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st flavor. Try using other fruit juices or concentrates for a different flavor on chicken -- cranberry or apple work well with poultry. Never reuse an orange juice or concentrate marinade after it has been in contact with chicken, as it can carry bacteria that cause foo d-borne illnesses.Mandoline Basics Most mandolines are made of plastic and are approximately 4 inches wide, though professional and con sumer models are occasionally available in wider versions. The blades are usually interchangeable, so you can switch between a straight Eco Atkins Diet blade, a rippled blade or a julienne blade as needed. Most also have a mechanism for changing the thickness of your cuts, from paper-t hin to a quarter-inch or more. Each mandoline comes with a safety grip to hold the vegetables, maintaining a prudent distance between y busreisen sgs our fingers and the razor-sharp blades. Preparing the Lettuce Leaf lettuces don't work well on a mandoline because of their delicate st .

f again, making four wedges, and trim out the core from the stem end of each quarter. Now your lettuce is ready for shredding. Shreddin g the Lettuce Place the wedge of lettuce on the deck of your mandoline, with the stem end to the rear. Carefully place the safety grip over the lettuce, positioning it at the highest point. Most have fine steel pins to grip the lettuce. Set the mandoline to a thin setti ng and make a test cut. If needed, adjust the thickness slightly and make another test slice. Once you've got the correct thickness, co Eat to Live ntinue slicing until your protective hand guard reaches the mandoline's deck. Remove the remnant of the lettuce, and begin again with t he second wedge. Repeat, until you've shredded all the lettuce. Tips Never use your mandoline without its protective guard. The blades busreisen sgs are razor-sharp, and it's all too easy to lose part of a fingertip. Clean the mandoline and its blades immediately after each use as it .

ight, cigar-like cylinder. Shred them by cutting across the cylinder thinly with a sharp knife.1 Attach a refrigerator thermometer to t he inside of your fridge a few days before you want to start dry-aging the tenderloin. Adjust the refrigerator's thermostat to bring th e temperature to between 36 and 40 degrees Fahrenheit. It might take as long as 24 hours for your refrigerator to reach the recommended temperature range. 2 Rinse the tenderloin under cool running water and blot the excess water with paper towels. Place the tenderloin o Engine 2 Diet n a wire rack set atop a baking sheet and let it sit at room temperature for about 30 minutes, or until dry to the touch. 3 Wrap the te nderloin loosely in two or three layers of cheesecloth and place it back on the wire rack. Place the baking sheet with tenderloin on th busreisen sgs e bottom shelf of the refrigerator. 4 Age the tenderloin in the refrigerator for three to seven days. Unwrap the tenderloin after the f .

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