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allops to taste with kosher salt and freshly ground black pepper. Turn each scallop over and repeat. 3 Bake the scallops until browned around the edges and cooked through, approximately 12 minutes. Finish the scallops with fresh herbs and freshly squeezed lemon juice to taste.1 Place glass jars in a large pot filled with water and boil them for 10 minutes to sterilize. Use tongs to remove the glass jar s from the water and place them upside-down on a clean towel. 2 Wash the corks or lids for the jars in hot, soapy water. Scald the lids free 2d tree textures by placing them in a saucepan of almost-boiling water, then remove from the heat. Scald corks by dipping them in and out of the boilin g water several times. 3 Mix 1 tsp. household bleach with 6 cups of water in a clean, large pot or bowl, and dip the herbs in this solu sgs centre tion to sanitize them. Rinse the herbs and pat them dry using paper towels. Use herbs such as dill, rosemary, thyme and tarragon. 4 Was .

ep 1. Between three and four sprigs of fresh herbs, or 3 tbsp. dried herbs, and 1 or 2 cups of fruit are recommended for every 2 cups o f vinegar. 6 Pour 2 cups of balsamic vinegar into a pot and heat the vinegar until it reaches 195 degrees Fahrenheit, which you can ver ify with a cooking thermometer. Pour the vinegar into the jars filled with herbs and fruits, leaving a 1/4-inch space at the top. Secur e the lids onto the jars tightly, or insert the corks. 7 Allow the jars of vinegar to cool. Store them in a cool, dark place for betwee oxford audio book n 3 and 4 weeks for the flavors to infuse the balsamic vinegar. 8 Strain the infused balsamic vinegar through cheesecloth to remove the herbs and fruits, which can be discarded. Pour the flavored vinegar into sterilized jars and cap or cork securely.1 Rinse the venison sgs centre and then pat dry it with paper towel. Set aside. 2 Combine in a bowl the salt, pepper and cloves. Rub the mixture over the meat and the .

an additional two minutes on each side for rare. Add a minute to each side for medium-rare. 5 Remove the meat and then melt butter in t he pan, deglazing the surface with a wooden spoon as it cooks. Add the flour and stir. Add beef stock or venison stock. Reduce the heat to low and let the sauce simmer for three minutes. 6 Place the steak on a plate and then drizzle the sauce over the top.1 Set a heavy cutting board on a flat surface. If the cutting board is prone to slipping, dampen a kitchen cloth and place underneath. 2 Use a large 5 Bite Diet chef knife or a Chinese cleaver to cut the meat into long, even strips of the same diameter and shape. 3 Place the strips of meat side- by-side in a single layer on the cutting board. Use the edge of the knife to butt against the ends of the beef strips to even them up. sgs centre 4 Slice down with the chef knife to cut down evenly across the ends of the strips, to produce diced meat of the same size and shape. 5 .

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