The following is an excerpt from my book Boil On The Penis: The Complete Guide to Making Your Own.
If you haven’t already bought the book, I highly recommend it.
You’ll learn about the process of boiling a roast of ham and you’ll learn all about the differences between cooking the meat in water and in oil, and how you can make the best broth possible.
It’s the perfect gift for anyone who enjoys cooking with meat and, yes, you’ll also learn all the delicious secrets to getting the perfect meat broth.
The recipe for this soup is based on a recipe from the Cooking School of the Future: Recipes from the Cookbook, by J.D. Salinger, which is a must-have for anyone in the kitchen.
When it comes to boiling meat, I like to keep things simple.
So, I boil the meat.
I boil it in a pot with a lid.
I roast it in an oven at 425°F (230°C).
I boil my meat in the water, which has been reduced to just 2% or less by the stovetop.
When it’s done, I transfer it to a plastic container.
It takes at least an hour for the meat to cool completely.
I cook the meat until it is tender enough to slice, about 30 minutes.
When I want to make the broth, I add the water to the meat and simmer it until the liquid is reduced to 3% or so.
It makes the broth much more flavorful.
I also like to add some soy sauce to make it extra rich.
For the broth to be perfect, it needs to be thick enough to cover the entire pot.
When you start boiling, I always add a little bit more water than I usually do because it’s important to get all of the fat off the bottom of the pot and to make sure there’s not too much liquid left in the bottom.
So you’re going to have to add a few extra teaspoons of water to get the perfect broth.
The broth is going to taste great when it’s finished cooking, but it’s best to leave it on the stove for a while before serving it.
It doesn’t need to be simmering for a full hour to be cooked perfectly, but the longer it sits, the better it will be.
When the broth is done, it will have a nice consistency that can be served immediately or refrigerated for up to two days.
If you’re not using the original recipe from Cooking School, here are some great substitutes: