Làm nóng bếp nướng đến nhiệt độ cao nhất. Thử ngâm tôm vào muối nở để tôm giòn. Xiên tôm. Phết dầu ô liu lên tôm. Xếp các xiên tôm lên vỉ nướng nhưng không để chạm vào nhau. Nướng khoảng 3-4 phút cho mỗi bên, xoay que xiên khi một bên tôm đã có màu hồng. Nêm gia vị cho tôm sau khi đã lấy ra khỏi vỉ.

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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.


Làm nóng bếp. Dùng khăn giấy thấm khô miếng thịt. Đặt thịt lên vỉ nướng. Để nguyên như vậy vài phút để miếng thịt sém bên ngoài. Dùng lửa nhỏ trong thời gian còn lại của quá trình nướng thịt. Lấy miếng thịt ra khi thịt đã đạt đến nhiệt độ khoảng 130oF (54. Một cách khác để kiểm tra độ chín của thịt là cắt một lát thịt.

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Whether you're using a gas or charcoal grill, you'll want it nice and hot by the time you plan to start cooking. Use the directions below to get your grill to the perfect flank steak-grilling temperature:  For gas grills: Light one burner and set it to "high". Allow to sit for several minutes (with the grill's lid closed) before cooking. If possible, leave a second burner off so that there will be space to transfer the meat to for slow-cooking after the initial sear. For charcoal grills: Pour charcoal into the bottom of the grill until the entire bottom surface is covered. If possible, push all of the charcoal to one side so that one half of the grill has no charcoal under it. This portion of the grill will be used for slow cooking after the initial sear. Light the charcoal and allow to burn freely until the flames die down and the charcoal turns mostly grey. The grill surface should be quite hot; you should not be able to hold your hand near the grill for more than a second. When meat cooks on a grill, the characteristic black and brown "sear" that creates a crispy, delicious exterior can't begin to form until the moisture on the outer layer of the meat has evaporated. Since it takes a great deal of energy to evaporate water, grilling meat that's soaking wet is not only an inefficient use of the grill's heat, but also a bad idea for those looking to cook a crispy browned steak. To eliminate the moisture from the surface of the meat, use a dry paper towel to pat it down until it's slightly damp, but not dripping. If you used a dry rub, you may not need to perform this step, as the powdered ingredients will likely have soaked up much of the moisture already and patting with a paper towel can cause the rub to come unstuck from the meat. When your grill is nice and hot, carefully use a grill brush to paint the metal bars with olive oil or vegetable oil above the burner or charcoal. Then, transfer your flank steak to the grill directly onto the spot you just applied oil to. You should hear a noticeable sizzling...


Làm nóng bề mặt dụng cụ chế biến. Chuẩn bị bề mặt cán bột. Nhào và chia bột. Cán bột. Chế biến bánh roti. Hoàn tất công đoạn chế biến bánh roti. Lấy bánh roti ra khỏi chảo và lặp lại thao tác tương tự cho viên bột tiếp theo. Thưởng thức thành quả của bạn!

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To cook your rotis, you will need a griddle, a cast-iron skillet with a diameter of at least 8-9 inches, or a traditional iron tawa. Place the griddle on medium-high heat.  You can test the heat of your griddle by dropping a pinch or two of flour on the surface. When the flour browns, you'll know that your cooking surface is hot enough. Most roti recipes recommend heating your cooking surface while you are rolling out the dough. If you are new to this, though, the rolling process may take a bit of time, in which case you don't want your griddle to get too hot or start smoking. If that is the case, you can wait to heat up your griddle. You will need a large flat space for rolling the dough. A marble slab or traditional chapati block are ideal choices, but a large wooden cutting board or even a countertop will work. Lightly dust the rolling surface with flour, and keep a small amount (about a ¼ cup) nearby for dusting on your hands as you work with the dough. Powder your rolling pin as well. Take the rested dough and knead it for a minute or two until the dough relaxes. Divide the dough into even balls of the same size (approximately 2" in diameter). Take one ball and begin to flatten it between your palms. Lightly dust both sides with flour, and begin to roll out the ball on your powdered surface with your powdered rolling pin.  Move your rolling pin constantly in order to get as circular of a shape as possible. Envision a clock when you roll: Roll up from six o' clock to twelve o' clock, then up from seven o' clock to one o' clock, etc. Be sure to flip the dough circle regularly so that the underside does not stick to the surface, and be sure to sprinkle more flour on the dough and the rolling surface as needed. Aim for a circle that is about 6-8" in diameter, but be sure not to roll the dough too thin. If it's too thin, holes will develop or the dough will stick. Place your flattened dough on the hot pan or tawa for about 15-30 seconds. The roti will be ready to be flipped when you start to see bubbles form...


Làm nóng chảo dưới ngọn lửa lớn. Cho 2 hoặc 3 thìa dầu vào chảo. Cho nguyên liệu tạo mùi thơm vào khi dầu bắt đầu sáng bóng. Cho nguyên liệu cần xào lâu vào trước. Cho rau củ cần thời gian xào ít vào. Khi rau củ đã mềm, hãy rưới vài thìa sốt vào. Ăn liền.

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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...


Làm nóng cô gái của bạn. Làm cho cô ấy bị thu hút bởi bạn. Hoàn thiện bản thân nếu có thể. Tự tin, dù bạn không thể hiện như vậy. Sạch sẽ. Biết cách đối xử với bạn gái như một quý bà.

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The key to turning a girl on is being patient. As fast as guys usually get turned on, girls, and some women, need about that much build up. This means that you'll have to lay a little ground work and take the seduction part nice and slow. A huge part of warming her up, of course, is making her feel comfortable and safe. You're going to see a lot of steps below about respecting her, seeking consent, and otherwise doing things that you might not think of as "turn-ons". Don't neglect them, they're important. Sex is very mental for many girls and women and if you help them by making it so that they don't have to worry, then that's half the battle. You know that warm, fuzzy feeling you get when you find out that someone thinks you're good looking?  That's what you want to create for her.  The fact that you think she's lovely to look at is a significant turn-on.  Here's how to communicate it without going overboard:  Say "Hey, pretty lady" or "Hello, beautiful" when you greet her.  It's simple and short, but direct (and potentially patronising - use with caution). Pay her a compliment.  Lower the volume and tone of your voice slightly, and say something like "You look amazing today" or "I love your eyes." Be the person who's honestly kind, a person who respects her and thinks she's more beautiful than the most picturesque sunset. Be the person who works hard and makes it easier for her to work hard, by helping to shoulder her burdens. This will all mostly keep you from turning her off! Some girls like a guy who is nervous and even klutzy around her, but don't overdo it. If the girl is shy, be confident; if the girl is confident, feel free to act somewhat shy.  Keep your shoulders straight and your chin high, and don't be afraid to look her in the eyes.  You're communicating through your body language that you're strong, brave, and worthy of her attention. Shower, put on deodorant, shave, brush your teeth and wear clean clothes.  If you're feeling up to it, you can also do your hair and put on a light spray of...


Làm nóng dầu ăn trong chảo. Xào mì bí ngòi thật nhanh. Thưởng thức.

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Add about 2 Tbsp (30 ml) of canola oil or your preferred cooking oil to a large skillet and heat on medium-high until smoother and glossier. Carefully turn and rotate the pan to coat the entire bottom with the hot oil. When the oil is hot enough, you should be able to spread it in this manner with ease. Add the zucchini noodles to the hot oil and sauté them for 6 to 7 minutes, stirring frequently.  Keep a close eye on the zucchini noodles as they cook. If you allow them to stick to one spot for too long, they may begin to burn, stick to the pan, and fall apart. This cooking method produces noodles that are tender yet slightly crispier than those created through the boiling method. Transfer the zucchini noodles to individual serving plates and enjoy. You can save any leftover zucchini noodles after cooking them. They maintain their taste and texture for a day or so in the refrigerator, so they can be enjoyed cold or reheated for another meal.


Làm nóng dầu. Cho bánh vào dầu nóng. Chiên đến khi bánh gối có màu nâu vàng. Vớt bánh. Đổ bánh gối lên khăn bếp hoặc giấy thấm. Thưởng thức bánh gối nóng.

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Pour frying oil into a large dutch oven or metal pot. If you have a high-sided frying pan, that will also work. Pour in enough oil to rise at least one inch up the sides of the pot or pan. Heat the oil until it reaches 365 °F (185 °C).  If you don't have a kitchen thermometer, you can tell the oil is ready by observing small bubbles forming strings from the bottom of the pan to the surface of the oil. Or test the oil by placing a small piece of dough in the pot. If it starts to fry and turn brown right away, the oil is ready. If it doesn't fry, keep heating the oil. Place four or five puffs in the pot. Don't crowd the puffs by trying to fry too many at a time, since this will cause them to cook unevenly. You may have to fry them in several batches. They should be ready in thirty seconds to a minute, depending on how many you're frying at once. Use a slotted or sieve spoon to drain off the oil as you lift the puffs from the pot. Let the puffs sit for a moment or two so the excess oil drips off and gets absorbed. Curry puffs are usually served with a dipping sauce such as yogurt and mint, fresh mint chutney, peach chutney or tamarind chutney.


Làm nóng lò hun khói. Dùng kẹp để xếp xúc xích vào lò hun khói. Hun khói xúc xích khoảng 2-2,5 tiếng. Kiểm tra nhiệt độ bên trong xúc xích. Lấy xúc xích ra khỏi lò.

