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Shakshuka Tunisian one-pan dish | How to Cook

Shakshuka Tunisian one-pan dish | How to Cook

Shakshuka is a Tunisian one-pan dish featuring eggs poached in a spiced tomato, onion, and pepper sauce. It’s great for a savory breakfast or when you’re looking to dress up some eggs for dinner. The beauty of shakshuka is that rather than fussing with poaching individual eggs and adding them to a dish, you poach eight eggs right in the flavorful sauce for a fully integrated meal. The key to great shakshuka is balancing the piquancy, acidity, richness, and sweetness of its ingredients. Roasted peppers make the perfect base. We finished our shakshuka with a sprinkling of bright cilantro and salty feta cheese. Jarred or homemade roasted red peppers can be substituted for the piquillo peppers. Serve with pita or crusty bread to mop up the sauce. You will need a 12-inch skillet with a tight-fitting lid for this recipe.


  • 3 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 2 yellow bell peppers, stemmed, seeded, and cut into ¼-inch pieces
  • 4 garlic cloves, minced
  • 2 teaspoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Salt and pepper
  • ⅛ teaspoon cayenne pepper
  • 1½ cups jarred piquillo peppers or Roasted Red Peppers, chopped coarse
  • 1 (14.5-ounce) can diced tomatoes
  • ¼ cup water
  • 2 bay leaves
  • ⅓ cup chopped fresh cilantro
  • 8 large eggs
  • 2 ounces feta cheese, crumbled (½ cup)

Cooking Procedure

  1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions and bell peppers and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic, tomato paste, cumin, turmeric, 1½ teaspoons salt, ¼ teaspoon pepper, and cayenne and cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
  2. Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.
  3. Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
  4. Off heat, make 4 shallow indentations (about 2 inches wide) in surface of sauce using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with feta and remaining cilantro and serve.

HOMEMADE ROASTED RED PEPPERS - A Chef's tips and trick

Sweet red bell peppers take on a whole new layer of complex, smoky flavor when roasted. Jarred roasted red peppers are definitely a convenient alternative to roasting them at home, but you can also roast your own with just a little extra effort. Our preferred method uses the broiler. Cooking times vary depending on the broiler, so watch the peppers carefully. You can substitute yellow or orange bell peppers here, but note that they roast faster than red ones; decrease the cooking time by 2 to 4 minutes. Roasted peppers make a great
topping for a pizza or addition to scrambled eggs or antipasto spread. You will need two bell peppers if you want to use them in place of the jarred piquillo peppers in this Shakshuka recipe. Store extra peppers
in the refrigerator for up to 3 days.

Roasted Red Peppers

Makes 3 cups
Adjust oven rack 2½ to 3½ inches from broiler element and heat broiler. Cut off top and bottom of 4 red bell peppers, then remove cores and stems. Slice down through sides of peppers, lay them flat on cutting board and trim away any remaining ribs. Place flattened peppers, pepper tops, and pepper bottoms skin side up on aluminum foil–lined baking sheet. Broil peppers until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through broiling. Transfer broiled peppers to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes.

How to cook Baked Eggs Florentine | DIY Style

How to cook Baked Eggs Florentine | DIY Style

Almost any food is more appealing when it comes in a neatly packaged individual serving. This recipe re-imagines eggs Florentine, with its hearty spinach and creamy sauce, as a simple baked egg dish; no tricky
poaching or last-minute assembly required. To achieve the elegant ideal of a perfect-set-white, runny-yolk egg, we added raw eggs to preheated ramekins, ensuring that the egg whites cooked before the yolks had a
chance to lose their runniness. The spinach sauce, which we used to line each ramekin, provided a buffer between the eggs and the scorching ramekin walls. Use 6-ounce ramekins with 3¼-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just after the whites have turned opaque but are still jiggly— carryover cooking will finish the job. We developed this recipe using a
glass baking dish; if using a metal baking pan, reduce the oven temperature to 425 degrees.


