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For the last steps, let the chicken cook in the sauce for about 20 minutes, avoiding the temptation to peek and check if it's cooked. At the end, add 1 to 2 teaspoons of sugar to balance the ...
Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce. [1] [2] [3] Compound butters can be made or bought. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter.
To make beurre monté, a very small quantity of water is boiled, i.e. 15–60 ml (1–4 tablespoons). Once water has come to a boil, the heat is turned down and cold butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time.
Processing dark meat into a slurry makes it more like white meat, easier to prepare. [citation needed] The meat is first finely ground and mixed with water. The mixture is then used in a centrifuge or with an emulsifier to separate the fats and myoglobin from the muscle. The product is then allowed to settle into three layers: meat, excess ...
Bentonite slurry walls (also known as diaphragm walls [43]) are used in construction, where the slurry wall is a trench filled with a thick colloidal mixture of bentonite and water. [44] A trench that would collapse due to the hydraulic pressure in the surrounding soil does not collapse as the slurry balances the hydraulic pressure.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Cook, stirring occasionally, until foam subsides and butter begins to turn a deep caramel color, 8 to 10 minutes; remove from heat. Stir in pine nuts and basil. Pour butter mixture over gnudi.
A mixture of pyroclastic material, rocky debris, and water produced in a volcanic eruption and known as a lahar; A mixture of bentonite and water used to make slurry walls; Coal slurry, a mixture of coal waste and water, or crushed coal and water [5] Slip, a mixture of clay and water used for joining, glazing and decoration of ceramics and pottery.