Panaskan panci takoyaki di atas api sedang besar. Tunggu sampai Anda melihat asap yang naik dari loyang sebelum Anda menambahkan adonan. Tambahkan gurita, daun bawang, tenkatsu dan powdered katsuobushi ke dalam takoyaki. Atur timer selama 3 menit. Hancurkan adonan yang terhubung antara setiap mangkuk setelah timer sudah mati. Aturlah timer selama 4 menit. Pindahkan takoyaki ke atas piring.

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You want the outside to cook quickly, but not burn.  A takoyaki pan is a metal pan that resembles a muffin tin. It has small round holes for each piece of takoyaki. If you don't have a takoyaki pan, a mini muffin tin will suffice. Generously brush the takoyaki pan with oil. Use a pasty brush to do this. Be careful when working with oil over a hot pan. Don't forget to oil the ridges in between the small bowls in the pan. Fill the holes with the batter completely.  It is ok for the batter to overflow slightly. To make this easier, use a measuring cup with a handle to pour the batter. This will also help with spilling and mess. Do this by putting 3 pieces of octopus into each takoyaki.  Sprinkle on 1/2 cup of chopped green onion. After that, sprinkle on the tenkasu and powdered katsuobushi. The takoyaki will now need to brown. If you like red ginger, you can also about 2 tablespoons of Beni shōga to the batter. During this time, the base of the takoyaki will brown.  Don't turn or disturb the takoyaki during these three minutes. Let the takoyaki cook until the timer goes off. Afterwards, you will flip the takoyaki. Use long skewers to do this by cutting and scraping the batter between each takoyaki.  Turn each piece 180 degrees so that the cooked portion on the bottom of the each ball faces upwards. Stuff the edges as you turn them so the ball ends up a nice rounded shape. To stuff the edges, push any pieces of takoyaki that are sticking up under the edge of each hole. Use the skewers to do this so you don't get burnt. During this time, turn the balls constantly.  This will make sure the takoyaki cook evenly. The takoyaki should be golden brown on all sides when cooked. When the 4 minute timer goes off, it is time to plate the takoyaki. Use the skewers to do this as they will be very hot. You will now add the sauces.  Pour takoyaki sauce and spicy Japanese mayonnaise over them. Sprinkle dried seaweed and some katsuobushi flakes on top. Serve immediately, but be careful as the takoyaki will be very hot inside.


Panaskan panggangan Anda. Lindungi panggangan Anda agar tidak lengket. Panggang daging bistik. Diamkan bistik selama beberapa menit sebelum dihidangkan.

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Whether you're using a charcoal, gas, or electric grill, get it heated to about 500ºF (260ºC). Unless your grill has a non-stick surface, coat it with non-stick cooking spray to prevent the meat from sticking to it. . Place the steak in the hottest part of the grill, usually the middle. For rare, cook it for 2 minutes on each side and then move it to the cooler part of the grill, usually the edges, for another 6-8 minutes, flipping occasionally. For medium-rare add 1-3 minutes and for medium add 3-5 minutes to the total cooking time. Remove the steak from the grill if it is charred to your liking. Use a small sharp knife, to make a small cut in the middle of the steak. If it looks done, allow it to sit for 10-15 minutes as this allows the flavors to mix and settle. If not, grill for another 1-2 minutes. Serve whole or sliced.


Panaskan panggangan Anda. Potong ekor lobsternya. Panggang ekor lobsternya. Sajikan.

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Prepare to cook the lobster tails by heating your grill to medium high. Make sure the entire surface of the grill is evenly hot. If you are broiling your lobster tails instead of grilling them, turn the broiler on to heat up your oven. Using a sharp pair of kitchen shears, cut lengthwise down the middle of the softer underside of the lobster shells. Insert metal skewers lengthwise through the meat of the lobster tails. Brush the tails with olive oil on both sides. Lay them across the grill cut side down and cook them for about five minutes, or until the shells turn bright red. Turn the tails over, cut side up. Sprinkle minced garlic, salt and pepper into the lobster meat, and top with a few spoonfuls of butter. Grill for an additional five minutes, or until the meat is no longer translucent. If you are broiling your lobster tails instead of grilling them, complete this process in your oven. Broil them cut side down for five minutes, remove them from the oven and top with garlic, salt and pepper, and butter, and replace in the oven for five more minutes. Place each one on a plate and serve with melted butter and lemon wedges.


Panaskan panggangan di atas api sedang. Tuangkan minyak zaitun ke dalam panci kecil dan panaskan di atas api sedang. Gunakan kuas untuk mengolesi irisan labu dengan minyak bawang putih. Panggang tiap sisi irisan labu selama 5-10 menit.

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On a cutting board, cut the squash horizontally into long strips that are between 1⁄4 inch (0.6 cm) to 1⁄2 inch (1.3 cm) thick. Add the garlic cloves, and cook until the garlic begins to sizzle. Season with salt and pepper, and then place the squash onto the grill. Add more olive oil if necessary to prevent the squash from sticking to the grill. Squash should be browned and tender when finished. Serve the squash warm as a side dish or allow them to cool before adding them to a salad.


Panaskan panggangan gas atau arang sampai panas sedang. Bumbui paha kalkun. Masak paha di bagian yang tidak terkena panas langsung selama satu jam. Balik paha setiap 10 menit. Periksa temperatur internal paha kalkun.

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Turkey drumsticks require almost an hour on the grill, and it's important to maintain a steady heat of about 300 °F (149 °C) so they don't burn or end up undercooked. Use a grill thermometer to test the heat of your grill. Sprinkle the meat all over with salt and pepper. If you want to add spices and other seasonings, spread mixed spices all over each drumstick to coat the skin. Try these delicious combinations:  For hot and spicy drumsticks: combine 1/2 teaspoon (1 g) cayenne pepper, 1/2 teaspoon (1.5 g) garlic powder, 1/2 teaspoon (1 g) black pepper, and 1/2 teaspoon (3 g) salt For herb-encrusted drumsticks: combine 1/2 teaspoon (.4 g) dried basil, 1/2 teaspoon (.7 g) dried thyme, 1/2 teaspoon (1.5 g) garlic powder, and 1/2 teaspoon (3 g) salt Lay them on a part of the grill that isn't getting a stream of direct heat, since this will cook them too quickly. This will ensure they cook evenly on all sides. Keep going as each side turns golden brown and crispy. Insert a meat thermometer into the thickest part of the meat. The drumsticks are ready when the internal temperature reaches 180 °F (82 °C).


Panaskan panggangan. Bakarlah daging burger. Baliklah daging burger.

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Ignite your grill and turn the heat to high. Close the lid and give your grill about 10 to 15 minutes to get hot. Scrape the hot grill rack clean with a wire brush. Brush the hot rack of your grill with oil to prevent sticking (optional). Place your patties into the grill and sear on one side for about 3 minutes. Avoid pressing down on your burgers while they are grilling.  You may see flare-ups during cooking. Flare-ups are caused by the burger fat dripping into the flames below. Carefully move your patties to a higher rack or cooler side of the grill until the flames subside. On a gas grill, you will find the cooler areas on higher racks, or along the edges of your grill, away from the flame. Using a metal spatula with a long handle, flip your patties and sear them on the other side to lock in the juices. Continue grilling until you have reached your desired doneness. Here are some guidelines to consider:  Cook for about 3 1/2 minutes for medium-rare. Your burger is done when you reach an internal temperature of 130 to 135° F (55 to 57° C). Cook for 4 minutes for medium. Your burger is done when you reach an internal temperature of 135 to 150° F (57 to 65° C). Cook for 4 minutes or longer for medium well. Your burger is done when you reach an internal temperature of 150 to 165° F (65 to 74° C). Your burger is well done when it's internal temperature reaches 165° F (74° C) or greater.  Serve immediately. Add cheese to your burgers in the last minute or so of the cooking process so the cheese has sufficient time to melt. Toast your buns on a cooler side of the grill or a higher rack during the last minute of grilling. Lightly butter the inside of the buns if desired.


Panaskan pemanggang dan bumbui daging. Letakkan daging di atas pemanggang. Balik daging dan panggang sisi yang lain.

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Turn your gas grill on to medium heat. If you have a charcoal grill, heat the coals and dump the coals in the center of the grate. Sprinkle the pork loin chops with salt and pepper on both sides. Squeeze juice from half a lime over the pork chops and brush them with 2 tablespoons of vegetable oil. While you can season the steaks with salt and pepper ahead of time, avoid squeezing the lime juice over them until right before you put them on the grill. Ensure that the grill's grate is clean and place your seasoned pork loin steaks on the grate. If you're using a charcoal grill, place them over direct heat (right above the coals). If your steaks are about 3/4" thick, cook them for 4 to 6 minutes. If your steaks are around 1 1⁄2 in (3.8 cm), cook them longer. They'll need closer to 10 minutes for the first side. Use tongs to carefully turn over the steaks. Once you've flipped the steaks, let them finish cooking. Grill the 3⁄4 in (1.9 cm) steaks for another 4 to 6 minutes or grill the 1 1⁄2 in (3.8 cm) steaks for another 10 minutes. Check the steak temperature to see if they're between 145 and 160 °F (63 and 71 °C). Let them rest for 5 minutes before you serve them. If you'd like to get decorative grill marks, consider turning the steaks at a about a 90-degree angle during the last few minutes of grilling. This will give your steaks cross-hatches.


Panaskan pemanggang dan olesi dengan mentega miso. Siapkan pakcoy. Panggang batang pakcoy. Kucuri daun pakcoy dengan minyak dan sari lemon hingga merata. Bumbui pakcoy dengan garam dan merica sebelum disajikan. Selesai.

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You can use an electric grill, charcoal grill, or barbecue. Heat it on medium–high heat.  To make the miso butter, simply mix the miso and butter together in a small bowl with a fork. You can also use margarine or coconut oil as an alternative to the butter. Cut the leaves off the stems of the bok choy. Cut the stems in half lengthwise. Wash the stems and leaves under cold running water, and then pat them dry with a towel.  Cut the leaves into long strips and set them aside in a heat-proof bowl. Use a butter knife to coat the bok choy stems with the miso butter. Place the bok choy stems cut-side down on the grill and close the lid. Cook for about five minutes, then use tongs or a metal spatula to flip them over. Cook for another five or six minutes, until both sides are golden brown, tender, and slightly crispy. Drizzle oil and lemon juice over the bok choy leaves and toss to coat. Remove the stems from the grill and place them on top of the leaves. Let the grilled bok choy sit on the leaves for a few moments before serving. This will wilt the leaves and make them tender and warm. Add salt and pepper to taste, then divide the grilled bok choy into four servings.


