instruction:
In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
question:
In a microwave-safe bowl, add the chocolate and, on medium heat, microwave in 1-minute intervals until melted.,______,Fold the egg whites carefully into the chocolate.,Separate into 2 serving dishes and refrigerate a few hours before serving.,Garnish with berries or grated chocolate when serving.
answer:
Separately, in another bowl whisk the egg whites with a pinch of salt until stiff peaks.


question:
Place pizza stone on lowest rack and preheat oven to 500F (allow 1 hour for pizza stone to heat).,Stir together yeast, 1 T flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a cream foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).,Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, olive oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.).,______,Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dought to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet.,Continue to work edge of dough with your fingers, stretching it into a 14-inch round.,Brush dough with olive oil (about 1 T), leaving a 1-inch border. Scatter toppings over dough.,Line up far edge of peel with far edge of stone in sove and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza).,Bake until crust is golden and cheese is bubbling, 10-12 minutes. Slide peel under pizza to remove from oven.
answer:
Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a lage baking sheet (without sides) with cornmeal.


question:
Heat 3 tablespoons vegetable oil in a large skillet over medium heat.,Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.,Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover.,Bring to a boil, then reduce the heat to medium and simmer 10 minutes.,Drain and wipe the pot clean.,Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms.,Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.,Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible.,Skim any excess fat from the surface.,Measure the broth, adding water if necessary to yield 2 quarts.,(The broth can be made up to 4 days ahead; cover and refrigerate.),Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling.,Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water.,Simmer, reducing to 1/2 cup, about 5 minutes.,Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat.,Add the noodles and cook until softened, 1 to 3 minutes.,Gently pull the noodles apart with tongs.,Transfer the soup to bowls and top as desired.,Toppings Bar,Take your pick: These taste great in just about any combination.,Shredded rotisserie chicken,Sauteed mushrooms,Nori strips (seaweed),Shredded kale,Cubed firm tofu,Snow peas,Toasted sesame seeds,Sliced radishes,Sliced scallions,Bean sprouts,Kimchi,Watercress,Sliced jalapeno,Pickled ginger,______,Fried egg,Sesame oil,Sriracha,Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes.,Roast at 425 degrees F, 30 minutes.,Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.,Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven.,Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger.,Cover with foil.,Roast at 325 degrees F,3 hours; slice.,Photograph by Charles Masters
answer:

Wasabi paste


