the French word confire which means literally "to preserve"; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying.".
- Q1125320 label "Confit".
- Q1125320 differentFrom Q941518.