Panaskan pemanggang dengan api sedang selama 10-15 menit. Letakkan sosis di atas rak kawat yang berada persis si atas sumber panas tidak langsung. Masak sosis di pemanggang selama 15 menit sambil ditutup. Gunakan termometer daging untuk memastikan temperatur di bagian tengahnya mencapai 71 °C.

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After your grill has been heated, turn off two of the burners to create an area of indirect heat. Using a rack to hold your sausages will allow for an even cook throughout by removing them from direct heat. If your grill has a top and bottom rack built in, using the top rack will work just fine. If you do not have a wire or top wrack use a foot of tin foil to create your own. Scrunch a foot of aluminum foil together to make a rope. Round the foil so that it turns into an S-shape and place the sausages on top. Flip the sausages halfway through their cook time. This will allow for even browning on both sides of your sausages and balanced internal temperature. Once they have reached 160 °F (71 °C), place the sausages over direct heat to brown the casing for 3 minutes. Flip the sausages over and allow the other side to brown for another 1 to 3 minutes.  It is not required to brown them for an extra 3 minutes. As long as they are fully cooked in the center, they are good to go! If they do not reach 160 °F (71 °C), close the grill lid and cook them for another 5 minutes before testing again.


Panaskan pemanggang dengan panas sedang. Letakkan kebab di atas permukaan pemanggang. Balik kebab selama memanggang agar tiap sisi matang. Periksa daging apakah sudah matang. Angkat kebab dari pemanggang ketika sudah matang. Sajikan begitu saja atau dengan hidangan tambahan.

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For a delicious outer "sear" on your kebabs, it's important to have a nice hot grill before you place your kebabs on it. For gas grills, this is easy - simply set the grill's burner(s) to a medium level, close the grill, and allow it to heat up. For charcoal grills, this is a little trickier - you'll want to light the charcoal and allow it to blaze freely until the flames die down and the briquettes ash over and emanate an orange glow. This can take 30 minutes or longer. Generally, for about a pound of meat, you'll want to use roughly 30 charcoal briquettes. If your grill is hot, you should immediately begin to hear a sizzling sound. As you lay your kebabs on the grill, leave space between each to ensure even cooking. To prevent your kebabs from sticking to the grill, it's a wise idea to paint the grilling surface with vegetable or olive oil immediately before laying down your kebabs. Use a grilling brush for safety's sake - don't attempt to paint a hot grill with a paper towel or similar improvised tools. Be sure that all the sides of every kabob touch the grill - not only does this ensure done-ness, but also gives the meat (if you're using any) an all-over crisp exterior. As a general rule, most kebabs will require approximately 10-15 minutes to cook, which is 2.5-3.75 minutes for each of the 4 sides. For vegetarian kebabs, you won't need to worry about the meat being done, so, instead, turn as desired to give the vegetables and fruits a pleasing brown or black exterior and a softened texture. Remove one of the kebabs from the grill. If using meat, cut into a piece of meat to check if it's done or not. Look for the classic signs of done-ness - clear juices, lack of a pink interior, ease of cutting. If the meat is very pink on the inside, bleeds reddish juices, or has an inside that resists cutting, it needs to cook longer. For more information on telling whether a piece of meat is done or not, see:  How to Check if Steak Is Done Using the Finger Test How to Test Whether a Chicken is Cooked How to Know if...


Panaskan pemanggang dengan suhu 177°C, lalu lumuri jerujinya dengan minyak. Sajikan filet ikan salmon selagi hangat.

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Turn on your grill and let it heat up. If your grill doesn’t have a temperature gauge, hover your hand about 3 inches (7.6 cm) above the grate. Count how many seconds it takes for your palm to feel the heat of the grill. For salmon fillets, wait until it takes about 6-7 seconds for your hand to feel warm. Once the grill is preheated, sprinkle some vegetable oil over the surface to make the salmon fillets easier to flip. If you can feel the heat within 1-5 seconds, then the grill is too hot. Give the fillets a few minutes to cool down once they’re removed from the grill. Try pairing your salmon with some light, refreshing side dishes. An array of roasted vegetables like carrots and sweet potatoes taste great with the fillets, as do fresh beans and salad. Don’t worry if you can’t eat your fillets all once. Instead, put them in a plastic container and refrigerate them for up to 3 days after grilling.


Panaskan pemanggang dengan suhu tinggi. Baluri udang dengan soda kue agar teksturnya semakin garing dan renyah. Susun udang di tusukan. Lapisi udang dengan minyak zaitun. Susun tusukan udang di atas pemanggang, pastikan Anda memberi jarak antartusukan. Masak salah satu sisi udang selama 3-4 menit, balikkan udang ketika daging udang berubah warna. Bumbui udang sesaat setelah udang selesai dipanggang.

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Prawns need to be cooked quickly to retain their moisture and still cook all the way through, so you want good high heat. This leads to wonderfully browned, crispy skins with succulent prawn meat underneath. Generally, leaving the skins and tails on his best for grilling. However, it is not essential. If you like crispy, well-browned prawns, soak the prawns in 1 tablespoon of salt and 1 tablespoon of baking soda, and 1 cup water for 15 minutes before moving on. The baking soda alters the pH slightly, promoting caramelization. Pat the prawns dry after removing them, but don't rinse them and get rid of the baking soda. You can mix them with vegetables as well, threading them one after the other on your skewer. Whatever you do, thread them tightly together, with no spaces between each prawns. This helps the interiors retain moisture as the outsides brown. Soak wooden skewers in water until thoroughly soaked through. Soaking the wooden skewers ahead of time prevents them from drawing moisture out of your prawns while they cook. Use a brush to coat all the sides of prawns with olive oil, which helps them cook evenly. Add a dusting of garlic powder, if you love garlic, and a light sprinkling of salt. Press them lightly down into the grill so that the prawns are touching the hot grate. Remember that prawns cook quickly, and you only need the outsides to be pink to move on. With a very hot grill you should get char lines quickly, and then the prawns are ready to turn. Cook for 1-2 minutes on the opposite side before removing. Take the prawns, shells and tails still intact, and toss them with some olive oil or melted butter, salt, and pepper. You can then add whatever other flavors you desire:   Mexican Prawns: Lime juice, red pepper, cayenne, chipotle, chili powder, garlic powder.  Mediterranean Prawns: Lemon juice, black pepper, oregano, garlic powder, parsley.  Cajun Prawns: Salt, paprika, cayenne, thyme, red and black pepper, chili powder, onion/garlic powder.


Panaskan pemanggang gas atau arang hingga mencapai panas sedang-tinggi. Campur mentega, bumbu, saus pedas, bawang putih, dan merica di dalam mangkuk. Tancapkan tusuk sate pada ekor lobster, lalu oleskan minyak zaitun. Panggang lobster selama 9-10 menit. Ambil ekor lobster dari pemanggang dan sajikan bersama mentega berbumbu.

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Turn the burners of a gas grill on to medium-high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once the coals are hot and lightly ashy, dump them on the grill grate. While the grill is heating, put 8 tablespoons (112 g) of softened salted butter into a bowl and mix in 2 tablespoons (6 g) of chopped chives, 1 tablespoon (2 g) of chopped fresh tarragon leaves, 1 minced clove of garlic, 1 dash of hot sauce, and freshly ground black pepper to taste. You can cover the bowl with a plate or plastic wrap and set it aside at room temperature while the lobster tails cook. Get out 4 thawed lobster tails and insert a metal skewer through the length of each tail. Then, brush a little olive oil over the meat of each lobster tail and sprinkle them with salt according to your taste.  The skewers will prevent the tails from curling as the lobster cooks on the grill. The olive oil will stop the lobster tail meat from sticking to the grill. Lay the tails meat-side down on the grill and cover the grill. Cook the tails until the shells turn bright red. At the halfway cooking point, use tongs to carefully flip them over and brush some of herb butter onto the meat. The meat should be completely white and tender once it's finished cooking. Use tongs to transfer the tails to a serving plate. Set out wedges of fresh lemon and the herb butter that you mixed earlier.  The grilled lobster is great served with grilled vegetables, such as asparagus or peppers. Refrigerate leftover tails in an airtight container for up to 4 days.


Panaskan pemanggang gas atau pemanggang arang dengan api rendah hingga sedang. Potong setiap bonggol kembang kol menjadi 2 atau 3 bagian yang cukup tebal. Letakkan steik di atas jeruji pemanggang, lalu panggang seluruh sisinya selama 14 sampai 16 menit. Pindahkan steik ke sisi pemanggang yang tidak terkena suhu panas secara langsung. Panggang kembali kembang kol selama 15 sampai 20 menit.

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If you're using a gas grill, leave 1/2 of the burners turned off and turn the others to medium-low. If you're using a charcoal grill, fill a chimney with briquettes and light them. When the coals are hot and lightly covered with ash, dump the coals on 1 side of the grill. Dumping the coals on 1/2 of the grill grate creates a 2-zone fire. This allows you to control the temperature as you grill the cauliflower steaks. Rinse 2 heads of cauliflower and put them on a cutting board. Pull off all of the outer leaves and use a chef's knife to trim the stem so you can stand the cauliflower on a flat base. Hold the cauliflower in place with 1 hand and carefully cut the cauliflower into 4 slabs that are about 1 1⁄2 inches (3.8 cm) thick. Then, lay the steaks on a sheet. Keep in mind that florets will crumble away as you cut the steaks. Set these aside to use in other recipes. Lay the steaks on the grill so there's at least 1 inch (2.5 cm) of space between each steak. Cover the grill and cook the steaks until they're charred on both sides. Use tongs to flip the steaks over halfway through the cooking time. If you're using a charcoal grill, put the steaks on the side of the grill that has the hot coals underneath it. Wear oven mitts to lift up the lid of the grill. Then, use the tongs to move the steaks to the cool side of the grill. Put the lid back down to trap the heat in the grill. Cook the steaks until they're as tender as you like. Then, transfer the steaks to a serving platter and enjoy them with other grilled vegetables.  To test how tender the steaks are, stick a paring knife into the center of a steak. If you like the steaks soft, the knife should come out easily. To refrigerate leftover cauliflower steaks, put them in an airtight container and store them for up to 5 days.


Panaskan pemanggang hingga mencapai panas sedang. Potong ekor lobster menggunakan gunting dapur, lalu hilangkan urat darahnya. Oleskan minyak zaitun pada ekor lobster, kemudian tambahkan garam. Bakar ekor lobster dengan bagian yang dipotong berada di bawah selama sekitar 5 menit sebelum Anda membalik posisinya. Oleskan mentega pada daging dan bakar kembali ekor lobster selama 5 menit. Ambil ekor lobster dari pemanggang dan sajikan bersama irisan lemon.

