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Reduce the broth until slightly thickened.
Cook for eight minutes, then reduce the broth to a gentle simmer.
Add the mint bundle, bring to a boil and reduce the broth as directed.
Once done, strain everything and reduce the broth, then stir in the miso at the last minute.
3. Preheat oven to 400º F. Remove the capon from the liquid and mirepoix and reduce the broth by two-thirds.
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Under-season the pot of beans, as you'll be reducing the broth.
Reduce the temperature until the broth and vegetables are simmering.
A current applied across an anion exchange membrane reduces the fermentation broth (catholyte, water reduction: H2O + e− → ½ H2 + OH−) and drives carboxylate ions into a clean, concentrated VFA stream (anolyte, water oxidation: H2O → 2e− + 2 H+ + O2).
The oxygen deprived environment in the gingival crevice and mature plaque was simulated by flushing the broth with nitrogen for two minutes directly prior to use, to reduce the oxygen saturation in the broth from 80%to20%0%.
Add the meatballs to the broth and reduce the heat to a simmer.
Reuse of the fermentation broth may reduce the cost of raw materials as well as minimize the fermentation wastes.
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