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There are so many recipes for making a dal and the type of onions do not matter. You can use any kind of onions and in fact you can prepare dal without onions too.


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I have some suggestions for alternative emulsifiers, and a concern to express using eggs given the intended purpose of your syrup. Alternative Emulsifiers As to how "every-day" these are, it will depend on where you are in the UK. I can find these easily in the states at places like Whole Foods, Trader Joe's, etc in the bulk spice/flour aisle. Lecithin ...


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I think you will have much better luck if you just wait to get an appropriate almond extract. Aside from the difficulty of mixing an oil based flavoring, you'll run into texture issues if you do get it mixed. Generally an emulsion will be thicker than the component liquids. Further, the flavor probably won't be what you want. If you're creating a water or ...


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Fish fillets steaks or whole fish should NOT contain ANY water at all. I have caught, filleted and processed hundreds of pounds of fish of a variety of species, Halibut, salmon, mah mahi, yelowfiun tuna, bonito, mackerel, blue fish, stripers, calico bass, trout and many more and fish flesh is not water logged. The flesh of fish is not water logged like what ...


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The culprit is the pineapple. Raw pineapple contains bromelain, an enzyme that breaks down the protein in your milk, making it bitter. The same principle is applied when bromelain is used as meat tenderizer, either as powdered additive or as fruit-based brine. This process takes a short while, so if you used pineapple in your cereal and eat it right away, ...



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