Ghonghe ko ubalne ke baad uska khol hata diya jata hai. Phir unhe baaki ghonghon ke saath mixer mein tez gati se ghumaya jata hai. Is process se chipchipa padarth nikal jata hai aur sirf saaf maans reh jata hai.
Uske baad maans ko dobara ubala jata hai taaki kisi bhi tarah ke bacteria khatam ho jayein.
Is dauran khali kholon ke andar herb butter bhar diya jata hai. Jab ghonghe achhi tarah pak jate hain, to unhe wapas unhi kholon mein rakh diya jata hai. Garam hone par butter pighal kar maans ke andar samajata hai, jis se maans naram aur juicy ban jata hai.
Aakhir mein ye ghonghe ek mashhoor French dish ban jate hain jise Escargots kaha jata hai.
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