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- Q263588 subject Q20054199.
- Q263588 subject Q7214242.
- Q263588 abstract "Poaching is a type of moist-heat cooking technique that involves cooking by submerging foodstuff in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods.It is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food. However, poaching can lead to the trivial production of mutagenic agents, the effects of which are not fully understood.One of the most well-known dishes made with the use of poaching is eggs Benedict.".
- Q263588 thumbnail Poached_chicken.jpg?width=300.
- Q263588 wikiPageExternalLink boiling.htm.
- Q263588 wikiPageExternalLink howtopoachanegg.
- Q263588 wikiPageExternalLink index.php?showtopic=36989.
- Q263588 wikiPageExternalLink poaching.
- Q263588 wikiPageWikiLink Q1363043.
- Q263588 wikiPageWikiLink Q1364.
- Q263588 wikiPageWikiLink Q1417461.
- Q263588 wikiPageWikiLink Q1509725.
- Q263588 wikiPageWikiLink Q152.
- Q263588 wikiPageWikiLink Q178559.
- Q263588 wikiPageWikiLink Q20054199.
- Q263588 wikiPageWikiLink Q240164.
- Q263588 wikiPageWikiLink Q271980.
- Q263588 wikiPageWikiLink Q282.
- Q263588 wikiPageWikiLink Q283.
- Q263588 wikiPageWikiLink Q3075310.
- Q263588 wikiPageWikiLink Q41716.
- Q263588 wikiPageWikiLink Q506763.
- Q263588 wikiPageWikiLink Q58263.
- Q263588 wikiPageWikiLink Q7214242.
- Q263588 wikiPageWikiLink Q73185.
- Q263588 wikiPageWikiLink Q8495.
- Q263588 wikiPageWikiLink Q895177.
- Q263588 wikiPageWikiLink Q93189.
- Q263588 comment "Poaching is a type of moist-heat cooking technique that involves cooking by submerging foodstuff in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)).".
- Q263588 label "Poaching (cooking)".
- Q263588 depiction Poached_chicken.jpg.