Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Daube> ?p ?o. }
Showing items 1 to 49 of
49
with 100 items per page.
- Daube abstract "Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull,[citation needed] though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.[citation needed]Daube is adapted in New Orleans cuisine to make daube glacé.Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel.[citation needed] For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.[citation needed]Traditionally it should be cooked for a long time and prepared the night before it is served.Daube with lamb is traditionally made with white wine.[citation needed]".
- Daube ingredient Beef.
- Daube ingredient Garlic.
- Daube ingredient Herbes_de_Provence.
- Daube ingredient Vegetable.
- Daube ingredient Wine.
- Daube origin France.
- Daube origin Provence.
- Daube thumbnail Daube_de_boeuf.JPG?width=300.
- Daube wikiPageExternalLink 2-1-03article.html.
- Daube wikiPageID "1697135".
- Daube wikiPageRevisionID "594304369".
- Daube country France.
- Daube hasPhotoCollection Daube.
- Daube mainIngredient "Beef, wine, vegetables, garlic, herbes de Provence".
- Daube name "Daube".
- Daube region Provence.
- Daube sign Paula_Wolfert.
- Daube source "The Cooking of Southwest France, 2002, p. 37, ISBN 0-7645-7602-X".
- Daube text "A daube is best made in a daubière. The shape of the pot makes sure condensation builds and no evaporation occurs, so everything stays moist.".
- Daube type Stew.
- Daube subject Category:Cuisine_of_Provence.
- Daube subject Category:Stews.
- Daube type Abstraction100002137.
- Daube type Agitation114403107.
- Daube type Attribute100024264.
- Daube type Condition113920835.
- Daube type Fret114403560.
- Daube type PsychologicalState114373582.
- Daube type State100024720.
- Daube type Stews.
- Daube type Food.
- Daube type FunctionalSubstance.
- Daube comment "Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat.".
- Daube label "Daube (Gericht)".
- Daube label "Daube provençale".
- Daube label "Daube".
- Daube label "Daube".
- Daube sameAs Daube_(Gericht).
- Daube sameAs Daube.
- Daube sameAs Daube_provençale.
- Daube sameAs m.05p5lw.
- Daube sameAs Q517394.
- Daube sameAs Q517394.
- Daube sameAs Daube.
- Daube wasDerivedFrom Daube?oldid=594304369.
- Daube depiction Daube_de_boeuf.JPG.
- Daube isPrimaryTopicOf Daube.
- Daube name "Daube".
