File:Abbinden (Zubereitungsart)-01.jpg
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Summary
| Description |
Deutsch: Abbinden einer Bratensauce, hier beim Aufkochen nach Zugabe von Mehl sowie von Butter und Sahne zum zuvor mit Wein abgelöschten Bratensatz.
English: A gravy, thickening after flour; butter and cream were also added to a mixture of wine and drippings. The process occurs through en:denaturation (biochemistry). |
| Date | |
| Source | Blue Cheese Tenderloin with Merlot Sauce auf flickr |
| Author | Merelymel13 |
Licensing
|
This image, originally posted to Flickr, was reviewed on 1 April 2012 by the administrator or reviewer Materialscientist, who confirmed that it was available on Flickr under the stated license on that date. |
This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license.
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:45, 1 April 2012 | | 724 × 950 (503 KB) | Jocian |
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