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Original file (724 × 950 pixels, file size: 503 KB, MIME type: image/jpeg)
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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.
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:45, 1 April 2012 | | 724 × 950 (503 KB) | Jocian |
File usage
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