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o register an accurate temperature. 8 Remove the thermometer and check the temperature of a thigh. If the temperature is 165 F in the b reast and thigh, use a basting brush to coat the fried chicken with vegetable oil until covered all over, but not dripping. If the temp erature reads less than 165 F, continue cooking until it reaches 165 F, then coat it with oil. 9 Place the chicken back in the oven aft er you coat it with oil. Cook the chicken just enough to heat the oil and crisp the breading, about 3 or 4 minutes. Remove the fried ch Hallelujah Diet icken from the oven and serve immediately.Sauteed 1 Rinse the watercress under cold running water. Fold it up in clean paper towels and gently pat it dry. 2 Put just enough cooking oil into a skillet to coat the bottom. Heat the pan and oil for a minute over medium heat audit report sgs , until you can swirl the oil around with a watery consistency. 3 Add chopped garlic, onion, carrot or other veggies into the pan if yo .

d like to use. Remember, watercress is relatively peppery, so go light on cracked pepper. A little chili powder, turmeric or cumin adds some kick. Some fresh thyme or basil adds a nice complementary flavor. 5 Toss the watercress continuously with a spatula or tongs for about 1 minute, until it's just become wilted. Remove it from the skillet quickly, as even a few extra seconds can mean overcooked gree ns. Place the watercress on paper towels to drain. Steamed 6 Bring a few inches of water to a boil over high heat. Place your steamer b band web templates asket on top of the saucepan. Make sure it doesn't sag down into the water; if so, pour out a little of the water. 7 Give the watercres s a quick wash under cold running water. Wrap it in paper towels and carefully blot it dry. 8 Spread the watercress out in the steamer audit report sgs basket. Let it sit for 1 minute, then turn it over with tongs. Leave it for about another minute, until it just becomes wilted. 9 Remov .

ting blood isn't a comfortable notion for the squeamish, it's a concentrated source of protein with very little fat. If it's stirred re gularly as it cools, it remains liquid instead of coagulating and can be easily combined with other ingredients. The Irish version, cal led black pudding, mixes blood with cooked oatmeal as a filler. It also contains coarsely chopped pork fat, usually the animal's back f at, because like any other sausage, it needs a balance of fat and lean to preserve its moisture and create a texture that can be sliced snowman invitation template free . The ingredients are finished by packing them into a mid-sized sausage casing. Cooking and Freezing Commercial black puddings are sold precooked. If you make your own black pudding, or have the good fortune to find a butcher who makes it fresh, it should be cooked befo audit report sgs re freezing. It needs to be done gently, because if it's boiled or roasted, the fat will run away and leave your pudding dry and crumbl .

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