EGG YOLK FOR HAIR LOSS RECIPES

Steps:

• Tie the pork tightly with twine at ¾- to 1-inch intervals to make the roll as perfectly round as possible
• Combine the dry brine ingredients, rub evenly over the entire roast and leave uncovered in refrigerator 24 hours on lowest rack
• Take the pork out of the refrigerator 30 to 45 minutes before roasting
• Preheat oven to 425°F, with rack at center
• Fill a roasting pan with apples, pears and onions and season with a little salt and pepper
• Pour the Calvados and stock over the apples, pears and onions
• Listicle: Rachael Ray 16
• 5" x 13
• 5" Nonstick Roaster with Reversible Rack Place a rack over the top and set the pork roast on it
• Coat lightly with EVOO spray and place in oven
• Roast pork 30 minutes at 425°F, then reduce heat to 325°F and roast to 140°F, about 45 minutes more
• Remove and let stand 15 to 20 minutes before carving
• If making gravy, melt butter in a saucepan over medium heat, whisk in flour, then add salt and pepper
• Whisk in stock and bring to a boil to thicken enough to coat a spoon
• Add cream and temper an egg yolk (if using) by whisking together yolk and a ladle of gravy, then adding yolk mixture back to sauce
• Whisk in Dijon mustard (if using)
• Remove strings from the pork roast and thinly slice
• Serve with roasted fruit and onions and top with pan juices or gravy

Steps:

• To poach chicken, place onion, carrots, celery and bay in a pot
• Add chicken, cover with water and bring to a boil
• Season with salt and reduce heat to simmer; poach at gentle, low rolling boil for 1 hour
• Remove chicken and let cool
• Strain stock, simmer 30 minutes more and strain again
• Remove chicken from bones and separate from skin
• Chop chicken meat and add to food processor; pulse to fine-chop
• You should yield about 2 1/2 cups chopped meat
• Cool in refrigerator in a large mixing bowl
• For the croquettes, heat butter in a skillet over medium heat
• Add onions and garlic, and season with salt, pepper, thyme, cayenne pepper, and nutmeg
• Stir 5-6 minutes to soften, add flour and whisk 1 minute
• Whisk in chicken stock then cream
• Add some to a small bowl with the egg yolks to temper then add everything back to the sauce and let thicken
• Remove from heat and stir in about 1/2 cup breadcrumbs the sauce should be very thick
• Let cool, then pour room temp sauce over cold chicken
• Combine and chill at least 1 hour more
• Heat a few inches of oil in a Dutch oven or in a countertop fryer to 360F to 365F
• Heat oven to 275°F and place a wire rack in a rimmed baking sheet
• Combine remaining breadcrumbs with Panko, parsley and cheese in a shallow dish
• Beat egg with water in a second shallow dish
• For the gravy, melt butter in a saucepot or skillet over medium to medium-high heat
• Whisk in flour, cook 1-2 minutes, add stock and let thicken
• Season with Worcestershire, salt and pepper
• Ladle some gravy into egg yolk to temper then add back to gravy, adjust seasoning to taste and reduce heat to low
• Use a conical ice cream scoop to form a pyramid shape or use damp hands to roll balls and form 12-15 croquettes
• Turn croquettes in egg wash then gently press breading mixture evenly all over the croquettes
• Fry croquettes 3-4 at a time until deeply golden, turning conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette
• Keep croquettes warm in oven on rack until ready to serve
• Serve croquettes topped with gravy