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Smoking meats is a very different process from grilling on a barbecue or cooking on a stove. Smoking involves lower temperatures and longer cooking times. Heat up your smoker to about 200 °F (93 °C). Follow your manufacturer’s instructions to get the smoker ready for use, such as adding water and smoke flavoring.  Some people like to cook bratwurst at a higher temperature, such as 250 °F (121 °C), while others aim for a much lower temperature, starting at 100F for an hour, then raising to 125F and 150F. These lower temperatures will mean it will take you much longer to cook the brats. Hickory or applewood smoke is a good flavor for smoked bratwurst. Line up the bratwurst inside the smoker and be sure to give each wurst a little room. Be careful not to puncture or tear the casings on each brat. Brats will cook more slowly on the bottom rack than on the top rack. Leave the smoker to cook the bratwurst for 2 to 2.5 hours. You don’t need to flip over the bratwurst halfway through. Rather, leave them alone for at least 2 hours. Every time the door to the smoker opens, the smoker loses a little heat and you’ll have to cook a little longer. Adjust your cooking time if you are smoking at a lower temperature than 200F. After about 2 hours, use a meat thermometer to check the temperature of the bratwurst. The bratwurst should reach 160 °F (71 °C). It’s best to use the same bratwurst every time to check the temperature. Every time you puncture it with a thermometer, some juices will escape and will make that bratwurst less than perfect. Use tongs to take the bratwurst out of the smoker. Set them on a plate. Be sure to use a different plate than the one you may have used to load them in. You want to avoid cross-contamination between raw bratwurst and cooked bratwurst.


Làm nóng lò lên 175°C. Gói bánh mì vào giấy bạc. Nướng bánh trong 10-15 phút. Lấy bánh ra khỏi lò nướng và thưởng thức.

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This is the best temperature for reheating bread. Any hotter and the bread could burn quickly. A lower temperature would require a longer cooking time, resulting in dry bread. If you want a soft interior with a chewy crust, 350℉ (175℃) is the way to go.  It's better to slice the bread after reheating rather than slicing it before reheating. Sliced bread will heat quickly and become hard and crunchy if you're not careful. However, if you want to make bread crumbs or croutons, you can slice or dice the bread. Toss it with some melted butter, a dash of salt and pepper and some garlic powder, and you'll end up with a delicious topping for your salad. This will protect the crust and help stop it from getting burned while the inside of the bread heats. If you try to reheat it unwrapped, the crust could overcook and turn out hard. For small or thin loaves of bread such as baguettes, limit the baking time to 10 minutes. For larger, thicker loaves of bread, bake for 15 minutes so the center has time to warm up. Serve the bread right away so it doesn't have time to cool again. Reheating bread a third time probably will result in a less-than-optimal taste and texture.


Làm nóng lò nướng hoặc bếp nướng. Chuẩn bị gia vị tẩm ướp. Bọc giấy bạc quanh bề mặt của vật dụng bạn dùng để nướng cá. Đặt cá vào bếp nướng đã được phủ bởi giấy bạc hoặc vào khay nướng. Gói cá lại. Trình bày món ăn.

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Preheat the oven to 350 degrees, or let your grill heat up for 10 to 15 minutes. Adjust your oven rack so that it is positioned in the center of your oven. For grilling, let your grill heat up a bit and then use a grill brush to clean the rack before cooking. Use the center or lower grill rack and adjust your heat to medium. In a small bowl, combine any seasonings you prefer. Here comes the fun part. What kind of flavor are you craving? You can easily season your fish with any of the recommendations below, or create your own seasoning. Don't worry about basting the fish perfectly, just glob your seasoning on!  A few dashes of coconut milk, cloves, a clove of diced garlic, fresh or dried basil, cilantro, sliced chives, and lemon juice. Lemon or limejuice, sliced green onion, garlic, salt, and pepper. A pinch of ground cumin, a clove of diced garlic, sliced sweet onion, cilantro, salt, and pepper. A splash of soy sauce, a splash of sesame oil, grated ginger, a dash of rice wine, and sesame seeds. If you are using the oven, line a sturdy baking sheet with enough aluminum foil to wrap loosely around the fish. Or, line your grill with foil large enough to fold over the fish. You can also wrap your fish in banana or Ti leaves. Position your fish in the center of the foil. Drizzle your seasoning mixture over the fish. You can also add lemon or lime slices if you prefer. Loosely fold the sides of the foil forming a well-sealed packet. Bake in the oven or on the grill for 15 minutes for fillets or 25 minutes for a whole fish. Make sure to check the fish to be sure it is cooked completely and add additional time if necessary.  Fish is done when it flakes easily and is no longer translucent. After cooking time has elapsed, check every couple minutes until done. If steaming your fish on the grill, make sure to close the grill lid when cooking. Be careful when opening the fish packets. Hot steam will come out once you create an opening and it can easily burn you. Use metal tongs or two forks to open it. Using a metal...


Làm nóng lò nướng lên 165 độ C. Đun nóng dầu trong chảo lớn. Trộn bột mì với muối. Cho bít tết vào hỗn hợp bột. Nướng đến khi thịt mềm. Thêm và đun chảy phô mai. Thưởng thức khi thịt còn ấm.

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Meanwhile, prepare a baking dish by lightly coating the bottom and sides with nonstick cooking spray. If you have a large, heavy-bottomed, oven-proof skillet, you do not need to prepare a separate baking dish. The entire meal can be prepared in this oven-proof skillet. Add the oil to the skillet and heat over medium-high until it becomes notably smooth and glossy. This can take a minute or so. Mix the flour and salt in a large resealable plastic bag. Place the ingredients in the bag, zip closed, and shake quickly to distribute the salt evenly throughout the flour. Alternatively, you could combine the flour and salt in a wide bowl with shallow sides. Make sure that the bowl is shallow enough and wide enough for you to place a piece of steak in. Sift the ingredients together to ensure that they are well-combined. Add the steak to the flour and salt in the plastic bag and seal the bag closed. Give it a good shake so that all sides of the beef are coated in flour. If using a bowl instead of a bag, add the steak pieces to the seasoned flour in the bowl and turn them over a few times, dredging all the sides completely. Cover with aluminum foil and bake for 60 minutes in your preheated oven. Slow baking in liquid is another ideal cooking method for round steaks, which tend to be fairly lean and not very tender. The slow cooking process helps the meat break down more, and the liquid prevents the beef from drying out. Uncover the dish and sprinkle the beef with the cheese. Return it to the oven and bake for another 5 minutes, or until the cheese is completely melted. You could add more cheese than the recipe calls for, if desired, but adding more cheese may increase the amount of cooking time since a thicker layer will require more time to melt. Pull the finished steak out of the oven and transfer to individual serving plates. Spoon the vegetable mixture on top.


Làm nóng lò nướng lên 175 độ C. Tạo hình bánh Pie nguyên ổ. Tỉa vỏ bánh. Cho nhân bánh vào. Che bánh lại. Tạo vài đường rãnh ở phần bột bánh phía trên. Nướng nguyên ổ bánh.

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Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish. Avoid stretching the pastry. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don't overfill your dish. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking. Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown. When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.


Làm nóng lò nướng lên 220 độ C. Phết bơ lên ngô. Gói từng bắp ngô trong giấy bạc. Nướng ngô 20-30 phút. Lấy ngô ra khỏi lò nướng và thưởng thức.

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Remove the husks and silks from each ear of corn as the oven preheats.  To remove the husk from an ear of corn, snap off the stem using your hands. Pull the broken stem down over the ear, stripping away any husk attached to it. Peel the rest of the exposed husk away with your fingers. Rinse each corn cob under running water, scrubbing gently with your hands to remove any visible silks. Pat dry with paper towels. You can also add a little salt and pepper, if desired. Use plenty of butter. Spread at least 1 to 2 Tbsp of melted butter over each ear. Each ear must be completely wrapped inside its own sheet of aluminum foil. If you are worried about butter leaking out from the aluminum foil, place a flat baking sheet or jelly-roll pan beneath the wrapped ears of corn to catch any dripping butter. for 20 to 30 minutes. Most ears of corn will only take 20 minutes to cook, but larger ears may need as many as 30 minutes. Place the corn on the middle rack of your oven to ensure the most even cooking. Let the cooked ears of corn rest for 2 to 5 minutes before carefully removing the aluminum foil. Serve once they are cool enough to touch.


Làm nóng lò nướng trước đến 163 độ C. Rửa và cắt lọc chân cừu. Đun nóng dầu. Áp chảo chân cừu. Thêm rau củ, hạt tiêu và rượu vào nồi. Đậy nắp nồi gang hoặc đĩa đựng chân cừu và bỏ vào lò. Lọc và cô đặc nước thịt om. Dọn món.

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Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish. Pour the oil into a large dutch oven or another oven-safe dish and place it over medium high heat. Allow it to heat completely, until it begins to smoke just slightly. Season the shanks with salt and pepper on all sides. Place them in the hot oil and brown them on all three sides. Brown each side for about 4 minutes, enough to get a good sear on each side.  Don't cook the lamb shanks all the way through. Browning them will bring out the deep flavor of the shanks, but longer cooking will bring about the soft, fall-apart texture you want. Make sure the oil is nice and hot before you put the shanks in the pot. Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes. Add the water and reduce the heat to bring everything to a quick simmer.  Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water. If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture. Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and...


Làm nóng lò nướng trước đến nhiệt độ 163 độ C và phết bơ vào khay nướng. Thưởng thức bánh pudding với một ít bột quế rắc bên trên.

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Take butter and rub it along the inside of a 2 US qt (1.9 L) baking dish. This will make it easier to scoop out the pudding once it's finished cooking. You can serve the pudding while it's warm, let it cool to room temperature, or chill it until it's cold. Then, sprinkle the top of the pudding with a little ground cinnamon. For an even richer pudding, spoon whipped cream on top. You can refrigerate leftover arborio rice pudding in an airtight container for up to 3 days.


