Photos rare bird birds colored beautiful 2015
Wednesday, April 29, 2015
Tuesday, April 28, 2015
Monday, April 27, 2015
Sunday, April 26, 2015
Photos bird of the finest and most beautiful birds
Photos bird of the finest and most beautiful birds
Saturday, April 25, 2015
Friday, April 24, 2015
Beautiful and expressive images of love Animations
Beautiful and expressive images of love Animations
Thursday, April 23, 2015
Photos of beautiful birds rarest bird species in Indonesia
Photos of beautiful birds rarest bird species in Indonesia
Photos Fly Girl from between her hands the trees leaf
Photos Fly Girl from between her hands the trees leaf
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Wednesday, April 22, 2015
A set of distinctive images of Black
A set of distinctive images of Black
(disambiguation).Click here to see how to read a Category
LionLion (male)Lioness, Lioness (female)If you save
Endangered species (the lowest risk of extinction)Scientific classificationRange: eukaryotesKingdom: AnimalsDivision: chordatesSect: MammalsRank: carnivoresPlatoon: catsGender: TigerType: AssadThe scientific namePanthera leoLinnaeus 0.1758
The current proliferation of black in the world (sub-Saharan Africa, and the forest is in the Indian state of Gujarat)
Former and current prevalence of black in the ancient world
Assad animal mammal platoon cats and one of the four big cats belonging to the genus Tiger (Latin: Panthera), which is the second largest cats in the world, after the tiger, where more than large than males weigh 250 kilos (550 lbs). [1] live most of the black wild remaining today in sub-Saharan Africa, are still a small population and one endangered lives in Asia state of Gujarat in northwest India. Was home to black very vastly in the past, where it was located in North Africa, the Middle East and Western Asia, where extinct only a few centuries ago. Until the beginning of the modern era (Holocene, about 10,000 years ago), black was considered the most widespread mammals major land after the human, where it was found in most parts of Africa, many parts of Eurasia from western Europe down to India, and in the Americas, from the Yukon even Peru .
LionLion (male)Lioness, Lioness (female)If you save
Endangered species (the lowest risk of extinction)Scientific classificationRange: eukaryotesKingdom: AnimalsDivision: chordatesSect: MammalsRank: carnivoresPlatoon: catsGender: TigerType: AssadThe scientific namePanthera leoLinnaeus 0.1758
The current proliferation of black in the world (sub-Saharan Africa, and the forest is in the Indian state of Gujarat)
Former and current prevalence of black in the ancient world
Assad animal mammal platoon cats and one of the four big cats belonging to the genus Tiger (Latin: Panthera), which is the second largest cats in the world, after the tiger, where more than large than males weigh 250 kilos (550 lbs). [1] live most of the black wild remaining today in sub-Saharan Africa, are still a small population and one endangered lives in Asia state of Gujarat in northwest India. Was home to black very vastly in the past, where it was located in North Africa, the Middle East and Western Asia, where extinct only a few centuries ago. Until the beginning of the modern era (Holocene, about 10,000 years ago), black was considered the most widespread mammals major land after the human, where it was found in most parts of Africa, many parts of Eurasia from western Europe down to India, and in the Americas, from the Yukon even Peru .
Monday, April 20, 2015
How to Make Buffalo Wings 2015
Whether you prefer them baked or fried, you can whip up your own wings with just three basic steps - 1. Prepare the wings, 2. Cook them by frying or baking, and 3. Sauce them up.
Step 1
Cut the Wings
Chicken wings have three parts, two of which are used to make Buffalo wings. There's the meaty drumstick-like part, the two-boned center portion, and the small, almost meatless wing tip. To make Buffalo wings, you need to separate them into these three parts.
To separate, lay each wing on a cutting board and cut off the wing tip. Since there's almost no meat on them, discard the wing tips. Next, cut through the remaining joint to separate the drumstick-like and center sections. These two meaty pieces will become the Buffalo wings.
TIP
If you'd like to make preparation even easier, use precut frozen chicken wings from the grocery store.
Step 2
Oil or Flour Your Wings
If you're baking the wings, the only thing left to do to prepare them is to toss them with a little bit of olive oil, salt, and pepper. Simply place the wing pieces in a big ol' bowl, give them a drizzle and a sprinkle, and toss until they're well coated.
If frying the wings, give them a good coating of flour first. This step is optional, but it gives the finished wings a nice crisp skin. To flour-coat, place a bit of all purpose flour, salt, and pepper in a zip-top bag. Place about four or five wing pieces in the zip-top bag at a time, close the bag, and give them a good shake.
Step 3
Fry the Wings
To fry the wings, place enough vegetable or canola oil to cover the wings completely in a deep fryer, cast iron skillet, or deep frying pan. The oil should be at least about one inch deep and heated to 350 to 375 degrees.