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You can use a gas or charcoal grill to cook lobster. Make sure the grill is clean and there is no food or char left from a previous meal. Place kitchen shears between the exoskeleton, or shell, and the meat of the lobster. Cut down the center of the tail, but leave the tail fan intact. Pry apart the shell and separate the meat from the exoskeleton using your fingers. Then, cut or pull out the vein running through the center of the tail. Use a pastry brush to coat the tail with olive oil. This will help prevent it from sticking to the grill. Season the meat with salt to taste. Carefully arrange the tails cut-side-down on the grill over direct heat. Cook them for 5 minutes or until the shell color brightens up. Then use tongs to flip each lobster tail over. Spoon or brush about 1 tablespoon (15 ml) of melted butter onto the meat of each lobster tail. You could even add chives, tarragon, garlic, or other herbs and spices to the butter first, if you wish. Cook them for another 4 minutes. They’re done when the meat turns an opaque white. Carefully remove the tails from the grill using tongs, then turn off the grill. Transfer the lobster tails to plates. Then, cut a lemon into quarters or eighths and add a wedge or 2 to each plate. Garnish each dish with a few sprigs of chive, then serve with butter and enjoy!


Panaskan pemanggang pada oven terlebih dahulu. Patahkan biskuit menjadi dua bagian. Letakkan marshmallow pada tiap potongan biskuit. Panggang s’more selama 45-75 detik. Letakkan potongan cokelat batangan tawar di atas s’more. Letakkan sisa potongan biskuit di atas s’more. Biarkan s’more selama satu menit sebelum memakannya.

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Make sure that the rack is in the upper third of the oven. Broiling is different from regular baking in that the heat comes from the top of the oven. Your s'mores will also be ready much faster. Place half of the broken graham crackers on a baking sheet, leaving a few inches/centimeters of space between each one. Set the rest aside for later. How many crackers you break depends on how many s'mores you want to eat. One graham cracker is enough to make one s'more. Make sure that you set them flat-side-down so that they  don't roll off. Keep the oven door cracked open and watch the marshmallows closely; things brown quickly in a broiler! They are ready when the marshmallows turn golden-brown. The best type of chocolate to use for s'mores are the type that you can break into smaller squares. You should be able to fit 2 to 4 squares on each s'more. Press down gently on the s'more to help seal everything together. This gives the chocolate enough time to soften up and turn gooey. It will also allow the marshmallows to cool down a little.


Panaskan pemanggang sampai temperatur medium. Oleskan minyak zaitun ke sosis atau besi pemanggang. Letakkan sosis Anda di pemanggang. Balik sosis setiap beberapa menit sekali. Panggang sosis sampai temperatur di dalamnya mencapai 71 °C. Angkat dan sajikan sosis.

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If you’re using a gas or electric grill, set it to about 350 °F (177 °C). If you’re using a charcoal grill, build a low fire and wait until you can comfortably hold your hand above the grate for about 6 seconds. To make sure your sausages don’t stick to the grill, use a basting brush to cover the links with a small amount of olive oil. If your grates are messy, oil the grill instead by dipping a paper towel in olive oil and brushing it across the grates. Use tongs so you don’t burn yourself. If you’re using a charcoal grill, set them next to the flame, not directly over it. Make sure the links are not touching so they can cook thoroughly. After every 2 to 3 minutes, turn the sausage links over with tongs. This will keep them from burning. Shorten the amount of time if the venison starts to blacken. Keep your sausages on the grill until they are firm to the touch and deep or golden brown. For most links, this should take between 10 and 20 minutes. To make sure a sausage is safe to eat, use a food thermometer to check the fattest area of the sausage, removing the link once its internal temperature reaches 160 °F (71 °C). When your sausages are done, remove them from the grill and let them sit. When they are cool enough to touch, they are ready to serve. Place leftover links in an airtight container and keep them in the fridge for up to 5 days.


Panaskan pemanggang selama 10 menit. Angkat sosis dari pemanggang dan diamkan selama 2 menit untuk menurunkan suhunya.

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Whether you have a gas or coal grill, let it cool down to a safe temperature after you first light it. A medium heat is perfect for warming the sausages without breaking the casing. Hold your hand over the grill to test the temperature. When it reaches a medium heat, you will be able to hold your hand above the heat for about 6 seconds before it feels too hot.  A medium temperature is between 325 to 375 °F (163 to 191 °C) Depending on your grill, it may need more time to cool to the proper temperature. Take the sausages off the grill immediately to prevent overcooking. Place them on a plate, then let them rest before biting into them so the juices stay inside the meat. When sausages are on the grill too long, they may burst or appear wrinkled after they cool.


Panaskan pemanggang. Letakkan potongan daging babi di atas loyang pemanggang setelah siap. Masak daging babi pada area panggangan yang lebih dingin. Panggang daging hingga matang. Panggang daging dengan cepat. Diamkan daging sejenak. Bumbui dan sajikan.

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Grilling is a cooking method that uses direct, dry heat to heat meat on an array of closely-spaced metal bars called a grill. Grilling is a great choice for giving a mouthwatering crisp, seared crust to naturally-moist cuts of pork like chops or tenderloin. The most common types of grill are charcoal and gas grills. If you're using a charcoal grill (which takes time to reach cooking temperature), ignite your charcoal, then, as you're waiting for the charcoal to get an ash-covered, glowing appearance, portion out your pork cuts on a tray or platter so you'll be ready to immediately add them to the grill.  Gas grills reach "ready" temperature much more quickly than charcoal grills. However, they can give a slightly different flavor to the meat. Some people prefer the taste of charcoal grills, while others prefer the ease of gas grills. Consider using natural hardwood or mesquite charcoal as opposed to the more-commonly used briquette form. Hardwood charcoal generally burns hotter and faster, which is handy for searing meat. Natural charcoal can also transfer some of its smoky, aromatic flavor to your meat as it cooks. Particularly thick cuts of pork requires a longer, lower-temperature grilling process. In this case, conventional briquettes can be a better choice than hotter, quicker-burning hardwood charcoal. To prevent your meat from sticking to the grill, coat the bars of the grill with an oil that has a high smoke point (olive or grapeseed oil works well.) Do this by using a grill brush dipped in oil or by soaking a paper towel in oil, then pushing it across the grill with a pair of tongs or another long-handled tool. Then, place your pork cuts on the grill with tongs, arranging them so that they don't touch. Avoid cross-contamination. Don't use any of the tools you use to place your pork on the grill to handle any other foods without washing them. Clean the container that held your uncooked pork cuts before using it for any other food. Don't allow uncooked pork to touch cooked pork. Contrary to popular...


Panaskan pemanggang. Tiris dan bilas ikan tuna. Racik bahan-bahannya. Siapkan rotinya. Racik roti isi Anda. Panaskan roti isi Anda.

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It’s important to let the broiler warm up for several minutes before you toast the bread, otherwise you may have an unevenly toasted sandwich. You can find the “broil” setting on the far end of the oven-temperature dial on most ovens. The number of times you drain and rinse it is up to you, but draining and rinsing it at least once is recommended.  Use a can opener to open the can, but don’t remove the lid. Holding the lid in place, flip the can over and hold it over the sink until all the liquid has drained. Remove the top of the can, and be careful not to cut yourself. Take the tuna out of the can and place it in a strainer or colander. Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel. In a medium bowl, mix together tuna, lemon juice, tomato, celery, green onion, and sour cream.  Stir to combine. Be sure to mix thoroughly so that all of the ingredients are evenly distributed. Add salt and pepper to taste. Scoop out the top of each roll, leaving a hollowed out portion so that the rolls resemble small boats. Line the bottom of the boats with shredded lettuce. Fill each boat with 1/4 of the tuna mixture. Top with tomato, bacon (if using), and cheese. Place each of the rolls on a cookie sheet.  Broil for 3 to 5 minutes, or until cheese is melted. Remove from heat, turn off the broiler, and serve.


Panaskan pemanggang. Tiris dan bilas ikan tuna. Racik bahan-bahannya. Siapkan rotinya. Racik roti isi Anda. Panggang lagi.

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You need to let the broiler warm up for several minutes before you toast the bread, otherwise it may not cook evenly. You can find the “broil” setting on the far end of the oven-temperature dial on most ovens. How many times you drain and rinse is up to you, but draining and rinsing it at least once is recommended.  Use a can opener to open the can, but don’t remove the lid yet. Holding the lid in place, flip the can over and hold it over the sink to drain the liquid. Pull off the top of the can, and be careful not to cut yourself. Take the tuna out of the can and place it in a strainer or colander. Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel. Using a medium-sized bowl. combine the tuna, mayonnaise, lemon juice (if using), celery, onion, parsley, basil (if using), cilantro (if using), and vinegar.  Stir to combine. Add salt and pepper to taste. Be sure to thoroughly combine all of the ingredients so that they’re distributed evenly throughout the mix. Place the bread on a baking sheet. Broil in the oven for 1 minute or until the bread is toasted.  Be careful not to burn the bread; don’t broil it for too long. Remove from heat but leave the broiler on. Spread the tuna mix over 4 slices of the toasted bread, or, if using pita, place the mix inside each of the pita pockets.  Place one slice of cheese or a layer of Feta over the tuna spread. Place a tomato slice on top of the cheese slice, then place a second slice or layer of cheese over the tomato. Place the assembled sandwiches on a baking sheet and broil again for 3 to 5 minutes or until the cheese is melted.  Keep a close eye on the sandwiches to ensure they don’t char or burn. Remove from heat, turn off the broiler, and serve.


Panaskan pemanggang. Tiriskan marinade yang menempel pada daging. Pindahkan steik ke loyang pemanggang. Panggang steik di bawah panas langsung selama sekitar 4-6 menit. Balik steik dan lanjutkan proses pemasakan selama 4 hingga 6 menit. Periksa apakah daging telah matang. Biarkan daging selama 10 menit sebelum Anda menyajikannya.

