Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Huff_paste> ?p ?o }
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- Huff_paste abstract "Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.Its main purpose was simply to create a solid container for the pie’s ingredients. The flour itself was stronger than normal flour, often made from coarsely ground rye, and suet, which was mixed with hot water to create an early form of hot water crust pastry.Huff paste could be moulded into a variety of shapes, called 'coffyns' or 'coffers', similar to a Cornish pasty. Another benefit of these early pies was that meat could be preserved for several months and the food contained within was protected from contamination. It also allowed food to be preserved so that country dwellers could send it over long distances as gifts to their friends in other towns or other areas.Occasionally shells of huff paste were baked empty, or "blind". After baking, the pastry was brushed with egg yolk to give it a golden color. Later, the shell was filled with a mixture of meat and spices and then baked.A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.".
- Huff_paste country United_Kingdom.
- Huff_paste ingredient Flour.
- Huff_paste ingredient Suet.
- Huff_paste ingredientName "Flour,suet, boiling water".
- Huff_paste type Pastry.
- Huff_paste wikiPageExternalLink 2187.
- Huff_paste wikiPageExternalLink www.huffingtonpost.com.
- Huff_paste wikiPageID "24231396".
- Huff_paste wikiPageLength "2990".
- Huff_paste wikiPageOutDegree "21".
- Huff_paste wikiPageRevisionID "678148179".
- Huff_paste wikiPageWikiLink Beef_Wellington.
- Huff_paste wikiPageWikiLink Blind-baking.
- Huff_paste wikiPageWikiLink Category:British_cuisine.
- Huff_paste wikiPageWikiLink Category:British_pies.
- Huff_paste wikiPageWikiLink Category:Doughs.
- Huff_paste wikiPageWikiLink Category:English_cuisine.
- Huff_paste wikiPageWikiLink Category:Pastries.
- Huff_paste wikiPageWikiLink Devizes_Pie.
- Huff_paste wikiPageWikiLink Devizes_pie.
- Huff_paste wikiPageWikiLink Flour.
- Huff_paste wikiPageWikiLink Forcemeat.
- Huff_paste wikiPageWikiLink Hot_water_crust_pastry.
- Huff_paste wikiPageWikiLink List_of_pastries.
- Huff_paste wikiPageWikiLink Offal.
- Huff_paste wikiPageWikiLink Pastry.
- Huff_paste wikiPageWikiLink Pasty.
- Huff_paste wikiPageWikiLink Rye.
- Huff_paste wikiPageWikiLink Suet.
- Huff_paste wikiPageWikiLink United_Kingdom.
- Huff_paste wikiPageWikiLink Wiltshire.
- Huff_paste wikiPageWikiLinkText "Huff paste".
- Huff_paste wikiPageWikiLinkText "huff paste".
- Huff_paste country United_Kingdom.
- Huff_paste hasPhotoCollection Huff_paste.
- Huff_paste mainIngredient "Flour, suet, boiling water".
- Huff_paste name "Huff paste".
- Huff_paste type Pastry.
- Huff_paste wikiPageUsesTemplate Template:Citation_needed.
- Huff_paste wikiPageUsesTemplate Template:Cite_web.
- Huff_paste wikiPageUsesTemplate Template:Infobox_prepared_food.
- Huff_paste wikiPageUsesTemplate Template:Pastries.
- Huff_paste wikiPageUsesTemplate Template:Pie-stub.
- Huff_paste wikiPageUsesTemplate Template:Portal.
- Huff_paste wikiPageUsesTemplate Template:UK-cuisine-stub.
- Huff_paste subject Category:British_cuisine.
- Huff_paste subject Category:British_pies.
- Huff_paste subject Category:Doughs.
- Huff_paste subject Category:English_cuisine.
- Huff_paste subject Category:Pastries.
- Huff_paste hypernym Technique.
- Huff_paste type Article.
- Huff_paste type Food.
- Huff_paste type Software.
- Huff_paste type Article.
- Huff_paste type Food.
- Huff_paste type Ingredient.
- Huff_paste type FunctionalSubstance.
- Huff_paste type Thing.
- Huff_paste type Q2095.
- Huff_paste comment "Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.Its main purpose was simply to create a solid container for the pie’s ingredients.".
- Huff_paste label "Huff paste".
- Huff_paste sameAs m.07kgmbt.
- Huff_paste sameAs Q5929511.
- Huff_paste sameAs Q5929511.
- Huff_paste wasDerivedFrom Huff_paste?oldid=678148179.
- Huff_paste isPrimaryTopicOf Huff_paste.
- Huff_paste name "Huff paste".