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@itsana.with.one.n: Shocked at how well this actually works #stainremover #stainremoverhack #stains

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Region: US
Wednesday 04 December 2024 01:09:06 GMT
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Comments

babym98
Baby Monster :
No !!!! Really ????
2024-12-04 03:54:00
9
christinalovesl
🤨 :
I might get this
2024-12-06 20:57:26
3
katiemartinezz
katiemartinezz :
This stuff is the best!
2024-12-04 11:19:18
0
avocado_lover.xo
avocado_lover.xo :
Can you try it with oil or oily foods?
2024-12-11 22:19:49
1
llmariex
llmariexxv :
Waitttt I need this
2024-12-04 01:39:47
4
callhernatty
Noelle 🤍 :
Wait that’s magic…
2024-12-04 01:24:01
1
carolinamrosas
C A R O 🍒 :
❤️❤️❤️
2024-12-17 09:13:59
0
pdxofficial
PDX :
🥰🥰🥰
2024-12-06 08:55:30
0
californiadreaming1994
CaliforniaDreaming :
Now let’s try wine
2025-01-01 10:04:51
0
To see more videos from user @itsana.with.one.n, please go to the Tikwm homepage.

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Replying to @Steve Braised in a sweet and savory sauce, this tender pork belly is perfect for ramen 🍜❤️ *Ingredients: • 2-pound slab of boneless pork belly • 1/2 cup soy sauce • 1 cup sake (or rice cooking wine) • 1 cup mirin • 1/2 cup brown sugar • 6 green onions, chopped • 6 whole garlic cloves • One 2-inch knob ginger, peeled and sliced • 2-3 cups water To Cook: - Lay pork belly on cutting board and roll up lengthwise, with skin/fat facing out. - Using butchers twine, tightly secure pork belly at ~3/4-inch intervals. - Sear the pork belly over high heat to caramelize the surface of the meat (about 10-15 minutes). - Prepare the braising liquid. Put sake, soy sauce, water, and brown sugar in a heavy-bottomed pot (I had to use a slow cooker) that will fit the chashu. Then add the green onions, garlic, and ginger. - Transfer the seared chashu roll to the pot. - Bring the liquid to a boil over medium heat. - Once boiling, skim off the foam and scum. Then turn the heat to low/simmer. - Simmer on low heat, and cover with a lid for the next 2-3 hours, turning the chashu at least once halfway through. - Turn off heat. Once the meat is slightly cooled, transfer it to a container or a plastic food bag. - Add 1/2 cup of the cooking liquid into the bag and let the chashu rest overnight in the fridge. To Serve: - Open the bag of chashu - Cut the twine with kitchen shears and remove the twine pieces completely. - Slice the chashu into ¼-inch pieces. - Pan sear, broil, or use a propane torch to enhance the flavor. - Enjoy them immediately or serve on your ramen! 🍜✨ To Store: - You can store the chashu in the refrigerator for up to 7 days or 1 month in the freezer. - Strain the sauce over a fine-mesh sieve to make sure the solidified fat is left behind. Pour the sauce into a mason jar or container and seal. The sauce will last for a month in the refrigerator. (Great for drizzling over the chashu and for making stir-fried dishes, marinades, and ramen eggs)! #cookwithme #ramenpork #chashu #chashupork #ramenporkbelly #chasuporkbelly #ramenrecipe
Replying to @Steve Braised in a sweet and savory sauce, this tender pork belly is perfect for ramen 🍜❤️ *Ingredients: • 2-pound slab of boneless pork belly • 1/2 cup soy sauce • 1 cup sake (or rice cooking wine) • 1 cup mirin • 1/2 cup brown sugar • 6 green onions, chopped • 6 whole garlic cloves • One 2-inch knob ginger, peeled and sliced • 2-3 cups water To Cook: - Lay pork belly on cutting board and roll up lengthwise, with skin/fat facing out. - Using butchers twine, tightly secure pork belly at ~3/4-inch intervals. - Sear the pork belly over high heat to caramelize the surface of the meat (about 10-15 minutes). - Prepare the braising liquid. Put sake, soy sauce, water, and brown sugar in a heavy-bottomed pot (I had to use a slow cooker) that will fit the chashu. Then add the green onions, garlic, and ginger. - Transfer the seared chashu roll to the pot. - Bring the liquid to a boil over medium heat. - Once boiling, skim off the foam and scum. Then turn the heat to low/simmer. - Simmer on low heat, and cover with a lid for the next 2-3 hours, turning the chashu at least once halfway through. - Turn off heat. Once the meat is slightly cooled, transfer it to a container or a plastic food bag. - Add 1/2 cup of the cooking liquid into the bag and let the chashu rest overnight in the fridge. To Serve: - Open the bag of chashu - Cut the twine with kitchen shears and remove the twine pieces completely. - Slice the chashu into ¼-inch pieces. - Pan sear, broil, or use a propane torch to enhance the flavor. - Enjoy them immediately or serve on your ramen! 🍜✨ To Store: - You can store the chashu in the refrigerator for up to 7 days or 1 month in the freezer. - Strain the sauce over a fine-mesh sieve to make sure the solidified fat is left behind. Pour the sauce into a mason jar or container and seal. The sauce will last for a month in the refrigerator. (Great for drizzling over the chashu and for making stir-fried dishes, marinades, and ramen eggs)! #cookwithme #ramenpork #chashu #chashupork #ramenporkbelly #chasuporkbelly #ramenrecipe

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