Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q4899296> ?p ?o }
Showing triples 1 to 26 of
26
with 100 triples per page.
- Q4899296 subject Q8474432.
- Q4899296 subject Q8914116.
- Q4899296 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.".
- Q4899296 ingredient Q34172.
- Q4899296 ingredientName "Butter".
- Q4899296 type Q178359.
- Q4899296 wikiPageExternalLink index.html.
- Q4899296 wikiPageExternalLink aspen-2002-buerre-monte-the-workhorse-sauce.
- Q4899296 wikiPageWikiLink Q178359.
- Q4899296 wikiPageWikiLink Q187634.
- Q4899296 wikiPageWikiLink Q19294911.
- Q4899296 wikiPageWikiLink Q2364717.
- Q4899296 wikiPageWikiLink Q263588.
- Q4899296 wikiPageWikiLink Q34172.
- Q4899296 wikiPageWikiLink Q8474432.
- Q4899296 wikiPageWikiLink Q8914116.
- Q4899296 mainIngredient Q34172.
- Q4899296 name "Beurre monté".
- Q4899296 type Q178359.
- Q4899296 type Food.
- Q4899296 type FunctionalSubstance.
- Q4899296 type Thing.
- Q4899296 type Q2095.
- Q4899296 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.".
- Q4899296 label "Beurre monté".
- Q4899296 name "Beurre monté".