Strain soaking liquid through a sieve lined with a damp paper towel; set liquid aside.
Strain soaking liquid and stir into the rice with a little of the hot stock.
Set a sieve lined with cheesecloth or a damp paper towel over a measuring cup and
strain the soaking liquid through it.
Also, I threw in a handfull of reconstituted dried porcini and when the mushrooms were about done I added 1/2
the STRAINED soaking liquid and cooked until absorbed.
Not exact matches
Even if the
soaking liquid appears discolored, the milk will still promptly turn a brilliant titanium white when pureed and
strained.
or that the
liquid from even the
strained soaked nuts is enough?
Soak overnight, and
strain the
liquid.
Almonds (raw) are
soaked then ground and
strained for the
liquid.
I also reserved,
strained, and reduced by half the
soaking liquid.
You puree with the
soaking liquid and then go through the
straining process.
Strain through a fine - mesh sieve into another small bowl, reserving
soaking liquid and mushrooms separately.
The process is fairly similar to making any homemade nut milk in the fact that you have to
soak the soy beans, blend them with water, and then
strain the
liquid through a nut milk bag.
If you're feeling adventurous, try making your own by blending one cup of
soaked almonds with four cups of water and then
straining the
liquid from the pulp with a fine mesh bag.
Strain porcini mushrooms through a sieve over a bowl, reserving the
soaking liquid.
Almonds (raw) are
soaked then ground and
strained for the
liquid.
By
soaking the material in water, you can dribble the
strained liquid throughout the maze to the end.