Làm nóng lò nướng đến 200 độ C. Đảm bảo quầy bếp sạch, rộng rãi để nhào bột và cán bột. Đổ bột mì, muối và bơ động vật vào bát lớn. Rắc bột lên bàn tay rồi nhào bột đến khi tạo thành khối bột nhão lớn. Rắc bột lên bề mặt quầy bếp rồi bắt đầu cán bột nhão ra thành hình tròn đường kính lớn hơn đĩa đựng bánh Pie 5 cm. Từ từ nhấc miếng bột đã cán phẳng lên khỏi quầy bếp bằng cách quấn quanh cây lăn bột. Gỡ miếng bột ra rồi đặt vào đĩa đựng, cẩn thận không để rách. Cắt bớt phần mép bột còn vắt trên đĩa. Đặt vỏ bánh vào tủ lạnh. Làm nhân bánh. Cán khối bột còn lại trên bề mặt đã rải bột khô, giống như vừa làm ở trên. Lấy vỏ bánh và nhân bánh ra khỏi tủ lạnh. Đổ nhân vào vỏ bánh, dùng lưng thìa để trải nhân bánh đều ra. Phết trứng đã đánh lên xung quanh vỏ bánh. Đặt vỏ bánh phía trên lên. Rắc sữa lên trên hoặc phết trứng lên mắt lưới. Nướng lửa trên ở nhiệt độ 200 độ C trong 15 phút. Chờ bánh Pie nguội 45 phút-1 tiếng đến khi đạt nhiệt độ phòng trước khi thưởng thức. Hoàn thành.

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With a pastry blender or fork, cut the butter into the flour until it forms tiny balls with the flour.  Then slowly add the water. with floured hands until a large dough ball forms.  Split the ball in half and wrap one of the pieces in plastic wrap. Place the wrapped dough in the refrigerator. An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before proceeding to the next step. Make a circle shape about 2 inches (5.1 cm) larger in diameter than the pie pan. Some people prefer to place a layer of plastic wrap on top of the dough as it's being rolled so that it wouldn't stick to the rolling pin. Do this by wrapping the dough completely around the rolling pin. Fit it into the pan, pressing it against all the sides. Leave about 1⁄4 inch (0.6 cm) of extra dough over the pie pan.  Peel and slice the apples into pieces about 1/8 of an inch thick or chop them into 1/2" cubes.  Put them into a large bowl and mix with sugars (white and brown), salt, lemon juice, flour, nutmeg and cinnamon. Drain apples for 20 minutes and then heat the liquid produced along with 3 cubes of butter in the microwave until it's reduced to third of its volume and becomes thicker (prevents a soggy crust). Sliced top. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece.  These will allow the filling to breath and not break through the sides.  Unfold the top crust set it aside.   Lattice top. Cut the rolled out dough into as many 1" wide strips as it will yield.  Spread it out with the back of a spoon. There should be enough filling to fill the entire pan and stack up above the edge at least an inch in the center.  Sliced top. Lay the sliced top crust over filling. Cut off the excess edges with a butter knife.  Take both thumbs facing each other and place them over the edge.  Push thumbs down and towards each other.  Do this around the entire pie to seal it.  Lattice top. Place the pastry strips across the top of the apples in a...


Làm nóng lò nướng ở 130°C. Đặt bạch tuộc lên khay nướng. Nướng đến khi bạch tuộc mềm. Làm nóng vỉ nướng. Phủ dầu lên bạch tuộc. Cho bạch tuộc lên vỉ nướng. Thưởng thức bạch tuộc cùng với dầu ô liu, nước chanh và ngò tây.

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Prepare a large rimmed baking sheet by lining it with aluminum foil.  The oven rack should also be switched to the lower-middle position so that the octopus has plenty of space inside the oven. The majority of the actual cooking process will be done in the oven. Grilling is a great way to add extra flavor to the octopus, but the cooking method is too fast and will not create a tender enough octopus when used alone. Sprinkle it with salt and cover it with foil. Create a loose seal by gently crimping the edge of the top sheet of foil to the rim of the baking sheet. This could take up to 2 hours. Let cool when done.  The meat should feel very tender when pierced with a small paring knife or fork. As the octopus cools, remove the foil cover so that it cools faster. At this point, you can also cover and refrigerate the octopus for two days or so. Discard any liquid that seeped out as the octopus cooked, however. Brush the grill rack lightly with 1 Tbsp (15 ml) of olive oil and preheat the grill for about 10 minutes to a high temperature.  For a gas grill, turn all the burners onto high and let preheat fully for 10 minutes. For a charcoal grill, spread out a thick layer of charcoal on the bottom of the grill and let them burn down until white ash forms along the surface of the briquettes. After coating the pieces with olive oil, sprinkle them with salt and pepper, to taste. The oil will give the exterior a better glow and a better crunch. It also helps the salt and pepper cling to the meat. Place the octopus pieces on the grill and cook for roughly 4 to 5 minutes, or until spotted with brown. After placing the pieces on your grill rack, close the grill and cook the pieces covered. You should only turn the pieces once, and do so during the middle of the cooking process. When grilled, octopus can be enjoyed on its own or sliced and added to other dishes. If you plan to serve it as is, though, the extra oil, fresh lemon juice, and parsley can make it an even more flavorful dish.


Làm nóng lò nướng ở mức 180 độ C. Cho xúc xích lên chảo nướng lửa trên. Cho xúc xích vào lò nướng khoảng 5 phút. Lật xúc xích sau mỗi 5 phút. Kiểm tra xem xúc xích Bratwurst đã chín chưa.

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Turn it on and let it preheat for about 10 minutes. Make sure there is a little room around each brat. Line them up to be perpendicular to the grates on the broiler pan. You can also use a cast-iron skillet instead of a broiler pan. Be sure to rotate the brats every 5 minutes to prevent them burning on one side. Place the broiler pan on an oven rack and close the oven. Let the brats cook for about 5 minutes. After 5 minutes have passed, open the oven and use an oven mitt to hold onto the broiler pan. Use tongs to turn over each brat. Put the pan back in the oven for another 5 minutes, and then turn the brats again. Cook the bratwurst for a total of 15-20 minutes. If you don’t rotate your brats, you will risk burning them. Use a meat thermometer and poke into one bratwurst so that the tip of the thermometer rests in the middle of the bratwurst. It should reach 160 °F (71 °C).


Làm nóng lò nướng ở nhiệt độ 160°C. Trộn mật ong với bột ớt cayenne. Đảo hạt điều. Nướng hạt điều bằng lò nướng trong 5 phút. Nướng hạt điều thêm 5-10 phút hoặc đến khi hoàn tất. Rắc muối và đường vào hạt điều. Chờ hạt điều nguội trước khi thưởng thức.

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Line a large baking tray with nonstick aluminum foil or parchment paper. Combine the two ingredients in a large bowl, stirring thoroughly to blend them into a cohesive glaze.  If the honey is too thick, you may wish to microwave the mixture for five seconds or so to help liquify it. Doing so should make it easier to combine the two ingredients.  If you'd like to add more dimension to this recipe, you could try adding both honey and maple syrup; stick with a total of 1/4 cup (60 ml), but vary the proportions according to your own sense of taste. Pour the cashews into the mixing bowl. Stir and toss the cashews in the honey and cayenne mixture to coat them evenly, then transfer the coated cashews to your prepared baking tray. Make sure to spread the cashews evenly across the baking tray to form one layer. Otherwise, your cashews will not roast evenly; some may burn while others remain too raw. Remove the cashews after this time and stir using a large spoon or spatula. This coats your cashews evenly with the sweet and spicy mixture, and promotes even cooking. The nuts should smell pleasantly strong and look slightly darkened when finished. Make sure that you stir the cashews every three to five minutes as they finish cooking. If you cook them without stirring, they’ll be more likely to burn or cook unevenly. Remove the cashews and let cool for five minutes, then sprinkle the warm nuts with the sugar and salt. Toss gently to coat. It may help to combine the sugar and salt in a small, clean bowl prior to sprinkling the ingredients over the cashews. Mixing them beforehand will make it easier to distribute an even amount of both over the nuts. Let the nuts cool fully before serving, or transfer them to an airtight storage container for later enjoyment. These cashews should stay good for about one week when kept at room temperature.


Làm nóng lò nướng ở nhiệt độ 175 độ C. Làm nồi đun cách thủy. Nướng bánh flan.

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A bain marie is a water bath that helps the flan cook evenly and prevents it from cracking by creating a humid environment in the oven. To make one, pour hot water into a large, wide pan into which you can fit the baking dish or ramekins. Set the baking dish or ramekins into the water bath.  Make sure the water isn't so deep that it rises up the sides of the baking dish or ramekins. You don't want water to get into your flan. A roasting pan makes a good bain marie pan. Lower the bain marie carefully into the oven and place it on the rack. Bake for one hour. The flan is ready when the custard (your milk and egg mixture) has set. Test it by jiggling the pan; if it seems set in the middle, it's ready. If it looks watery there, give it more time.  Check on the flan every 15 minutes or so to make sure the water in the bain marie doesn't start to boil. This could cause the flan to overcook. If it begins to simmer or boil, add cold water to cool it down. After the flan is ready, allow it to cool on the counter for about 10 minutes.


Làm nóng lò nướng ở nhiệt độ 175°C. Kết hợp các nguyên liệu làm sốt dùng để nướng. Trộn hạt điều với nước sốt mật ong. Nướng hạt điều trong 6 phút. Nướng hạt điều thêm 6 phút nữa. Trộn hạt điều với đường và muối. Thưởng thức.

