bosch sgs 4692

top to bottom and continue on around the onion. Remove the outer skin and slice the desired amount of onions into approximately 1/4-in ch-thick slices. 2 Fry enough strips of bacon in a large skillet to yield enough grease to fry the onions. When the bacon is well done, remove it from the skillet and set it aside. 3 Add the sliced onions when the grease is hot and stir the onions over high heat for 5 t o 10 minutes then reduce the burner to low-to-medium heat. 4 Crumble the bacon strips and add them to the onions. Continue to saute the barney invitation template free onion mixture, generally 20 to 30 minutes or until the onions are completely limp and have a brown to blackened caramel coloring.How C uring Works People have known how to cure meats with salt and other ingredients for thousands of years, but scientists have only recent bosch sgs 4692 ly come to understand how the process works. When there's a high concentration of salt at the surface of a piece of meat, the salt draw .

me force, and that excess of salt kills them just as surely as it would a human. Sugar and Sweeteners Sugar and other sweeteners play t wo roles in the curing process. Like salt, they draw moisture from the meat through osmotic pressure, though sugar isn't as powerful a curing agent. Sugar's importance in the curing process is more a matter of flavor. Pure salt gives a relatively harsh flavor to cured m eats, but sugar and other sweeteners, like honey, provide a mellower, more rounded taste. Varying the ratio of salt and sugar provides 3d model warcraft a sweeter or more savory flavor. Brown Sugar Each sweetener has its own flavor characteristics. Ordinary granulated sugar is sweet, but neutral. Honey and maple syrup have distinctive flavors that work well with hams and bacon, while the sharper taste of molasses works bosch sgs 4692 well with some highly spiced deli meats. Many recipes call for brown sugar because it's a pleasant compromise between flavor and neutra .

lt, but you if you like a sweeter cure you can go as high as equal parts sugar and salt. If you're preparing items, such as hams, that might be stored for a long time, ask your butcher to sell you some tinted curing mixture or Prague powder. They're curing mixtures cont aining nitrites or nitrates, which keep your cured meats safe for longer. You can develop more complex flavors by simmering the salt an d sugar with herbs and spices to make a brine, then soaking your meats in the liquid after it cools. Cautions It's important to remembe harpy 3d model r that meats can spoil and become dangerous without necessarily developing unpleasant flavors or odors. If you're new to curing your ow n meats, follow recipes from reputable sources, such as the Culinary Institute of America or the National Center for Home Food Preserva bosch sgs 4692 tion. Follow the directions scrupulously, or your meats might spoil. It's best to start with small pieces, such as fish fillets or slab .

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