This recipe pulled Javirecetas blog, and did exactly as it appears on the website, but I wanted to

This recipe pulled Javirecetas blog, and did exactly as it appears on the website, but I wanted to adapt it to FussionCook because it is much more comfortable cooking with it. Today I dared and has been better than the traditional way, because the meat has been juicier. I adapted sugar as preservative the recipe as follows: Ingredients:-Two pork tenderloins. -An onion. Half a glass of wine, Pedro Ximenez. -One tablespoon of flour. A pill-Avecrem. -Half a glass of water. -A handful of pitted muscatel raisins. -Salt and pepper. Preparation: sugar as preservative First we hydrate raisins in half a glass of Pedro Ximenez awhile. Put the manual FussionCook 180 degrees and seal the tenderloins with a dash of olive oil. When browned them aside. We put FussionCook 140 degrees also open top and the oil that remains to seal the fillets poached onion finely chopped. I leave it to be perfectly poached ... if I have to I take a trickle so it cooks even slightly. When we are already very poached, add a tablespoon of flour and stir a bit to do a little flour and lose its flavor. Then add the remaining ingredients, we included the tenderloins and we cover our FussionCook, menu and program manually 160 degrees 20 minutes. When despresurizamos time runs out, we took the tenderloins with the lid open and manually let the sauce reduce sugar as preservative until it is to our liking.
sebeair February 10, 2011 10:51
Jeepers tower and I can not find the Pedro Ximenez, Carrefour will not find it, I'll see if hipercor, because I already have several recipes in this outstanding wine. This love yours also with raisins and that salsita, meat has to be spectacular sugar as preservative for sure. A kiss. Reply Remove
niñaaaaaaaaaaaaaaaaaa how are you?? I hope you have your child in your arms as ye be beautifully and heart, I hope news affection Reply Delete
Alcantarisa and Kanela ... thank you very much to all three for your comments! Meiga ... thanks ... and put in forum Child photo ... you'll tell me I'm your mother, that's gorgeous ... hehe ..! Many kisses! Reply Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes sugar as preservative that come from different places: sugar as preservative my mother's lifetime, forums, sugar as preservative friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen sugar as preservative easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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