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Meanwhile, line a large baking tray with aluminum foil or parchment paper. Since the honey coating is so sticky, honey-roasted cashews are likely to stick to the baking tray if you leave it unlined. Nonstick foil or parchment paper is strongly recommended. Combine the honey, maple syrup, and melted butter in a large mixing bowl, then stir in the salt, vanilla, and cinnamon until all glaze ingredients are well-combined. For an even simpler version, you can stick with only honey, butter, and cinnamon. The maple syrup, salt, and vanilla all enhance the flavor of the cashews, but are not strictly necessary. Add the cashews to the bowl of honey glaze. Toss and stir the cashew and honey mixture using a large spoon or spatula to coat the nuts as evenly as possible. When thoroughly coated, spread the cashews evenly on the baking tray to form one layer. Remove them from the oven and toss again. This coats your cashews evenly with the honey mixture and promotes even cooking. Keep an eye on them to make sure the cashews do not burn during this time. If the cashews seem ready before the full six minutes are up, pull them out early. The cashews should smell notably nutty and look deeper in color, but they should not appear dark brown or charred. Pour the finished cashews into another large, clean bowl. Toss and stir sugar and salt into the cashew mixture, coating the nuts as evenly as possible.  If you’d like the nuts to be strictly sweet without any saltiness, you can skip the salt altogether and toss the cashews with sugar only. After tossing the cashews with salt and sugar, let them cool for about 15 minutes. You can serve the cashews immediately, or store in an airtight container for up to two weeks.


Làm nóng lò nướng ở nhiệt độ 175°C. Trải hạt điều sao cho các hạt tách rời nhau. Nướng hạt điều bằng lò nướng trong 5 phút. Trộn các loại gia vị trong khi chờ đợi. Đổ hạt điều vào hỗn hợp gia vị. Chờ hạt điều nguội trước khi ăn.

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Get a large, rimmed baking sheet out for the cashews. You do not need to line or coat the baking sheet in this method; however, if you’re concerned about the cashews sticking, you can line it with parchment paper or nonstick aluminum foil. Avoid using oil or nonstick cooking spray since these may impact the cooking process and final flavor. A single, even layer will promote even cooking. Try to avoid piling the cashews in multiple layers since they may roast unevenly. Remove them from the oven, then stir to distribute the heat evenly. Depending on your desired level of doneness, you can either stop here or continue roasting the cashews for another 8 to 10 minutes, stopping to stir after four minute intervals. Roasting the cashews for only five minutes will warm them up without impacting the taste and texture much; roasting them for a total of 12 to 15 minutes will give the nuts a more traditional roasted flavor and crunch. While the cashews roast, combine the rosemary, cayenne, sugar, salt, and butter in a large bowl. Set the bowl aside for now. You may skip the cayenne if you’d prefer roasted nuts without a kick of heat. Once the cashews are roasted to your desired level of doneness, remove them from the oven. Toss them in the rosemary-butter mixture until all nuts are evenly coated. Allow the nuts to cool slightly, for 10 to 15 minutes, tossing occasionally to redistribute the seasoned butter. Serve them immediately once cooled or store them in an airtight container, at room temperature, for up to two weeks. Note that if you only heated the cashews for five minutes instead of the full 12 to 15, you can serve them immediately while warm instead of waiting for them to cool.


Làm nóng lò nướng ở nhiệt độ 180ºC. Để bánh nguội.

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Grease a pan and set aside. If you don't want to use grease or spray, line the pan with parchment paper. After you remove the cake from the oven, let it stand for a few minutes. Use a knife to loosen the edges of the cake from the sides of the pan. Then, place on a wire rack to cool completely.


Làm nóng lò nướng. Chuẩn bị khay nướng. Hâm nóng thịt gà. Lấy gà ra khỏi lò và thưởng thức.

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Different ovens take different amounts of time to preheat, so make sure the oven is up to the right temperature before you insert the chicken for reheating. Because the chicken has already been cooked, you don’t really need a roasting dish with deep sides, because there won’t be juices running off the chicken. However, a roasting dish is still a good size for reheating a rotisserie chicken.  Rub butter or oil on the surface of the dish, or spray it with nonstick cooking spray, to keep the chicken from sticking to it. Place the whole rotisserie chicken in the dish. Then, cover it with aluminum foil. Place the dish in the properly preheated oven, making sure it’s in the center rack for even heat application. Depending on how large your chicken is, you might need a little more or less time, but it should take about 25 minutes for your chicken to reheat thoroughly.  Begin checking the temperature a few minutes early, especially if your chicken is on the small side. Don’t let the chicken overcook, as it gets tough and dry—especially the white meat. Remove the chicken from the oven, using oven mitts and trivets to protect your hands and the counter from the hot container. Let the chicken rest at room temperature for about 5 minutes before cutting into it. This allows the juices to redistribute throughout the chicken, keeping it moist when served.


Làm nóng lò nướng. Trộn nguyên liệu khô. Cắt bơ. Trộn bơ với hỗn hợp bột mì. Thêm nguyên liệu. Thêm 2 cốc buttermilk. Rắc bột mì lên quầy bếp sạch hoặc miếng lót dành cho bột ngàn lớp. Làm miếng bột tròn phẳng. Cho bột vào khay nướng đã chuẩn bị sẵn. Nướng bánh mì.

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Turn the oven to 350 °F (177 °C). Cut parchment paper for a baking sheet, and set it aside. In a large bowl, add the 3 cups of all-purpose flour, 1/2 cup of whole-wheat flour, 1 tablespoon of sugar, 2 teaspoons of salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Using a sharp knife, cut the butter into smaller pieces. Use a pastry blender, two butter knives, or your clean hands, cut the butter into the flour mixture. If you’re using table knives, criss-cross them across the batter, using the meeting points to cut large pieces of butter smaller. You want to reach a point where the mixture is crumbly with very small chunks of butter. You can add seasonings and flavors such as dried cranberries, caraway seeds, raisins, dill, rosemary, or cheddar cheese. For seasonings, add a tablespoon or two. For mix-ins such as cranberries, raisins, or cheddar cheese, you can add up to 1 cup. With the cheese, you can add it on top once you've formed the loaf but before you've baked it. Mix the dough together. Stop mixing once the dough is combined. Turn the dough out onto the flour. Knead the dough. To knead the dough, punch into it with your fists, and then fold it over. Repeat the process 8 or 10 times. The dough should be more thoroughly combined when you're done. Form the dough into a ball, and flatten it down to a disc. It shouldn't be thicker than 1 1/2 inches. Score the top of the dough with an "X," going about halfway through the dough. Place the bread in the oven, and leave it for an hour. Turn the pan around at 30 minutes. The bread is done with the outside is golden brown and crispy.


Làm nóng lò ở 162ºC. Chuẩn bị khay nướng có kích thước 20 x 20 cm. Đổ nước ngập 2,5 – 5 cm nồi cỡ vừa. Trộn bột cacao, đường, bơ và muối vào bát. Để hỗn hợp nguội khoảng 3-5 phút. Đổ chiết xuất vani vào. Cho trứng vào. Đổ bột vào. Đổ hạt vào. Đổ hỗn hợp vào khay. Nướng khoảng 20-25 phút. Lấy bánh ra khỏi lò nướng và để nguội. Cắt bánh Brownie. Thưởng thức.

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Place the oven rack in the lower third of the oven to get ready to cook some tasty fudgy brownies. Line the bottom and the sides of the pan with foil or parchment paper, leaving an overhang on two of the opposing sides. Heat up the water until it just reaches a simmer. Make sure the bowl is heat-safe. Stir the ingredients together until they're fully incorporated. You should rest the bowl over the simmering water to heat up the ingredients a bit and to make it easier to combine them and make the mixture nice and creamy. Continue to stir the ingredients until the mixture is nice and warm. Don't worry if it's still a little chunky; it'll get smoother after you add the flour and eggs. It should still be warm, but not hot, when you're ready to use it again. Use a spatula or wooden spoon to add the vanilla, which will impart a unique flavor to the brownies. Now, add the eggs to the mixture one at a time. Stir in the first one completely before you stir in the second. This should help the mixture become smoother. Now, stir the flour until you've fully incorporated it. This should take another minute or two at least. Your batter will be pretty thick, probably thicker than you're used to when you make brownies -- this is where the fudge-factor comes in. Stir in the walnuts, pecans, almonds, or any other kind of nuts you want to use. This is optional, but adds a nice kick to the brownies. Make sure to spread it evenly into the pan to create brownies that are all about the same thickness. After 18 or so minutes, start checking on the brownies. When they're ready, you should be able to put a toothpick into the center, making it come out nearly clean. If they aren't ready, even after the time limit, then keep baking them. Give them at least five minutes to cool down before you cut into them. . This recipe makes for 16 normal brownie squares. However, you can cut them to be bigger or smaller, depending on what you want. Enjoy these tasty fudgy brownies as they are. For an extra kick, drizzle them with caramel sauce.


Làm nóng lò ở 190ºC. Phết bơ và lót giấy nến lên khay nướng kích thước 23 x 23 cm và sâu 2,5 cm. Đun chảy bơ hoặc bơ thực vật trong chảo nhỏ với lửa nhỏ. Trộn đường kính và trứng vào bát. Đổ bột mỳ và bột cacao vào bát riêng. Đổ bơ đã đun chảy vào hỗn hợp trứng và đường. Từ từ rây hỗn hợp bột cacao vào hỗn hợp trứng. Cho vụn socola vào hỗn hợp. Đổ hỗn hợp lên khay nướng. Cho khay nướng vào giá đỡ ở giữa lò nướng và nướng 30 phút. Lấy bánh ra khỏi lò nướng và để nguội. Cắt bánh Brownie thành khối vừa ăn.

