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Results 21 - 30 of 93 for fermentation
21. CIABATTA
Dissolve the yeast in the ... a slow, controlled fermentation which takes overnight to develop. ... less). Store tightly covered in refrigerator.
Mix cornstarch mixture until smooth. Set aside. Whisk egg mixture and stop before it froths. Set aside. Chop lobster, shell and all, in ...
Cut spareribs in bite size and par-boil for 10 minutes; drain. Rinse fermented black beans slightly in cold faucet water. Chop ginger root ...
Also will need: 1. Finely shred the beef across the grain and mix with #1. Before stir-frying, add 1 tablespoon oil and mix so that the ...
Saute garlic, ginger, and onion in the sesame oil. When golden, add black beans and chutney or pepper jam. Saute briefly. Add chicken ...
Procedure: 1. Cut each prawn down the back and remove black vein keep the shells, clean. 2. Heat 6 tablespoons oil in frying pan, fry the ...
Mix corn starch, sherry, salt, pepper and peanut oil in medium-size bowl. Place chicken in mixture and marinate for 15 minutes at room ...
Heat a small amount of oil. Add garlic and black beans, brown slightly, add meat with 1/2 teaspoon salt. Saute until beef no longer red, ...
29. BASIC ROLLS
If the ferment has been stored in refrigerator, ... until treble in bulk. Bake in hot oven (450 degrees) for 12 to 15 minutes. Makes 24 rolls.
Heat oil and saute the fish; then add the onion, fermented soy beans, and mustard leaves. Add water; cover and cook over low heat until ...
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