Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q837480> ?p ?o }
- Q837480 type "Hors d'oeuvre".
- Q837480 subject Q20054199.
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- Q837480 abstract "Template:ForAspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.Vegetables and fish stocks need gelatin to maintain a molded shape.".
- Q837480 ingredient Q17118905.
- Q837480 ingredientName "Low-grade cuts of pig meat (trotters)".
- Q837480 thumbnail Aspic-with-eggs.jpg?width=300.
- Q837480 type Q1628963.
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- Q837480 course Q1628963.
- Q837480 mainIngredient "Low-grade cuts of pig meat".
- Q837480 name "Pork jelly".
- Q837480 type Food.
- Q837480 type FunctionalSubstance.