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1Fillet two large fresh mackerel, cut in two and remove the skin.
2After drying, remove the skin and bones and flake with a fork.
3Clean the fowl, cut it into pieces, and remove the skin.
4Take some Dutch, or some salted herrings, and remove the skin, backbones, etc.
5Take up on a hot platter, remove the skin, and dot with butter.
6To make dried orange peel, remove the skin from an orange.
7Joint the chicken; cut in small pieces; remove the skin; put into tepid water.
8Heat them on gridiron; remove the skin and serve with pepper and melted butter.
9Take from the kettle and remove the skin about two-thirds of the way back.
10Wash, remove the skin that covers the kidneys and cut in very thin slices.
11Boil the ham and then remove the skin and trim.
12Open and drain a can of salmon and then remove the skin and bones.
13Boil slightly until you can remove the skin and bones.
14To prepare fish, you clean and scale it, but you don't remove the skin.
15Steam salmon steaks until tender, remove the skin, and cool.
16Meanwhile, remove the skin, and any bones from the haddock, and break into flakes.
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