144 lines
6.9 KiB
JSON
144 lines
6.9 KiB
JSON
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{
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"id": "221",
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"title": "Basic Chicken Stock",
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"content": [
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{
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"id": "ing-0",
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"text": "1 pound chicken parts",
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"type": "ingredient",
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"eamr": "( ing-0 \"1 pound chicken parts\" )"
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},
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{
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"id": "ing-1",
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"text": "1 large onion",
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"type": "ingredient",
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"eamr": "( ing-1 \"1 large onion\" )"
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},
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{
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"id": "ing-2",
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"text": "3 stalks celery, including some leaves",
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"type": "ingredient",
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"eamr": "( ing-2 \"3 stalks celery, including some leaves\" )"
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},
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{
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"id": "ing-3",
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"text": "1 large carrot",
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"type": "ingredient",
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"eamr": "( ing-3 \"1 large carrot\" )"
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},
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{
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"id": "ing-4",
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"text": "1 1/2 teaspoons salt",
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"type": "ingredient",
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"eamr": "( ing-4 \"1 1/2 teaspoons salt\" )"
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},
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{
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"id": "ing-5",
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"text": "3 whole cloves",
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"type": "ingredient",
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"eamr": "( ing-5 \"3 whole cloves\" )"
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},
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{
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"id": "ing-6",
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"text": "6 cups water",
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"type": "ingredient",
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"eamr": "( ing-6 \"6 cups water\" )"
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},
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{
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"id": "ing-7",
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"text": "1/4 cup cold water (optional)",
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"type": "ingredient",
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"eamr": "( ing-7 \"1/4 cup cold water (optional)\" )"
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},
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{
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"id": "ing-8",
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"text": "1 egg",
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"type": "ingredient",
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"eamr": "( ing-8 \"1 egg\" )"
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},
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{
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"id": "inst-0",
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"text": "0) Quarter onion.",
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"type": "instruction",
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"eamr": "( inst-0 / R\r\n\t:inform ( ac-0-0 \"Quarter\"@3:10 / AC\r\n\t\t:ppt ( ing-1 \"onion\"@11:16 / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-1",
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"text": "1) Chop scrubbed celery and carrot into 1 inch chunks.",
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"type": "instruction",
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"eamr": "( inst-1 / R\r\n\t:inform ( ac-1-0 \"Chop\"@3:7 / AC\r\n\t\t:ppt ( ing-2 \"scrubbed celery\"@8:23 / FOOD )\r\n\t\t:ppt ( ing-3 \"carrot\"@28:34 / FOOD )\r\n\t\t:reshape ( \"1 inch chunks\"@40:53 / OTHER )\r\n\t)\r\n)"
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},
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{
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"id": "inst-2",
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"text": "2) Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven.",
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"type": "instruction",
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"eamr": "( inst-2 / R\r\n\t:inform ( ac-2-0 \"Place\"@3:8 / AC\r\n\t\t:ppt ( ing-0 \"chicken pieces\"@9:23 / FOOD )\r\n\t\t:ppt ( \"onion\"@25:30 / FOOD )\r\n\t\t:ppt ( \"celery\"@32:38 / FOOD )\r\n\t\t:ppt ( \"carrot\"@40:46 / FOOD )\r\n\t\t:ppt ( ing-4 \"salt\"@48:52 / FOOD )\r\n\t\t:ppt ( ing-5 \"cloves\"@58:64 / FOOD )\r\n\t\t:gol ( tool-2-0 \"large soup pot\"@68:82 / TOOL )\r\n\t\t:gol ( tool-2-1 \"Dutch oven\"@86:96 / TOOL )\r\n\t)\r\n)"
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},
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{
