What you see for meat below, we did for each quarter of the moose in our kitchen. My wife helped, but she admitted that she never saw that much meat in one place in her whole life. I kept some of the last of it in the freezer so it was cold and fresh to cut. We added 20 p...
The spacing of the groove-shaped recesses6relative to the cutting edges4,5should however also not be any larger in each case than a quarter of that thickness D so that the recesses are sufficiently large in relation to the size or thickness of the cutting insert, in their turn. ...
it gets very hot quickly and it imparts a great flavor to whatever you are cooking. My cast iron casserole heated quickly, I actually thought it might get to hot and burn the cauliflower before it became tender on the inside, but it didn’t. It cooked...
Since both types of edges have their advantages, many knife makers offer models with blades that combine the two, with a serrated section — almost always closer to the handle — taking up anywhere from a quarter to half of the blade's length, and the remainder being plain. Some users —...
The intersecting edge line regions 15 where these cutting edges 16 are to be formed are round honed as shown in FIG. 2, and thus exhibit a quarter-circular arcuate shape in cross-section, as shown in FIG. 2. Referring to FIG. 2, the surface of the insert body 11 is coated with, ...
2. Place a 12-inch sauté pan over medium heat. Liberally butter one side of each of the pieces of bread making sure to cover the whole surface. Place the bread, buttered side down into the pan. Top each piece with one quarter of the cheese mixture. Turn the heat to medium low. ...
6. Tuck the chicken quarter back into the pot. Add the stock and tomato paste. Bring the whole thing to a boil and reduce the heat to a simmer. 7. Place the parchment round onto the surface of the stew then put the lid on and tuck the whole thing into the preheated oven. ...