ariel cerda sgs

from plain salt and cracked black pepper to crushed garlic or soy sauce for a more unique flavor. 3 Lay the strips of deer meat on an a ssembled broiler pan or a baking rack set over a rimmed baking sheet so that the air in your oven can circulate and reach all pieces of the venison while it cooks. 4 Cook the jerky for about two hours, then flip the pieces of meat with tongs and cook for another two hou rs so that all sides of the meat cook evenly. 5 Leave the oven door cracked open an inch or two during the cooking process to let air c simple portfolio templates irculate and properly dry out the meat. 6 Check the jerky for doneness. Test to see if the meat is completely dark without any moisture left in the center. Make sure the jerky is dry, but not brittle.1 Place the meat on your cutting board and arrange it so that the grai ariel cerda sgs ns run up and down. This arrangement is essential because when you carve the cooked meat, you want to be able to slice it against the g .

. 4 Open the steak like a book and press it with your hands until it lays flat.1 Wash enough fresh okra immediately before preparation to accommodate the number of people you plan to serve. Freshly thawed prepackaged frozen okra also works well. With a sharp knife cut t he okra into ?-inch circular pieces, beginning at the top and continuing to the bottom. A piece of okra that resists cutting is too tou gh -- you should discard it. 2 Mix equal quantities flour and cornmeal in a large, deep dish and season the mixture to taste with salt castle invitation template free and pepper, red pepper flakes or a Cajun seasoning. You can also use either straight flour or cornmeal depending on which coating you p refer. 3 Make a wash of buttermilk and egg into which you will dip the okra so the breading mixture sticks to it. Alternatively, use pl ariel cerda sgs ain buttermilk, which results in a lighter coating, or plain whisked eggs for a heavier coating. 4 Place the cut okra in the buttermilk .

il to a temperature of 350 degreesFahrenheit, using an oil thermometer to measure it. The purpose of using this much oil is to deep-fry the okra, which results in an even, light golden brown crust with a smooth texture. However, for a different dish, you can saute seaso ned, non-breaded okra in a lightly oiled skillet. 6 Carefully place the breaded okra into the hot oil. Arrange the okra in the skillet leaving plenty of space between the pieces. Cook until the okra rises to the top and is golden brown. Use a clean strainer spoon to rem 3d model wave ove the cooked okra from the oil and drain it on a paper towel. Serve while still hot.1 Ask the fishmonger to scale and gut the fish be fore you take it home. If you are uncomfortable cutting the sea bass, you can also ask him to remove the gills and fins. This will save ariel cerda sgs time and ensure a properly prepared sea bass. 2 RInse the sea bass using cool water to ensure that it is clean and to remove any blood .

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