You gift them the entire pot tray too!
Don't bother me!!!
... ... why don't you buddy with this Jonas, or Justin...if they never touch the bio, but the chemistry lab thing? The way how you run a kitchen like I don't eat that much food anymore and the floor is not for my to fly or hop on those whichever sandle I had that time....you need to know which house you living in, those water on the ground. We are the cottage, so those are the wood panel. You may have a commander inside that entire zone, you have no idea whom its from the 5 Lakes strategic planning.
One full afternoon you doing these 4 stoves cooking 1 hours boiling, let's say high fire for 20 mins to medium heat (you make sure everything boil for good opening the lid and seeing it, the chlorine evaporate in the water after 15 mins), and then you lower that heat to cover it for the next 20 mins. That is 40 to 50 mins cooking. You sit on the kitchen stove or the dining table with like me, having a computer desk somewhere? you have to stare at those pot because things coming out of it?
One afternoon because you can process 4 pots of the meat sauce, all the similar meat pot sauce, you freeze some, you left over some, you can do 2 casserole, or you mix that thing with whichever big chulk meat such as the potato + the beef stew inside that electric pot next by your kitchen counter.
In this cleaning entire inside that kitchen processing the meat, you soak the meat inside the alcohol or this Wagman has this Distilled White Vinegar, it kills the surface everything. Now, the combination of the alochol and the high heat, it boiled that entire meat first time, you need a lot more water, but your sink need to fill up the entire half cold water, not to run that boiling water inside my sink basin, or the water pipe. You gonna break everything with that much of the hot water.
This video ending, you can just ask the taller guy with the muscle strength to do the honor. I am too tired. ( the video below)
The Meat Ball
I buy those Dr. Bing Shen's lab those gloove. I process those when the 4 stoves on running the gas heat? These meat ball I might just boiling all of them, and then bake them inside the oven. Cool on the racks, and storage them. There will be a lot of those frozen food. Its home made. You grab the meat and roll them into a ball and boil them. Then you use some oil on the top brush over, and then bake them high heat. Its dry on the surface.
I use the tapioca floor (The Chinese store).
This is for the groups whomever coming, so I will find the tray and including those parchment paper too. The meatball rest on top?! You know what it means to run a full afternoon kitchen myself? One full afternoon?
This area of the kitchen or including those 4 stoves might be very heated, that means your rising pizza dough, you know how long I am making this pizza dough just by the memory of it? So it will rise if you stand long enough on your feet in the kitchen to find out. You have ...
1. Mince meat (or the lasagna those tomato meat red sauce)
2. You process the left over + the freezer session of the mince meat (ground beef)
3. You are making the meat ball on the boiling water at the kitchen counter, and you pulling out those tray, and wait til this meatball dry, and transfer those per individual stuffs, you can add the onion I guess, those Food Network says, or the brush over the oil.
4. I had a Pinterest - I say you just imagine you running a food lab. Just one afternoon job.
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