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You can also line the pan with aluminum foil, if you like. or margarine in a small pan over low heat. While this is melting, complete the next two steps. It should take about a minute or two for the butter to melt. It'll melt faster if you start off with it at room temperature. Pour the sugar and eggs into a medium-sized bowl and stir the ingredients together until they're fully incorporated. This should take about a minute. You can use a wooden spoon, a whisk, or even an electric mixer to stir the ingredients together. Now, pour these ingredients into a separate bowl and stir them until they are fully incorporated. Then, stir until the butter is well mixed in. This will make a nice, light yellow, creamy mixture. Just pour the ingredients into a sieve and gently shake it to let the air in while the cocoa mixture falls down into the egg mixture. You can even lightly scrap a fork along the bottom of the sieve to help sift the cocoa mixture. Now, you can mix in the chocolate chips into the rest of the ingredients. You can use regular chocolate chips, or cute mini chips if you prefer that. If you're feeling adventurous and want to mix things up, you can also go for the white chocolate chips. [citation needed] Now that the tray is greased, it should be all ready for you to pour in the mixture. Use a flat plastic mixer or knife to even out the mixture. It doesn't have to be perfectly even, but try to distribute it around the pan as evenly as you can so that the brownies are of even height throughout. [citation needed] After 25 minutes, keep checking on the brownies to make sure they don't burn. You can even clean up while you're waiting for your brownies to cook. If you hang around the kitchen while the brownies begin to harden, you'll be craving this sweet treat even more! Wait at least five minutes for the brownies to cool. This will also give them time to harden a bit. If you cut into them when they're still cooling, it'll be harder to cut them cleanly. You can cut tiny pieces, so you can devour them in one bite...


Làm nóng lò ở nhiệt độ 180ºC. Cho 4-6 cốc nước vào nồi và đun sôi. Luộc mì ống đến khi al dente. Kết hợp bơ, muối và bột mù tạc trong một nồi khác. Cho thêm hành tây, lá nguyệt quế, gia vị và sữa. Đập 1 quả trứng vào hỗn hợp. Thêm 3/4 lượng phô mai vào hỗn hợp. Cho nước sốt vào mì ống. Cho mì ống vào khay nướng. Làm phần phủ trên mặt. Phủ bột chiên xù lên mì ống. Nướng mì ống khoảng 30 phút. Thưởng thức.

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Throw a pinch of salt in the water before you boil it. You should have plenty of water in the pot to give the pasta enough room to cook and expand. Al dente pasta is cooked, but still firm. Read the instructions on the box of elbow macaroni to see how long it should be cooked. It should usually take around 8 minutes, but each type of pasta will vary so it's important to read the instructions. First, melt the butter in the pot and then whisk in the flour and mustard, continuing to move it for about five minutes. You can begin to make this sauce while you're cooking the pasta noodles to save time. Make sure to keep stirring the sauce to keep out any lumps. Simmer the mixture for about ten minutes. After you're done, remove the bay leaf -- it should have imparted its flavor already.  You'll use the rest of the cheese later. Add salt and pepper to the mixture to taste. Now that you've made the sauce, you have to carefully fold the macaroni into the mixture. Put the cheesy mixture in a 2-quart casserole dish. You can top the macaroni with the remaining cheese. This will give it an extra tasty flavor after it's baked. Just melt the butter for the topping in a pan and add the panko bread crumbs to the mixture. Stir the mixture to incorporate the butter and the bread crumbs. Now, pour the topping from the pan right onto the macaroni in the casserole dish. After that, it should be ready to go! Your oven should be ready to go at this point. Just put in the macaroni and wait for your tasty meal to finish cooking. When it's ready, you can take it out of the oven and let it sit for five minutes before serving it. Enjoy this tasty dish on its own or with a salad or a protein of your choice. And if you have any leftovers, the next time you want to eat it, you can just take it out of the fridge, put a bit of oil on a pan, and fry it up, making delicious fried macaroni and cheese!


Làm nóng máy làm bánh tổ ong. Tách trứng. Khuấy nguyên liệu ướt. Kết hợp nguyên liệu ướt và khô. Trộn lòng trắng trứng.

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Plug it in and wait for it to heat, or turn it to a certain temperature, depending on the model you're using. In many cases, a small light will come on when the waffle iron is ready.  A good test of the temperature is to let a drop or two of water fall on the plates of the waffle iron. The drops should sizzle and dance for 2-3 seconds before vanishing. If the drops sit there for much longer than that, the waffle iron isn't warm enough yet. If they vanish in less than a couple seconds, the waffle iron may be too hot. Use an egg separating tool to separate the yolks from the whites and place them in separate bowls. You may also separate the eggs by cracking them in half and tipping the yolk from shell half to shell half, letting the white drop to a bowl below. It's all right to leave a bit of the egg whites in with the yolk, but don't get any yolk in with the egg white.  The egg whites won't foam properly if there is even a little yolk in them. Beat the butter or oil and egg yolks in a separate bowl.  Add the milk and vanilla, and continue beating until the ingredients are thoroughly combined. Make a well in the dry ingredients. Pour the egg yolk mixture into the well. Stir the ingredients together until everything is moist. Don't overmix the ingredients, or the waffles will come out dense. You can leave a few lumps in the batter. Gently mix them into the batter until everything is a fairly even consistency.  Again, don't over-mix.  Remember that folding is a very gentle, top-to-bottom sort of stirring.


Làm nóng sữa đến nhiệt độ 185ºF (85ºC). Làm lạnh sữa đến 110ºF (43ºC). Làm nóng men cái. Nếu muốn, có thể thêm sữa tách béo, ít béo hoặc sữa khô. Thêm men vào sữa.

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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...


Làm nóng trán bằng chai nước ấm hoặc đai quấn nóng. Ăn thức ăn cay để tăng thân nhiệt một cách tự nhiên. Tập thể dục hoặc trùm chăn để làm cho da đỏ bừng lên. Áp khăn ướt vào da hoặc xịt nước lên mặt để giả mồ hôi.

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Press a hot water bottle against your forehead for a few minutes to make it feel warm to the touch. Alternatively, use a heating pad on a low setting to warm your forehead, but make sure you put something between your face and the heating pad, such as a towel. You don't want to burn yourself!  When someone comes in to check on you and feels your forehead, it’ll be warm enough that they’ll think you have a fever. The hot water bottle trick is a classic one when faking a fever, and has been used for decades with great success. Spicy foods, like jalapeños, chiles, or peppers, can actually increase your body temperature. If you have something like this on hand, eat a little bit to raise your temperature naturally. Don’t overdo it, though—you don’t want to get sick or be in serious pain from eating something too spicy!  If you overdo it and eat something too spicy, drink some milk. This will help mitigate some of that heat. Another great option to try is a bowl of curry. Try eating that for lunch before faking your symptoms. The simplest thing to do is to cover your head with a blanket for a few minutes. The reflected heat will make you look flushed, as well as increase the temperature of your forehead. Alternatively, do some exercises, like jumping jacks or jogging in place, to make your face flushed. The added rosiness to your skin will make the fever act more believable. Run a washcloth under warm water for a few minutes. Once it's warm, place it over your face, leave it there for a few minutes, then take it off. Alternatively, spritz your face with a fine mist from a spray bottle full of water, instead. Make sure your face isn’t soaked—you only want the appearance of sweaty, clammy skin.


Làm nóng trước lò nướng và ướp thịt. Áp chảo miếng thịt. Rót chất lỏng vào nồi. Trộn thêm gia vị khô. Hầm thịt trong nồi.

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Turn the oven on to 325 degrees F (162 C). Place 2 tablespoons of vegetable or canola oil in a large pot or Dutch oven. Heat the oil over medium heat and sprinkle the chuck steak with salt and pepper. You could use a big skillet if your chuck steaks are thin. Once the oil is hot and shimmering, add the seasoned steak to the Dutch oven. The steak will sizzle as soon as you add it to the pot. Let the steak cook on medium heat until it browns. Use tongs to turn the steak so that it browns on all sides. Use the tongs to take the steaks out of the pot once they're seared. Pour off and discard any fat from the pan. Wear oven mitts when searing the steak since the hot oil may sputter. Pour in about 3/4 of a cup of liquid. This will keep the chuck steak moist as it cooks and will make it even more tender. Try using one of the following as braising liquids:  Beef or vegetable broth Apple juice or cider Cranberry juice Tomato juice Dry wine mixed with broth Water 1 tablespoon of a liquid seasoning like barbecue sauce, Dijon mustard, soy sauce, steak sauce, or Worcestershire sauce (You can add these to water to dilute them.) To add even more flavor to your braised chuck steak, stir in dried herbs of your choice. You'll need to stir in about 1 teaspoon of dried herbs or 1 tablespoon of fresh herbs. You can use herbs like:  Basil Herbes de Provence Italian seasoning Oregano Thyme Cover the Dutch oven with a heavy lid and place the steak in the oven. For 2 1/2 to 3 pounds of chuck steak, bake the steak for 1 hour and 15 minutes to 1 hour and 45 minutes. The chuck steak will be completely tender when it's finished braising and ready to serve. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done. To check tenderness, insert a fork or knife into the steak. If tender, the fork or knife should slide in easily.


Làm nóng trước lò nướng đến 135 độ C và lót giấy nến dưới đáy khay nướng. Nướng hỗn hợp trong lò đến khi khô hẳn. Bảo quản kim tuyến trong lọ hoặc hộp đậy kín.

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You can also use a silicone baking mat if you have one, but do not use plastic wrap since it’s not oven safe. The exact timing will depend on how thick you spread the glitter, but should be around 30 minutes. Once it’s done, the mixture should be fully hardened and will peel away from the tray. Your edible glitter should last for months, but may lose some sparkle over time. Be sure to store it away from water and sunlight to prolong its shelf life.


Làm nóng trước lò nướng đến 138 độ C và lót khay nướng. Nướng kim tuyến trong 10 phút. Bảo quản kim tuyến trong lọ hoặc hộp kín.

