Sentences with phrase «strain the liquid into»

Strain the liquid into a pouring jug pressing the residue in the strainer to ensure maximum extraction of flavor and color from the saffron.

Strain the liquid into a gravy separator returning the juice back to the original baking pan.

Strain the liquid into a cup, then add the lemonade concentrate and cayenne.

Remove the ribs to a large bowl and strain the liquid into the bowl.

Cover and allow to cool completely, stirring occasionally — for best results, allow to steep in the fridge for 24 hours or more — then strain the liquid into a clean glass bottle, allowing the cranberries to drain well.

Strain liquid into a 13x9» baking dish; discard solids.

You can remove the chicken, tomatoes, and garlic to a serving dish and pour the strained liquid into a small saucepan and boil until reduced to a thicker sauce.

Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl.

Not exact matches

Pour the strained liquid back into the saucepan, add one cup of almond or almond - sesame milk and reheat gently.

If you don't have a juicer then you can put the cucumber and celery into a blender first with a little water, blend them until a smooth liquid forms and then strain the liquid before pouring it into the blender again with the remaining ingredients.

Strain the syrup into a bowl using a fine mesh strainer, pressing on the solids to get all the liquid out.

Strain liquid from slow cooker through a fine sieve into a bowl.

Strain liquid through a fine mesh strainer into a large heatproof container.

Strain off the liquid first, then measure only 1/2 cup back into the food processor.

Allow the cream / milk to steep with the popcorn for 10 - 15 minutes, then strain the liquid through a fine mesh sieve into a small pitcher or liquid measure, pressing the solids with the back of a spoon or ladle to release as much liquid as possible.

Once nuts & water are blended well into a milky liquid, strain through a Nut Milk Bag.

Using a chinois and a nut bag or cheese cloth, strain mixture into a saucepan, pressing hard to extract every bit of liquid.

Strain the reserved porcini liquid into the beef bouillon — you should have about a cup of very flavorful broth.

Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely.

Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

TO STRAIN: Purchase food grade cheese cloth and pour the liquid thru the cloth into a bowl.

Discard the bay leaves from the pot, and strain the rest of the liquid into a medium - size saucepan.

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

Strain the sauce back into the saucepan, pressing on solids to extract all the liquid possible.

Directions: Strain the liquid from the crockpot into a pan.

Strain soaking liquid and stir into the rice with a little of the hot stock.

Strain through a fine - mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible.

Strain the liquid though the nut milk bag (or cheese cloth) into a clean glass jar.

Strain mixture through a fine - mesh sieve into a heatproof bowl, pressing on the solids to extract as much of the liquid as possible.

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine - mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids.

Note: Use the organic, low - sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer.

Strain tomato liquid back into the saucepan.

Before serving, strain about 1/3 of the poaching liquid into a saucepan.

If you are using the optional ingredients, then pour the strained milk back into your rinsed out blender and add in the vanilla extract and liquid sweetener to taste.

Blend the almonds into a smooth pulp along with garlic, shallot, and a few other flavorful ingredients (and plenty of salt); and strain some of the excess liquid from the blended mixture

Strain seeds through a fine - mesh sieve into a large bowl, reserving cooking liquid.

Strain the apple juice mixture into the blender to make sure only the liquid comes through.

Using hands or two forks, shred the meat into small pieces and place into the strained liquid.

If your mango mixture gets an excess of liquid while cooking, strain the mangos and reserve the mango liquid into a bowl.

Strain braising liquid through a fine - mesh sieve into a medium saucepan; skim off fat from surface and discard.

Strain the cooking liquid through a fine - mesh strainer into a medium saucepan and skim the excess fat.

Caveat, upon thawing, push out any extra liquid by dumping the pumpkin into a fine mesh strained and squishing it with a large spatula.

Add the pumpkin and whisk everything together, then strain through a fine - mesh sieve into a bowl or 2 - quart liquid measure (this step is optional - I skipped it).

Strain liquid from 2 coconuts through a dampened - paper - towel - lined sieve into a 1 - cup measure and set coconuts aside.

Then strain the liquids from the slow cooker through a fine sieve into the large bowl, too.

Strain braising liquid into a medium saucepan; discard solids.

Strain poaching liquid into a medium size pot.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.

Strain the sauce, pressing all of the liquid into a bowl.

Strain braising liquid into a large bowl.