Omkar Sapre, Have operated ATMs, filled cash in them, and seen them work ! The ATM is just a computer. Most ATMs operate on Microsoft Windows. ATMs also need a power back-up, like a UPS, to keep it going when electricity from the mains is cut-off, so that any ongoing transaction or withdrawal is not
Once all the jars have lids and rings, lower them into your canning pot. Make sure the jars are fully submerged and are covered with about an inch of water (you need that much to ensure that they won’t become exposed during boiling). You don’t want the water to be rolling when you reach in
Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location.
The jars do not need to be covered like a water bath canner. Set the rack on the bottom of the canner and heat water until hot, not boiling. You don’t need to sterilize jars in pressure canning. The high temperatures reached in the canner will sterilize everything.
Flour should be added to the Oven Bag to protect against splitting. As meats cook, layers of fat and water accumulate. The only substitute for the tablespoon of regular flour is cornstarch or another kind of flour, i. e., rice flour, potato flour (also called potato starch), etc.
Don’t add water or liquid and don’t cover the roast. Tip: A roasting pan is a shallow pan specifically designed for roasting. It has a rack, which keeps the meat above the juices and allows the heat to circulate around the meat. Oct 1, 2018
Use the Handle of a Wooden Spoon or a Wooden Chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too
Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling until you are ready to process. Then, here’s the key to crisp pickles : Cucumber pickles should be processed for at 180-185°F, which is obviously below boiling (212 F), but hot enough to kill bacteria.
While you’re still in the kneading stage, you can tell if your dough is under-kneaded if it’s floppy and loose, tears easily, and still looks shaggy. (Essentially, the opposite of all the signs of fully kneaded dough. ) The solution at this point is simple: just keep kneading. Oct 4, 2011