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You can use parchment paper or a silicone baking mat to line your tray, but skip plastic wrap since it's not oven-safe. When it’s fully baked, the glitter should be dry and will start to peel away from the baking tray. Your edible glitter should last for months, but may lose some sparkle over time. Be sure to keep away from water and sunlight to prolong its shelf life.


Làm nóng trước lò nướng đến 177 độ C. Rải chân cua thành một lớp trên khay nướng nông. Đun sôi ½ cốc (120 ml) nước và rót vào khay nướng. Trộn nước cốt chanh, tỏi và các loại gia vị khác để nêm vào cua. Dùng cọ phết hoặc rưới gia vị lên chân cua nếu bạn muốn nêm gia vị. Bọc một lớp giấy bạc lên khay cua. Nướng cua trong lò khoảng 15 phút.

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Let the oven warm up while you prepare the crab legs. Give it at least 5 to 10 minutes to reach full temperature. Meanwhile, keep the door shut until you’re ready to put the crab legs in the oven. Be careful about using different temperatures. It will effect how long the crab legs take to cook. High heat settings could also cause the meat to dry out. Pick a baking or cookie sheet with plenty of room to fit the crab legs. Don’t use one with high sides, since that could cause the crab legs to cook unevenly. Lay the crab legs flat over the sheet. You can usually fit up to 2 lb (0.91 kg) on one sheet.’ If you can’t fit all of the crab legs, split them into batches or use multiple sheets. Don’t try stacking them. They won’t cook at the same rate. Try warming the water up in a microwave or kettle. Be careful when pouring it to avoid burns. Pour it directly onto the baking sheet so it covers the bottom by about 0.125 in (0.32 cm). You may need to use more or less water depending on the sheet’s size.  Wear rubber kitchen gloves to avoid the possibility of coming into contact with scalding water. The water isn’t strictly necessary, but it’s useful for keeping the crab legs moist while they bake. Without the water, the meat could turn out dry and rubbery. The main advantage of baking is getting to cook the crab legs with all sorts of other ingredients. For a simple recipe, try pouring 0.25 cups (59 mL) of lemon juice into a separate bowl. Mix in 3 tablespoons (44 mL) of olive oil, ¾ of a cup (170.1 g) of butter, 3 cloves of garlic, and 1 teaspoon (0.54 g) of parsley. You can customize the flavor mixture any way you want. For example, you could add ingredients like salt, cajun seasoning, or other herbs like dill. If you like the crab legs plain, you don’t have to add anything at all. Use a kitchen brush to coat all of the crab legs with a consistent layer of the seasoning mixture. If you don’t have a brush, pour the mixture onto the baking sheet. Try to distribute it evenly over all of the crab legs. Consider saving...


Làm nóng trước lò nướng đến 180 độ C. Rưới dầu lên các lát cà. Nướng cà. Hoàn thành món ăn.

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Lay the eggplant cut-side up on a baking sheet. Drizzle the eggplant with olive oil or another type of vegetable oil. Use a pastry brush or the back of a spoon to smooth the oil over the eggplant until the flesh is lightly coated all over. Sprinkle the slices with salt and pepper. Place the eggplant in the oven and bake it until the inside is creamy and the edges and surface have turned brown and crispy, about 20 minutes.  If you'd like cheesy eggplant, remove it from the oven and sprinkle it with Parmesan, cheddar, or goat cheese. Place it back in the oven for another 5 minutes, until the cheese is melted. For another variation, try tomato garlic eggplant. Place tomato halves and garlic cloves around the eggplant slices and bake them together for 30 minutes.


Làm nóng trước lò nướng đến 180 độ C. Trộn các nguyên liệu khô. Đánh bông các nguyên liệu ướt trong một bát riêng. Trộn hai loại nguyên liệu khô và ướt với nhau. Múc bột đặt lên khay nướng. Ép phẳng bánh. Rắc đường lên bánh. Nướng bánh. Để bánh nguội. Trang trí bánh.

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Place the flour and baking soda in a bowl. Whisk until they are fully combined. Place the butter, sugar, egg, and vanilla in a bowl and beat until the ingredients are incorporated and the mixture is light and fluffy. Pour the flour mixture into the bowl of wet ingredients. Use a long-handled spoon to stir the batter until you can no longer see the specks of white flour. Use a spoon or a small ice cream scoop to place even amounts of cookie dough onto the baking sheet. Space them an inch or two apart to allow the cookies room to spread. Use the bottom of a drinking glass to press the cookies flat. This will give the cookies a sweet, crunchy finish. Place the baking sheet in the oven and bake the cookies for 15 minutes, or until the tops turn slightly golden. Remove them from the oven and place them on a cooling rack or a plate. Let them cool for a minute or two before eating. Sugar cookies are fun to decorate with glaze or icing. Add sprinkles or edible glitter to make them look festive.


Làm nóng trước lò nướng đến 180°C. Trộn và rây các nguyên liệu khô vào bát. Đánh bông bơ và đường trong một bát riêng. Cho thêm trứng và vani. Khuấy hỗn hợp bột. Trộn thêm sô cô la chip. Múc từng thìa bột lên khay nướng. Nướng bánh. Lấy bánh ra khỏi lò nướng và để nguội. Hoàn tất và thưởng thức!

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to 350°F (180°C). Put the flour, salt, and baking powder in a bowl and whisk them together. Place them in a large bowl and use a hand mixer to beat them together until the butter and sugars are fully combined and the mixture has turned light and fluffy. Keep beating the mixture until the eggs and vanilla are completely blended in. Use a long-handled spoon to stir the dry ingredients in with the wet; keep stirring until you can't see any white specks of flour. Pour them into the bowl and use the spoon to mix them in with the batter. Use a spoon or a small ice cream scoop to scoop even amounts of batter onto a baking sheet. Space them an inch or two apart so they'll have room to spread while baking.  To keep the cookies from sticking to the baking sheet, you can line it with parchment paper before placing the cookies on it. For perfectly even cookies, use a 1/8 measuring cup to scoop the batter. Place the cookie sheet in the oven and bake the cookies for 15 minutes, or until they turn golden brown on top and the edges look slightly crisp. Place them on a cooling rack or move them to a plate and let them cool until they aren't too hot to eat. Enjoy!


Làm nóng trước lò nướng đến 190 độ C. Cho một thìa canh dầu ô liu vào khay nướng và đặt xúc xích vào. Nướng xúc xích trong 20-25 phút, lật 2-3 lần trong khi nướng. Sử dụng nhiệt kế thực phẩm để đảm bảo phần dày nhất của xúc xích phải có nhiệt độ tối thiểu là 71 độ C.

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Oven temperatures may vary with oven types. When using a fan oven, 375 °F (191 °C) is recommended, while gas ovens should start at a lower temperature of 340 °F (171 °C). Move the sausages around in the oil to coat them before baking. Line your baking pan with a single sheet of tin foil to keep it clean. Make sure to turn your sausages at least halfway through the cook time. Doing so will ensure a thorough cook, and add a light, golden brown color to the outside of the sausage. The sausages may have a lighter or darker tone when browning and not all of the sausages will brown the same. When you cut open your sausage, there should be no sign of pink meat and the juices should be clear in color. If you are unsure if your sausage is thoroughly cooked, return it to the oven for another 5 minutes and then test it again..


Làm nóng trước lò nướng đến 204 độ C. Dùng dao sắc có răng cưa bổ quá bí ngô làm đôi. Múc bỏ phần ruột và hạt bí. Đặt quả bí vào khay nướng, mặt thịt bí ngửa lên. Nướng bí trong 25 phút hoặc đến khi bí mềm. Dùng thìa múc bí ra. Xay nhuyễn bí đã nấu chín. Chia bí xay thành từng phần nhỏ để đông lạnh. Trữ bí xay trong tủ đông đến 3 tháng. Rã đông bí xay để nấu hoặc nướng.

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You will be using the oven to roast the squash before freezing them. Set the oven to Bake and turn it up to 400 °F (204 °C). If you prefer, it is also possible to cook the squash in the microwave, in which case you do not need to worry about preheating the oven. Set the squash on a cutting board, and hold it steady with one hand. Using the knife, cut the squash into halves lengthwise. Set the squash halves down on the cutting board, with the flesh-side facing up. For bigger squash like butternut squash, move slowly and carefully with the knife. Squash roll, and you don’t want the knife to slip. If the squash is smaller, like an acorn squash, it will be easier to hold it steady. Using a spoon or your hands, scoop away and discard any pulp or seeds on the inside of the squash. If you have a melon baller, this is a great tool to easily scoop and discard seeds. A serrated grapefruit spoon will also help get the job done.  Compost or trash the inner bits of the squash. Spoons don’t cut as well through the strings of a squash as a melon baller, due to their dull edges. If you want to add some flavor, season the squash with salt and pepper. You can also add about 1 tbsp (15 mL) of butter or honey and 1 tbsp (14.3 g) of brown sugar to the squash at this point. If you plan to roast the squash straight out of the freezer, adding butter and brown sugar at this stage is a good idea. Otherwise, the squash will preserve better without additives, and you can just bake it as it is. Place the baking sheet in the previously preheated oven (400 °F (204 °C)) and let them bake for 25 minutes. After 25 minutes, take the baking tray out, and use a fork to check if the flesh is soft (you should be able to pierce the flesh with the fork). To microwave the squash, place the squash pieces on a piece of microwave-safe plastic wrap on top of a microwavable plate. Cook them for 15 minutes on high, checking the squash at every 5 minute interval. Continue cooking until the flesh is soft enough to scoop it out of the skin with a spoon. Once...


