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ounces. 3 Place a measuring cup onto your digital scale and press the "Tare" button to subtract the weight of the cup so the reading i s 0 ounces. 4 Add your ingredient to the measuring cup on the scale until the scale reads the number of ounces calculated from the gram s required in the recipe. For instance, pour flour into the measuring cup until the display reads 3.5273 ounces. 5 Look at the marks on the side of the cup to determine the number of cups for that ingredient. The amount will depend on your measuring technique and whethe sat audio book r your pressed the flour into the cup, sifted it or poured it. 6 Write the number of cups next to the ounces in your recipe for future reference the next time you make pasta. 7 Repeat the process with all of your ingredients as water, flour and dry pasta all have differ cote aftershaves ent densities, meaning that a cup of each has a different weight in ounces.1 Place a thermometer in any refrigerators or freezers used .

ready cooked meat. 3 Separate cooked dishes into airtight shallow containers. Place cooked food in the refrigerator for no more than 2 hours, then freeze. 4 Make sure that air can circulate in the freezer. If there is not good air circulation, you will have warm spots a nd possible defrosting in the freezer. 5 Defrost all meat, venison or otherwise, in the refrigerator. As a rule, allow 1 day for every 5 to 6 pounds of meat you are defrosting. Cook as soon as possible once defrosted. 6 Use the bottom shelf of the refrigerator for stori Abs Diet ng defrosting poultry, fish and any meat. Clean any spillage immediately and check storage drawers beneath the bottom shelf to make sur e no blood dripped into them. 7 Label and date frozen meat so that you can tell at a glance which meat should be used first. Use zip-ty cote aftershaves pe, heavy-duty freezer bags or wrap larger cuts in freezer-proof plastic sheets and use freezer tape to secure. 8 Use oldest cuts first .

a small, microwavable bowl or custard cup with nonstick cooking spray. 2 Crack a fresh egg and pour the contents into the microwavable bowl or cup. Try to keep the egg yolk intact when doing this. 3 Pierce the yolk with a fork or a toothpick. 4 Cover the bowl with plas tic wrap. Pierce the center of the plastic wrap with a fork to allow hot air to escape. 5 Place the covered bowl in the microwave and s et the timer to 45 seconds on medium power. Press start. 6 Check the egg after the timer has gone off. Then cook the egg for another 15 hr free templates seconds and check on it again. The checking process allows excess steam to escape. Continue cooking at 15 second intervals until the e gg is solid and has the consistency of a boiled egg. Depending on the strength of your microwave the egg should take between 45 seconds cote aftershaves to two minutes to cook through. 7 Take the bowl out of the microwave and carefully lift the plastic wrap. Be careful of steam trapped .

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