  • 10 ounces frozen spinach, thawed
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 tablespoon all-purpose flour
  • ¾ cup half-and-half
  • 2 ounces Parmesan cheese, grated (1 cup)
  • Salt and pepper
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon ground nutmeg
  • Pinch cayenne pepper
  • Vegetable oil spray
  • 6 large eggs

Cooking Procedure

  1. Adjust oven rack to middle position and heat oven to 500 degrees. Transfer thawed spinach to piece of cheesecloth and squeeze firmly to remove excess water.
  2. Melt butter in medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in half-and-half; bring mixture to boil, whisking constantly. Simmer, whisking frequently, until thickened, 2 to 3 minutes. Remove pan from heat and stir in spinach, Parmesan, ¾ teaspoon salt, ½ teaspoon pepper, mustard, nutmeg, and cayenne.
  3. Lightly spray six 6-ounce ramekins with oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins to create ⅛-inch-thick layer. Shape remaining filling in bottom of ramekin into 1½-inch-diameter mound, then make a shallow indentation in center of mound large enough to hold yolk. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes, rotating dish halfway through baking.
  4. While filling is heating, crack eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins,
  5. centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each evenly with pinch salt. Return baking dish to oven and bake until whites are just opaque but still tremble (carryover heat will cook whites through), 6 to 8 minutes, rotating dish halfway through baking.
  6. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately.

Baked Eggs Lorraine - Variation recipe

Slice white and green parts of 1 pound leeks thin and wash thoroughly. Cook 2 slices bacon, cut into ½-inch pieces, in medium saucepan over medium heat until crisp, about 10 minutes. Transfer bacon to paper towel–lined plate. Add leeks to pan and cook until softened, about 10 minutes. Transfer leeks to plate with bacon. Proceed with recipe, omitting shallot and reducing butter to 1 tablespoon. Substitute bacon and leek mixture for spinach and ½ cup shredded Gruyère cheese for Parmesan.


Frozen vegetables can be a great option; besides being convenient, vegetables are often frozen at the peak of freshness. However, some vegetables freeze better than others. As a rule, vegetables with a lower moisture content generally freeze well, while their high moisture counterparts turn mushy and develop off-flavors. (High-moisture spinach is an exception because it doesn’t need to retain its shape in most cooked dishes.) Taking that into consideration, here are the frozen vegetables we like best, as well as the ones we don’t recommend.

First-Rate: Corn, Lima Beans, Pearl Onions, Peas, and Spinach

Frozen versions of these vegetables can even be preferable to fresh versions, depending on the season.

Acceptable in Some Situations: Broccoli, Carrots, Cauliflower, and Green Beans

These are acceptable options for soups, stews, and long-cooked dishes, where their less-than-crisp texture isn’t a factor. But we always prefer fresh when these vegetables are the main component of a dish.

Just Skip: Asparagus, Bell Peppers, Mushrooms, and Snow Peas

These high-moisture vegetables do not freeze well, and you should avoid them both on their own and in frozen vegetable medleys.

How to cook Classic Cheese Omelet with a Twist

How to cook Classic Cheese Omelet with a Twist

A quick and creamy cheese omelet makes the perfect breakfast for two (or an easy dinner!), and once you master the basic technique of cooking the eggs and shaping the omelet, you can vary the filling to suit any taste. A good nonstick skillet is essential for perfectly stick-free omelets, since the eggs need to move freely so that the omelet can be folded over itself. To ensure the cheese melted before the eggs overcooked, we finely shredded it and removed the pan from the heat after adding the cheese to the eggs. The residual heat was enough to melt the cheese without overcooking the omelet. This technique gave us the results we had been looking for: moist and creamy eggs, with plenty of perfectly melted cheese. You can substitute cheddar, Monterey Jack, or any semisoft cheese for the Gruyère. Making perfect omelets takes some practice, so don’t be disappointed if your first effort fails to meet your expectations.


