As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
To get an intense pickled flavor, let the eggs cool slightly, then peel them before dipping them in beet or turmeric mixture. Source: Martha Stewart Living, April 2017. 4 hours 40 minutes. 45 minutes. Makes 24. Total time. Preparation. Yield or yield. Ingredients. Beet dye. 4 small beets (14 ounces total), washed and cleaned. 1/4 cup distilled white vinegar. Turmeric dye. 3 pieces (each 2 inches) of fresh turmeric, peeled and finely grated (3 tablespoons). 1/4 cup distilled white vinegar. Eggs. 12 large eggs, preferably farm-fresh. 3/4 cup mayonnaise, preferably homemade. Kosher salt and freshly ground pepper. 1 Chioggia beet (2 1/2 ounces), peeled, peeled, and finely grated. 1 piece (2 inches) fresh radish, peeled and finely grated. 3/4 teaspoon distilled white vinegar. 1/2 cup Ramp Pesto. Flake sea salt, such as Maldon, for serving. Directions. 1. Beet dye: Bring the beets and enough water to cover them by about 2 inches (about 10 cups) to a boil in a medium-sized pot. Reduce to simmer. Cook until the beets are tender when pierced with a knife tip, about 45 minutes. Drain, discarding the liquid, and reserve the beets. When cool enough to handle, rub them with a paper towel. Coarsely grate the beets and place them in a large bowl; stir in 3 cups of water and vinegar. 2. Turmeric dye: Meanwhile, bring the turmeric and 6 cups of water to a boil in a medium-sized pot. Reduce to simmer. Cook until the water is a bright, deep yellow, about 30 minutes. Strain into a large bowl. Discard the solids. Stir in the vinegar. Cool completely. 3. Eggs: Bring a large pot of water to a boil in the middle of the stove. Using a slotted spoon, gently lower the eggs into the water. Reduce the heat to a gentle simmer and cook for 9 minutes. Use a slotted spoon to remove the eggs. Transfer half to a bowl
27.04.2023 @ 06:25
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
To get an intense pickled flavor, let the eggs cool slightly, then peel them before dipping them in beet or turmeric mixture. Source: Martha Stewart Living, April 2017. 4 hours 40 minutes. 45 minutes. Makes 24. Total time. Preparation. Yield or yield. Ingredients. Beet dye. 4 small beets (14 ounces total), washed and cleaned. 1/4 cup distilled white vinegar. Turmeric dye. 3 pieces (each 2 inches) of fresh turmeric, peeled and finely grated (3 tablespoons). 1/4 cup distilled white vinegar. Eggs. 12 large eggs, preferably farm-fresh. 3/4 cup mayonnaise, preferably homemade. Kosher salt and freshly ground pepper. 1 Chioggia beet (2 1/2 ounces), peeled, peeled, and finely grated. 1 piece (2 inches) fresh radish, peeled and finely grated. 3/4 teaspoon distilled white vinegar. 1/2 cup Ramp Pesto. Flake sea salt, such as Maldon, for serving. Directions. 1. Beet dye: Bring the beets and enough water to cover them by about 2 inches (about 10 cups) to a boil in a medium-sized pot. Reduce to simmer. Cook until the beets are tender when pierced with a knife tip, about 45 minutes. Drain, discarding the liquid, and reserve the beets. When cool enough to handle, rub them with a paper towel. Coarsely grate the beets and place them in a large bowl; stir in 3 cups of water and vinegar. 2. Turmeric dye: Meanwhile, bring the turmeric and 6 cups of water to a boil in a medium-sized pot. Reduce to simmer. Cook until the water is a bright, deep yellow, about 30 minutes. Strain into a large bowl. Discard the solids. Stir in the vinegar. Cool completely. 3. Eggs: Bring a large pot of water to a boil in the middle of the stove. Using a slotted spoon, gently lower the eggs into the water. Reduce the heat to a gentle simmer and cook for 9 minutes. Use a slotted spoon to remove the eggs. Transfer half to a bowl