@algraionfo:

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Tuesday 02 June 2026 11:01:39 GMT

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Marouax11 :

مدوهالي هاد العاممم!؟ لي قرا فيها يقولي ادا مليح انجليزيية تقنية

2026-07-30 18:08:03

3

amina :

السيت ثقيل بزاف مبلوكي

2026-06-02 12:06:16

7

life style :

مفتحوناش كل التخصصات مؤسف جدا

2026-06-04 06:58:43

2

cilia sisi :

بكالوريا 2015 شحال حق التسجيل؟

2026-06-07 21:41:37

1

🤍✨ :

شكون قرا فيها حبيت نسقسيه!!

2026-06-06 18:26:22

2

Samira Samira :

تعاود تفتح بعد نتائج بكلوريا هذا العام؟

2026-06-10 17:18:45

2

it's Picking Season :

اعطوني موقع تسجيل من فضلكم

2026-06-04 23:50:08

0

تركية 🍀 :

عندي ماستر حبيت نغير تخصص ممكن ؟

2026-06-05 13:50:53

0

les doigts d'or :

نقدر نسجل عندي بكالوريا 1998

2026-06-15 16:36:16

0

♡Badre♡ :

لي يعود يقرا في الجامعة يقدر يزيد يسجل

2026-06-04 12:36:22

3

💕💞💘 :

ماقدرتش نسجل ماستار لغة اجنبية

2026-06-11 13:54:53

1

strawberry 🍓🍓 :

باك 2018 نقدر نسجل بيه؟؟

2026-06-12 10:07:50

1

👑Abdou Souab👑 :

خاوتي انا عندي ليسانس حبيت نكمل ماستر كي جيت نسجل اخطأت في بلاصة ماندير ماستر درت ليسانس مقدرت نعود نسجل من جديد ما قدرت نمديفي

2026-06-05 13:25:28

0

samir tira :

السيت ما يمشيش 3 أيام و انا نحاول ما قدرتش نسجل

2026-06-14 22:04:36

0

Meryem 🇩🇿 :

كاش وحدة تفهمني

2026-06-06 20:37:31

0

amine.hrairi* :

ادا كنت عندك تقني سامي تقدر تسجل فيه و تكمل تقرى ليسانس ؟

2026-06-04 22:17:16

0

🇦🇳🇮🇲🇪 :

كم ايام حضور؟!

2026-06-04 18:40:18

1

labelleprincesse :

البكالوريا إجباري؟

2026-06-08 07:47:46

0

life experiences :

تقدري تكملي قرايبي من العام الي حبستي فيه عن بعد

2026-06-03 10:28:59

5

بعد العسر يسر702 :

عندي باك و2اعلام واتصال ومكملتش نقدر نسجل بيها في المسابقات لي راهم في الوظيفي العمومي

2026-08-01 01:56:59

0

Hadjer Ben :

وبكالوريا تع UFC مازلت كائنة ؟؟؟

2026-07-22 22:46:07

0

ML..... :

حابة نسجل

2026-07-21 19:52:09

0

Souhaib gh :

حاب نسجل نقرا سنة 1 اولى جامعي

2026-07-21 01:57:23

0

oumkhalil598 :

وكتاش اخر اجل

2026-07-20 17:21:55

1

Miissan :

fhmouna wach kynn

2026-06-02 12:11:27

0

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OPPO RENO 17 Pro #technology

How to make a Beurre Blanc! It’s a silky, buttery French sauce that’s surprisingly easy to make and instantly elevates a meal at home. Save this recipe and let me know of any questions ❤️ Ingredients * Neutral oil * 1 shallot, thinly sliced (doesn’t need to be perfect) * Pinch of salt * Black pepper * Juice of ~½ lemon * ~½ cup dry white wine * 1 tbsp heavy cream * ~2 sticks unsalted butter, cut into very cold cubes Instructions 1. Heat the oil in a saucepan over medium heat. 2. Add the shallot with a pinch of salt and pepper. Sweat until softened and translucent, about 3–5 minutes. 3. Stir in the lemon juice. 4. Pour in the white wine and simmer until the liquid has reduced by about half. 5. Strain out the shallots and return the strained liquid to the saucepan. 6. Reduce the heat to low and whisk in the heavy cream. This reduces the risk of your sauce breaking. 7. With the heat on low (this is critical), whisk in the very cold butter (I like to cut mine into cubes before I start cooking and store them in the fridge or freezer until I’m ready to use) a few cubes at a time. The cold butter helps create a stable emulsion, giving the sauce its silky texture. If the pan gets too hot, remove it from the heat briefly while whisking. 8. Continue whisking until the sauce is smooth, silky, and glossy. Stop adding butter once the sauce is rich and balanced, with the acidity mellowed. It should be thick enough to coat the back of a spoon. 9. Taste and adjust the seasoning with salt, pepper, or a squeeze of lemon juice if needed. 10. Serve immediately. Beurre blanc pairs especially well with fish, scallops, shrimp, asparagus, and other vegetables. Enjoy! Note: Traditional beurre blanc doesn’t include heavy cream. I added a splash here because it helps stabilize the emulsion and makes the sauce less likely to break, especially for home cooks. Feel free to skip it if you prefer the classic version. #culinaryschool #chef #Recipe #cooking #EasyRecipe

How to make a Beurre Blanc! It’s a silky, buttery French sauce that’s surprisingly easy to make and instantly elevates a meal at home. Save this recipe and let me know of any questions ❤️ Ingredients * Neutral oil * 1 shallot, thinly sliced (doesn’t need to be perfect) * Pinch of salt * Black pepper * Juice of ~½ lemon * ~½ cup dry white wine * 1 tbsp heavy cream * ~2 sticks unsalted butter, cut into very cold cubes Instructions 1. Heat the oil in a saucepan over medium heat. 2. Add the shallot with a pinch of salt and pepper. Sweat until softened and translucent, about 3–5 minutes. 3. Stir in the lemon juice. 4. Pour in the white wine and simmer until the liquid has reduced by about half. 5. Strain out the shallots and return the strained liquid to the saucepan. 6. Reduce the heat to low and whisk in the heavy cream. This reduces the risk of your sauce breaking. 7. With the heat on low (this is critical), whisk in the very cold butter (I like to cut mine into cubes before I start cooking and store them in the fridge or freezer until I’m ready to use) a few cubes at a time. The cold butter helps create a stable emulsion, giving the sauce its silky texture. If the pan gets too hot, remove it from the heat briefly while whisking. 8. Continue whisking until the sauce is smooth, silky, and glossy. Stop adding butter once the sauce is rich and balanced, with the acidity mellowed. It should be thick enough to coat the back of a spoon. 9. Taste and adjust the seasoning with salt, pepper, or a squeeze of lemon juice if needed. 10. Serve immediately. Beurre blanc pairs especially well with fish, scallops, shrimp, asparagus, and other vegetables. Enjoy! Note: Traditional beurre blanc doesn’t include heavy cream. I added a splash here because it helps stabilize the emulsion and makes the sauce less likely to break, especially for home cooks. Feel free to skip it if you prefer the classic version. #culinaryschool #chef #Recipe #cooking #EasyRecipe

Bóng đèn tân cổ điển bên em về thêm các bác ạ #oanhoioanh #dentancodien #noithatnhacua

Bóng đèn tân cổ điển bên em về thêm các bác ạ #oanhoioanh #dentancodien #noithatnhacua

Động lực #gym #xh

Động lực #gym #xh

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