  • 6 large eggs
  • Salt and pepper
  • 1 tablespoon unsalted butter, plus 1 tablespoon melted
  • 6 tablespoons finely shredded Gruyère cheese

Cooking Procedure

  1. Place 3 eggs in small bowl, season with salt and pepper, and beat with fork until combined. Repeat with remaining 3 eggs in separate bowl.
  2. Melt 1½ teaspoons butter in 10-inch nonstick skillet over medium-high heat. Add 1 bowl of egg mixture and cook until edges begin to set, 2 or 3 seconds. Using heat-resistant rubber spatula, stir eggs in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges of eggs in toward center, then tilt skillet to 1 side so that uncooked eggs run to edge of skillet. Repeat until omelet is just set but still moist on surface, 20 to 25 seconds. Sprinkle 3 tablespoons Gruyère across center of omelet.
  3. Off heat, use spatula to fold lower third (portion nearest you) of omelet over filling; press gently with spatula to secure seams, maintaining fold.
  4. Run spatula between outer edge of omelet and skillet to loosen. Pull skillet sharply toward you a few times so omelet slides up lip of far edge of pan. Use spatula to fold far edge of omelet toward center. Press to secure the seam. Invert omelet onto warm plate. Tidy edges with spatula, brush with half of melted butter, and serve immediately.
  5. Wipe out skillet and repeat with remaining 1½ teaspoons butter, remaining egg mixture, remaining 3 tablespoons Gruyère, and remaining melted butter.

Asparagus and Smoked Salmon Filling

Heat 1 teaspoon olive oil in skillet over medium-high heat until shimmering. Add 1 thinly sliced shallot and cook until softened and starting to brown, about 2 minutes. Add 5 ounces trimmed asparagus, cut on bias into ¼-inch lengths; pinch salt; and pepper to taste. Cook, stirring frequently, until asparagus is crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in 1 ounce chopped smoked salmon and ½ teaspoon lemon juice. Add half of filling with Gruyère in step 2 and remaining filling to second omelet with Gruyère in step 5.

Mushroom Filling

Melt 1 tablespoon unsalted butter in 10-inch skillet over medium heat. Add 1 minced small shallot and cook until softened, about 2 minutes. Add 2 ounces white mushrooms, trimmed and sliced ¼ inch thick, and cook
until lightly browned, about 3 minutes. Transfer to bowl and stir in 1 teaspoon minced fresh thyme and season with salt and pepper to taste. Add half of filling with Gruyère in step 2 and remaining filling to second
omelet with Gruyère in step 5.


One of the big differences between types of skillets is whether the surface is traditional or nonstick. Traditional skillets are made from materials that allow food to adhere slightly, which is ideal for creating the browned bits of fond that are the foundation of a great seared steak or pan sauce. Nonstick skillets, on the other hand, have a coating that keeps food from sticking to minimize the need for lubricating fat. This makes it easier to cook delicate foods and also facilitates cleanup (see this page for more information about types of
skillets). A nonstick skillet is particularly useful in a recipe like this one since you need to be able to move the cooked omelet around in the pan to successfully fold it; however, we don’t think you need a specially designed omelet pan for this task. We also prefer nonstick skillets for stir-fries; they’re actually better suited to this task on most home stovetops than a wok would be. Other delicate ingredients that are well suited to nonstick are fish and seafood, and lean meats like chicken, turkey, and pork (as long as you’re not making a pan sauce that requires a fond).

Tofu Scramble with Herbs | Breakfast and Brunch How to cook

Tofu Scramble with Herbs | Breakfast and Brunch How to cook

Eggs are not the only thing you can scramble (for that, see this page). Soft tofu can be cooked in a similar way to produce a quick, hearty, eggfree breakfast. When crumbled up and sautéed, the tofu yielded smooth,
creamy pieces very much like curds of scrambled egg. Tofu scramble is a great option if you’re cooking for a vegan or if you’re just looking for a change. We added a small amount of curry powder to our version for a
touch of flavor and color, plus a sautéed shallot and chopped fresh herbs. This simple preparation is perfect for a basic approach, but it’s also very easy to add other ingredients into the mix for a more substantial variation. Do not substitute firm tofu for the soft tofu in this recipe. Be sure to press the tofu completely dry before cooking.

Serves: 4
Total Time: 35 minutes


14 ounces soft tofu
1½ teaspoons vegetable oil
1 shallot, minced
¼ teaspoon curry powder
¾ teaspoon salt
⅛ teaspoon pepper
2 tablespoons finely chopped fresh basil, parsley, tarragon, or marjoram

Cooking Procedure

  1. Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel– lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels.
  2. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in crumbled tofu, curry powder, salt, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.

Tofu Scramble with Spinach and Feta - Cooking Variation

Before adding tofu to skillet, add 4 cups baby spinach and cook until wilted, about 1 minute. Add ½ cup crumbled feta to skillet with tofu.

