Dry all pieces thoroughly before reassembling.
Not exact matches
Remove the stem from the chard, tear into bite - sized
pieces, wash and
dry thoroughly.
If you are using fresh spinach, wash leaves and
dry thoroughly, then chop into small
pieces.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain
thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in
dried fruit, larger
pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
Cut the veal into large
pieces and wash
thoroughly; wipe with some paper towel (it is important to
dry the meat well, in order to be nicely browned).
Allow the
pieces and any cleaning brushes to
thoroughly air
dry.
The pump
pieces should still be allowed to
thoroughly air
dry - no wiping or patting down!
After a good scrubbing, rinse the pump
pieces and allow to air
dry thoroughly.
Make sure your kale
pieces are
thoroughly dried (otherwise you'll wind up with steamed kale instead!).
In that case, chop the fresh herbs into tiny
pieces and add directly to the food, blending them
thoroughly with the rest of the
dried herbal formula.
Rub a
piece of chalk over the entire surface, then clean the board with a damp cloth and
dry thoroughly.
You can also wash flatware by hand using warm water and soap and
thoroughly drying each
piece.