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"id": "inst-3",
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"text": "3) Add 6 cups water.",
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"type": "instruction",
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"eamr": "( inst-3 / R\r\n\t:inform ( ac-3-0 \"Add\"@3:6 / AC\r\n\t\t:ppt ( ing-6 \"6 cups water\"@7:19 / FOOD )\r\n\t\t:ppt ( NULL / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-4",
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"text": "4) Bring to a boil.",
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"type": "instruction",
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"eamr": "( inst-4 / R\r\n\t:inform ( ac-4-0 \"boil\"@14:18 / AC\r\n\t\t:ppt ( NULL / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-5",
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"text": "5) Reduce heat, cover, and simmer for 1 hour.",
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"type": "instruction",
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"eamr": "( inst-5 / R\r\n\t:inform ( ac-5-0 \"Reduce\"@3:9 / AC\r\n\t\t:ppt ( \"heat\"@10:14 / OTHER )\r\n\t)\r\n\t:inform ( ac-5-1 \"cover\"@16:21 / AC\r\n\t\t:ppt ( NULL / FOOD )\r\n\t)\r\n\t:inform ( ac-5-2 \"simmer\"@27:33 / AC\r\n\t\t:ppt ( NULL / FOOD )\r\n\t\t:duration ( dur-5-0 \"1 hour\"@38:44 / DUR )\r\n\t)\r\n)"
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},
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{
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"id": "inst-6",
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"text": "6) Remove chicken and vegetables.",
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"type": "instruction",
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"eamr": "( inst-6 / R\r\n\t:inform ( ac-6-0 \"Remove\"@3:9 / AC\r\n\t\t:ppt ( \"chicken\"@10:17 / FOOD )\r\n\t\t:ppt ( \"vegetables\"@22:32 / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-7",
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"text": "7) Strain stock.",
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"type": "instruction",
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"eamr": "( inst-7 / R\r\n\t:inform ( ac-7-0 \"Strain\"@3:9 / AC\r\n\t\t:ppt ( \"stock\"@10:15 / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-8",
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"text": "8) Skim fat off the surface.",
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"type": "instruction",
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"eamr": "( inst-8 / R\r\n\t:inform ( ac-8-0 \"Skim\"@3:7 / AC\r\n\t\t:ppt ( \"fat\"@8:11 / FOOD )\r\n\t\t:source ( \"the surface\"@16:27 / OTHER )\r\n\t)\r\n)"
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},
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{
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"id": "inst-9",
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"text": "9) Separate the egg white from the egg yolk, and reserve the shell.",
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"type": "instruction",
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"eamr": "( inst-9 / R\r\n\t:inform ( ac-9-0 \"Separate\"@4:12 / AC\r\n\t\t:ppt ( ing-8 \"the egg white\"@13:26 / FOOD )\r\n\t\t:source ( \"the egg yolk\"@32:44 / FOOD )\r\n\t)\r\n\t:inform ( ac-9-1 \"reserve\"@50:57 / AC\r\n\t\t:ppt ( \"the shell\"@58:67 / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-10",
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"text": "10) In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.",
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"type": "instruction",
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"eamr": "( inst-10 / R\r\n\t:inform ( ac-10-0 \"combine\"@21:28 / AC\r\n\t\t:ppt ( ing-7 \"1/4 cup cold water\"@29:47 / FOOD )\r\n\t\t:ppt ( \"egg white\"@49:58 / FOOD )\r\n\t\t:ppt ( \"crushed eggshell\"@64:80 / FOOD )\r\n\t\t:loc ( tool-10-0 \"a small bowl\"@7:19 / TOOL )\r\n\t)\r\n)"
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},
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{
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"id": "inst-11",
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"text": "11) Add to strained stock, and bring to a boil.",
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"type": "instruction",
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"eamr": "( inst-11 / R\r\n\t:inform ( ac-11-0 \"Add\"@4:7 / AC\r\n\t\t:ppt ( \"strained stock\"@11:25 / FOOD )\r\n\t\t:ppt ( NULL / FOOD )\r\n\t)\r\n\t:inform ( ac-11-1 \"boil\"@42:46 / AC\r\n\t\t:ppt ( NULL / FOOD )\r\n\t)\r\n)"
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},
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{
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"id": "inst-12",
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"text": "12) Remove from heat, and let stand 5 minutes.",
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"type": "instruction",
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"eamr": "( inst-12 / R\r\n\t:inform ( ac-12-0 \"Remove\"@4:10 / AC\r\n\t\t:ppt ( NULL / FOOD )\r\n\t\t:source ( tool-12-0 \"heat\"@16:20 / TOOL )\r\n\t)\r\n\t:inform ( ac-12-1 \"stand\"@30:35 / AC\r\n\t\t:duration ( dur-12-0 \"5 minutes\"@36:45 / DUR )\r\n\t)\r\n)"
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},
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{
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"id": "inst-13",
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"text": "13) Strain again through a sieve lined with cheesecloth.",
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"type": "instruction",
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"eamr": "( inst-13 / R\r\n\t:inform ( ac-13-0 \"Strain\"@4:10 / AC\r\n\t\t:instrument ( tool-13-0 \"a sieve lined with cheesecloth\"@25:55 / TOOL )\r\n\t\t:ppt ( NULL / FOOD )\r\n\t)\r\n)"
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}
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]
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}
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