| Joe Drolet | Sunday, June 19, 2016 20:16:04 |
christian kowalski sgsboard and retrieve a sharp thick bladed knife from the knife block. Remove the wingtips first followed closely by the tailpiece. 3 Divi de the chicken in two. To accomplish this place the chicken breast side down. Slice up the spine. Turn the chicken back upright so that the neck is pushed into the cutting board. 4 Cut along the spine and this will open the chicken up. Picture an open book and open the chicken as such. This allows for the central core of the chicken to be removed. 5 Cutting through the center of the chicken creates two how to use new fonts in word mac halves. Remove the neck out of the first half by pressing down on the back of the blade of the knife. 6 Quartering the chicken comes n ext. Take the 2 halves and cut on a diagonal line. This will separate the thigh from the breast. 7 Place the chicken on its back and be christian kowalski sgs gin cutting the inside of the wing just over the wing. While cutting pull the wing away from the body and cut between the skin and the . ntinue cutting. 9 Cutting through the knee joints while bending the legs back-and-forth will create drumsticks and upper thighs.1 Cook 2 cups of long-grain or Jasmine rice in an automatic rice cooker. It usually takes about 20 minutes for rice to cook. When the rice is done, let it cool for the next 15 minutes. 2 Mince garlic and dice onion while waiting for rice to cook. 3 Peel shrimp, rinse and set a side. 4 Crack eggs into a cup and carefully separate the yolks with a spoon. You may discard the egg whites. 5 Add egg yolks to cooked creative interior design website templates rice and mix well, making sure every grain of rice is coated with the yolk. 6 Add 4 tbsp vegetable oil to frying pan or wok. Heat the p an to high heat. Add garlic and onion and saut¨¦ until fragrant. 7 Toss in shrimp and stir-fry with onion and garlic until shrimp turns christian kowalski sgs slightly pink. 8 Pour in rice grains coated with egg-yolk mixture. Stir-fry the ingredients well until rice color turns golden. Sprink . sh of your choice for presentation.1 Use the right jar designated for pickling. Choose a size that meets your needs from 1 oz. to 32 oz . sizes. Make sure you sterilize them before use. 2 Use the brine as a base for all pickling. Mix 6 cups distilled water, 3 cups white vinegar and 1/2 cup pickling salt in a large pot. Boil gently. 3 Choose to pickle your favorite vegetables. For an extra kick, add 1/4 teaspoon of crushed red pepper in each jar. Fill each jar with the vegetables you desire and add the boiling brine to the jar. Leave ab free harlequin blaze ebooks for kindle out 1/2 inch at the top and add 1/4 inch vegetable oil, then seal tightly. 4 Label and date each item. This step can also help remind y ou if you added any extra ingredients such as a spicy addition. 5 Store in a cool, dry place and soak at least 2 weeks before opening t christian kowalski sgs o allow the food to absorb the flavors. Refrigerate after opening.1 Boil a large pot of salted water. 2 Add the flour and salt to a mix .
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