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Allow the broiler element to begin warming up as you finish preparing the meat. Most ovens only have "On" and "Off" settings for the broiler. If yours features “High” and “Low” temperature settings as well, make sure it’s set to “High.”  Always use an actual broiler pan rather than a baking pan when cooking with the broiler. Most broiler pans have built-in racks that prevent dripping liquid fat from becoming a fire hazard. Coat your broiler pan with cooking spray or line it with aluminum foil if you’re worried about the meat sticking. Remove the steak from the refrigerator and pour out the marinade. Alternatively, you can hold onto your marinade and use it to baste the meat as it cooks. Avoid brushing reused marinade onto cooked meat, as this could contaminate it with harmful bacteria. Carefully arrange the marinated meat on the rack at the bottom of the pan. Position the steak so that it’s lying as flat as possible to prevent it from shifting and ensure that it cooks through evenly. Slide the pan into the oven directly under the broiler. In order for the meat to get done evenly, it will need to be heated for the same amount of time on both sides.  If you like your beef rare, aim for a total cook time of about 8 minutes (or 4 minutes per side). Steaks broiled for 10 minutes will typically come out medium-rare. For a medium-well finish, plan on leaving your London broil in for a full 12 minutes. Set a timer to help you keep track of how long the steak has been cooking. Pull the pan partially out of the oven and flip the meat over using a meat fork or a pair of tongs. Then, reset your timer for the same amount of time as the first side.  This can be a good opportunity to baste your London broil with leftover marinade, if desired. Always grip the broiler pan with a potholder to protect your hands from the heat. Cut into the thickest part of the steak and take a look at the color inside. A deep red center indicates that it's rare, while a warm pink one may range from medium-rare to medium. A dry, brown center...


Panaskan penggorengan hingga 350ºF (176ºC). Campur tepung, soda kue, tepung jagung, garam, dan cabai bersama-sama sampai bahan tercampur. Kocok 1 (12-ons) botol bir kuning dan masukkan ke dalam bahan.  Potong 4 (6-ons) filet ikan lele berbentuk setengah memanjang. Buatlah campuran garam. Taburkan campuran garam ke atas filet. Celupkan setiap setrip ikan dalam adonan bir. Letakkan ikan di penggorengan. Goreng ikan selama 3-4 menit. Sajikan.

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Place these ingredients in a large bowl. Whisk together 1 cup of all-purpose flour, 1 of cup cornmeal, 1 tbsp. of baking powder, 1 tbsp. of kosher salt, and 1/2 tsp. of cayenne pepper. Continue whisking the ingredients to remove any lumps until the beer has been fully incorporated into the rest of the ingredients. Make two strips from each fish. To make this mixture, combine the salt, pepper, and granulated garlic together in a small bowl. Combine 1 tbsp. of salt, 1 tbsp. of black pepper, and 2 tbsp. of granulated garlic together in a small bowl using a spoon to stir the ingredients together. Sprinkle the salt mixture over both sides of the fillets until you've evenly seasoned them. Leave them in the batter for 10-15 seconds until they've absorbed it. Once the fryer has heated, you can add the fish to the fryer a few at a time and move them around so that they don't stick. Continue to fry them until they're brown and crispy. Take the fish out of the fryer and place them in a serving platter. Season the fish with the juice of one lemon and enjoy it while it's hot.


Panaskan penggorengan teflon. Masukkan sosis ke penggorengan. Goreng sampai matang merata. Tiriskan sosis dan sajikan.

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Place a medium nonstick skillet on the stove over medium-low heat. Let it warm up for 1 or 2 minutes.  Note that you should not add any extra oil or fat to the pan. The fat inside the sausage should render as it cooks, providing all the grease needed for the frying process. If you can check the temperature of the skillet, note that the temperature should reach 350 degrees Fahrenheit (180 degrees Celsius) before you continue. Arrange the sausage links or patties in the hot skillet. Keep the sausage in a single layer.  You can cook both links and patties using this method. The cooking times vary slightly, but otherwise, the process remains the same. You can also cook breakfast roll sausage using this method if you slice the sausage roll into 1/2 inch (1.25 cm) patties beforehand. Treat these patties as you would treat pre-formed breakfast patties. Cook sausage links for 12 to 16 minutes; cook sausage patties for 10 to 12 minutes.  Regardless of which form you choose, you'll need to turn the sausage frequently as it cooks to promote even browning on all sides. Add an additional 2 minutes if you use frozen breakfast sausage instead of thawed sausage. The sausages should be browned all the way through, and the internal temperature should read a minimum of 160 degrees Fahrenheit (70 degrees Celsius). Remove the sausage from the hot skillet and transfer it to a plate lined with paper towels. Drain off the excess grease for 1 or 2 minutes, then serve the sausage while it's still hot. Store leftover sausages in the refrigerator for 1 or 2 days. You can also freeze the leftovers for up to 30 days.


Panaskan penggorengan. Keluarkan daging kalkun cincang dari dalam kemasannya dan tepuk-tepuk dengan tisue kering. Tambahkan dua sendok makan minyak sayur atau minyak zaitun ke dalam penggorengan. Pisahkan daging menjadi potongan seukuran satu gigitan dan masukkan potongan ini satu persatu ke dalam penggorengan. Biarkan daging kalkun hingga matang. Balik potongan daging kalkun. Angkat dari kompor. Selesai.

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Put the skillet over medium heat for at least five minutes before you start, so it gets entirely heated. Removing excess surface moisture will help the meat to brown.  Make sure there's some space between the pieces so they aren't crowded together. Once all the pieces are in the skillet, leave them alone. Don't stir them, don't jiggle the pan, and don't pick at them with tongs. Letting them cook for a few minutes undisturbed helps create a good crust. After a few minutes you will see the bottoms of the chunks begin to brown. Let them go another minute or so, then stir to flip the chunks over. Leave them alone again to brown. When the chunks are well-browned, remove them from the pan to a plate lined with a paper towel to drain off the oil. The ground turkey is now ready to be used in recipes for turkey chili, lasagna, pasta, and so on.


Panaskan perebus kalau Anda menggunakan perebus elektrik. Lapisi mangkuk perebus dengan minyak goreng semprot, lalu pecahkan 1 butir telur ke setiap mangkuk. Tusuk kuning telur dengan garpu kalau Anda menggunakan perebus untuk microwave. Masaklah telur dalam interval 30 detik kalau Anda menggunakan microwave.

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Plug in the poacher and turn on the power to begin heating it up. It shouldn't take more than 5-10 minutes for the poacher to completely heat up.If you're using a microwave poacher, you can skip this step. Apply a thin coat of cooking spray to the cups to prevent the poached eggs from sticking. Then, break each egg into a bowl, and then pour the egg into an egg cup. Pour a small amount of water into any cups you're not using. Microwave temperatures will explode the yolk if it's not pierced. For best results, don't pierce the eggs more than once. Pour a small amount of water on top of each egg, then close the lid on your poacher and place it in the microwave. Run the microwave on high for 30 seconds, then check to see if the eggs are done. If they aren't, cook them for another 30 seconds and check again.  Repeat this process of cooking in 30-second intervals until the eggs are white and the yolks are soft. This whole process should probably take you around 3-4 minutes, depending on how thoroughly you want the eggs to be cooked.


Panaskan residu lem dengan alat pengering rambut untuk menghilangkannya dengan cepat. Gunakan WD-40 untuk menangani permukaan logam. Oleskan produk penghilang residu yang dijual di pasaran untuk perawatan yang lebih intensif. Gunakan semburan air atau sandblasting untuk membersihkan batu dan beton.

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Aim the hairdryer at the residue to soften it. After a minute, it should be heated enough to remove. Scrape it off carefully with a knife or other implement. If it doesn’t come off all the way, switch to a different treatment. WD-40 is available at most general and home improvement stores. You can spray it directly onto areas with a lot of residue or dampen a terry cloth to treat smaller patches of residue. Leave it on for a minute, then scrub it off with soap and water.  WD-40 is perfect for surfaces such as cars. Read the warnings on the canister to avoid using it on surfaces that it’ll stain. Vaseline or car wax works as an alternative to WD-40. These products are also available at general stores. There are brands out there designed to remove the residue from commercial tape. Follow the directions on the label and the product will also work well for you at home. This can only be done on strong construction materials such as rock, brick, and concrete. Aim a high-pressure water system or sandblaster at the material. Briefly turn it on and off until the residue is gone. Be very careful when doing this. These machines can leave marks on most surfaces.


Panaskan salah satu sisi pemanggang 2 tungku. Bumbui steik dengan garam dan merica. Letakkan steik di tungku berpanas rendah. Gunakan termometer daging untuk menentukan selama apa steik harus dimasak. Pindahkan steik ke tungku yang panas setelah mencapai suhu yang dikehendaki. Diamkan steik selama 5 menit sebelum disajikan. Sajikan steik dengan hidangan pendamping, yaitu sayuran kukus atau panggang.

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Since charcoal grills heat unevenly, it’s best to use a 2-sided gas grill for this method. Turn one side up as high as you can, and leave the other side turned off or very low. If you're using a charcoal grill, try to group your coals together in one corner of the grill. You’ll want to keep your seasoning simple to enjoy the flavors of your dry aged steak. Season both sides with salt and pepper or your favorite steak seasoning blend. The reason this is called the reverse sear method is because you bring the meat up to temperature slowly, then sear it at the end, unlike traditional cooking methods where you sear the meat first and then cook it slowly. A reverse sear cooks the steak more evenly and results in a more tender, juicy steak. Let the steak cook slowly, turning it every 3-4 minutes. Use your meat thermometer to keep track of the temperature. You want to know when the meat is about 15 °F (8.3 °C) below your ideal doneness. The internal temperature for rare steak is 125 °F (52 °C). For medium rare it’s 130–135 °F (54–57 °C), for medium 135–140 °F (57–60 °C), medium-well 140–150 °F (60–66 °C), and well 155 °F (68 °C). Well done is not recommended for premium steaks. Cook the steak on the hot side of the grill until you develop that nice crust on both sides. This should only take a few minutes, and you can flip the steak as often as you like. Use the meat thermometer to make sure you don’t overcook your steak. You want to let the juices redistribute after the steak has cooked, so allow the steak to rest at room temperature for 5 minutes before you cut into it. Serve and enjoy your dry aged steak! Having a healthy side made from fresh veggies will help you create a balanced and delicious meal. Try serving steamed broccoli, grilled zucchini, or whole ears of corn that have been roasted on the grill.


Panaskan satu panci atau teko air hingga hampir mendidih. Masukkan satu kantung teh hijau ke dalam mok. Tuangkan air panas ke dalam mok berisi teh hijau. Seduh teh selama 5-10 menit. Tunggu selama sekitar 30 menit hingga teh dingin. Tambahkan 5-10 tetes minyak tea tree jika Anda memiliki kulit berminyak atau berjerawat. Tuangkan teh yang sudah dingin ke dalam botol bersih yang bisa digunakan kembali. Gunakan jari untuk mengoleskan penegang pori pada kulit setelah wajah dibersihkan.

