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Or you could try saute em before hand then just drop em on few minutes before your pizza is done?


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You could, of course, actively dry them, in a food dehydrator or one of the many improvised versions of the same thing. You don't need to completely dehydrate them (unless, as @mrog does, you find that you like that) though if you do you can skip refrigeration. I often partially dry apples when making apple pie to get the "pie juice" thicker without ...


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One technique for removing water from a vegetable, which works very well for onions, is to salt them liberally. Then give them some time to sit, preferably in a shallow layer. The salt will extract water from the vegetable, due to the osmotic gradient between the salt outside and the vegetable inside. Some of the salt will go into the vegetable, but much ...


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Lots of fresh or dried dill is very nice in greek yogurt.


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Chives or scallions would substitute nicely. Garlic, shallots for a bit more flavor. The trinity always works good; - onion, celery and green pepper. And of course fennel for a twang. onion celery and carrot is another classic. asofetida maybe? for something weird.


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I've seen previous series of Masterchef The Professionals, and generally the skills test is in order to test that the cooks can show good industry standards and cooking practices. In one that I saw, they were asked to roll out dough into several shapes ready for cooking. They were then graded on this, without any cooking involved at all. One of the ...


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If you make Thai curry paste in a mortar, try and find asian shallots. Ask an asian grocer if you aren't sure what to look for - they are between the size of a big clove of garlic and a cherry tomato, and more rounded in shape. They are far more concentrated and thus introduce far less water and volume into your mortar (most recipes using these don't add ...


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I don't buy his reasoning, though I don't know for sure. So, if someone knows better, I am happy to be corrected. However, I do have two theories: 1. I suppose it is possible that the heat from the onion will start melting the fat in the ground meat...but would that keep it from holding together? I doubt it. Plus, that looked like a fairly lean mixture. ...



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