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- Simmering abstract "Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, typically a water temperature of about 94 °C (200 °F).".
- Simmering thumbnail SopaAlbondigasPot.JPG?width=300.
- Simmering wikiPageID "180886".
- Simmering wikiPageRevisionID "603879795".
- Simmering hasPhotoCollection Simmering.
- Simmering subject Category:Cooking_techniques.
- Simmering comment "Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, typically a water temperature of about 94 °C (200 °F).".
- Simmering label "Cocción a fuego lento".
- Simmering label "Simmering".
- Simmering label "Simmern (Garmethode)".
- Simmering label "Wellen (culinair)".
- Simmering label "煮る".
- Simmering sameAs Simmern_(Garmethode).
- Simmering sameAs Cocción_a_fuego_lento.
- Simmering sameAs 煮る.
- Simmering sameAs Wellen_(culinair).
- Simmering sameAs m.018q4_.
- Simmering sameAs Q240164.
- Simmering sameAs Q240164.
- Simmering wasDerivedFrom Simmering?oldid=603879795.
- Simmering depiction SopaAlbondigasPot.JPG.
- Simmering isPrimaryTopicOf Simmering.