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Heat the water over high heat until you see bubbles start to rise from the bottom. Then, remove the water from the heat to use for your tea. The water doesn’t need to be boiling. If it starts to boil, that’s totally okay. However, it will take your tea longer to brew and cool down. Use an 8 to 12  fl oz (240 to 350 mL) mug to brew the green tea so you have a good batch of toner. Put the bag on the bottom of the mug and drape the string over the side. If you prefer to use loose tea, put about 1-2 tbsp (2-4 g) of tea into a strainer, then put it into the mug. Use a towel to protect your hand as you slowly pour the water into the mug. Once the mug is nearly full, set the pot on a cool stove burner or a towel. Then, gently swish your tea bag around in the cup to distribute the green tea. Your water should immediately start to turn a muddy green color. Drape the string on your tea bag or strainer back over the edge of your mug. Then, set a timer for 5-10 minutes and leave your tea to steep. Once the timer goes off, remove the tea bag and either discard it or save the tea leaves for another treatment. You can make a mask using brewed tea leaves. See the recipe below in the section about masks. Don’t put hot green tea on your face. Instead, set a timer for 30 minutes and leave the mug to cool. After the timer goes off, test the tea with your fingertips to make sure it’s fully cooled. It’s okay if the tea is a little warm. While this is optional, it can help treat oily or acne-prone skin. Simply hold your bottle of tea tree oil over the green tea and sprinkle 5-10 drops into the brewed tea. Gently stir the mixture to combine the ingredients. You can find tea tree essential oil at local health food stores or online. Use a spray bottle or airtight container to hold your toner. Hold your container over the sink, then slowly pour the toner from the mug into the container. Finally, screw on the lid. Pour a little toner into your hand, then use your fingers to rub it onto your face. Apply more toner to your skin as...


Panaskan satu sendok madu. Biarkan selama maksimum dua menit. Simpan sisa lip scrub.

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Start with 1 tbsp (15mL) honey. Microwave it for about 20 seconds, until the honey is mostly liquid. This makes it easy and fast to mix in the sugar. Exfoliation should only take a few seconds, but the scrub can also moisturize your lips and soothe cracks and sores. An old eyeshadow or lip balm case will work perfectly, although sterilizing is recommended to avoid germs. Depending on how fresh your oil was, this usually lasts about one or two weeks in the fridge before it becomes moldy or rancid.  If the honey crystallizes, just place the container in a shallow bowl of hot tap water until the honey melts. Honey is a natural preservative, making this safer than most homemade scrubs. It is much less effective when diluted, so don't expect an oil-heavy recipe to last too long.


Panaskan satu sendok makan minyak zaitun dalam wajan. Tambahkan bawang bombay dan paprika hijau ke dalam wajan. Tambahkan jamur ke dalam wajan. Tambahkan bawang putih dan masak selama satu menit lagi. Matikan api. Pindahkan campuran ke dalam alat pengolah makanan. Tambahkan sisa bahan. Haluskan campuran sampai menjadi hancur dan kasar. Bentuk campuran menjadi lempengan. Panaskan sisa minyak dalam wajan. Goreng lempengan. Sajikan burger vegetarian.

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Place the pan over medium heat and heat the oil until it begins to shimmer. Sauté the onions and peppers, stirring occasionally, until the onions become translucent and the peppers soft. This should take about five minutes. Stir them in with the onions and garlic and cook for about three minutes, until the mushrooms are soft and have yielded their liquid. If you add the garlic too soon, it will burn; it only needs to cook for a minute once the vegetables have been cooked. Once the vegetables are cooked, the rest of the ingredients will be combined in a food processor. Be careful, since the contents of the pan will still be piping hot. Pour in the beans, ketchup, mayonnaise, soy sauce, bread crumbs, rice and spices. Just a few pulses should suffice. You want the texture to resemble ground beef. Take care not to over process the mix, since this will result in a runny batter. Use a spoon to scoop out the mixture and form it into palm-sized patties with your hands. Make the patties large enough to fit on standard hamburger buns. Allow the oil to get nice and hot; it's ready when it begins to shimmer. Place the patties in the pan and fry them on each side for two to three minutes, or until the exterior becomes brown and crispy. They're delicious on hamburger buns with all the classic fixings: ketchup, mustard, pickles, lettuce and tomato.


Panaskan satu sendok makan minyak zaitun dalam wajan. Tambahkan bawang bombay dan wortel ke dalam wajan. Tambahkan bawang putih dan masak selama satu menit lagi. Matikan api. Pindahkan campuran ke dalam alat pengolah makanan. Tambahkan sisa bahan. Haluskan campuran sampai menjadi hancur dan kasar. Bentuk campuran menjadi lempengan. Panaskan sisa minyak dalam wajan. Goreng lempengan. Sajikan burger vegetarian.

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Place the pan over medium heat and heat the oil until it begins to shimmer. Sauté the onions and carrots, stirring occasionally, until the onions become translucent and the carrots soft. This should take about five minutes. If you add the garlic too soon, it will burn; it only needs to cook for a minute once the vegetables have been cooked. Once the vegetables are cooked, the rest of the ingredients will be combined in a food processor. Be careful, since the contents of the pan will still be piping hot. Pour in eggs, yogurt, spices, and bread crumbs. Just a few pulses should suffice Take care not to over process the mix, since this will result in a runny batter that will spread instead of holding its shape when you cook it. Use a spoon to scoop out the mixture and form it into palm-sized patties with your hands. Each one should be about 1/4 cup. Allow the oil to get nice and hot; it's ready when it begins to shimmer. Place the patties in the pan and fry them on each side for two to three minutes, or until the exterior becomes brown and crispy. These lentil burgers taste delicious with classic condiments or with a Greek yogurt sauce to contrast with the spices.


Panaskan saus krim. Jangan sampai saus mendidih.

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The easiest way to thicken a cream sauce is by reducing it on the stovetop. This method will allow some of the sauce to evaporate, thickening it in the process. Adjust the heat on your stovetop to bring the sauce to a simmer. The sauce should stay just below the boiling point as it simmers. It’s important that you do not allow cream sauce to boil. High heat can cause dairy to separate, ruining the texture of your cream sauce. Keep the sauce simmering, and make sure it doesn’t begin boiling. If the sauce begins to boil, reduce the heat immediately or remove it from the stove completely. Allowing the dairy to separate can also affect the flavor of your sauce, so watch the sauce vigilantly.


Panaskan sedikit mentega di wajan kecil. Tuangkan kocokan telur ke dalam wajan. Pindahkan omelet ke piring.

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Place the skillet on a burner and turn the heat to medium high. Let the butter melt completely and make sure the pan gets very hot.  Don't use a nonstick skillet to make an omelette using this technique. The high heat can cause the nonstick coating to flake off. This method works best with just 2 eggs, but you could add a third if you're quite hungry. Be sure the pan is very hot first; the butter should be sizzling. As soon as the eggs hit the pan they will begin to bubble and cook. Stay close by, since the eggs cook very quickly when you use this technique. Cook the first side for 30 seconds. After the second side has cooked for about 20 seconds, slide the omelette onto a plate and use the lip of the pan to fold it over. This quick technique turns out simple, flavorful, perfectly cooked omelettes.


Panaskan segelas air. Cemplungkan bola pingpongnya ke air. Tekan bola pingpong agar terendam dalam air (pilihan). Keluarkan bola dari air. Taruh bolanya di atas tisu.

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Boil a small pot of water. Pour the water into a ceramic cup. You can put the ball directly in the pot of water, but don't leave it in for more than a couple minutes. Ping pong balls can melt or burn when overheated. The water will heat up the air inside the ping pong ball. This causes the air to expand, popping the ball back into shape. To increase the heat and pressure, use a spoon to push the ball underneath the water. Hold it there for about 20 seconds, or until the ball is fixed. Use the spoon or a pair of kitchen tongs to take out the ball. The water will be too hot to touch with your bare hands. Wrap a tissue or handkerchief around the ball, taping all the edges together to form a little sack. Hang the sack from a nail or clothes hanger until the ball cools, about 5–10 minutes. The ball won't be quite as good as new, but it will be round and usable again. Leaving the ball to cool on a flat surface can cause it to slump and form a flat surface.


Panaskan sekitar 1 cm air di dalam panci. Pecahkan 1 butir telur ke dalam setiap mangkuk perebus. Masaklah telur selama 2-3 menit, lalu keluarkan dari panci.

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This should be enough water to touch the bottom of the cups when they're placed in the pan. Place the pan over medium or high heat on the stovetop to bring the water to a simmer. Go with medium heat to best avoid a mess. If the water boils too vigorously, this may cause the egg whites to splash out and harden, creating a mess. To prevent the eggs from sticking, spray the cups with cooking oil before you add the eggs. You may need to crack each egg into a measuring cup first to make it easier to get into the poaching cup.  If you are not using all the cups, fill the extra cups with water to avoid any burning. Be sure you don't break the yolks when you pour the eggs into the cups. Some people like to poach their eggs for as long as 5 minutes, but this ultimately depends on how runny you want the yolk to be. Use oven mitts to remove the pan from heat and empty the poaching cups into a separate bowl or plate. You'll know the eggs are cooked when the outsides are pale white and the yolk is soft. The longer you cook the eggs, the firmer and less runny the yolk will be.


Panaskan selalu suara Anda. Cobalah menggeramkan kata-kata. Jaga agar tubuh tetap rileks. Berlatihlah dengan konsisten. Rekam diri Anda. Berlatihlah dalam sesi-sesi pendek.

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Growling puts more strain on your throat than possibly any other type of singing. It involves your vocal chords less, but it can give you a sore throat pretty quickly. It's not always necessary to warm up your local chords with fancy exercises, but warming up your throat a little is important. Never start cold.  Drink warm tea with honey to help warm up your throat. Avoid drinking things like soda and milk, which can make your throat kind of mucous-coated, making it hard to sing. Don't smoke. Lots of inexperienced singers think a couple cigarettes is the fast-track to a rough voice. It's really the fast-track to addiction and disease. The proper form will work a lot better. Even though they're hard to make out, eventually, you'll probably want to be growling lyrics instead of random syllables, right? To work on this, pick out some of your favorite metal lyrics and practice phrasing them and forming them in your growled technique.  Don't try to make it sound just like the original singer. Everyone's growl is different. If your's is lower or higher, that's not a bad thing. Embrace your unique voice. If you don't want to ape someone else's song, pick a passage from a book you're reading, or some old English poetry that rhymes and might sound cool death metal style. It's just practice.  Write your own metal lyrics, if you want to work with something original. Good themes always include death, demons, dragons, snakes, winter, bitterness, and darkness. Go for it. Form the voice with your mind, express it with your folds. Don't try to force the vocal folds to do what they shouldn't do. Keep your throat relaxed.  Intense growling shouldn't hurt. If it does, revise your technique and make sure you're breathing from your diaphragm. When you start out growling, you use muscles that you never used before at such a strong level. If the muscles around your neck or throat are tired, stop growling until its over and start again. This is a lot like lifting weights at the gym. You use your muscles much more intensely than...