Tofu Scramble with Tomato, Scallions, and Parmesan - Cooking Variation

Add 1 seeded and finely chopped tomato and 1 minced garlic clove to pan with shallot; cook until tomato is no longer wet, 3 to 5 minutes. Add ¼ cup grated Parmesan and 2 tablespoons minced scallions to skillet with tofu.

Tofu Scramble with Shiitakes, Red Bell Pepper, and Goat Cheese - Cooking Variation

Before adding shallot to skillet, cook 4 ounces stemmed and thinly sliced shiitake mushrooms, 1 finely chopped small red bell pepper, and pinch red pepper flakes, covered, until mushrooms have released their liquid, about 5 minutes. Uncover, add shallot, and continue to cook until mushrooms are dry and shallot is softened, about 2 minutes. Add ¼ cup crumbled goat cheese to skillet with tofu.

REDEEMING TOFU - Chef's Tips and Trick

To many people, tofu is the quintessential tasteless, unappealing health food: the punch line of a million vegan jokes and probably to be avoided at all costs. But we want to change the way you think about this maligned ingredient, and that starts with understanding exactly what it is and how to make it shine in recipes.

Tofu comes in a variety of textures based on how much liquid has been pressed out of the soy curds: silken, soft, medium-firm, firm, and extra-firm. In general, firmer varieties maintain their shape when cooking, while softer varieties do not. We prefer extra-firm or firm tofu for stir-fries and noodle dishes, as they hold together during high heat cooking and when tossed with noodles. These two varieties of tofu are also great marinated (they absorb marinade better than softer varieties) or tossed raw into salads—try our Marinated Tofu and Vegetable Salad. Medium and soft tofu boast a creamy texture; we love to pan-fry them (see this page). The crispy crust that develops makes a nice textural contrast to the silky interior. Soft tofu is also great scrambled like eggs, as in this recipe. Silken tofu has a soft, ultra-creamy texture and is often used as a base for smoothies and dips, in desserts such as puddings, or as an egg replacement in vegan baked goods.

Egg and Black Bean Breakfast Burritos | Elegant Inexpensive

Egg and Black Bean Breakfast Burritos | Elegant Inexpensive

Breakfast burritos are a supersatisfying (and eminently portable) morning meal. We built our version on hearty black beans and fluffy, tender scrambled eggs that made it filling but not heavy. To freshen things up, we added sweet, bright bell pepper, cilantro, and sliced scallions. Sharp cheddar cheese added richness and bold flavor, and a little cayenne pepper provided just the right amount of balancing heat. To make this an easy one-dish meal, we cooked the bell pepper and beans in the skillet before scrambling the eggs, then folded them into the eggs with the cheese and cilantro. You can substitute whole milk for the halfand-half in this recipe, but the eggs will be less rich and less tender. Serve with hot sauce or salsa, sour cream, and sliced avocado.

Serves: 6
Total Time: 30 minutes


2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and chopped into ¼-inch pieces
1 (15-ounce) can black beans, rinsed
3 scallions, sliced thin
⅛ teaspoon cayenne pepper
12 large eggs
¼ cup half-and-half
Salt and pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
3 tablespoons minced fresh cilantro
6 (10-inch) flour tortillas

Cooking Procedure

1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell pepper and cook until softened and beginning to brown, about 5 minutes. Stir in beans, scallions, and cayenne and cook until heated through, about 1 minute; transfer to bowl.
2. Beat eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper with fork in bowl until thoroughly combined. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat. Add egg mixture and cook, using heat-resistant rubber spatula to push mixture back and forth, until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes. Off heat, gently fold in bell pepper– bean mixture, cheddar, and cilantro. Season with salt and pepper to taste.
3. Stack tortillas between paper towels on plate and microwave until hot and pliable, 30 to 60 seconds. Divide egg mixture evenly across center of each tortilla, close to bottom edge. Fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly into burritos. Serve.


