About: http://webisa.webdatacommons.org/174007652

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	This method is commonly used for finishing large cuts of meat; foods that foam, froth or expand during cooking; and foods that are mostly liquid, such as stock or broth.
http://www.w3.org/ns/prov#wasQuotedFrom	missvickie.com