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Use only tender cuts for saut ing Smaller or thinner pieces of meat require higher heat The object is to brown or sear the meat in the time it takes to cook it to the desired doneness Very small or thin pieces cook in just a few moments If large or thick items are browned over high heat, it may be necessary to nish them at lower heat to avoid burning them The amount of fat needed is the amount required to conduct the heat to all surfaces so the item cooks evenly Flat items need much less fat than irregularly shaped items like chicken pieces Saut ing small pieces of meat requires little fat because the items are tossed or ipped so that all sides come in contact with the hot pan.

download or copy the MXP file to your computer and double-click it to begin the setup process. Browse to the Technique 46 folder on the CD-ROM. Double-click the file named randImage.mxp. A disclaimer dialog box appears. Read this document before proceeding. Click OK to accept the terms of the disclaimer. The Extension has been installed. A green checkmark appears next to its name in your Extension Manager, as shown in Figure 46.3.

To change the Can Grow settings for a text control, follow these steps:

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The Greeks are an integral part of understanding the risk associated with various options strategies. As a result, it is important to grasp how these factors impact a trade. One of the best ways to see how the Greeks work is to experiment with an options calculator. If you have access to the Optionetics Platinum site (you can always sign up for a free two-week trial at www.optionetics.com/platinum), there is an options calculator that can be used. Or you can use the calculator available at www.cboe.com. By entering different variables for implied volatility, expiration, and strike price, we get changes in the Greeks. Seeing how the Greeks relate to each other is a great way to gain a better understanding of them and the risks associated with various options strategies.

When saut ing small pieces of food, do not overload the pan, and do not ip or toss the food more than necessary This will cause the temperature to drop too much, and the meat will simmer in its own juices instead of saut Use clari ed butter or oil or a mixture of the two for saut ing Whole butter burns easily Dredging meats in our promotes even browning and helps prevent sticking Flour meats immediately before cooking, not in advance, or the our will get pasty Also, shake off excess our before adding meat to the pan Meats to be pan-fried are often breaded Review page 142 for Standard Breading Procedure When pan-frying several batches, strain or skim the fat between batches Otherwise, burned food particles from previous batches may mar the appearance of the meat.

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Food costs are a major part of the expenses of any food service operation.You can t afford to throw away food any more than you can afford to throw away money.Total utilization of foods must be planned into menus.Whether or not this is done can make or break an operation. Cost control requires not only planning but also careful arithmetic. See pages 107 112 for a discussion of kitchen mathematics as well as other factors in cost control, including the role of the menu.

Griddling and pan-frying are preferable to broiling and grilling for cooking pork and veal chops because the lower temperatures keep these meats moister when cooked well done Hamburgers cooked well done are also moister if cooked on a griddle..

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P r o c e d u r e 1. Mix together the oil, soy sauce, ginger, and garlic. 2. Cut the beef into small cubes, about 3 4 in. (2 cm) on a side. Marinate in the soy sauce mixture 2 3 hours, refrigerated. 3. Thread each meat cube on a wooden cocktail skewer. Cook quickly under a salamander or broiler. Serve hot.

Eliminate wheat, corn, soy and sugar one at a time rotating over several months to see if you get relief when a potential food intolerance is removed. Eat ginger, pineapple and the herb turmeric liberally in your food choices for their anti-inflammatory effects. Also use the herbal combination listed under chronic fatigue syndrome on page 252. Avoid egg yolks, full-fat dairy and animal products for three months because of their high arachidonic acid (AA) content, which promotes pro-inflammatory PGE2 hormone-like messengers. Use full-spectrum grape seed and grape skin extract, which contains 95 percent procyanidolic values, resveratrol and ellagic acid, to reduce histamines.

The using organization has to define its expectations of the VPN. One fairly basic distinction is the planned operator: enterprises or carriers. Another basic expectation is the type of endpoints that will be interconnected (see Table 8.1).

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