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Fenalår is a traditional Norwegian cured meat made from salted and dried leg of lamb. Fenalår is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or on Norwegian Constitution Day. [1] Curing time is normally about three months, but fenalår may be matured for a year or more.
If it’s a boneless, skinless breast, I’ll slice it into one-inch-thick pieces—thin enough that the meat can heat quickly, but thick enough that it won’t dry out. Step 2: Heat Your Leftovers
6. Nachos. Microwaving nachos can leave the chips soft and the cheese rubbery. Instead, reheat them in the oven. Arrange the nachos on a baking sheet, sprinkle on some fresh cheese, and warm at a ...
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
A bamboo ear pick with a down puff A metal ear pick. Ear picks, also called ear scoops, or ear spoons, or earpicks, are a type of curette used to clean the ear canal of earwax (cerumen). They are preferred and are commonly used in East Asia, South Asia and Southeast Asia because Asians tend to develop dry ear wax. [1] [2]
Earmark – a distinctive mark clipped out of the ear (or sometimes a tattoo inside the ear) to denote ownership and/or age. Ear tag – plastic or metal tag clipped to ear, with identification number, name or electronic chip. Ewe / ˈ j uː / – a female sheep capable of producing lambs. In areas where "gimmer" or similar terms are used for ...
Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted , though the leg is sometimes boiled . Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts , and, if not from a young lamb, is best cooked slowly using either a moist method, such as ...
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