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a paper towel. This will help the flour coat evenly, and ensure the breading comes out crisp, rather than soggy. Breading Options For a lighter breading that adds just a touch of texture and seasoning, coat the shrimp lightly in seasoned flour, shake off any excess, an d set them aside to be cooked. For a thicker, crunchier breading, after the initial flour coating, pass the shrimp through a protein-ba sed liquid, such as milk, buttermilk or beaten eggs, then give them a second coating of flour. Chilling the breaded shrimp for an hour 3ds max textures free in the refrigerator before cooking helps the breading set and allows the flavors to meld. Cooking Options and Tips Breaded shrimp can b e pan-fried in a skillet, deep-fried in a large pot or frier, or "oven fried" in a standard oven. Heavier breading works best for deep- beretta forums sgs compensator frying. Shrimp only takes about three to five minutes to cook, and can go from "just right" to overcooked quickly. Watch your shrimp ca .

eed pig. You can use USDA-inspected supermarket pork livers, but heritage-breed pigs have more marbling than commercially bred pigs and , therefore, more tenderness. 2 Rinse the liver under cool running water for a minute or two, until it doesn't feel slippery in your ha nds. Pat the liver dry with a paper towel and place it on a cutting board. If you just pulled the liver out of the fridge, let it sit o n the cutting board until it softens up, maybe 30 minutes. 3 Pull the membrane that encases fresh pork liver off by hand. You can usual pompeii audio book ly find an opening where you can slip your fingers to pull it away, but if not, make a small slit in the membrane with a paring knife a nd grasp it there to pull it off. 4 Separate the lobes by pulling them apart gently, if they're still attached. Trim off any bile spots beretta forums sgs compensator and bloody clots on the surface of the liver with the tip of the paring knife. 5 Locate the veins about 1/3 inch below the surface of .

iver into strips about 1/3-inch wide with a kitchen knife. Dredge the slices lightly in flour and season them to taste with kosher salt and freshly ground black pepper. 7 Pour a few tablespoons of oil, or a combination of whole butter and oil, in a saute pan. You can us e any oil, such as olive, peanut or walnut, but don't use butter by itself, since it smokes at a low temperature. 8 Place the pan on th e stove and set the heat to medium-high. Heat the oil in the pan until it shimmers. 9 Add the sliced liver to the saute pan. Cook the l Flexitarian Diet iver for about 45 seconds on each side, using tongs to turn the slices over. Remove a piece of liver and tear it a bit to check the cen ter. Tender, cooked liver has a caramelized, golden-brown exterior, and a pink interior, like a medium steak. 10 Remove the liver from beretta forums sgs compensator the oil using a slotted spoon, and then place it on paper towels to drain. The liver will continue cooking for a few seconds after you .

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