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- Beurre_noisette abstract "Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally hazelnut butter, loosely brown butter) is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods, such as winter vegetables, pasta, fish, omelettes, and chicken.Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for madeleines and financiers.If beurre noisette is not mixed after preparation but separated into the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as ghee in South Asia and samna in the Middle East countries.".
- Beurre_noisette ingredient Butter.
- Beurre_noisette origin French_cuisine.
- Beurre_noisette thumbnail Beurre_noisette_sauced_halibut_with_vegetables.jpg?width=300.
- Beurre_noisette wikiPageID "1023056".
- Beurre_noisette wikiPageRevisionID "584285141".
- Beurre_noisette caption "Pan roasted halibut and vegetables sauced with beurre noisette".
- Beurre_noisette country French_cuisine.
- Beurre_noisette hasPhotoCollection Beurre_noisette.
- Beurre_noisette mainIngredient Butter.
- Beurre_noisette name "Beurre noisette".
- Beurre_noisette type Sauce.
- Beurre_noisette subject Category:Butter.
- Beurre_noisette subject Category:French_sauces.
- Beurre_noisette type Food.
- Beurre_noisette type FunctionalSubstance.
- Beurre_noisette comment "Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally hazelnut butter, loosely brown butter) is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods, such as winter vegetables, pasta, fish, omelettes, and chicken.Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown.".
- Beurre_noisette label "Beurre noisette".
- Beurre_noisette label "Beurre noisette".
- Beurre_noisette label "Nussbutter".
- Beurre_noisette sameAs Nussbutter.
- Beurre_noisette sameAs Beurre_noisette.
- Beurre_noisette sameAs m.03_46t.
- Beurre_noisette sameAs Q1364507.
- Beurre_noisette sameAs Q1364507.
- Beurre_noisette wasDerivedFrom Beurre_noisette?oldid=584285141.
- Beurre_noisette depiction Beurre_noisette_sauced_halibut_with_vegetables.jpg.
- Beurre_noisette isPrimaryTopicOf Beurre_noisette.
- Beurre_noisette name "Beurre noisette".