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for fermented mayonnaise.Baked Baking neck bones is the start of a traditional soul food dish. Put about a cup of water for each two po unds of bones in a roasting pan and bake in a 350-degree Fahrenheit oven for about an hour, adding more liquid if necessary. Make a rou x with equal parts flour and butter and add the roasting liquid to the roux to make a gravy. Pour the gravy over the bones and roast, c overed, while you make some rice to serve with your pork. Sauteed Saute a generous amount of neck bones with seasonings until they cara Hallelujah Diet melize. If you don't have a big enough pan, saute the bones in batches. Set the cooked bones aside, then saute chopped onion and minced garlic in the pan. To make a traditional Italian sauce or "Sunday gravy," put the bones back in the pan, add some fresh or dried Itali bsc oic.sgs.com an seasonings and enough canned or fresh tomatoes to cover. Continue roasting until the meat nearly falls off the bone. Simmered Daikon .

the bones until the broth is strong enough for your taste. It's up to you what flavorings to add. Daikon radish chunks, onions, bok ch oy and a little fish sauce will make a good Asian soup. Pick the meat off the bones and add it to the soup or reserve it for another us e. This basic technique can be used to make Mexican soups, using appropriate spices and vegetables. Meatballs Neck bone meat adds a ric h dimension of flavor to your favorite meatball recipe. Cook the neck bones in a slow cooker with equal parts water and either beer or Hormone Diet wine, and walk away for six to eight hours. Remove the bones, pick the meat off and discard the bones. Replace some of the meat called for in your meatball recipe with the pork. Use any leftover broth for sauces or soups.1 Pour the half-and-half into a large saucepan an bsc oic.sgs.com d place it on the stove burner. 2 Heat the half-and-half on the burners low setting. The thickening process is slow and reducing 2? cup .

a heavy Dutch oven to braise food. A cast-iron pan will heat evenly and the heavy lid will trap in moisture and steam. Braising is a t wo-step process. Since cooking in water will not brown the food you are cooking, you need to achieve that effect separately. Browning d evelops flavor through a process called the Maillard reaction, which takes place when protein and sugar are heated. To brown the food, turn the stove to medium heat, and add a thin layer of oil to the bottom of the pan. Set the meat in the pan and cook until the surface Hydroxycut turns brown. After you brown the food, add liquid such as water or stock to cover the food halfway up. Bring the liquid to a simmer, n ot a boil. You can place the pan in a low oven if you are braising a big piece of meat, or braise on a low stove. Foods to Braise Brais bsc oic.sgs.com ing is ideal for tougher cuts of meat, since the low temperature and longer cooking process allow the collagen in the muscles to break .

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