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@reydtz: fakta atau mitos✌️#sekolah #RamadanKembaliKuat #reydtz

bukan siapa²
bukan siapa²
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Region: ID
Sunday 03 April 2022 06:00:53 GMT
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Comments

kelwin_r
Tandou :) :
IPS bro
2022-04-06 07:45:32
0
zaaaaaa0aa
✨🪐 :
mtk 🗿
2022-04-03 10:59:22
170
chxta_anggra
chxta_ygy♡ :
ver guru bhs inggris
2022-04-03 06:17:46
52
zeya_zzz
◡̈⃝︎🍞ZEYA!! :
fakta
2022-04-07 03:48:32
94
fajrinibozzz
fajri :
bang coba seni budaya
2022-04-03 08:36:39
21
cyxlif
olsbvv :
b.arab sih
2022-04-03 23:05:05
18
_angelican
"𝕞𝕠𝕠𝕟"🌛 :
guru IPA plis kak
2022-04-12 03:06:16
18
vertirose
sʜᴏɢɢᴏᴛʜ :
guru PKN sih
2022-04-08 14:04:03
6
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I will be in Short Hills NJ, Washington DC, San Fransisco CA, Palo Alto CA, Cosa Mesa CA, Los Angeles CA, Seattle WA, NYC, King of Prussia PA, and Atlanta GA! Get your tix today! For the caramelized onions: 3 yellow onions, sliced about 1/2” 1 cup dry white wine 1 tbsp neutral oil 1 teaspoon salt Caramelized onions instructions: Add the onions to a pan with the wine, oil, and salt. Cook on high 10-15 minutes, or until the wine has evaporated, then cover and cook over LOW heat, an hour to an hour and a half, or until they are caramelized to your liking. For the risotto: 3 caramelized onions 4 cups beef stock (better than bouillon is fine) 4 tablespoons cold unsalted butter 1 garlic clove, minced Kosher salt and freshly ground black pepper to taste 1 cup arborio rice or other risotto rice (see Smarter Tip) gruyère cheese to taste (around 1 cup freshly grated on a Microplane), plus more for serving Risotto instructions: Bring the stock to a simmer in a medium saucepan; keep warm over low heat. Heat 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add half the caramelized onions, then save the other half for serving. Add the rice to the skillet with the onions and cook, stirring constantly, until it is mostly translucent, 1 to 2 minutes. Add the wine, and let it simmer, stirring gently, until it has mostly been absorbed, 2 to 3 minutes. With the skillet still on medium heat, add the warm stock one ladle at a time, stirring gently but constantly, and waiting until most of the stock has been absorbed before adding more. Cook, continuing to add stock as needed, until the rice is cooked through but still al dente, 20 to 25 minutes. Add enough stock at the end to have a thick and brothy but not extremely soupy viscosity. Remove from the heat and add the gruyère and the remaining 2 tablespoons butter. Stir well for a minute or two to achieve “mantecatura” — a cohesive glossy finish. Serve with extra cheese and cracked black pepper, and top with reserved caramelized onions. #caramelizedonion #caramelizedonionrisotto #risotto #FRENCHONIONSOUP #frenchonionsouprisotto
I will be in Short Hills NJ, Washington DC, San Fransisco CA, Palo Alto CA, Cosa Mesa CA, Los Angeles CA, Seattle WA, NYC, King of Prussia PA, and Atlanta GA! Get your tix today! For the caramelized onions: 3 yellow onions, sliced about 1/2” 1 cup dry white wine 1 tbsp neutral oil 1 teaspoon salt Caramelized onions instructions: Add the onions to a pan with the wine, oil, and salt. Cook on high 10-15 minutes, or until the wine has evaporated, then cover and cook over LOW heat, an hour to an hour and a half, or until they are caramelized to your liking. For the risotto: 3 caramelized onions 4 cups beef stock (better than bouillon is fine) 4 tablespoons cold unsalted butter 1 garlic clove, minced Kosher salt and freshly ground black pepper to taste 1 cup arborio rice or other risotto rice (see Smarter Tip) gruyère cheese to taste (around 1 cup freshly grated on a Microplane), plus more for serving Risotto instructions: Bring the stock to a simmer in a medium saucepan; keep warm over low heat. Heat 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add half the caramelized onions, then save the other half for serving. Add the rice to the skillet with the onions and cook, stirring constantly, until it is mostly translucent, 1 to 2 minutes. Add the wine, and let it simmer, stirring gently, until it has mostly been absorbed, 2 to 3 minutes. With the skillet still on medium heat, add the warm stock one ladle at a time, stirring gently but constantly, and waiting until most of the stock has been absorbed before adding more. Cook, continuing to add stock as needed, until the rice is cooked through but still al dente, 20 to 25 minutes. Add enough stock at the end to have a thick and brothy but not extremely soupy viscosity. Remove from the heat and add the gruyère and the remaining 2 tablespoons butter. Stir well for a minute or two to achieve “mantecatura” — a cohesive glossy finish. Serve with extra cheese and cracked black pepper, and top with reserved caramelized onions. #caramelizedonion #caramelizedonionrisotto #risotto #FRENCHONIONSOUP #frenchonionsouprisotto

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