Làm nóng trước lò nướng đến 205ºC. Rạch một dấu "X" vào mặt dẹt của từng hạt dẻ. Đặt hạt dẻ lên khay nướng. Nướng hạt dẻ khoảng 15-20 phút. Ép vỏ hạt dẻ. Bóc vỏ hạt dẻ. Thưởng thức.

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Use a sharp knife to do this. This will make the chestnuts roast faster, allowing the steam to escape from the chestnuts. You can also just pierce each chestnut several times with a fork. You can also just place them right on the grill, with the cut side facing up. Sprinkle them lightly with water to help them roast. Roast them until they're tender and the shell comes off easily. While they're roasting, use a spoon or spatula to move them around every few minutes so they don't burn. When they're done roasting, remove them from the oven. Wait 2-3 minutes for the chestnuts to cool off and then wrap them in a towel and squeeze them until the skin is crushed. Leave them in the towel for another five minutes. Do this while they're still warm to make the process easier. Take out the inner skin along with the shell. If any nuts are hard to peel, you can heat them briefly for a few more minutes until they're ready. Enjoy these nuts on their own while they're nice and hot.


Làm nóng trước lò nướng đến 230 độ C. Rải hạt cà phê lên chảo. Nướng hạt cà phê từ 15 đến 20 phút.

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While your oven is preheating, ready your pan. For this method you will need a baking sheet that has many small holes or slots and a lip that will keep all of the beans in the pan. These pans can be found at any kitchen supply store. If you don’t want to buy a new pan but happen to have an old baking sheet with a lip lying around, you can actually make your own roasting sheet. Take your pan and use a ⅛ inch drill bit to carefully drill holes into the sheet. The holes should be ½ inch away from each other and small enough that none of the beans will fall through them. Pour the beans onto the sheet so that they lie in one layer over the entire pan. The beans should be close together but should not be overlapping. Once the oven is preheated, place the baking sheet with the beans onto the middle rack of the oven. Listening for a cracking or popping noise. This is the water contained in the beans evaporating. The popping noise signifies that the beans are roasting and darkening. Stir them around every few minutes to help them develop an even roast.


Làm nóng vỉ nướng trước ở nhiệt độ trung bình trong 10 - 15 phút. Đặt xúc xích lên vỉ lưới thép ở khu vực có nhiệt gián tiếp. Nướng xúc xích 15 phút trên vỉ nướng đậy nắp. Sử dụng nhiệt kế thực phẩm để đảm bảo bên trong xúc xích phải có nhiệt độ tối thiểu là 71 độ 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.


Làm nóng vỉ nướng. Cho thịt lợn lên vỉ nướng khi đã sẵn sàng. Nướng thịt lợn ở bên nguội hơn của vỉ nướng. Nướng cho đến khi thịt chín. Nhanh chóng nướng sơ thịt. Để thịt ở yên một chỗ. Nêm gia vị và thưởng thức.

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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...


Làm nước xịt ruồi giấm. Dùng thuốc xịt pyrethrin – một loại thuốc trừ sâu thiên nhiên chiết xuất từ cây hoa cúc. Xử lý ống thoát nước ở nhà bạn bằng gel. Thử dùng cách xử lý chuyên nghiệp.

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Fill a fine misting spray bottle with 70% rubbing alcohol. Spray it on the hovering fruit flies. They'll fall to the floor and you can sweep them up and dispose of them. You can also spray 91% rubbing alcohol in the air and to saturate any eggs. This stronger alcohol kills them immediately and serves as a very effective disinfectant. The stronger alcohol option can cost as much as .50-$1.00 more per container. It is much more powerful than traditional 70% rubbing alcohol . One should take precautionary measures such as ventilating the area and wearing gloves. 91% rubbing alcohol is far less poisonous, caustic, or dangerous than an insecticide or pesticide.   Windex is another instant killer of most small bugs. If you find a patch of fruit flies in an area you are willing to get wet, give them a few quick sprays of Windex and watch them suffer. Another spray method is to use Clorox cleaning spray. Wipe down surfaces and dead flies afterwards. However, you'll need to ventilate the room you're spraying because the smell can be somewhat overwhelming; not recommended if you're worried about toxic indoor air or you're spraying near food preparation surfaces. You can even use a fine mist bottle to spray mobs of flies with plain water; they will drop to the surface below. Because their wings are damp, they will be momentarily unable to fly, so you can easily squash them and clean them up. Pyrethrin is an insecticide that effectively kills adult fruit flies, but not their eggs. Be sure to use it according to the instructions. Avoid directly spraying it over fruit or in food preparation areas.  This product comes in an aerosol can that can be used to spray fruit flies as you see them. It kills them on contact. You can buy an automatic pyrethrin dispenser to deal with high volumes of fruit flies in one area. There are several drain gels on the market that are formulated to fruit flies and eggs infesting kitchen drains. If boiling water and soap don't do the trick, consider trying a gel. Follow the manufacturer's...


Làm nướng lò nướng ở 190°C. Ướp sườn. Chiên sơ sườn trong chảo. Phi hành, tỏi trong chiếc chảo vừa dùng để chiên sơ sườn. Cho nước om vào chảo. Xếp sườn vào chảo. Om sườn trong 2-3 tiếng. Lấy thịt ra khỏi lò và thưởng thức.Nhanh chóng cho sườn còn nước và ướt lên đĩa và thưởng thức.

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Braising is a long, slow cooking method that leaves meat so moist and tender that it's practically falling apart. Because of this, it's ideal for tougher cuts. In this recipe, we'll use a braising process to give some pork spareribs a juicy meat-falls-off-the-bone texture. As with all oven-based cooking methods, begin by pre-warming your oven. Pour one cup of flour into a dish and season with salt and pepper to taste. Turn the spareribs in the flour mixture, dusting them off to ensure no excess flour remains. The flour mixture will add a nice savory flavor to your meat and help it develop a brown crust in the next step. Heat a few tablespoons of oil in a skillet, then add your spareribs and sear over high heat for a few minutes. Don't cook your spareribs all the way through - just give them a crisp brown exterior. The interior of the meat will slowly cook in the oven over several hours while braising. When the spareribs are brown, set aside. Your meat doesn't even have to appear visibly done when you take it out of the pan - as long as it has a crisp, brown exterior, it's ready to go into the oven. Adding vegetables to this dish will give the final product a complex, delicious flavor. Chop one medium sized onion and a few cloves of garlic into medium-sized bits, then sauté them until they're just translucent. Braising is a cooking process that partially resembles stewing. When we braise the meat, we'll cook it slowly in a soupy mixture - like a stew. Beef stock will be our base liquid - begin by adding two cups of beef stock to the pan. Modify this base with a few ounces of other liquid flavors - red wine vinegar, for instance is a good choice - and simmer in the pan to reduce the mixture, concentrating the flavor. When it comes to flavoring your braising liquid, there's countless choices. Stout beer, red wine, and tomato puree all taste great. Powdered ingredients like paprika and garlic salt also work well. Don't be afraid to test your broth by tasting it. Generally, if it tastes good, so will your meat!...


Làm phiên bản trà sữa đơn giản. Pha trà sữa kiểu Trung Hoa. Thưởng thức một ly trà sữa táo. Pha trà sữa trân châu. Thử loại trà chai cay đậm đà. Pha một ly trà tiêu chuẩn kiểu Anh.

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ake a simplified version of milk tea. Steep a tea bag of your favorite simple, black tea according to the directions on the box. After removing the bag, add powdered coffee whitener and sugar to taste. repare Chinese milk tea. For a flavor more traditional to Chinese cuisine, boil the tea for 30 minutes to create a richer taste. Add cold sweetened condensed milk instead of plain milk after straining it into your cup. njoy a glass of apple  milk tea. This fruity, soft tea is prepared blending together apple slices, sugar, milk, prepared black tea, and ice until it forms a smooth slurry. . Bubble tea is a special type of milk tea that has chewy tapioca pearls, or boba, mixed in. The tea is sweetened usually made with cream.  Try almond milk tea for something different. Almond milk tea is a specific type of bubble tea, so it has tapioca pearls mixed into it. This tea also uses homemade almond milk, but store-bought almond milk would make a suitable alternative. . Masala chai is a drink that originated in India and Pakistan, and it can be prepared with black tea, milk, honey, vanilla, cloves, cinnamon, and cardamom seeds. The tea can be enjoyed hot or cold.  Consider preparing a cup of ginger tea. Ginger tea is a variation of chai tea. Along with traditional chai flavors, the tea is steeped with fresh ginger. . While not typically defined as a milk tea, English tea is traditionally served with milk or cream.  Change things up by making vanilla cream tea. Vanilla cream tea is very similar to English tea, but instead of sugar, you add vanilla extract.


Làm phép tính nhân để tìm phần trăm “của” một số. Quy đổi phần trăm sang số thập phân và làm phép tính nhân. Viết kết quả không có dấu phần trăm.

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A common calculation involving percentages is to find some percent “of” another number. For example, if you are in a restaurant you may want to tip 15% “of” your total bill. When working with percentages, the word “of” carries the same meaning as “times” or “multiply.” Therefore, 15% “of” 100, for example, means the same as 15% x 100. To calculate the percentage of the whole number, you need to first turn the percentage into a decimal as already described. Then simply multiply. When you set out to find a percentage of a whole number, your result will be a number and not a percentage. You may begin with a percentage symbol, but when you convert that percentage to a decimal to conduct the multiplication, your answer will no longer have a percentage symbol. In the example of 15% of 100, the result is the whole number 15.


Làm phẫu thuật dẫn lưu. Uống thuốc kháng sinh. Hỏi bác sĩ về phương pháp "mở thông nang. Loại bỏ hoàn toàn tuyến Bartholin. Lưu ý rằng hiện chưa có cách phòng tránh nang tuyến Bartholin nào được biết đến.

