34th id and sgs

at, which is then left out to "cure" for some time about one week per inch of thickness. Once cured, the meat is sometimes slowly smoke d to improve flavor and color and to lengthen its shelf life. While dry cures are most often left to the professionals, brines are a ho me cook's best friend. Whole chickens and turkeys, chicken parts, ribs, pork chops and even shrimp benefit from a simple brining before cooking. Your cooked dish will be more moist and flavorful than untreated versions.1 Fill a bowl or zip-lock freezer bag with water or Raw Food Diet any liquid of your preference such as a broth or wine. Immerse the beef jerky in the bowl of water, such that the water covers it comp letely. 2 Allow the beef jerky to soak for around six hours, until it regains some of its original texture and swells up with water. If 34th id and sgs you are in a hurry, you can quicken the rehydration process by soaking the beef jerky in a bowl of boiling water for around twenty min .

away.Preparation 1 Rinse a head of Shanghai bok choy under cool, running water to remove any dirt. 2 Pat the bok choy dry with a paper towel. 3 Trim off the stem with a knife and discard it. 4 Cut or break the bok choy into large bite-sized pieces for sauteing or steami ng. Slice the bok choy lengthwise in half for grilling. Steam 5 Place a steam basket in a pot or Dutch oven. 6 Pour in enough water or broth to reach 1 inch below the basket. 7 Bring the water or broth to a boil and place the bok choy in the steam basket. 8 Cover the po free fontpage templates t or Dutch oven securely with a lid and lower the heat to a simmer. 9 Steam the bok choy for 6 to 7 minutes. Season the steamed bok cho y with salt and pepper to taste. Saute 10 Preheat a large skillet with 1 teaspoon of olive oil over medium heat. 11 Place the bok choy 34th id and sgs in the skillet and toss it to coat it with olive oil. 12 Season the bok coy with salt and pepper to taste, and saute it for 5 minutes. .

Place the bok choy on the grill and cook it for 1 minute on each side.1 Place the shea butter in the freezer for 30 minutes or until fi rm. 2 Remove the shea butter and cut it into 1-inch cubes. 3 Arrange the cubes on a sheet pan in a single layer. Dont allow the cubes t o touch each other. 4 Cover the sheet pan with cling film and place it in the freezer for 12 hours. 5 Remove the frozen butter cubes an d place them in a heavy-duty freezer bag. Store the shea butter in the freezer for up to six months.Coconut Cream Canned cream of cocon backyardigans invitation template free ut is a viable alternative to fresh or canned coconut milk. As the name indicates, coconut cream is similar to coconut milk, but has le ss water content. Replacing that missing water content can make coconut cream a drop-for-drop substitute for coconut milk. Measure one 34th id and sgs cup of water, minus 3 tbsp. Replace the 3 tbsp. of water with 3 tbsp. of coconut cream and blend well. This will substitute equally for .

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