Once the oil is at temperature, use tongs to gently place in several wings, taking care not to crowd the pan. A crowded pan doesn't allow enough room around the wings for them to cook properly and lowers the oil temperature too quickly. Cook the wing pieces for about 10 to 12 minutes until the skin turns deep golden brown, turning occasionally with a large spoon, tongs, or a spatula to ensure even cooking.
Remove cooked wings to a platter lined with several layers of paper towels to drain. Repeat with remaining wings, allowing oil to reheat between batches.
TIP
It's important the oil be at temperature before adding the wings or they will absorb too much oil, be greasy and lack the nice crispy skin.
Step 4
Bake the Wings
For the baking method, line a rimmed baking sheet with foil and spray the foil generously with non-stick cooking spray. Place wing pieces on the pan in a single layer, taking care not to crowd the pan. Leaving space between the wings helps them bake up nice and crisp.
Bake at 400 degrees for 45 minutes, using tongs to turn the wings over one time during baking. If the wings stick a bit, don't worry. Just give them a gentle wiggle back and forth with your tongs and they'll let go of the pan.
Step 5
Sauce Up Your Wings
Whisk together your favorite cayenne pepper sauce and some melted butter in a large bowl, using approximately 1/4 cup cayenne pepper sauce and one tablespoon butter for every pound of wings. To sauce up your wings, put a few at a time into the bowl of sauce and toss with tongs or a fork until well coated.
Step 6
Wet or Dry?
Prefer your wings "wet" and dripping with sauce? Transfer them directly to a serving platter. Rather have them "drier?" Place them back on the baking pan and pop them in a hot oven for about three minutes. The sauce will set on the wings.
How to Frost a Layer Cake 2015
How to Frost a Layer Cake
Frosting a layer cake can seem intimidating, but with a little patience and a few tips on technique, you can frost like a pro.
TIP
To ensure success, wait to frost your cake until it’s completely cooled to room temperature — approximately 4 hours or more after baking.
Step 1
Level the Cake Layers
Often when you bake a cake, the layers turn out uneven, but leveling takes care of that. Simply slice lightly across the top of any high spots on each layer using a bread knife or other serrated knife.
Step 2
Prep Your Cake Stand
Begin by cutting a round of cardboard to fit the size of your cake. Place the cardboard in the center of your cake stand — it will help you rotate the cake while you are frosting.
Then, with your homemade frosting,
spread a few tablespoons in a thin layer on the cardboard. Center one cake layer on it, anchoring the cake with the frosting. Secondly, place four strips of parchment or wax paper on the platter around the cake, with the edges just barely tucked under. This will keep your serving platter clean.
TIP
The best utensil to use for frosting a cake is an offset icing spatula. It gives you the most control while you work. If you don’t have one, try an icing spatula or a butter knife.
Step 3
Frost Between the Cake Layers
Start by placing about 3/4 cup of frosting in the center of the base layer and gently pushing the frosting toward the cake edges with the spatula. Be careful to keep the frosting level so you have a nice even layer when you cut into the cake.
Step 4
Add Layers
Place the next cake layer on top of the frosting, aligning the edges. Very gently press the cake layer in place. If you're making a three-layer cake, spread frosting on the second layer the same way and top with the third cake layer. Once the inside layers of frosting are finished, it’s time to get down to business.
Step 5
Create a Crumb Coat
Making a crumb coat is the No. 1 rule when frosting a layer cake. A crumb coat is a thin layer of frosting that seals in crumbs and keeps them from ruining the final look of your cake. To create it, use your spatula to spread a small amount of frosting across the top of the cake. Then scoop about 2 tablespoons of frosting at a time onto the tip of the spatula and gently smear onto the side, working to cover the entire surface.
TIP
After the crumb coat is in place, refrigerate the cake for 10 minutes to set the frosting. This keeps crumbs from getting into your final frosting layer.
Step 6
Frost Over the Crumb Coat
Next, apply a thick layer of frosting over the crumb coat. Start by placing about 3/4 cup of frosting in the center of the cake. Use the spatula to gently pull the frosting toward the cake edges, working to keep the frosting layer even. Make sure to evenly frost the sides as well.
Step 7
Create a Shiny Seal
To create a smooth surface, dip your spatula in warm water, shake off any excess water and glide the bottom of the spatula along the surface of the frosting. When the spatula begins to stick to the frosting, simply dip it in the warm water again and continue smoothing.
Continue dipping and gliding until the entire surface of the cake is smooth.
TIP
If a completely smooth cake isn’t your thing, use the back of a spoon to make swirls in the frosting.
Step 8
Clean Up & Serve
Once your cake is complete, gently pull out the parchment or wax-paper strips, revealing your nice, clean serving plate. Now, cut a slice of that beautiful cake and enjoy.
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