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The most effective way to get rid of a persistent Bartholin cyst is via surgical drainage. You can see your family doctor, who may do it themselves (if they are experienced with the procedure). Alternatively, they may refer you on to another physician to have the procedure performed.  Most cases of incision and drainage are outpatient procedures done in the doctor's office and only require local anesthetic. An incision (opening) will be made in your cyst, allowing any fluid inside to drain out. A catheter (tube) may be placed into the cyst for up to six weeks following the procedure. This is usually only done for cases of recurrent Bartholin cysts. The purpose of the catheter is to keep the cyst open, so that any further fluid that accumulates can drain out immediately. Keeping the cyst open prevents fluid buildup and, as such, allows the cyst to naturally heal. If your Bartholin cyst appears to be infected, your doctor will prescribe you antibiotics following surgical drainage. It is important to complete the full course of antibiotics, and to not miss taking any of the pills, as missing pills will lessen the effectiveness of the antibiotics.  Also, if you test positive for any STIs, you will receive antibiotics whether or not your cyst is currently infected. The purpose to prevent an infection, as testing positive for STIs heightens your risk that your cyst may subsequently become infected. " If your Bartholin cyst recurs, you can speak to your physician about a procedure called marsupialization. This is when the cyst is surgically drained, and then stitches are placed on either side of the cyst to hold it open following the procedure.  This opening is permanent, and serves to prevent recurrences of the Bartholin cyst. You will likely have a catheter (tube) in for a few days following the surgical procedure; however, after that, the catheter can be removed because the stitches will be strong enough to keep the incision open. If you have a particularly bad cyst, or have had recurrent cysts, one of the "last...


Làm quen và điều chỉnh cho phù hợp với phong cách học của người đó. Khuyến khích câu hỏi. Cho họ chút thời gian. Giúp người đó khám phá thế mạnh của họ.

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Everyone learns differently, and it may be easy to assume that someone is less intelligent just because they have a different learning style than you. Instead of jumping to these conclusions, try asking people how they learn and tailoring your approach to their preferences.  Some questions you might ask to determine the person's learning style include: "How do you find it easiest to keep track of a project? Do you keep lists? A chart? Do you work well with a recorder?"; "If you don't know how to spell a word, how do you figure it out? Do you sound it out, write it down and look to see if it seems right, or do you spell it in the air with your finger?"; "How do you best learn new information? By taking notes, repeating the information back, or by doing things yourself? Do you remember things better when you read them or when someone tells you the information?" You can use your own observations, too. For instance, do you notice the person is fidgety and unfocused when sitting and working, but is focused and happier while doing more tactile tasks and using their hands? Do they like to speak but seem reluctant to read information? For visual learners, use charts, lists, flashcards, checklists, and written notes. For auditory learners, use conversation, recordings, and mnemonic devices. For kinesthetic and tactile learners, use role playing and hands-on experimentation. If you want to help less intelligent people learn, you need to make them feel comfortable asking questions. If they feel intimidated by your superior intellect, they may be ashamed to show their lack of knowledge by asking questions, which will inhibit them from learning anything new. Make sure this doesn't happen by always showing people that you are willing and able to answer questions and that you do not pass judgement. If you're explaining something at length, consider stopping periodically and asking if there are any questions. It can be easier to ask questions as soon as you stop understanding something than waiting until another person is...


Làm quen với chàng như một người bạn. Bắt đầu bằng những sở thích chung của bạn. Cùng cười vui về chủ đề nào đó. Làm quen với bạn bè của chàng. Đưa ra đề nghị thân thiện. Hỏi xin số điện thoại của chàng.

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If you want to make your guy friend date you, then you've already set a solid foundation for your relationship. But if you're not really friends with the guy yet, then befriending him can help you show him that you like him. If you don't know the guy at all and he barely knows who you are, it'll be tougher to show him your true feelings. Also, getting to know him as a friend will help you see if you're really compatible, and will give you a chance to show him how awesome you are in a low-pressure setting.  Start by being friendly. You shouldn't ask him to hang out or reveal your most intimate thoughts to him right away. Just take it easy and start building a fun and friendly rapport with him. Ease into the friendship. Don't overwhelm the guy by always being around. Just slowly start increasing the amount of time you spend with each other. Don't fall into the Friend Zone. You should try to be his friend, but don't develop such a deep friendship that it'll get weird if you try to take things to a romantic level. If you want to get to know the guy, you can start talking about all of the things you have in common, from your families to your favorite sports teams. If you don't have so much in common, you can learn from each other and may find yourself picking up on some of his interests. And if you want to pretend to care a little more about his favorite sports team than you really do, then that's okay too.  Most guys love talking about sports. If you both like the same sports team or sport, you can talk about it; if not, you can read up on his favorite team and casually drop some facts. Use music as a common bond. See if you have any of the same favorite bands -- if not, ask if he has any recommendations for you. If you've developed your friendship enough, you can even make him a CD of your favorite music to grab his attention. Talk about your families. Keep it light and talk about your siblings or any pets you have or had growing up. See if you like the same type of food. If he finds out that you love sushi too,...


Làm quen với các thẻ ruy-băng trong Excel. Cân nhắc sử dụng các ô trên cùng làm đề mục. Chọn ô. Nhập văn bản. Nhấn ↵ Enter để thêm nội dung vào ô đã chọn và chuyển đến ô khả dụng tiếp theo. Chỉnh sửa dữ liệu của bạn. Định dạng văn bản nếu cần.

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In the green "ribbon" at the top of the Excel window, you'll see a series of tabs. Each of these tabs can be used to access different Excel tools; the main ones you'll need to know include the following:   Home — Contains options for formatting text, changing cell background color, and so on.  Insert — Contains options for tables, charts, graphs, and equations.  Page Layout — Contains options for page margins, orientation, and themes.  Formulas — Contains various formula options as well as a function menu. When adding data to a blank spreadsheet, you can use the top cell in each column (e.g., A1, B1, C1, etc.) as your column heading. This is helpful when creating graphs or tables which require labels. Click the cell into which you want to enter data. For example, if you're using a budget-planning template, you might click the first empty cell to select it. Type in whatever you want to add to the cell. Doing so adds it to the cell and moves your selection to the next available cell. To go back and edit data later, click the cell you want to edit, then change whatever you need to change in the text box above the top row of cells. If you want to change the way a cell's text is formatted (e.g., if you want to change it from money formatting to date formatting), click the Home tab, click the drop-down box at the top of the "Number" section, and click the type of formatting you want to use. You can also use conditional formatting to cause your cells to change based on factors in the spreadsheet (e.g., if a cell's value is below a certain number, the cell might turn red).


Làm quen với cô ấy. Tìm những điểm tương đồng. Hãy là một người bạn tốt. Tránh tỏ vẻ lập dị.

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Talk to her and listen to her. Ask her about her family and where she grew up, her religion and politics, and what she likes to do for fun. Don’t be critical or rude about her answers: they are hers, not yours! Respect her ideas, her opinions, and her beliefs. Girls like it when you treat them like people. If you want girls to find you attractive, respecting them as people is a great place to start. For example, ask her about her favorite hobby, and then ask her how she got into that hobby. This is a great way to work into talking about where and how she grew up, her family, etc. She likes Metallica….you like Metallica…..bam! You now have something to talk about! Ask her about the music she listens to, the movies she watches, and the things she does in her spare time. Find some common ground and you will have a great way to get to know each other and bond. If we guaranteed you wouldn’t get friend-zoned, we’d be lying. But being friends with a girl and showing her what a wonderful person you are is the best way to attract her. Show her how happy she’d be with you and then see how much happier you are with her. Be supportive when she is having a hard day, help take her mind off of her problems, be available when she needs help, and listen to her when she talks. Don’t stare at her and then avoid eye contact. Don’t hover around her and then never actually manage to say anything. Don’t stare at….certain parts of her anatomy (however tempting). Don’t make weird sexual advances if you don’t know her well and definitely don’t use pick up lines. Things like this will freak her out and definitely make you a lot less attractive.


Làm quen với cấu trúc cơ bản. Viết thông tin mẫu soạn sẵn xuống dưới phần nội dung thông cáo. Thêm thông tin liên lạc. Nếu có thể, hãy kèm theo liên kết trực tuyến của bản sao thông cáo báo chí này. Đánh 3 dấu ### ở cuối thông cáo báo chí.

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All right, now that you've got the meat of it together, how do you put it onto paper? Well, for starters, cut it to length. It should be a page long at most, if that. No one's going to waste time on 5 paragraphs unless you're covering WWIII. Here's what you need (some of which we've already covered):   FOR IMMEDIATE RELEASE should go at the top of the page, on the left margin. If the release is embargoed, put "EMBARGOED UNTIL..." with the date you want the story released. A release with no release date is presumed to be for immediate release.  The headline, usually in bold, should be centered below that. If you'd like, put a subhead in italics (briefly elaborating the headline).   First paragraph: most important information. May be quite news-like in that, it starts with a date or where the news is coming from.  Second (and probable third) paragraph:  secondary information. Should include quotes and facts.  Boilerplate information: more on your company. Who are you, really? What achievements do you have? What's your mission?  Contact information: more on the writer (probably you!). If you grab someone's interest, they'll want to be able to find out more!  Multimedia: in today's day and age, there's always some Twitter handle to be had. That means it's time to include information about your company. When a journalist picks up your press release for a story, he or she would logically have to mention the company in the news article. Journalists can then get the company information from this section.  The title for this section should be "About [XYZ_COMPANY]." After the title, use a paragraph or two to describe your company with 5 or 6 lines each. The text must describe your company, its core business and the business policy. Many businesses already have professionally written brochures, presentations, business plans, etc. That introductory text can be put here. At the end of this section, point to your website. The link should be the exact and complete URL without any embedding so that, even if this page is...