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Thread: Strong smell form lids.

  1. #1
    xownhgeg is offline Assistant Cook
    Join Date
    Dec 2011
    Posts
    38

    Default Strong smell form lids.

    Hello,

    I have some stylish jars. They are convinient to store anything. When I washed the jars it is difficult to remove the strong smell from lids. I've tried washing up liquid, bleach and baking powder, they doesn't looks well. Anyone have some ideas to the smell?

  2. #2
    sentikakar is offline Assistant Cook
    Join Date
    Nov 2012
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    10

    Default

    Last edited by sentikakar; 11-27-2012 at 06:04 AM.

  3. #3
    Join Date
    Sep 2012
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    86

    Default

    Quote Originally Posted by xownhgeg View Post
    Hello,

    I have some stylish jars. They are convinient to store anything. When I washed the jars it is difficult to remove the strong smell from lids. I've tried washing up liquid, bleach and baking powder, they doesn't looks well. Anyone have some ideas to the smell?
    May be placing them in sun will help you.

  4. #4
    dhiraj is offline Assistant Cook
    Join Date
    Dec 2014
    Posts
    24

    Default

    Pan-Grilled Salmon With Maple-Pomegranate Sauce


    The sweetness of the maple syrup in the sauce is balanced by the tartness of the pomegranate molasses, making a warm, fragrant sauce for light, fresh pan-grilled salmon.

    Note: If you don't have a grill pan, use a heavy (preferably cast-iron) skillet to sear the fish. Cooking time will be the same.

    Serves 2

    Ingredients

    1/2 tbsp unsalted butter
    1 tbsp finely chopped shallot
    3 tbsp maple syrup
    1 tbsp pomegranate molasses
    1 tsp Dijon mustard
    sea salt
    freshly ground black pepper
    olive oil, for brushing
    2 4- to 5-oz salmon steaks (about 1-inch thick) with skin on 1 side
    Preparation

    Heat a small skillet or saucepan over medium-low heat. Add the butter and swirl to coat. Add the shallot and cook 3 minutes, stirring frequently.
    Add the maple syrup, pomegranate molasses, and mustard and season with salt and pepper. Bring to a light simmer, then reduce the heat to low and cover. Cook gently 10 minutes. Remove from the heat.
    Meanwhile, heat a grill pan over medium-high heat and brush with oil. Season the salmon steaks with salt and pepper and place in the pan skin-side up. Grill 3 minutes.
    Turn skin-side down and grill until the salmon is just cooked through but still pink in the center, 2-3 minutes longer. Lift the fish off its skin (the skin should stick to the pan) and place 1 salmon steak on each of 2 plates.
    To serve, divide the maple-pomegranate sauce and spoon on top of and around the salmon. Serve right away.

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