Aún no tenemos significados para "tough ends".
1Break each asparagus stalk where it naturally snaps and discard the tough ends.
2Cut tough ends from the asparagus; scrape and boil in salted water until tender.
3Put twice through a meat chopper the tough ends of steaks or bits of the round.
4Wash asparagus and cut off about an inch of the tough ends, scrape off thin skin.
5Trim tough ends off Swiss chard stems, tear leaves from stems, roughly chop leaves, and thinly slice stems.
7Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup.
88 thin (or 6 thick) asparagus stalks, tough ends removed
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