Panaskan setrika. Segera gantung pakaian setelah disetrika.

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Turn the heat dial to the setting that is most appropriate for your fabric. Once you've selected a heat level, the metal will begin to grow warm. Let the iron become hot. You shouldn't need to wait more than a matter of seconds.  The heat levels are often listed in relation to a certain type of fabric. For instance, cotton responds well to high heat and steam, but some synthetic fabrics might melt or fuse if they're exposed to such temperatures. Do not use an inappropriate setting! Start with a low heat and work up. If you are ironing more than one item, start with the one that uses the lowest setting on the iron. This way, you won't need to let the iron cool down before you continue. If you bunch up the garment or leave it laying out, then there's a good chance that it will dry with wrinkles. Hang the fabric on a clothes hanger and let it air-dry.


Panaskan soda kue dalam slow cooker. Buat atau panggang sajian penutup. Nyalakan lilin.

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Just like it eliminates odors on your hands, you can use baking soda to reduce odors in the air as well. Take a few tablespoons of baking soda and combine it with a generous amount of water in a slow cooker. Turn the slow cooker to low heat and leave the top off. The heated baking soda will help pull the odors from the air. Instead of just eliminating odors, you can turn this method into an air freshener as well. With the baking soda, try adding a few drops of vanilla, a few teaspoons of your favorite spices such as cinnamon or clove, some essential oils, or a few slices of lemon. The baking soda will still eliminate the smell and the extra ingredients will replace the smell of onion with a fabulous new fragrance. A good way to chase out the scents left behind by onions is to bake something to replace the smell. Try baking cookies or a cake. Anything that has a naturally pleasing aroma will help cover up the odor of the onions and exchange it for the smell of baked goods. The added bonus is that you will have a yummy dessert after you're through. Burning candles can make a room smell great, but you can also use them to help reduce the scents left behind from cooking. Burn a candle in your kitchen to help reduce the odors left behind from chopping and cooking onions. Try scents that have citrus or vanilla in them. The extracts used to make these scents will help reduce the odors that remain in the air in your kitchen and around your house.


Panaskan sosis yang sudah dimasak di microwave. Sebagai alternatif, panaskan kembali sosis matang di atas kompor. Selesai.

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To reheat pre-cooked sausages, microwave them on full power for 10 to 15 seconds per portion.  This method can be used for both sausages cooked at home or pre-cooked packaged sausages. It also works with both links and patties. Arrange the sausages in a single layer over a microwave-safe plate lined with paper towels. Cover them with an additional paper towel to reduce splatter. Microwave thawed sausages for about 10 seconds per link or patty. For frozen sausages, reheat them for 15 seconds per link or patty. Note that exact cooking times may vary depending on the power output of your microwave. Warm the sausages through for 8 to 10 minutes using medium heat.  As with the microwave method, you can use this method for nearly any type of pre-cooked breakfast sausage: links or patties, home-cooked or packaged-cooked, thawed or frozen. Place the links or patties in single layer in a cool nonstick pan. Cover the pan and set it on the stove over medium heat. Reheat the sausages for 8 minutes if previously thawed or 10 minutes from frozen. You should not need to turn the sausages while they reheat. When ready, the sausages should be warmed throughout.


Panaskan susu atau didihkan di atas kompor. Campur sejumlah gula ke dalam telur. Mulailah dengan beberapa sendok makan susu. Teruslah menambah susu hingga semuanya sudah dimasukkan.

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If you're making eggnog, custard, pudding, or ice cream, almost all recipes will start with scalded milk, or milk brought just to a boil. Whip your eggs in a heat-resistant bowl and go about the process of heating the milk over the stove according to the recipe you're using. For some recipes, you'll need to measure out the sugar into the eggs before you temper the eggs. If this is the case, measure it out and add it to the eggs. Whisk them together vigorously while the milk heats. Remove the milk from the heat after it's scalded and add a very small amount of milk to the heat-resistant bowl with the eggs and sugar in it. Use your ladle and spoon out about a tablespoon into your whipped eggs, whisking vigorously while you add. Make sure the eggs haven't curdled before adding more. If it helps, count to ten in between additions of milk, just to be sure you're not rushing it. That's slow enough that you'll probably be safe from curdling. Keep spooning the milk into the eggs, a little at a time, until you've transferred all the milk over to the egg bowl. Depending on what you're doing with the recipe, you might add this mixture to dry ingredients or chill it down for ice cream. Either way, you've tempered the eggs and you're ready to move forward with the recipe.


Panaskan susu dalam panci besar. Masukkan kultur mesophilic. Masukkan larutan rennet. Potong-potong dadih menjadi kubus atau dadu. Naikkan temperatur dan lanjutkan memasak. Lapisi saringan dengan kain tipis. Tiriskan dadih.

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Pour the milk into your stockpot and heat it over medium heat until it reaches an even temperature of 90 degrees Fahrenheit (32.2 degrees Celsius).  You can use either cow's milk or goat's milk, but either way, it should be raw. The temperature can be as low as 85 degrees Fahrenheit (29.4 degrees Celsius) when you begin. Check the temperature with an instant-read food thermometer. Sprinkle the culture over the surface of the milk and whisk it in, making sure that it is thoroughly combined and dissolved.  Let the cultured milk ripen for 1 hour. Note that you could also use 1 packet of direct-set mesophilic culture instead of bulk mesophilic culture. Slowly pour the diluted rennet into the milk, whisking continuously as you add it and for at least 5 minutes after all the rennet has been added.  Let the milk set for 1 to 2 hours. A curd should develop in this time, and it should be firm enough for you to cut cleanly with a knife. If you do not want to use liquid animal rennet, you could use 1/4 tsp (1.25 ml) double-strength liquid vegetable rennet dissolved in 1/2 cup (125 ml) water or 1/4 tablet vegetable rennet dissolved in 1/2 cup (125 ml) water. Use a long knife to cut the curds into 1/4-inch (6.5-mm) cubes. The cubes do not have to be perfectly even, but they should be approximately the same size. Let the curds sit for an additional 15 minutes, or until they get a little firmer. Gradually raise the temperature of the milk until it reaches 100 to 102 degrees Fahrenheit (37.8 to 38.8 degrees Celsius). Stir the curds with a long-handled spoon every few minutes to prevent them from matting or clumping.  It will usually take about 30 to 45 minutes for the curds to reach this temperature. After the curds reach your desired temperature, let them continue to cook for another 30 to 45 minutes. Again, stir gently every few minutes to prevent matting. Remove the curds from the heat if they get too hot. During this time, the curds will begin to shrink considerably. Place the colander in a large, clean sink or basin and...


Panaskan susu dan krim. Tambahkan buttermilk dan rennet. Biarkan semalaman. Tambahkan garam. Potong menjadi dadih. Tiriskan campuran. Hilangkan cairannya (whey). Dinginkan. Keju krim siap untuk digunakan pada hari berikutnya.

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Add the milk and the cream to a large, nonreactive pot and warm over a low heat until the temperature reaches 70°F (~21°C).  Do not allow the milk and cream to boil. Use an instant read thermometer to get an exact temperature read. Add the buttermilk to the milk and cream mixture and stir to combine. Then add the veal rennet. Cover the pot with a lid and leave the cream cheese mixture overnight, at room temperature. The next day, the mixture will have set. Sprinkle the salt all over the surface of the set mixture. Using a large wire whisk, cut the gelled cream cheese mixture into small curds. Line a large colander with a butter muslin cloth. Place the colander in a bowl large enough to hold the whey. Gently pour the cream cheese mixture into the colander and let it drain for about 30 minutes. Gather the corners of the muslin cloth and tie them together with a rubber band to form a bag. Empty out the whey that has collected in the bowl. Place the cloth bag containing the cheese back in the colander, and put the colander back in the bowl. Put the whole thing in the refrigerator and let the curds continue to drain overnight. Use immediately or store in a plastic container in the fridge for up to two weeks.


Panaskan susu hingga suhu 85ºC. Dinginkan susu menjadi suhu 43ºC. Hangatkan starter. Tambahkan susu bubuk tanpa lemak, jika ingin. Tambahkan starter ke dalam susu.

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Using two large pots that fit inside one another, create a double boiler. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all of the while. If you do not have a thermometer, 185ºF (85ºC) is the temperature at which milk starts to froth. It is highly recommended that you obtain a thermometer in the range of 100 - 212ºF, especially if you plan to make yogurt on an ongoing basis. You can use any kind of milk, including whole milk, 2 percent, 1 percent, nonfat, pasteurized, homogenized, organic, raw, diluted evaporated, dry powdered, cow, goat, soybean, and more. UHP, or ultra-high pasteurized milk, is processed to a higher temperature, which breaks down some of the proteins that the bacteria need to make the milk into yogurt. Some have reported difficulties in making yogurt from UHP. The best way to do this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature, or in the refrigerator, you must stir it more frequently. Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal. The starter is the bacteria that you add to the milk, which in turn cultivates more bacteria--bacteria that is necessary for the creation of yogurt. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool. This will prevent it from being too cold when you add it in.  All yogurt needs "good" bacteria. The easiest way to add this is to use existing yogurt. The first time you make your own yogurt, use store-bought plain (unflavored) yogurt. Be certain it has "active cultures" on the label. Yogurt cultures die over time so try and find the freshest yogurt that has a tart flavor, but no added flavors or other additives. Taste various plain yogurts before you get started. You will find that different kinds taste a bit...


Panaskan susu selama 30 detik dengan panas sedang-tinggi. Berhentilah memakai microwave kalau susu sudah mencapai suhu 80 derajat Celsius. Biarkan susu mendingin ke suhu ruangan sebelum menggunakannya dalam resep.

