I want to know how to make tereyaki chicken that you marinate for a while thin bake it
It's a form of knitting, sort of, only done with one needle, and it's designs have a more lacey look, not as tight-knit (pun intended) as knitting
You use 1 needle with a hook on itIt works up much faster than knitting.They have lots of types of yarns and threards to use depending on what you want to make.Some patterns are light and airy,others can be thick and heavy depends on the stitches called for.Find someone to help you learn,I found that easier than tring to figure out a bookEven on line doesn't do it for me,especially if I want or need to ask a question.
crochet is a form of needlework that requires one needleIt works up faster than knit and for some people Like myself is easier to learnThe link below explains the history of crochetYou can make almost anything from crochet from blankets, clothing, potholders, The yarns can range from sport weight (i think 3) to worsted weight (4) then you get into the bulky weight which is mainly the wools and homespun type yarn mainly used in hats, sweaters, and outerwear for cool weather You also have thread crochet which uses smaller steal hooks, this is where you will find doilies, potholders, table runners.
This recipe is great.it's fast and easy.but you do need to baste, so your chicken will get a nice glaze without burning: Teriyaki Chicken with Roasted Scallions 2 tablespoons soy sauce 1 tablespoon rice vinegar 1/2 cup honey 1 garlic clove, minced 1 teaspoon grated peeled fresh ginger 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces 4 bunches scallions, greens cut into 2 1/2-inch pieces, whites halved lengthwise 1 tablespoon vegetable oil, such as safflower Coarse salt and ground pepper Directions Preheat oven to 450 degrees, with racks in upper and lower thirdsIn a medium bowl, combine soy sauce, vinegar, honey, garlic, and gingerDivide sauce between two bowls; use one for basting and reserve other for servingLine a rimmed baking sheet with aluminum foilPlace chicken on sheet, and basteBake on upper rack 20 minutes, basting twice with pan juicesTransfer to lower rack; baste once moreContinue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutesMeanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepperRoast on upper rack until crisp-tender, 10 to 12 minutesServe chicken with scallions and reserved sauceHelpful Hint: Basting the chicken with the pan juices helps build a flavorful glaze while preventing scorchingBe sure to reserve half the sauce in step 1 for serving.
to make clothes and other items using wool and a special needle with a hook at one end
