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- Forcemeat abstract "Forcemeat is a mixture of ground, lean meat mixed with fat by either grinding, sieving, or pureeing the ingredients. The result may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin forcemeat. Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.".
- Forcemeat thumbnail Squab_forcemeat.jpg?width=300.
- Forcemeat wikiPageID "11415".
- Forcemeat wikiPageLength "3327".
- Forcemeat wikiPageOutDegree "36".
- Forcemeat wikiPageRevisionID "702577111".
- Forcemeat wikiPageWikiLink Bread.
- Forcemeat wikiPageWikiLink Category:Culinary_terms.
- Forcemeat wikiPageWikiLink Category:Garde_manger.
- Forcemeat wikiPageWikiLink Category:Meat.
- Forcemeat wikiPageWikiLink Charcuterie.
- Forcemeat wikiPageWikiLink Choux_pastry.
- Forcemeat wikiPageWikiLink Egg_(food).
- Forcemeat wikiPageWikiLink Esox.
- Forcemeat wikiPageWikiLink Fatback.
- Forcemeat wikiPageWikiLink Fish.
- Forcemeat wikiPageWikiLink Galantine.
- Forcemeat wikiPageWikiLink Game_(hunting).
- Forcemeat wikiPageWikiLink Ground_beef.
- Forcemeat wikiPageWikiLink Mill_(grinding).
- Forcemeat wikiPageWikiLink Panada.
- Forcemeat wikiPageWikiLink Pork.
- Forcemeat wikiPageWikiLink Poultry.
- Forcemeat wikiPageWikiLink Powdered_milk.
- Forcemeat wikiPageWikiLink Purée.
- Forcemeat wikiPageWikiLink Pâté.
- Forcemeat wikiPageWikiLink Quenelle.
- Forcemeat wikiPageWikiLink Rabbit.
- Forcemeat wikiPageWikiLink Roulade.
- Forcemeat wikiPageWikiLink Salmon.
- Forcemeat wikiPageWikiLink Sausage.
- Forcemeat wikiPageWikiLink Seafood.
- Forcemeat wikiPageWikiLink Sieve.
- Forcemeat wikiPageWikiLink Terrine_(food).
- Forcemeat wikiPageWikiLink Tourtière.
- Forcemeat wikiPageWikiLink Trout.
- Forcemeat wikiPageWikiLink Veal.
- Forcemeat wikiPageWikiLink Venison.
- Forcemeat wikiPageWikiLink Wild_boar.
- Forcemeat wikiPageWikiLink File:Squab_forcemeat.jpg.
- Forcemeat wikiPageWikiLinkText "Forcemeat".
- Forcemeat wikiPageWikiLinkText "forcemeat".
- Forcemeat wikiPageUsesTemplate Template:Reflist.
- Forcemeat wikiPageUsesTemplate Template:Wiktionary.
- Forcemeat subject Category:Culinary_terms.
- Forcemeat subject Category:Garde_manger.
- Forcemeat subject Category:Meat.
- Forcemeat hypernym Mixture.
- Forcemeat type ChemicalSubstance.
- Forcemeat type Food.
- Forcemeat type Food.
- Forcemeat type Product.
- Forcemeat comment "Forcemeat is a mixture of ground, lean meat mixed with fat by either grinding, sieving, or pureeing the ingredients. The result may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin forcemeat.".
- Forcemeat label "Forcemeat".
- Forcemeat sameAs Q837341.
- Forcemeat sameAs Fars.
- Forcemeat sameAs Chair_à_saucisse.
- Forcemeat sameAs Farse_(mat).
- Forcemeat sameAs m.030_s.
- Forcemeat sameAs Q837341.
- Forcemeat wasDerivedFrom Forcemeat?oldid=702577111.
- Forcemeat depiction Squab_forcemeat.jpg.
- Forcemeat isPrimaryTopicOf Forcemeat.