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You don't need to put a cover on the dish—heating for 30 seconds at a time will keep the milk from overheating and splattering all over the interior of your microwave. It may be tempting to just put the dish in the microwave for 3-4 minutes at once, but doing this will cause the milk to heat unevenly and may even scorch or burn the milk. Don't let it exceed 212 °F (100 °C). If it does exceed 212 °F (100 °C), you will need to start over again with fresh milk. The proteins and chemistry of the milk changes when it boils and won't react the same way in your recipe as scalded milk would. Always use your hot pads to remove the bowl from the microwave. It may seem strange to heat milk only to let it cool down again before using it, but it's not the temperature of the milk that matters—it's what happens to the proteins during the scalding process. Let the milk cool to at least 105 °F (41 °C) before using it in your recipe. Putting hot milk into your recipe could ruin the other ingredients. For example, really hot milk could curdle or cook eggs, or it could kill off essential yeast.


Panaskan susu yang akan digunakan pada resep. Simpan susu yang tersisa.

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Scalding, or heating to a temperature just below boiling, changes the milk's behavior in bread recipes. Some people like to scald pasteurized milk as an extra precaution against microbes, but this is not necessary if it's been stored in a refrigerator. If the milk is unpasteurized or if it's been stored at room temperature, boil it instead. If you have milk left over after drinking or cooking, store it in an airtight container in the refrigerator. If this is not possible, store the container in a cool room. At warm temperatures, where bacteria thrive, milk will only stay good for four hours at most.


Panaskan susu, biji kopi, dan beberapa krim. Diamkan selama satu jam. Kocok bersama dengan kuning telur, gula, dan garam. Panaskan kembali campuran susu dan kocok secara perlahan ke dalam campuran telur. Letakkan krim yang tersisa di dalam rendaman air dingin. Panaskan bahan dasar custard. Saring ke dalam krim dingin dan vanili. Selesaikan proses dengan memasukkan campuran ke dalam alat pembuat es krim.

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Combine milk, coffee beans, and ½ cup (120 mL) cream in a large saucepan. Cover and remove from heat once the mixture is steaming considerably, just before it starts to boil. If using brewed coffee instead of whole beans, do not include it at this stage. Leave the saucepan covered at room temperature to give the coffee beans time to lend flavor to the milk. Skip this step if using brewed coffee instead. Whisk for about 5 minutes, or until it turns pale yellow and falls off the whisk in thick ribbons. Return the saucepan to the stove and reheat until once again hot and steaming. Pour very slowly into the egg mixture, whisking constantly.  Pouring too fast here will cook the egg, which is taking ice cream breakfast ingredients a step too far. If you notice any lumps, stop pouring and beat the mixture vigorously.  If the beans are getting in the way of stirring, pour through a mesh and return the beans to the mixture once you're done whisking. Pour the remaining cup (240 mL) heavy cream into a metal bowl. Place this bowl inside a larger container, filled with ice. Return the egg and milk mixture to the saucepan. Heat on medium low, stirring constantly with a flat-bottomed spatula. Cook until you can run your finger on the spatula without the custard running across the mark you made. If you're not used to making custard, consider the following safeguards:  Use an infrared thermometer to make sure the temperature stays below 180ºF (82ºC). To avoid burning the bottom or heating it too quickly, use a double boiler. Place a mesh strainer over your chilled cream, to catch the coffee beans. Pour the hot custard through this strainer. Press the beans to extract flavorful liquids, then discard them. Add vanilla extract to the ice cream and stir to combine. Chill the mixture in the refrigerator, then freeze in the ice cream maker according to your model's instructions. This typically takes less than half an hour. If substituting chilled, brewed coffee for whole beans, pour it in halfway through churning.


Panaskan susu. Dinginkan adonan selama setengah jam.

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Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool.You can substitute heavy cream or a combination of whole milk and heavy cream if you prefer. Once the ice cream base is fully mixed, cover the bowl with a piece of plastic wrap and leave it over the ice bath for 20-30 minutes. Alternatively, place it in the refrigerator, and chill it for 3 hours or overnight.


Panaskan susu. Masukkan cuka. Saring dadih dari airnya. Bilas dadih. Selesaikan keju cottage.

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Place the milk in a saucepan and put it on the stove. Turn the burner to medium and let the milk heat to 120 degrees Fahrenheit. Use a candy thermometer to monitor the milk's temperature. Remove it from heat once it is sufficiently warmed. Pour the vinegar into the saucepan and stir the mixture slowly for 2 minutes. Cover the pan with a dishcloth and let the mixture rest for 30 minutes. Pour the mixture into a colander lined with cheesecloth or a thin dishcloth. Let the whey drain for about five minutes. Gather the edges of the cloth and hold the curds under a stream of cold water. Squeeze the curds and move them around until they are all rinsed and cooled. Place the curds in a bowl. Add the salt and the cream or half and half. Store in the refrigerator or serve immediately.


Panaskan susu. Masukkan rennet. Sisihkan campuran susu. Potong campuran susu. Masak campuran susu. Saring dadih. Sajikan keju cottage.

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Pour the milk into a small saucepan and place it over medium heat. Heat the milk slowly, making sure it doesn't boil, until it reaches 85 °F (29 °C). Use a candy thermometer to monitor the temperature. Turn off the heat when the milk is sufficiently warm. Place the drops of rennet directly in the milk. Use a spoon to stir the mixture for about 2 minutes. Cover the saucepan with a clean dish towel and let the rennet and milk sit untouched for about 4 hours. The rennet will start reacting with the milk to turn it into cheese. Remove the dishcloth and use a knife to make slices in the mixture and break up the curds. Slice several times in one direction, then make several slices in the opposite direction. Add the salt to the saucepan. Turn the burner to medium low. Stir the mixture as it heats to help the curds separate from the whey. Stop as soon as the curds have separated and the whey looks slightly yellow. Don't overcook the mixture, or the curds will be hard. Place a piece of cheesecloth or a fine-mesh strainer over a bowl Pour the curds and whey into the cheesecloth to strain the curds from the whey. Keeping the curds in the cheesecloth suspended over a bowl, cover the curds loosely with plastic wrap and place all of it in the refrigerator to let the whey continue to drain for a few hours. Stir it every once in a while to help it along. Place the curds in a clean bowl and add the cream or half and half. Season with more salt to taste.


Panaskan susu. Tambahkan air perasan jeruk lemon. Biarkan campuran susu. Saring dadih dari airnya. Bilas dadih. Selesaikan keju cottage.

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Place it in a saucepan and heat it until it begins to steam, but does not come to a boil. Remove the milk from heat. Pour the lemon juice into the warm milk and stir it slowly for several minutes. Cover the saucepan with a dishcloth and let the curds separate from the whey for about an hour. Place a piece of cheesecloth over a bowl and pour the curds and whey into the cheesecloth. Let the curds drain for about 5 minutes. Gather the ends of the cheesecloth and hold it under cool water to rinse the curds. Continue until they are completely cooled, then squeeze the cloth to get the curds as dry as possible. Place the curds in a bowl and add the salt and cream or half and half.


Panaskan tepung dan susu dengan api sedang. Kocok mentega dan gula. Campurkan adonan tepung dan adonan mentega. Segera gunakan icing.

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Whisk flour and milk together in a small saucepan over medium heat. Stir constantly until the mixture thickens to the consistency of pudding or thick batter. Remove it from the heat and allow it to cool to room temperature.  The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing. Use butter to make flour buttercream, and cream cheese to make cream cheese icing.  This icing recipe will make enough for 24 cupcakes, or two 8-inch (20-cm) cakes. In a medium bowl, cream the butter or cream cheese and sugar with electric beaters or in a stand mixer. Beat on high speed for about five minutes, until the mixture becomes smooth, light, and fluffy. If you don’t have a stand mixer or electric beaters, beat the mixture vigorously with a whisk. When the milk and flour mixture has cooled to room temperature, whisk in the vanilla. Add the milk and flour mixture to the creamed sugar. Beat the mixture on high speed for six to eight minutes. Scrape down the sides of the bowl as needed. The mixture is done blending when the ingredients are evenly combined and the icing becomes light and fluffy like whipped cream. Spread the flour buttercream or cooked cream cheese icing on cakes, cupcakes, pancakes, or any other desserts you like. Alternately, store it in the refrigerator for a couple hours until you're ready to use it. You can refrigerate this icing overnight. Before using, allow it to warm to room temperature, then beat it again to the proper consistency.


Panaskan terlebih dahulu oven hingga 218 derajat Celsius. Ambil kacang buncis dari dalam lemari pembeku. Perciki kacang buncis tersebut dengan minyak. Bumbui kacang buncis tersebut dengan garam dan merica. Masukkan kacang buncis tersebut ke dalam oven. Keluarkan kacang buncis dari oven.

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Take them out of the freezer bag and spread them in an even layer over a baking sheet. Some of the beans may be frozen together in clumps; separate them as much as you can using your fingers and a fork. Olive oil, sesame oil, peanut oil and grapeseed oil are all good choices. Sprinkle lightly with other seasonings if you wish, like cayenne pepper, cumin, chili powder, garlic powder, oregano, or any other spices that you like with vegetables. Toss the green beans to make sure they are thoroughly coated. Cook them for ten minutes, then remove them from the oven and use a spatula to stir them around. Place them back in the oven and cook until parts of them look brown and crispy, about five more minutes. Add additional seasonings or grated cheese if desired. Serve hot.


Panaskan terlebih dahulu oven pada suhu 180 derajat Celsius. Siapkan pisang. Kocok mentega dan gula sampai bertekstur seperti krim. Tambahkan telur ke dalam adonan mentega dan gula. Tambahkan bahan-bahan keringnya. Tuang adonan ke dalam loyang. Keluarkan kue dari oven. Oleskan icing di atas kue yang suhunya telah turun. Sajikan.

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Butter a 9-inch round pan or a 9x13 baking pan, and line the baking pan with parchment paper. Mash the bananas until pureed well. You can mash them with a fork or a potato masher, or you can place the bananas into a food processor. Pour lemon juice over the banana mash to prevent them from turning brown.  Sprinkle 1 teaspoon of sugar over the bananas. Set aside for now. First, using a hand or stand mixer, beat the butter on low until it is creamy. During this step, beat the lemon rind into the butter. Then, add the sugar to the lemon rind butter, mixing on high until the butter and sugar is light and fluffy. Don't forget to scrape the sides of the bowl while mixing. The butter should be softened before beating with the lemon rind, because softened butter makes it easier to mix with other ingredients. Remove the butter from the refrigerator 30-60 minutes before you begin so it will be soft enough. Use a hand mixer when beating each egg into the batter. Add them into the mixture one at a time.  Make sure the eggs are at room temperature. Take them out of the refrigerator 10-15 minutes before you begin mixing ingredients. Add the mashed bananas to the batter. Then add the milk. Mix through well with a mixer or spoon. Add the baking soda and flour into a sifter. Then, sift the dry ingredients to the batter. Mix through with a hand or standing mixer until all ingredients are blended. Place the cake in the preheated oven for 50 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean. Allow to cool for a few minutes in the baking pan. Then turn the pan upside down onto a wire cooling rack, remove from the pan, and allow to cool completely. Make sure the cake is completely cooled before icing. Arrange the walnuts on the cake in any way you prefer. The walnuts are optional. You can add different nuts or a different topping. Try mixing toppings for different flavors. Cut the cake and place onto plates to serve. The cake is best served fresh. If you need to store it, keep it in an...


