Not exact matches
To further
dry out your puffs,
helping them hold their shape, place them hole - side - up on the baking
pan and place the
pan in the oven with the heat turned off, and allow them to cool inside the oven.
Wanted to post that a technique that GF Goddess recommends worked well for me — when using a bread machine — immediately remove bread from
pan and place
in a 350 degree oven for about 10 minutes and it
helps an overly moist loaf to
dry out and not sink so badly.
In the past I simply washed the peppers then thrust a knife thru them so they would
dry and smoked them trying to keep the heat choked down less than 200 degrees and rotating the
pans to
help them
dry evenly.
Toast guajillo, ancho, and pasilla chiles
in a medium
dry skillet over medium - high heat, turning occasionally and pressing chiles to
help them make contact with the
pan, until darkened
in color and beginning to soften, about 3 minutes.
Plus never soak your
pan in water.Always wash it up and
dry it right away.It will
help keep the rust away also.
So put the remnants of the big chicken carcass and all the bones, skin etc (raw giblets if they came with the chicken)
in a
pan and add celery (4 stalks), 2 medium leeks, 2 medium onions, 2 large carrots (all the veg chopped into chunks) Crush half a bulb of garlic
in it goes skin and all, couple of Bay leaves, Half a teaspoon each of
dried rosemary, parsley and thyme and a good
helping of black pepper.