12 Inches to Centimeters
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CM12(P2) NHỮNG KẺ NUÔI DƯỠNG TÀI TRỢ CHỐNG PHÁ VIỆT NAM/ KẾ HOẠCH CM-12 (575)
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Theo hồi kí: Kế hoạch phản gián CM12, của Cố tác giả, AHLLVT
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12 inches in cm?
Video definition of converting 12 inches in cm
1 inch = how many cm
1 inch = how many cm I want to show you a short way to solve the conversion problem.
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What is cm and what is inch?
What is CM?
A centimetre (international spelling as used by the International Bureau of Weights and Measures; symbol cm) or centimeter (American spelling) is a unit of length in the metric system, equal to one hundredth of a metre, centi being the SI prefix for a factor of
1/100. The centimetre was the base unit of length in the now deprecated centimetre–gram–second (CGS) system of units.
Though for many physical quantities, SI prefixes for factors of 103—like milli and kilo—are often preferred by technicians, the centimetre remains a practical unit of length for many everyday measurements. A centimetre is approximately the width of the fingernail of an average adult person.
What is Inches?
The inch (abbreviation: in or ″) is a unit of length in the (British) imperial and United States customary systems of measurement. It is equal to 1⁄36 yard or 1⁄12 of a foot. Derived from the Roman uncia (\”twelfth\”), the word inch is also sometimes used to translate similar units in other measurement systems, usually understood as deriving from the width of the human thumb.
Standards for the exact length of an inch have varied in the past, but since the adoption of the international yard during the 1950s and 1960s it has been based on the metric system and defined as exactly 25.4 mm.
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The PERFECT Meat Pie | Cookin’ Somethin’ with Matty Matheson
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HOME STYLE COOOOOKERYYYY TODAYS FRENCH LESSON ITS THE BEEF TOURTIERE BUTTER SWIRLS MINCED MEAT FLAKY CRUST ITS NOT THE INDIVIDUAL INGREDIENTS BUT HOW YOU BRING THEM TOGETHER THAT COUNTS!! MEAT PIES COOKIN’ SOMETHIN’
FOR THE PÂTE BRISÉE:
31⁄3 cups (425 g) allpurpose flour, plus more for rolling 2 teaspoons kosher salt 12⁄3 cups (375 g) cold unsalted butter
1⁄2 cup (120 ml) ice water, plus more as needed
FOR THE BEEF:
1⁄2 cup Unsalted Butter
1 cup (150 g) finely chopped onions
1 cup (150 g) finely chopped celery
1 cup (150 g) finely chopped leeks
1 1⁄2 teaspoons ground cloves
1 1⁄2 teaspoons ground cardamom
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground mace
1⁄2 teaspoon ground star anise
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 pounds (1.3 kg) lean ground beef 1⁄2 cup (75 g) allpurpose flour 1 egg, beaten with 1 teaspoon water to make egg wash
2 cups (480 ml) Heinz ketchup, for serving
FOR THE RUTABAGA MASH:
1⁄4 cup Unsalted Butter Kosher Salt
1. Make the pâte brisée: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the
cold water and pulse again until a dough just begins to form, adding more water as needed.
2. Remove the dough from the food processor and form 2 disks; wrap with plastic wrap and let rest for 30 minutes. You can make the dough a day ahead and store in the fridge. Pull out
1 hour before making your pie crust.
3. Set an oven rack to the middle position and preheat the oven to 375°F (190°C).
4. Make the beef: While the dough is resting and the oven is preheating, in a large Dutch oven, melt the butter in the oil over medium heat. Add the onions, celery, and leeks and cook until the onions are translucent with no color, about 10 minutes. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace, and star anise.
5. Once the spices are toasted, sprinkle in the flour to thicken the fat in the pan and bring the meat mixture together, cooking for 3 to 5 minutes. Cool completely.
6. Prepare the dough: Roll out half of the dough on a floured work surface to a 1/8inch (3 mm) thick sheet, about 13 inches (33 cm) long, and set it into a 9inch (23 cm) pie pan. Roll out the second half of the dough.
7. Fill the crust with the meat mixture, place the second crust on top, and seal the edges by pinching the lid and base together with your thumb and index finger, creating a pleated look. Cut an X to make a steam hole in the top center of the tourtière.
8. Brush the top of the tourtière with egg wash and bake for 45 minutes, or until the crust is golden and beautiful.
9. While your tourtiere is in the oven, peel and dice the rutabaga into 1” cubes. Boil in a pot of water until tender, about 2030 minutes. Drain and add butter and salt, then mash with a fork. 10. Pull your tourtiere out of the oven, then let cool for 5 to 10 minutes, cut a big old slice, and serve with a side of rutabaga mash and a large dollop of Heinz ketchup on the side.
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