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Tradução e análise de palavras por inteligência artificial ChatGPT
Nesta página você pode obter uma análise detalhada de uma palavra ou frase, produzida usando a melhor tecnologia de inteligência artificial até o momento:
- como a palavra é usada
- frequência de uso
- é usado com mais frequência na fala oral ou escrita
- opções de tradução de palavras
- exemplos de uso (várias frases com tradução)
- etimologia
O que (quem) é haricot beurre - definição
HOT EMULSIFIED BUTTER SAUCE MADE WITH A REDUCTION OF VINEGAR AND/OR WHITE WINE (NORMALLY MUSCADET) AND GREY SHALLOTS INTO WHICH COLD, WHOLE BUTTER IS BLENDED OFF THE HEAT TO PREVENT SEPARATION
Beurre rouge
Petit-Beurre
Petit Beurre; Petit beurre; Petit-beurre
The Petit Beurre, or Véritable Petit Beurre, also known under the initials VPB, is a kind of shortbread from Nantes, that is best known in France in general and especially in Pays de la Loire. It is the Petit Beurre of the LU company, which has become a success worldwide.
Beurre manié
THICKENING AGENT
Beurre manie
Beurre manié (French "kneaded butter") is a dough, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.
Beurre monté
Beurre monte
Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it.
Wikipédia
Beurre blanc
Beurre blanc ("white butter" in French) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine.
