www sgs upm edu

nto an even circle, use your fingers to mold the tortilla back into the round shape. Corn "Masa" Tortillas 6 Section the masa and roll it into small balls with your hands. 7 Place the masa ball between two pieces of plastic or wax paper. 8 Press down onto the masa with a tortilla press or your rolling pin. A tortilla press automatically shapes the masa into a circle, whereas you will need to shape the tortilla manually with a rolling pin. 9 Remove the plastic or wax paper when ready to cook the corn tortilla.1 Boil the water, shrimp, hedge 3d model spices and other items in a large cooking pot as usual, but add the ingredients loose in the water. If you use whole spices such as bay leaves, tie them together with food-safe twine. 2 Place a colander over a serving bowl inside of your sink. 3 Remove the tied spices w www sgs upm edu ith a slotted spoon once the boil is completely finished. 4 Pour the contents of the pot into the colander, while steadying the colande .

at -- in the form of the initial sear -- and moist-heat, when the meat is slowly cooked in a braising liquid. The first step in braisin g involves searing the meat on the stovetop in hot fat. The meat is then placed in a covered vessel, such as a wrapped baking dish or D utch oven, along with aromatic ingredients and a liquid, and cooked at around 350 degrees Fahrenheit until tender. This can take as lon g as 12 hours depending on the cut. The steam generated during braising wraps and permeates the meat, dissolving connective tissue -- t connected free fonts he primary cause of toughness -- in the process. The steam also carries the essence of the aromatic ingredients with it, leaving the me at with lingering hints of its presence. Smoking Smoking is similar to braising in principle, but employs smoke as the vehicle to trans www sgs upm edu port heat to the meat instead of steam. Smoking also imparts flavors redolent of the type of wood burned, and creates complex flavor pr .

it from oxygen, adding weeks to its shelf life. Meat generally takes 1 1/2 hours of smoking at 225 degrees Fahrenheit for every pound t o reach completion. Sous-Vide Sous-vide is the gentlest method of cooking meat, and of particular value when the quality of meat is exc eptionally high and its marbling highly prized -- as in Kobe beef. The sous-vide method entails first packaging the meat with a vacuum sealer. It is then placed in a water bath kept at a constant temperature -- usually 130 degrees Fahrenheit -- and cooked for up to 72 h animated office icons ours. Vacuum sealing places the meat under pressure, which mobilizes the meat's naturally occurring moisture and melts its fat and conn ective tissue. The meat cooks in its own liquid, similar to braising, but since the bag prevents evaporation, little moisture is lost. www sgs upm edu This allows the fat to flavor the meat without it reducing, burning and carbonizing, as it does during grilling. Indirect Heat Indirect .

bosch dishwasher sgs repair manual | www sgs upm edu | www sgs ind in | bosch sgs 47 m 25 eu