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- Huff_paste abstract "Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.[citation needed]Its main purpose was simply to create a solid container for the pie’s ingredients. The flour itself was stronger than normal flour, often made from coarsely ground rye, and suet, which was mixed with hot water to create an early form of hot water crust pastry.Huff paste could be moulded into a variety of shapes, called 'coffyns' or 'coffers', similar to a Cornish pasty. Another benefit of these early pies was that meat could be preserved for several months and the food contained within was protected from contamination. It also allowed food to be preserved so that country dwellers could send it over long distances as gifts to their friends in other towns or other areas.Occasionally shells of huff paste were baked empty, or "blind". After baking, the pastry was brushed with egg yolk to give it a golden color. Later, the shell was then filled with a mixture of meat and spices and then baked.A dish from Wiltshire called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.".
- Huff_paste ingredient Flour.
- Huff_paste ingredient Suet.
- Huff_paste origin United_Kingdom.
- Huff_paste wikiPageExternalLink www.huffingtonpost.com.
- Huff_paste wikiPageExternalLink 2187.
- Huff_paste wikiPageID "24231396".
- Huff_paste wikiPageRevisionID "604433564".
- Huff_paste country United_Kingdom.
- Huff_paste hasPhotoCollection Huff_paste.
- Huff_paste mainIngredient "Flour, suet, boiling water".
- Huff_paste name "Huff paste".
- Huff_paste type Pastry.
- Huff_paste subject Category:British_cuisine.
- Huff_paste subject Category:British_pies.
- Huff_paste subject Category:Doughs.
- Huff_paste subject Category:English_cuisine.
- Huff_paste subject Category:Pastries.
- Huff_paste type BakedGoods107622061.
- Huff_paste type BritishPies.
- Huff_paste type Concoction107882497.
- Huff_paste type Dough107860988.
- Huff_paste type Doughs.
- Huff_paste type Food100021265.
- Huff_paste type Food107555863.
- Huff_paste type Foodstuff107566340.
- Huff_paste type Matter100020827.
- Huff_paste type Pastry107622708.
- Huff_paste type PhysicalEntity100001930.
- Huff_paste type Pie107625493.
- Huff_paste type Solid115046900.
- Huff_paste type Substance100020090.
- Huff_paste type Food.
- Huff_paste type FunctionalSubstance.
- Huff_paste comment "Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible.".
- Huff_paste label "Huff paste".
- Huff_paste sameAs m.07kgmbt.
- Huff_paste sameAs Q5929511.
- Huff_paste sameAs Q5929511.
- Huff_paste sameAs Huff_paste.
- Huff_paste wasDerivedFrom Huff_paste?oldid=604433564.
- Huff_paste isPrimaryTopicOf Huff_paste.
- Huff_paste name "Huff paste".