Trying to work out the mechanism at play here. Now a 32A breaker could deliver 11kW without tripping but why would an IR heating element be able to get to a smidge below 700C? Big hairy chested american gas ranges yes, but std UK domestic? Unless the elements are seriously oversized for reliability.
^
Jus?
No, no... I'm taking about THICK brown beef sauce for what many people would call "gravy"... but when you spend more time making the "gravy" than the meat proper... take beef rib, medium rear, lay it on top of homemade mashed potatoes... ladle the brown sauce over it...
We only do it twice a year... otherwise your cholesterol will be in the 300s.. (*)
Buy beef thigh bones, roast them, make stock with them, then slowly cook it down for 24 hours, add drippings, add some home made brown roux, finish with port wine... well, I hate calling it "gravy".
This is the kind of sauce that will always put you in good standing with Cal.
(*) Well actually most people's. I'm particularly lucky on this... my TOTAL cholesterol is.... 85. That's TOTAL...
Jus?
No, no... I'm taking about THICK brown beef sauce for what many people would call "gravy"... but when you spend more time making the "gravy" than the meat proper... take beef rib, medium rear, lay it on top of homemade mashed potatoes... ladle the brown sauce over it...
We only do it twice a year... otherwise your cholesterol will be in the 300s.. (*)
Buy beef thigh bones, roast them, make stock with them, then slowly cook it down for 24 hours, add drippings, add some home made brown roux, finish with port wine... well, I hate calling it "gravy".
This is the kind of sauce that will always put you in good standing with Cal.
(*) Well actually most people's. I'm particularly lucky on this... my TOTAL cholesterol is.... 85. That's TOTAL...
Bill, I know some people who are OCD about food, and they usually back it up with facts.
IIRC cooling soda has something to do with early osteoporosis, look it up.
I soak rice for an hour or two, then add twice as much water as dry rice, cook for about 25 minutes, low flame, pinch of salt per portion.
Biryani...marinade the chicken / meat, add to pot after frying onions, slow cook, simmering occasionally till the spice mix gives off oil.
Then pour soaked rice into the vessel, with its measured water, and cook till done.
Simple one pot dish.
The dish biryani has many variations within India, I prefer the milder Hyderabad version in comparion to the others.
IIRC cooling soda has something to do with early osteoporosis, look it up.
I soak rice for an hour or two, then add twice as much water as dry rice, cook for about 25 minutes, low flame, pinch of salt per portion.
Biryani...marinade the chicken / meat, add to pot after frying onions, slow cook, simmering occasionally till the spice mix gives off oil.
Then pour soaked rice into the vessel, with its measured water, and cook till done.
Simple one pot dish.
The dish biryani has many variations within India, I prefer the milder Hyderabad version in comparion to the others.
We gave up trying to work it out, we didn't buy the thing and had none of the paper for it. Too long ago to remember the manufacturer. From memory it was on a standard ring main, connected via a fused plug into a fused socket as per regs of the time.
My mum managed something similar during the 1980s when she left a pan on high instead of simmer. But that was on an old ring type electric stove that she'd left on high, that was connected to a standard oven cable @ 32a (?).
If it has starch to thicken it it's gravy. If it's thickened by reduction it's Jus. Brown sauce is something people in the north of UK use instead of ketchup on their sausages and chips.
No need to re-invent words unless you are trying to confuse us all?
https://www.hindustantimes.com/life...-health-what-experts-say-101682072517863.html
There are others as well, my search term was 'baking-soda-hazardous?'
Please bear in mind that the Western medical approach to a headache is to take a painkiller.
In Indian Ayurveda, and Greek medicine, they ask what caused the headache (cartoons of helmet with stuck axe are not part of discussion), and then the medication is chosen...
Like I say, do what makes you happy.
There are others as well, my search term was 'baking-soda-hazardous?'
Please bear in mind that the Western medical approach to a headache is to take a painkiller.
In Indian Ayurveda, and Greek medicine, they ask what caused the headache (cartoons of helmet with stuck axe are not part of discussion), and then the medication is chosen...
Like I say, do what makes you happy.
There are many causes of early osteoporosis, too much cola, erratic menses, bad diet, some types of medication for chronic diseases, and so on.
The girls are small, please bear in mind that the effects shows up after many years, so at least I would be cautious in adding short cut additives during food preparation.
