bosch sgs 55 e 85 eu

sing a slotted spoon and leave it over the pot for one to two minutes, allowing all the water to drain completely off. The egg will con tinue to cook even after you remove it from the water, so plan to remove it when it is slightly more undercooked than what is desired. Serve plain, topped with Hollandaise sauce or on slivers of smoked salmon. Poached eggs also go well on salads, either whole or chopped .Reserved Marinade The simplest, safest way to turn your marinade into a sauce is by making extra and reserving a portion for later use elegant italic fonts . This method ensures that the marinade never comes into contact with raw meat. Use the marinade directly as a sauce or reduce it if yo u want a thicker sauce. Used Marinade Turning used marinade into a sauce is perfectly safe, as long as you follow a few simple instruct bosch sgs 55 e 85 eu ions. Always marinate your food in the refrigerator and never at room temperature. Boil the marinade for at least one full minute to ki .

nto your sauce. Add the marinade to the pan and turn the heat to high. Boil the marinade, stirring frequently and scraping the bottom o f the pan to release solid pieces left over from cooking the meat. Remember to boil the marinade for at least one minute if it has come in contact with raw meat. Allow the marinade to boil until it is reduced by at least half and has a syrupy texture. Tips Some marinade s can be rather pungent to ensure that the flavor penetrates the meat. A reduced marinade may have a very strong flavor, so be sure to desktop wallpaper icons taste it before spooning it over your dish. If the marinade contained large solids, such as garlic or ginger, strain these out with a f ine-mesh sieve before serving. You may add a pat of butter or a splash of cream to your sauce once it is reduced, if you wish.Starch-th bosch sgs 55 e 85 eu ickening Method 1 Measure the amount of braising liquid you want to use for the sauce using a measuring cup and add it to a saucepan. H .

uid; for cornstarch, add 1 teaspoon for every cup of liquid; for arrowroot, add 2 teaspoons for every cup of braising liquid. 3 Combine the cornstarch or arrowroot with an equal amount of water to create a slurry, which is similar to a paste. Mix well using a whisk. 4 A dd the slurry to the braising liquid and mix well. Stir the braising liquid until the sauce thickens. Repeat steps 2 and 3 if the sauce does not achieve the desired thickness. Add a small amount of reserved braising liquid to the saucepan if the sauce thickens too much. artlantis textures free download Season the sauce with salt and ground black pepper as needed. Keep the sauce warm over low heat until ready to serve. Roux Method 5 Fo llow Step 1 of the starch-thickening method. Add 2 tablespoons of flour per cup of braising liquid to be used to a small bowl. Measure bosch sgs 55 e 85 eu the same amount of butter to a separate saucepan. 6 Heat the saucepan on medium heat until the butter melts. Add the flour slowly to th .

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