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or and flavor. To fry the florets, prepare your batter by whisking enough milk or half-and-half with flour and seasonings to taste unti l you have the consistency of pancake batter. Pour a few inches of canola oil in a wok or deep fry pan. Heat until a deep-fry thermomet er reads 375 degrees Fahrenheit. Dip your florets in the batter before carefully adding them to the hot oil using a slotted spoon. Flip as needed until the florets are golden brown and crisp. Remove them from the oil with a slotted spoon.1 Place the tapioca pearls into harrier 3d model a food processor or coffee grinder. Grind the tapioca until it is a fine powder. 2 Make the pudding following your recipe as directed, substituting the powdered tapioca in equal amounts for the cornstarch as the recipe calls for it. If substituting for flour, use 1 tabl biotech scientist sgs espoon for every 1 1/2 tablespoon of flour. Mix the tapioca powder with the milk to create a slurry prior to adding to the pudding reci .

es in cooking oil in a Dutch oven on top of the stove. 3 Transfer the neckbones to your slow cooker using tongs. 4 Add water or chicken broth to the slow cooker. For every 2 pounds of neckbones, pour about 2 cups of liquid in your slow cooker. 5 Add sliced onions and ad ditional spices for flavor, as desired. Spice choices include crushed garlic and aromatic herbs such as thyme and rosemary. 6 Cover the slow cooker with the lid and cook the neckbones on low for about 7 to 8 hours or on high for 4 to 5 hours, depending on the number and shree fonts download meatiness of your neckbones. The pork is ready when you can easily pull the meat away from the bones and it has achieved an internal t emperature of at least 145 degrees Fahrenheit.Margarine Margarine is a common replacement for butter, whether its chilled, softened or biotech scientist sgs melted. Its lower in saturated fat than butter and has a light flavor and creamy texture that goes well with scones. While your scones .

ement for butter and its lower in saturated fat. It may be chilled, softened or melted as needed for your scone recipe. Creamy in textu re, shortening offers enough fat to make your scones as flaky as butter. The only drawback to shortening is that your scones may lack f lavor. This problem can be remedied by using a butter-flavored shortening. Both types of shortening can be used cup to cup instead of b utter. Oil Vegetable oil has a mellow flavor that does not intrude when used as a substitute for melted butter. The only exception to t c# program icon his is olive oil, which should not be used due to its strong flavor. Many oils, such as canola, are lower in saturated fat than butter. Oil is a liquid, so it only works as a substitute if your recipe calls for melted butter. While oil adds a crumbly quality to the scon biotech scientist sgs es, they will not be as light and flaky as they would if you used butter. Oil can be used cup to cup for melted butter. Applesauce Appl .

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