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Leave to boil gently for 3 hours.
Bring to the boil gently while continuously stirring.
Boil gently in salted water for five or six minutes.
Reduce the heat, and boil gently for five minutes, then add pepper to taste.
Bring to a boil, reduce the heat, and boil gently for 5 minutes.
Bring to a boil, reduce the heat to low, cover and boil gently for 5 minutes.
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Boiled gently until tender in well salted water, peeled and then rolled in the buttery, salty caramel sauce about half an hour before serving.
To the sample, 5 mL of 65%% HNO3 was added, and then the mixture was boiled gently for 30 45 min.
Then, the mixture was boiled gently over a water bath (95 °C) for 4 5 h (or until the sample had completely dissolved) (Ang and Lee 2005).
The heated mixture was allowed to cool after which 5 ml of 70% HClO4 was then added, and the mixture was boiled gently until dense white fumes appeared.
To the sample, 5 mL of 65%% HNO3 was added, and then the mixture was boiled gently over a water bath (90 °C) for 1 2 h or until a clear solution was obtained.
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CEO of Professional Science Editing for Scientists @ prosciediting.com