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- Demi-glace abstract "Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. Although many recipes for demi-glace give the preparation for the espagnole first, and then the recipe for the brown stock, preparation should actually proceed in the reverse. A basic brown stock should be prepared and when completed, left on the heat to remain very warm. At this point the espagnole is prepared, and when it is finished the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.Due to the considerable effort involved in making the traditional demi-glace, it is common for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace". However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are another way of avoiding the labor inherent in preparing the sauce.".
- Demi-glace thumbnail Côte_de_Porc_Fermière.jpg?width=300.
- Demi-glace wikiPageExternalLink 0,,FOOD_9936_10353,00.html.
- Demi-glace wikiPageID "765228".
- Demi-glace wikiPageLength "3189".
- Demi-glace wikiPageOutDegree "16".
- Demi-glace wikiPageRevisionID "665150037".
- Demi-glace wikiPageWikiLink Auguste_Escoffier.
- Demi-glace wikiPageWikiLink Brown_sauce_(meat_stock_based).
- Demi-glace wikiPageWikiLink Category:Brown_sauces.
- Demi-glace wikiPageWikiLink Category:Steak_sauces.
- Demi-glace wikiPageWikiLink Cuisine_classique.
- Demi-glace wikiPageWikiLink Espagnole_sauce.
- Demi-glace wikiPageWikiLink French_language.
- Demi-glace wikiPageWikiLink Haute_cuisine.
- Demi-glace wikiPageWikiLink Julia_Child.
- Demi-glace wikiPageWikiLink Meat_glaze.
- Demi-glace wikiPageWikiLink Northern_Exposure.
- Demi-glace wikiPageWikiLink Sauce.
- Demi-glace wikiPageWikiLink Stock_(food).
- Demi-glace wikiPageWikiLink Veal.
- Demi-glace wikiPageWikiLink File:Côte_de_Porc_Fermière.jpg.
- Demi-glace wikiPageWikiLinkText "Demi Glace".
- Demi-glace wikiPageWikiLinkText "Demi glace".
- Demi-glace wikiPageWikiLinkText "Demi-glace sauce".
- Demi-glace wikiPageWikiLinkText "Demi-glace".
- Demi-glace wikiPageWikiLinkText "demi-glace sauce".
- Demi-glace wikiPageWikiLinkText "demi-glace".
- Demi-glace wikiPageWikiLinkText "glaces".
- Demi-glace hasPhotoCollection Demi-glace.
- Demi-glace wikiPageUsesTemplate Template:Brown_sauces.
- Demi-glace wikiPageUsesTemplate Template:Cite_book.
- Demi-glace wikiPageUsesTemplate Template:Condiment-stub.
- Demi-glace wikiPageUsesTemplate Template:Portal.
- Demi-glace subject Category:Brown_sauces.
- Demi-glace subject Category:Steak_sauces.
- Demi-glace hypernym Sauce.
- Demi-glace type Food.
- Demi-glace comment "Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.".
- Demi-glace label "Demi-glace".
- Demi-glace sameAs Demi_glace.
- Demi-glace sameAs Demi-glace.
- Demi-glace sameAs דמי_גלאס.
- Demi-glace sameAs Demi-glace.
- Demi-glace sameAs ドミグラスソース.
- Demi-glace sameAs 드미글라스_소스.
- Demi-glace sameAs Demi-glas.
- Demi-glace sameAs Demi-glace.
- Demi-glace sameAs m.039l7h.
- Demi-glace sameAs Демиглас.
- Demi-glace sameAs Q680264.
- Demi-glace sameAs Q680264.
- Demi-glace wasDerivedFrom Demi-glace?oldid=665150037.
- Demi-glace depiction Côte_de_Porc_Fermière.jpg.
- Demi-glace isPrimaryTopicOf Demi-glace.