Culminating cooking course
Check scheme comes from [culminating cooking course]
Prescription out Channel 4 Food
Net of this cookbook official does not have cookbook of corresponding former English, po advocate the audition compose that relies on oneself

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With makings 

Dry ox comes
Ovine brisket
Salt
Peppery
Chili face
Citric bits
Oily dip anchovy
Olive oil
Onion
 1
Garlic
 3 valve
Capers caper
Hei Gan Lan
White wine
Potted tomato (be not ketchup or manage dene)

[culminating cooking course] the practice that stews brisket of the sheep that brew stuffing slow 

  1. Ovine brisket is the flesh near mutton chop. Go bone flay. hotpot tile, face of positive and negative is scattered on salt, peppery, dry ox comes, chili face and citric bits come souse hotpot

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 1

  2. Catch anchovy of oily on hotpot upper berth dip

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 2

  3. Coil hotpot from next upgrade, coil tighten a bit as far as possible

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 3

  4. Coil hotpot to rise with cover line bundle up, component part parts bundle up is good, it is good to need not use bundle up of a line like major.

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 4

  5. Large base boiler burns heat, put olive oil, coil hotpot the decoct in putting bowl is made

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 5

  6. Hotpot coils take out after chromatically reserve.

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  7. Onion is cut, garlic is patted flat, join just break up in the boiler of decoct hotpot fry

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  8. Chili face, dry ox is joined to come in onion boiler, citric bits and caper, break up capable person is fed in frying pan

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 8

  9. Join Hei Gan Lan and white wine

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 9

  10. Material boil will be fed in boiler, shovel the part that scorchs by boiler

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  11. Enter potted tomato (the tomato that there is whole molten in can) . Capable person is fed in sufficient agitate boiler

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 11

  12. The hotpot that has made fry in shallow oil coils in replace boiler, remember tasting soup juice flavour to flavor according to him taste.

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  13. The cap on bowl lid, along with bowl is put together

    Oven
    . 170 degrees, roast 2-2.5 hour

  14. Coil the hotpot that has made cut thick piece. Will stew in boiler boil soft sauce to be in dish in by the shop, place the hotpot that has cut dish can.

    [culminating cooking course] the practice measure that stews brisket of the sheep that brew stuffing slow 14
2020-08-30
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