@maycolmiguel2:

⁵⁰²꧁Andres꧂☯
⁵⁰²꧁Andres꧂☯
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Friday 22 May 2026 16:39:16 GMT
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jugo_insano503
☠️🇸🇻gabriel⁶⁶⁶🇸🇻☠️ :
bro que pais es?
2026-05-22 20:57:03
3
jeiser936
Alexander 🇬🇹🥷😞😤😤 :
que chulada😳😳
2026-05-24 23:28:20
2
usiiii982
Usiiii :
mandemelo broooo xfaa
2026-07-21 03:25:10
0
heng.zin730
HENG ❤️‍🩹 :
😁😁
2026-05-23 00:03:19
2
panchosim0n
TU PESADILLA..Oficial✅ :
🔥😍 Muchas gracias, buena toma. ✌️👑
2026-05-22 23:26:40
2
anyelitho60
🇵🇪anyelitho🥷 :
broo q país es ese lugar
2026-05-24 23:43:39
2
elpanda613
꧁⚡mr tiven vNS🔥yt꧂ :
ese pesadilla
2026-05-24 03:38:50
0
tumarymarycruz
marymar :
Cuanto cobras por el adorno
2026-05-24 22:03:06
2
eljere505__________
markito :
De donde son. Estoy por organizar una caravana del tuctuc mejor adornado en luces será premiado
2026-05-23 22:23:43
2
amisiletifua
✿࿐☞LAHIN AHMED~×͜☯,ᴮᴼᵞ᭄ :
😎😎😎
2026-05-26 20:01:00
2
cesar.caz502
Cesar 502❤️‍🔥😎 :
🥰🥰🥰
2026-05-26 00:15:46
2
www.tiktok.com.samira7
Name☠☠☠☠☠ :
🥰🥰🥰
2026-05-23 06:41:00
2
aracelimarivel
Araceli :
🥰🥰🥰
2026-05-22 16:59:15
2
saifur.rohman.omo0
SAIFUR ROHMAN OMOR :
🥰🥰🥰
2026-05-22 16:56:20
1
ari.danel
🤟axelito🥰 :
🥰😜
2026-06-16 00:44:19
0
melvin.joel.suare
Melvin Joel Suarez :
👍👍👍
2026-05-31 17:10:42
1
flaquita78817
💖💌Dany🥶👾 :
🥰🥰🥰
2026-05-28 11:53:42
2
user3222976339613
🖤goku blak🖤 :
🤑🤑🤑
2026-06-18 20:49:34
0
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Other Videos

How to Make Vegetable Stock 🧅🍄‍🟫 - BASICS WITH BEN FULL RECIPE BELOW ⬇️  NOTE: You can feel free to add any veggie scraps to your stock that you might have on hand! The only non-negotiables are the onions and roasted mushrooms. While you need a large quantity of each, most supermarkets sell their
How to Make Vegetable Stock 🧅🍄‍🟫 - BASICS WITH BEN FULL RECIPE BELOW ⬇️ NOTE: You can feel free to add any veggie scraps to your stock that you might have on hand! The only non-negotiables are the onions and roasted mushrooms. While you need a large quantity of each, most supermarkets sell their "imperfect" or "blemished" onions/mushrooms at a discount. I recommend buying those! That’s what I used for my recipe. INGREDIENTS: 5 lbs yellow onions 2 lbs button mushrooms 8-10 shiitake mushrooms 1/4 cup tomato paste 2-3 sprigs thyme 5-6 parsley stems 2 bay leaves 1 tsp whole black peppercorns 3-4 tbsp neutral oil (i.e. grapeseed) 4L cold water INSTRUCTIONS: 1. Peel and thinly slice your onions. In a large heavy-bottomed pot, add your onions along with 2 tbsp oil over medium-high heat. Stir your onions often for 5-10 minutes while the majority of the moisture escapes from your onions. Once the volume of your onions has reduced by about half, and your onions have softened, turn the heat on your pot down to low. Now you can stir every 5 minutes or so, for the next 45-60 minutes, until your onions are deep brown in colour. 2. While your onions are caramelizing, cut your mushrooms into equal size pieces. Nothing fancy - just roughly chopped. Pre-heat your oven to 425 degrees Fahrenheit. Pre-heat a large oven-proof sauté pan (or two, like I did) over high heat. Add your mushrooms along with 2 tbsp of neutral oil. Sauté for 1 minute, then transfer your pans to the oven. Stir your mushrooms every 5 minutes for the first 15 minutes, or until the mushrooms are nicely browned and all moisture has been released. Add your tomato paste to your mushrooms, toss to evenly coat, and roast for another 3-5 minutes, or until caramelized. Add your mushrooms to the pot along with your onions once they are ready. Deglaze your mushroom pan(s) with water and add the fond to your pot as well. 3. Once your onions and mushrooms are ready, cover everything with 4L of water. Bring everything to a simmer over high heat, then turn the heat down to low. Skim away any impurities that rise to the surface. Add your dried shiitakes, herbs and peppercorns. Simmer your pot for 2-3 hours, or until your stock has reduced by ~1/3 its original volume. When finished, strain your stock through a fine mesh strainer, taking extra care to squeeze as much juice as possible out of your veggies. 4. To make your demi, add your stock to a smaller sauce pot, and reduce over low heat. Skim any foam that floats to the surface while your stock is reducing. Your demi is done when the liquid has reduced to about a tenth of its original volume, and can lightly coat the back of a spoon. Strain once more, and enjoy! NOTE: If you’re using this stock in a recipe, and not reducing it, I recommend adding a touch of soy sauce to season the stock. It will add much-needed savory flavour, as well as another hit of umami. You can also finish your veggie demi with a dash of soy sauce before serving. #vegan #vegetable #stock #homecooking #Recipe

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