The girls are small, please bear in mind that the effects shows up after many years, so at least I would be cautious in adding short cut additives during food preparation.
Dosa tonight, from ready batter...I forgot to put it in the fridge yesterday evening, got fermented nicely, nice and crisp ones.
Chutney...buy coconut, peel, break, take out useful bit, put in blender.
Then add a chilli, some fried urad daal, curry leaves, salt, whizz briefly in a blender till a smooth paste is achieved.
Make the dosa on a Tawa / skillet ...enjoy.
Chutney...buy coconut, peel, break, take out useful bit, put in blender.
Then add a chilli, some fried urad daal, curry leaves, salt, whizz briefly in a blender till a smooth paste is achieved.
Make the dosa on a Tawa / skillet ...enjoy.
We are an island, an ocean and a continent apart. Heck, you're East of Vegas.... is there life "East Of Vegas"?
Although we both claim to speak "English"... often times we're far apart in our words. As it is, the UK is confusing enough to us... "smoking a fag"... are you like kidding?
Besides, I use sriracha sauce mixed into ketchup for french fries and hash browns. Who would put gravy on potato chips? I mean, sometimes the relish/ketchup/mustard might drip from the hot dog onto the potato chips... but otherwise, if you're gonna use gravy... use chips... corn chips that is... and even so, I prefer a good spicy salsa with a home made guacamole on my chips... white corn chips are really the best, btw.
My brown sauce uses both a very long reduction finished with a touch of home made (1) brown roux. Not just plain starches... so I call it "salsa marrón" on carnitas. ( hmm... gotta try that one.... both carnitas and brown sauce take at least 10 hours to make... ).
Hmm... "carnitas aux sauce de viande avec chippes de pommes de terre?"
For "gravy" is use this big jar from Costco (2).... it takes like five minutes to make five cups of "gravy".
(1) I can hear Cal agree to this one...
(2) Well, there went all the good vibes from Cal.
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Gravy is what you have with a roast dinner.
Made with the water from the steamed veg and parboiled potatoes made in the pan the meat and spuds were roasted in and using the separated juice from the roasting pan. Thickened with a little cornflour, seasoned with salt and pepper, red wine and a teaspoon of red wine vinegar
Brought to the boil and then simmered to reduce it. Or at least that's what I do...
Made with the water from the steamed veg and parboiled potatoes made in the pan the meat and spuds were roasted in and using the separated juice from the roasting pan. Thickened with a little cornflour, seasoned with salt and pepper, red wine and a teaspoon of red wine vinegar
Brought to the boil and then simmered to reduce it. Or at least that's what I do...
That article is laughable. I particularly like the line 'Sodium bicarbonate is a salt that breaks down to form sodium and bicarbonate.'
I won't argue that Dosa is best with fermented batter though.
picture of brown sauce attached.
Starch is starch, you are making gravy. Or actually you are making a Jus then ruining it at the last minute...
Attachments
When I make my sauce de viande I start by roasting beef bones for quite a while... then a parboil for like 6 hours, the bones should be cleaned and the marrow fall out. I might even have a few carrots in there towards the end. After that, I strain the whole thing and let it reduce for hours and hours and hours. Before serving I add a bit of the beef drippings -after straining-, red port wine and a little bit of brown roux. I might even add more butter into it. The butter helps to emulsify the drippings. The end result is a silky, not too thick sauce that clings to the meat, potatoes, bread, rice, your gut.... it's delicious.
My daughter, the chef, goes a step further. She takes 48 hours to make hers, in a very large pot. By the time she'd done boiling the ribs, they are bleached. Then she cooks it down for a 50% reduction... She has freezer safe one quart containers and she freezes the resulting broth. Obviously, she doesn't finish her sauce then and there.. that's just the base for subsequent cooking.
With that in the freezer, she can make all kinds of soups and noodle sauces...
Trust me, we're living well. ;-)
I'll say. How are people allowed to post this kind of thing?
"Soda bicarb is alkaline in nature and alters the alkalinity of blood (increases Blood PH).
No it does not.
The blood ph is controlled in a very tight range in the body through bodily processes.
The blood PH is controlled by your pulmonary system, not your digestive system. Carbon dioxide is the key factor.
I'm not sure you meant to use the term parboil there Tony. Parboiling is actually a portmanteau of 'partially' and 'boiled'.