In this breakfast burrito recipe, the bell pepper, scallions, and cayenne pepper are all aromatics. Aromatics are the flavorful building blocks that form the base of countless savory recipes. They are also often quite fragrant, which is where they get their name. Without aromatics, the flavor of most dishes would be much less deep and complex.
The particular aromatics that are used in a recipe vary from cuisine to cuisine. In French cooking, you will see recipes built on a combination of onion, carrot, and celery  in Chinese cuisine, most recipes have a backbone of garlic, ginger, and scallions. Other common aromatics include chiles, herbs, and spices.
We almost always start a recipe by sautéing aromatics in fat: Because many herbs and spices are fat-soluble, cooking them in fat, or “blooming” them, helps their flavor compounds dissolve more effectively. Doing this at the beginning of a recipe gives these potent ingredients time to really build up flavor, which then gets infused throughout the whole dish.

Bacon and Cheddar Breakfast Sandwiches with a Twist and Style of Preparing

Bacon and Cheddar Breakfast Sandwiches with a Twist and Style of Preparing

No portable breakfast is as satisfying as the breakfast sandwich. You can buy one almost anywhere—a fast-food drive-through, corner bodega, or school cafeteria—but unless you like soggy bread, cold cheese, and
rubbery eggs, your best option might be to make them at home. We started with our tried and true fried eggs, cooked in bacon fat for a great flavor bonus. After a minute over the heat, the eggs got topped with bacon and cheddar cheese. Covering the pan and letting it sit off the heat let the eggs cook through gently and gave the cheese time to melt. Tomato and baby spinach added freshness, and a simple mixture of
mayonnaise and hot sauce gave our sandwiches just the right amount of richness and tang. If there’s not enough fat left in the skillet after cooking the bacon in step 2, add enough vegetable oil to measure 1 tablespoon.

Total Time: 35 minutes


4 English muffins, split
3 tablespoons unsalted butter, softened
¼ cup mayonnaise
1 tablespoon hot sauce
4 large eggs
Salt and pepper
6 slices bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
1½ ounces (1½ cups) baby spinach
4 thin tomato slices

Cooking Procedure

1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set
aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate. When cool enough to handle, break each slice in half. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.
3. Pour off all but 1 tablespoon fat from skillet and heat over mediumhigh heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1
4. Working quickly, top each egg with 3 pieces bacon and ¼ cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.
5. Spread mayonnaise mixture on muffin bottoms and place 1 bacon and cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Sausage and American Cheese Breakfast Sandwiches - Variation
Substitute ketchup for hot sauce. Substitute 8 ounces bulk breakfast sausage, formed into four 4-inch patties, for bacon. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add sausage patties and cook until well browned and cooked through, 3 to 5 minutes per side; transfer to paper towel–lined plate. Substitute 4 slices deli American cheese (4 ounces) for shredded cheddar cheese.

DIY BREAKFAST SAUSAGE - Chef's Cooking Style Masterpiece

You can absolutely use store-bought sausage to make our Sausage and American Cheese Breakfast Sandwiches—and it’s definitely a faster option—but if you want to make your own, it’s supersimple. We start with ground pork, then amp up its mild flavor with classic breakfast sausage flavors: garlic, sage, thyme, and cayenne pepper. A spoonful of maple syrup sweetens the patties nicely. Avoid lean or extra-lean ground pork; it makes the sausage dry, crumbly, and less flavorful. This sausage also makes a great accompaniment to other breakfast classics, such as Perfect Scrambled Eggs or Overnight Yeasted Waffles.

Homemade Breakfast Sausage - Chef's Cooking Style Masterpiece

Makes 16 patties
Combine 2 pounds ground pork, 1 tablespoon maple syrup, 1 minced garlic clove, 2 teaspoons dried sage, 1½ teaspoons pepper, 1 teaspoon salt, ½ teaspoon dried thyme, and ⅛ teaspoon cayenne pepper in large bowl. Gently mix with hands until well combined. Using greased ¼-cup measure, divide mixture into 16 patties and place on rimmed baking sheet. Cover with plastic wrap, then gently flatten each one until ½ inch thick. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Cook half of patties until well browned on both sides and cooked through, turning once, 6 to 10 minutes. Transfer to paper towel–lined plate and tent with aluminum foil. Wipe out skillet. Repeat with 1 tablespoon butter and remaining patties. (Uncooked patties can be refrigerated for up to 24 hours or frozen and stored in a zipper-lock bag for up to 1 month. For frozen patties, increase cooking time to 14 to 18 minutes.)