brad amundson sgs

utes or so.1 Wrap about 1/2 pound of salt pork in plastic food wrap and place it in the freezer. Cold salt pork is easier to mince. 2 R emove the salt pork after 30 to 45 minutes in the freezer and place it on the cutting board. Slice the salt pork crosswise in 1/8- to 1 /4-inch-thick slices. Your hands will warm the salt pork as you work, making it harder to cut precisely. When that starts to happen, re turn the pork to the freezer for a few minutes and continue slicing. 3 Stack the slices on top of each other into 1/2- to 1-inch-tall p does weight watchers work iles. Cut through the stacks of salt pork slices crosswise, spacing each cut about 1/8 to 1/4 inch apart. You should have strips that m easure between 1/8 to 1/4 inch wide when finished. 4 Slice the salt strips crosswise, spacing each cut about 1/8 to 1/4 inch apart. Don brad amundson sgs 't expect much precision when the pieces get this small, just focus on mincing the salt pork as finely as possible. 5 Pour about 1/2 ta .

tir the salt pork again, and let it cook for another 5 minutes. 7 Pulverize the minced salt pork with the rendered fat using a wooden s poon. Turn the heat off, and continue pulverizing until a paste forms. 8 Add dried spices or freshly chopped herbs to the salt pork pas te while it's still warm, if desired. Mix the spices and herbs in the paste with the wooden spoon. 9 Scrape the paste into a sealable f ood storage container with the spoon. Keep the paste in the refrigerator up to one week.Why Eggs Crack Eggs can crack during the boilin Wheat Belly g process for several reasons. Sometimes it's a simple matter of physical damage, such as when you aren't careful placing the eggs in y our saucepan. Also during the cooking process, the airspace at the end of the egg heats and that air expands greatly. If the eggshell h brad amundson sgs as weak spots or you've cracked it slightly in handling, the air will force its way out through that spot and crack the shell. Eggs coo .

r of those measures actually prevents your eggs from cracking. However, the extra salt or acidity will help the egg whites coagulate qu ickly when they hit the hot water. That causes them to plug the crack in the shell, minimizing the amount of white that's lost. Storage Under normal circumstances, you may store hard-cooked eggs in your refrigerator for seven to 10 days before they're used. Their qualit y begins to deteriorate after that time, and they should be discarded. Cooked eggs are prone to absorbing odors from the refrigerator, Dr. Andrew Weil and the longer they're stored, the more likely they are to pick up an "off" flavor. Cracked eggs lack the protection the shell provides against outside contaminants, so use them before your other eggs. Ideally, you should use them immediately after they're cooked, or wi brad amundson sgs thin the first day or two. Tips For the best hard-boiled eggs, cover them to a depth of two inches with cold water and bring them just .

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