Sentences with phrase «if long cooking»

Not exact matches

The longer cooked rice is left at room temperature, the more likely it is that the bacteria will make the rice unsafe to eat — meaning it's vital that you store your rice at the right way quickly if you're hoping to reheat it later.

Home cooked Italian food is my favourite especially if cooked by my Nonna's (Grandmothers) as they both came to Melbourne, Australia (where I currently live) from Italy a very long time ago.

Perhaps you need to cook it for a little longer until it dries out a bit if it is too rubbery

I don't soak mine but if you want to then that absolutely works, just make sure that you cook them at 30C for long enough that they're hard again!

It can also depend on the size of the loaf because if it's too high it will take longer to cook through.

Hi Ella, just had another go at making these with the correct amount of bicarb and smaller chocolate chips and they came out perfectly this time (still didn't take as long as 20 minutes to cook but maybe my oven runs a little on the hot side if you know what I mean).

If the bars end up too thick you may need to bake them for slightly longer just so they are cooked all the way through.

The pie itself was adapted from McCall's Cooking School, which is long out of print, but if you can find it, snatch it up.

I don't usually mind if it takes awhile to cook something as long as I don't have to give it my full attention.

If it's too thin, whisk in a little spoonful of flour and cook a few minutes longer.

You can always put them back in the oven for another 1 — 2 minutes if you think they need cooking any longer.

If so, how long should they cook?

If it feels sticky, allow the crepe to cook for a little longer.

Yes, if they are bone - in skin - on, but the cook time won't take as long.

If beans are no trouble, by all means use them — 3 cups in all — but soak them overnight and cook the dish a little longer until the beans are tender.

If that is not possible, just cook the shahi paneer gravy a little longer to achieve the desired consistency.

(If it begins to sink in instead of staying on top of the cheesecake, the cheesecake either did not cook long enough or did not cool long enough.

* If you're using leftover meat instead, add this after your veggies are cooked and cook just long enough to heat through.

I know this post has been long winded, but what I'm trying to say is that even if you don't fancy yourself a good cook or recipe creator, it doesn't mean you can't think out of the box and give your food personal touches.

I love to cook but I'm no baker and even I can make this and it turns out perfect every time, even if I don't have any bourbon to add (it doesn't last long in my house).

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

If you are short on money but long on time, buy dried beans and cook them yourself, as they are more cost effective than canned beans.

If you like them crispy, cook on the longer side.

If you'd like the cream to be thicker, cook a little longer until it thickens.

But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn't see them there — you will wait no longer.

If you cook it too long, it becomes balsamic candy.

If cooked too long, they become a bit rubbery, however, throw them in a pan for a quick sautee, and you have got yourself some dang good turkey (you'll forget about the heart part, I promise).

If you like your cookies crispy, cook for a minute or two longer.

I know the refrigerated ones are par cooked, so if the frozen ones aren't you may want to cook them a bit longer before adding the meat, etc..

As far as the frosting, if it didn't hold up, it sounds like you either didn't cook the frosting to 160 °F, or did not whip it for long enough.

I'm one of those «not a big fan of microwaves» and I don't have one so it's hard for me to say how long you'd need to cook it — thankfully a quick Google search can help you out if needed

Red lentils cook up faster than other kinds, and they have a nice orange color, so if you have them, use them for this recipe, but any lentils will work as long as you pay attention to the cooking time on the package.

The closest in texture to taro greens might probably be spinach if cooked for long enough but nevertheless their taste is quite unmatched.

Hi, I am in the middle of making this dish and I was wondering if I can cook it longer, I didn't realize how early it was when I started it but would it be okay after cooking it on low for 4 hours if I change the setting to warm and keep it in for a few extra hours or do you think it will be overcooked?

Pork can be ever so slightly pink, but if you are not comfortable with that then cook them until no longer pink in the centre.

If it's not as thick as you like, just cook it a bit longer.

Note: For the meatballs: if using homemade, shape them into 1 - inch meatballs and cook until no longer pink before proceeding with the recipe.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp (if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)

If your stuffing is cold you'll need to cook it longer than 15 minutes (try 30).

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

Last but not least, if you want to store leftovers after cooking, do NOT place the entire crock in the refrigerator since contents will take too long to cool.

If you think it would fit, I would go for it, and keep the same cooking time... maybe 1/2 hour longer.

Remember to add coconut milk last as if you add it too early or cook it too long on high heat, the coconut milk will turn into coconut oil and you will lose the creamy texture and taste.

If you are substituting with any other rice, you may need to let the rice soak for a lot longer or actually half - cook it beforehand.

You can let them cook longer if you prefer very crispy / browned food, but be careful not to burn them.

What you need to do is make sure you cook it long enough on the pan 10 minutes boiling, that way it will harden, although if it is a sticky toffee you can actually reboil it just for 5 minutes and its sure to set

If you are cooking bone - in meat it will take a bit longer.

For another test of doneness, make a small incision in the thickest part of the fish, the flesh should be just opaque in the center; if it is still translucent, cook a few minutes longer.

If you want to substitute veggies: carrots, onions, broccoli, celery, cauliflower and asparagus should be added first because they take the longest to cook.