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2026-10-20 06:30:59

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TW:HEALED SCARSご視聴いただき、ありがとうございました。大変感謝しています。 ignore the fall T_T #kpop #fyp #japanesemessyvlog #acubi #asmr

TW:HEALED SCARSご視聴いただき、ありがとうございました。大変感謝しています。 ignore the fall T_T #kpop #fyp #japanesemessyvlog #acubi #asmr

Часть 1. Рецепт: 260мл молоко 20гр сахар 10гр дрожжи из этого сделать опару, затем 2 яйцо 100гр сахар 60гр сливочного масло Ванилин щепотка 600-650гр муки Делаем очень мягкое тесто!!!!! Выпекаем после растойки при градусе 190-200’, 20-25минут!!! Часть 2 будет ждите!!!! #выпечкадомашняя #монетизациятикток #respect #пончики

Часть 1. Рецепт: 260мл молоко 20гр сахар 10гр дрожжи из этого сделать опару, затем 2 яйцо 100гр сахар 60гр сливочного масло Ванилин щепотка 600-650гр муки Делаем очень мягкое тесто!!!!! Выпекаем после растойки при градусе 190-200’, 20-25минут!!! Часть 2 будет ждите!!!! #выпечкадомашняя #монетизациятикток #respect #пончики

Not a model. Just trying.#AskTheComments #IMadeIt #SundayMorning #EverydayFaith

Not a model. Just trying.#AskTheComments #IMadeIt #SundayMorning #EverydayFaith

How to Make Infused Oil 🍅🌿 (Herb & Tomato Oil) - ep. 1 - FINE DINING FUNDAMENTALS INGREDIENTS: 200g fresh green herbs (I used a mix of parsley, basil & green onions) 6 large tomatoes 2 cups neutral oil (I used sunflower) INSTRUCTIONS: Herb Oil: 1. Bring a large pot of salted water to a boil. Prepare an ice bath off to the side. Blanch your herbs for 1 minute, or until fully wilted & dark green. Transfer the blanched herbs directly to the ice bath, and leave them there just until fully cooled (do not leave them soaking in there for too long!) 2. Remove the blanched herbs from the ice bath, and squeeze out as much water as you can. If possible, transfer your herbs to a sheet of cheesecloth and use it to squeeze out even more water. Add your herbs to a blender, and cover with about 1 cup of oil. When I tested this recipe, I ended up with 80g of blanched herbs after blanching & pressing them. Based on that, you’re looking at a 1:3 ratio of blanched herbs to oil. If you don’t have a measuring cup, a good rule of thumb is to have the herbs just barely covered in oil once they’re in the blender. The more oil you add, the less flavourful it will be! 3. Blend on high for 2-3 minutes, or until the oil reaches 60 degrees Celsius in temperature. A good indicator that your oil is done, is when steam starts to escape out of the top of your blender. If your blender is not strong enough, you can also blend your herbs for 30 seconds or so, then slowly heat the mix up after the fact in a small pot until it reaches the same temperature. 4. Once your oil is done, pour it into a fine mesh strainer lined with a minimum of 4 layers of cheesecloth. Do not press the oil through the cheesecloth - simply leave it out at room temperature until all the oil has fallen through into the container underneath. 5. Once your oil has been fully strained, there may be some water in the oil that was released from the herbs. If you would like to get rid of it without wasting oil, transfer your oil to a piping bag, and leave it hanging in your fridge, or upright in a container. Have a container large enough to fit your oil ready, as well as a small container to discard the water. The liquid will

How to Make Infused Oil 🍅🌿 (Herb & Tomato Oil) - ep. 1 - FINE DINING FUNDAMENTALS INGREDIENTS: 200g fresh green herbs (I used a mix of parsley, basil & green onions) 6 large tomatoes 2 cups neutral oil (I used sunflower) INSTRUCTIONS: Herb Oil: 1. Bring a large pot of salted water to a boil. Prepare an ice bath off to the side. Blanch your herbs for 1 minute, or until fully wilted & dark green. Transfer the blanched herbs directly to the ice bath, and leave them there just until fully cooled (do not leave them soaking in there for too long!) 2. Remove the blanched herbs from the ice bath, and squeeze out as much water as you can. If possible, transfer your herbs to a sheet of cheesecloth and use it to squeeze out even more water. Add your herbs to a blender, and cover with about 1 cup of oil. When I tested this recipe, I ended up with 80g of blanched herbs after blanching & pressing them. Based on that, you’re looking at a 1:3 ratio of blanched herbs to oil. If you don’t have a measuring cup, a good rule of thumb is to have the herbs just barely covered in oil once they’re in the blender. The more oil you add, the less flavourful it will be! 3. Blend on high for 2-3 minutes, or until the oil reaches 60 degrees Celsius in temperature. A good indicator that your oil is done, is when steam starts to escape out of the top of your blender. If your blender is not strong enough, you can also blend your herbs for 30 seconds or so, then slowly heat the mix up after the fact in a small pot until it reaches the same temperature. 4. Once your oil is done, pour it into a fine mesh strainer lined with a minimum of 4 layers of cheesecloth. Do not press the oil through the cheesecloth - simply leave it out at room temperature until all the oil has fallen through into the container underneath. 5. Once your oil has been fully strained, there may be some water in the oil that was released from the herbs. If you would like to get rid of it without wasting oil, transfer your oil to a piping bag, and leave it hanging in your fridge, or upright in a container. Have a container large enough to fit your oil ready, as well as a small container to discard the water. The liquid will "sink" to the bottom, and if you cut just the tip of the piping bag over the discard container (while controlling the "spout" at the bottom), you can let out just the liquid while keeping the oil in the piping bag. Then immediately let out the rest of the oil into the larger container, leaving just the "pure" herb oil. NOTE: This method works well for almost any leafy green! Leek tops, arugula… you name it! I highly recommend this recipe for any greens you have dying in your fridge. TOMATO OIL RECIPE CONTINUES IN THE COMMENTS ⬇️ #infused #oil #tomato #herb #Recipe

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