Panaskan terlebih dulu oven sampai 200 derajat Celsius dan lumuri ubi jalar dengan minyak.

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Use vegetable or olive oil and lightly coat the outside of each potato. This will help keep the skin moist and smooth. You can put a few drops of oil directly onto the potato and rub it around with your hands.


Panaskan tungku hingga 590ºC. Tahan suhu ini selama sepuluh menit. Panaskan lebih lambat hingga suhu 700ºC. Panaskan dengan cepat hingga suhu 790ºC. Keluarkan udara pada tungku hingga mencapai suhu 540ºC. Pijarkan kaca. Biarkan tungku mendingin hingga suhu kamar.

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Heat the kiln at a rate of +500ºF (+275ºC) per hour, until it reaches 1100ºF (590ºC). This will just start to heat the bottles. If you are using ceramic molds, you may want to use a slower heating rate to reduce the risk of cracking the molds. "Soaking" the glass at this temperature ensures that every part of the glass reaches the correct temperature. Pay close attention to the steps below to find out how long to keep the kiln at each temperature. This time, heat the kiln at a rate of no more than +250ºF (+140ºC) per hour, for a little more than an hour. At this point, the glass will just begin to lose its shape, especially in the middle. You can hold the temperature here for 20 minutes if you're aiming for a flatter, wider middle, or move on after a few minutes if you want the middle to keep more of its shape. Heat at a rate of +300ºF (+165ºC) per hour if using ceramic molds, or faster if not. Stay at this temperature until the bottles have slumped to the desired appearance.  This is the step that changes most, based on your bottles, kiln, and desired appearance. Consider these numbers a starting point for your first project. Always wear eye protection while looking through a peephole. If your kiln doesn't have a window or peephole, you won't be able to check on the bottles. Lift the lid of the kiln — taking care to protect yourself from the heat — to cool the kiln rapidly until it reaches a temperature between 900 and 1100ºF (480 to 590ºC). The less time the bottle spends at high temperatures, the lower the chance of devitrification, or the forming of cloudy surface textures. Glass takes on significant stress when heated, and can crack or become brittle if it is not "annealed", a process in which the glass molecules are rearranged in a more stable pattern before they cool. There are two common ways to do this:  The simplest method, which is usually sufficient for bottles, is to let the kiln cool gradually, never by more than -150ºF (-80ºC) per hour. If you kiln cools faster than this, you'll need to briefly...


Panaskan wajan besar yang kering. Masukkan kenari ke dalam wajan. Sering aduk kenari. Angkat kenari dari panas setelah 10 menit.

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The skillet should be heated over medium-high heat. Allow it to warm up for five minutes or so to ensure that it is appropriately hot. Do not use oil or cooking spray, since the nuts themselves contain enough oil to cook. It would be beneficial to use a non-stick skillet, however. The nuts should only be cooked on a single layer, and it is not recommended to toast a large batch that forms a multi-layer pile. It is generally a good idea to start with the "x" facing upward on as many of the nuts as possible, but it is not essential, since the walnuts will not stay in the same position for long. After the first minute or two, begin stirring the nuts. They can rest for 30 second intervals or so, but for the most part, the nuts should be stirred continuously to ensure even and thorough toasting. Use a heat-resistant spatula. The process may take a little longer or a little shorter depending on how hot the heating elements in your stovetop make the pan. Once the nuts begin browning and become very fragrant, they are ready to be pulled off. You should also dump them out of the pan since they will continue cooking there even after it has been removed from the heat.


Panaskan wajan besi dengan api besar.

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Place the pan on the stove, and turn the burner on high. Let the pan heat up on its own before you put the burgers in. You can splash a little water in to see if it's ready. If the water instantly sizzles, the pan is likely hot enough. You can also use a griddle pan or another type of skillet, but a cast iron skillet helps sear the crust.


Panaskan wajan dengan api agak besar. Potong-potong daging perut babi. Goreng daging dengan sedikit minyak. Tambahkan aneka bumbu yang sudah disiapkan. Kecilkan api dan lanjutkan proses memasak. Sajikan daging panas-panas untuk menghasilkan cita rasa yang maksimal.

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Set a large skillet on the stove over medium-high heat. Do not add any oil to the skillet. Since pork belly contains so much fat, adding extra oil isn't necessary. You can do so to speed up the browning process, but be aware of the fact that the addition of extra oil increases the likelihood of oil splatters. Using a sharp knife, cut the pork belly into 1/4 to 1/2 inch (6 to 12 mm) thick slices. You do not need to score the skin when pan frying pork belly. Cutting the meat into slices exposes enough of the fat, so it should render well enough even in spite of the thick skin layer. Place the slices of pork belly in the hot pan and cooking, turning often, until both sides of each slice are golden-brown and crispy.  The exact amount of time can vary depending on how crowded the pan is, but 4 to 5 minutes per side will usually be enough time. Use tongs to carefully turn and rotate the slices. If the oil begins to splatter, use a splatter screen to minimize the mess. Once the pork belly is well-browned, drain the excess fat and add the honey, soy sauce, and oyster sauce, and garlic.  If puddles of fat remain on the slices of pork belly even after you drain the pan, you may need to dab off the excess fat using clean paper towels. Consider mixing the seasoning ingredients together in a separate bowl before adding them to the pan. Doing so can ensure an even distribution of flavors. Reduce the heat to medium, then continue cooking until the sauce thickens and coats the pork belly like a glaze.  You'll need to continue flipping and rotating the slices so that all sides are coated in the sauce. The exact amount of time may vary, but expect this part of the process to take roughly 2 to 3 minutes. Remove the pan from the heat and serve the pork belly slices with their glaze. You can store leftovers in an airtight container kept in the refrigerator. Reheat them on the stove to maintain the crispy texture of the meat.


Panaskan wajan dengan api besar. Masukkan daging babi ke wajan hingga warnanya berubah kecoklatan.

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Add 1 tbsp. (14.8ml) of canola or olive oil to the pan. Turn the roast on each of its sides when they reach a caramel color. Browning a roast helps it to seal in the juices during the cooking process. It is recommended whether you use an oven or a slow cooker.


Panaskan wajan dengan api besar. Tambahkan dua atau tiga sendok makan minyak. Tumis bahan aromatik ketika minyak mulai panas. Tumis bahan dengan waktu masak yang lama. Tambahkan sayuran dengan waktu memasak yang lebih singkat. Ketika sayuran sudah lunak, tambahkan beberapa sendok saus. Sajikan tumisan segera.

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Don't add the oil yet; just heat your cooking implement. If you don't have a wok, use a heavy skillet with high sides. This type of skillet will keep the vegetables hot and let you stir them without spilling.  Do not let the wok or skillet overheat, or you could start a fire when you add the oil. The wok or skillet is ready when a drop of water vaporizes within 2 seconds.  Open any windows and turn on the oven fan if you have one. Stir frying can produce a lot of smoke and heat. Ideally, you should use an oil that can be heated to very high temperatures before it starts smoking. Peanut, canola, corn, safflower, and rice bran oil are all good choices. Don't use extra virgin olive oil, sesame oil, or butter, since these will smoke too quickly in the high heat.  Hold the handle of the skillet or wok and rotate it so the oil coats the whole surface. It should break apart into a chain of oil beads and easily run across the bottom of the pan. If the oil is slow to spread, the skillet or wok probably isn't hot enough. Heat it until the oil is drippy before you start adding ingredients. Otherwise, the stir fry could come out soggy. The oil will begin to shimmer shortly before it smokes. That shimmer tells you the ideal time to add the first ingredients. If you don't catch the shimmer, add the ingredients when the oil starts to smoke a little. Now is the time to add garlic, ginger, scallions, and chili peppers, which will flavor the oil in preparation for the vegetables and protein.  Use a wooden spoon to quickly stir the ingredients, or toss them in the oil if you can do it without spilling anything. Cook the aromatics for about 30 seconds before moving on to the vegetables and protein. Don't wait too long, since garlic and other aromatics burn easily in a hot wok. Besides proteins like tofu or meat, now is the time to add hard, dense vegetables like potatoes, broccoli, cauliflower, squash, and string beans. Stir the ingredients quickly with a wooden spoon, or toss them with tongs.  To avoid making the stir fry soggy...


Panaskan wajan dengan api sedang selama tiga menit. Masukkan dua sendok makan minyak kelapa ke dalam wajan. Putar wajan agar minyak melapisi seluruh bagian dasar wajan. Panaskan minyak sampai berasap. Sisihkan wajan untuk mendinginkannya. Gosok minyak agar meresap pada wajan.

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If you aren't confident that your pan is oven-safe, you can also season a pan on the stovetop. Begin by heating the clean, dry pan on medium heat for 3 minutes. Once the pan has heated for 3 minutes, add 2 tablespoons (29.57 ml) of coconut oil to the pan and wait for it to melt, about 2 minutes. You can also use vegetable oil if you prefer or don't have access to coconut oil. Once the coconut oil has melted, pick the pan up off the stove and roll your wrist to tilt it around in a circular motion. This should swirl the oil around in the bottom of the pan so that it coats the entire bottom. After swirling the oil, place the pan back down on the burner. Let the pan sit over the heat until the coconut oil begins to smoke. This means that the oil is getting hot and is starting to bake into pan. When you start seeing the oil smoke, take the non-stick pan off the heat and set it aside to cool. Keep the oil inside the pan and let the pan cool until it is room temperature. Once the pan cools, you should still see some coconut oil coating the bottom. Take a paper towel and gently rub the oil into the pan. The rubbing should force some coconut oil into the pores of the pan, while absorbing the excess with the paper towel. Your pan is seasoned and should be ready to use.


Panaskan wajan dengan api sedang.

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The sausage can be heated directly in the pan. You may want to add about 2 US tbsp (30 mL) of vegetable oil, water, or use a cooking spray so the sausage browns evenly without sticking to the pan.  Use medium or medium-high heat only. If the pan is too hot, the sausage may crack or shrivel. You can also heat the sausage in a Dutch oven.