INPUT ARTICLE: Article: Tap each egg gently against a corner to crack it. Break the egg in half and hold a shell half in each hand over a large mixing bowl. Gently transfer the yolk from one half to the other. As you transfer the yolk, the white will separate and drop into the bowl below. Continue transferring the yolk until all the white has been separated. Repeat with each egg.  Transfer the yolks to a separate airtight container and reserve them to make pudding, custard, cake, ice cream, or other treats. You only use egg whites to clarify consommé, so you must separate the yolks from the whites first. In a meat grinder, blender, or food processor, combine the meat, celery, carrot, onion, and leek. Pulse the ingredients together on high for about a minute, until all the ingredients are minced and combined. You want a rough mash rather than a puree.  You can substitute in any kind of vegetables you like, except for starchy vegetables (like potatoes) that will make the stock cloudy. Blending the meat and vegetables together will make for a more flavorful stock, but it will also make the stock easier to clarify. Use the same kind of meat and stock to make the consommé. For instance, if you mince up chicken meat with the vegetables, use chicken stock to make the consommé. Use a whisk or fork to rapidly beat the egg whites. Continue beating for about 30 seconds, or until the whites are frothy and thick. When you combine and heat all the ingredients, the protein in the egg whites will coagulate and glue together the chunks of meat and vegetables from the broth. This is known as the raft. In place of the egg whites, you can use a cellulose gum such as methylcellulose F50 to create the raft. Transfer the minced meat and vegetables to the bowl with the whisked egg whites. Use a wooden spoon to combine the mixture. Transfer the mixture to a large stock pot and cover it with the cold stock. Add the cloves, peppercorns, and chopped fresh herbs as well, which can include any mixture of:  Parsley Tarragon Thyme Bay leaves Place the pot with all the ingredients on the stove and heat it over high heat. Stir the mixture constantly as it cooks, and heat it until it reaches 120 F (49 C). When the broth reaches this temperature, the raft will start to float to the top. When the raft floats to the top of the broth, use the cup of a ladle to break a hole in the center of the raft. This will allow you to access the stock below so that the raft doesn’t dry out as it cooks. Keep the heat high until the consommé comes to a simmer. At that point, turn the heat to low and continue cooking the consommé for about 60 minutes. It’s important that the consommé never come to a rolling boil, otherwise the raft will break and the soup won’t clarify. It’s important to baste the raft with the broth throughout the simmering process. This will keep the raft moist and prevent it from drying out. To baste the raft, dip your ladle into the hole you poked in the center of the raft. Fill the ladle with broth and drizzle it over the raft. Baste the raft every five minutes or so to keep it moist. When the liquid is clear and all the egg, meat, and vegetable particles have floated to the top and joined the raft, remove the pot from the heat. Use the ladle to press down on the raft gently so it sinks to the bottom of the pot.

SUMMARY: Separate the eggs. Mince the meat and vegetables. Whisk the yokes. Combine all the ingredients. Heat the consommé. Make a hole in the raft. Simmer the consommé. Baste the raft as the consommé simmers. Remove the consommé from the heat once it becomes clear.

In one sentence, describe what the following article is about: You don’t need to remove all the grapes from the stems, but you should definitely cut off the larger stems. Rinse the grapes under running water to wash them. You can also use an all-natural produce wash to wash your grapes, although simple water should suffice in most cases. Use a wooden, wicker, bamboo, or plastic tray that is slatted, so air can circulate around the fruit. Spread the grapes so that they aren’t touching one another on the tray. Use a kitchen towel to cover the grapes.  You can also use a pillowcase to cover your grapes if you’d rather not use a kitchen towel. Your cover should also be effective at keeping insects away from your grapes as they dry. Make sure that whatever you use to cover the grapes won’t get blown away in the wind. If your cover is relatively light, you may need to weigh it down on its corners. Put the tray in a location where it will get lots of sunlight during the day. Only put them out during warm, dry weather; the warmer and dryer the climate, the easier your grapes will dry out.  If you put your tray out in overcast, cool, or particularly humid weather, the grapes will take longer to dry out (and may not even completely dry out). Aim to put your tray outside when the forecast is sunny, humidity is not too high, and the temperature is at least 75 °F (24 °C). If your area gets foggy or dewy at night, take the tray inside at the end of the day and place it outside again the next morning. The grapes may take up to 96 hours to become sufficiently dry, depending on various weather conditions and how hydrated they were to start. However, they should be left outside for at least 3 days. Go out and rotate the grapes twice each day to make sure both sides of the grapes are exposed to the sun.  After 3 days, feel free to conduct a taste test on 1 or 2 of the grapes to see if they’re sufficiently dry. If they’re to your liking, go ahead and bring them inside. If they’re not quite dry enough, leave them out for another day. You can leave grapes out in the sun for up to 5 days, though you shouldn’t need to leave them out any longer than this. Once the grapes have dried to the point of becoming raisins, take the tray inside and place the raisins in an airtight container. Store the container in a cool place or refrigerate. Suggested storage containers for air-dried raisins include mylar bags, tupperware, and glass canning jars with an oxygen absorber.
Summary: Remove the larger stems from your grapes and wash them thoroughly. Spread the grapes out evenly on a baking tray and cover them. Place the tray outside in the sun during warm, dry weather. Allow the grapes to sit outside for 3-4 days, rotating them occasionally. Take the dried raisins inside and store them in an airtight container.

INPUT ARTICLE: Article: It’s the green icon with a winking chat bubble typically located on the home screen. Scroll to the right to view your Bitmoji character in all sorts of scenes, then tap your selection. The Sharing screen will appear. The Bitmoji is now ready to paste. Most social apps like Messages, Facebook Messenger, and Twitter support adding Bitmoji to chats and messages. This is the place you would normally type text. Your Bitmoji will appear in the message, ready to send. Another way to quickly use Bitmoji in posts, chats, and messages is to type them with the Bitmoji keyboard.

SUMMARY:
Open the Bitmoji app. Select a Bitmoji. Tap Copy. Open an app that supports Bitmoji. Tap and hold the text box. Tap Paste.