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- Aspic abstract "Aspic 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.".
- Aspic thumbnail Aspic-with-eggs.jpg?width=300.
- Aspic wikiPageExternalLink virtuve-01-sivena-galerts.php.
- Aspic wikiPageExternalLink gelatin.
- Aspic wikiPageExternalLink meat-jelly-kholodets.html.
- Aspic wikiPageID "971278".
- Aspic wikiPageRevisionID "603319232".
- Aspic hasPhotoCollection Aspic.
- Aspic subject Category:Brazilian_cuisine.
- Aspic subject Category:Colombian_cuisine.
- Aspic subject Category:Cuisine_of_the_Southern_United_States.
- Aspic subject Category:Food_ingredients.
- Aspic subject Category:Garde_manger.
- Aspic subject Category:Lithuanian_cuisine.
- Aspic subject Category:Meat.
- Aspic subject Category:Polish_cuisine.
- Aspic subject Category:Romanian_cuisine.
- Aspic subject Category:Russian_cuisine.
- Aspic subject Category:Ukrainian_cuisine.
- Aspic comment "Aspic 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.".
- Aspic label "Aspic (gastronomie)".
- Aspic label "Aspic".
- Aspic label "Aspic".
- Aspic label "Aspic".
- Aspic label "Aspic".
- Aspic label "Chołodeć".
- Aspic label "Sülze".
- Aspic label "Холодец".
- Aspic label "アスピック".
- Aspic sameAs Huspenina.
- Aspic sameAs Sülze.
- Aspic sameAs Aspic.
- Aspic sameAs Aspic_(gastronomie).
- Aspic sameAs Aspic.
- Aspic sameAs アスピック.
- Aspic sameAs 아스픽.
- Aspic sameAs Chołodeć.
- Aspic sameAs Aspic.
- Aspic sameAs m.03vhz0.
- Aspic sameAs Q837480.
- Aspic sameAs Q837480.
- Aspic wasDerivedFrom Aspic?oldid=603319232.
- Aspic depiction Aspic-with-eggs.jpg.
- Aspic isPrimaryTopicOf Aspic.