He introduces basic optics , then describes performing astigmatism analysis , administering aspheric treatments that reduce spherical aberration after surgery , making calculations for vertex distance and refraction as well as intraocular lens power , performing intraocular lens calculations after surgery , correcting presbyopia surgically , ...
Then reduce the oven temperature to 170Â°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 2 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist.Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.hen reduce the oven temperature to 170Â°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 2 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time.
1 Add the dry mustard to the cooked liquid, stirring constantly until smooth. 2  Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly. 3  Pour into a glass jar; cool, let sit on counter at room temperature overnight. In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes. 2  Cool, and discard solids. 3  Add the dry mustard to the cooked liquid, stirring constantly until smooth.