Sentences with phrase «strain the liquid using»

Strain the liquid using a fine mesh sieve.

Not exact matches

Oat Bran leftovers strained out of liquid can be frozen and used in future cookies, pie crusts, etc..

Also used my homegrown pumpkin that I had on hand, just be sure to strain off extra liquid when you puree.

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

I use about half cooking liquid from slow cooker (strained) and half prepared chicken stock, give or take.

Strain the strawberries, discarding the liquid (or reserving it for another use).

Using a blender or a juicer, you can make a thick frothy drink and sip it as is, or strain it through cheesecloth for a refined, clear liquid.

Using a fine mesh strainer, strain out the liquid and save it for later use; you should have about 1/2 cup.

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

I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.

Reserve the crushed berries for your peanut butter toast and use the strained liquid for your «drizzle,» which is also good on pancakes or English muffins.

Strain the mixture using a fine mesh strainer, pressing down on the fruit to squeeze out all the liquid

Then I strain the liquid and save it in a jar to use as vegetable broth.

Even the carnivores loved it Used an immersion blender for corn sauce and did not have enough liquid to strain; just used it thick and unstrained and was still deliciUsed an immersion blender for corn sauce and did not have enough liquid to strain; just used it thick and unstrained and was still deliciused it thick and unstrained and was still delicious.

If any liquid remains, discard or strain and use for another purpose.

Strain the sauce to remove all the seeds from the liquid then store in the refrigerator until you are ready to use!

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Using it is as easy as opening a can (I recommend BPA - free) of chickpeas and straining out the liquid.

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.

You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

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

And I use the strained liquid from salsa as part of the water in the soup, worked great as well.

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.

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

Strain the liquid if need be and use water to make beef puree instead.

Strain the clam cooking liquid and transfer to a medium saucepan, keeping over very low heat until ready to use.

* If you are using a liquid sweetener to sweeten your milk, first make and strain your milk using only the oats and water.

whole, natural sweetener of choice: 1 full drop of plain liquid, alcohol - free stevia to sweeten, or you can use a softened date or dried fig to sweeten and then strain after blending.

(Strain and reserve the cooking liquid for another use, such as a soup base or for cooking rice.)

I was using a nut bag to strain the almond mix, and when I squeeze to get the water out, the «cheese» actually squeezes through, and I barley had any liquid «drip» out on it's own?

(Strain and reserve any remaining poaching liquid for another use.)

Strain through a fine - mesh sieve into a quart jar or large heatproof glass measuring cup, using a ladle to extract as much liquid as possible.

If you strained the sauce and didn't blend it, mix together 1 tbsp cornstarch (use potato starch for Passover) with 1 tbsp of cold water, and stir it into the strained liquid in the slow cooker.

Came out perfect:) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn't have whole - wheat flour I just used white flour, I used Turkish strained yogurt which wasn't liquid enough so I had to add some extra milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon of cinnamon and a tablespoon of pumpkin spice which is basically cinnamon, cloves, nutmeg etc).

Allow the mixture to cool, then strain out the solids and use the liquid like any face wash.

Alternatively, squirt some liquid glycerin using a dropper into her rectum if she is straining.

Strain the liquid if need be and use water to make beef puree instead.

They used this strain as the foundation to build on earlier work — including the ionic - liquid - tolerant enzymes — and take the steps further to the one - pot biofuel finishing line.

«E. coli remains the workhorse microbial host in synthetic biology, and in our study, using the ionic - liquid - tolerant E. coli strain, we can combine many earlier discoveries to create an advanced biofuel in a single pot.»

The strainer was probably meant to be used with the bowl, perhaps for straining out unwanted objects or for sprinkling liquids onto bodies.

In tandem with this trend, microfluidic devices using conductive liquid metals have been increasingly employed as wearable pressure and strain sensors.

Methods: The researchers used capillary liquid chromatography - mass spectrometry to extensively characterize proteins present in the Salmonella wild - type and mutant strains.

Methods: The researchers used capillary liquid chromatography - mass spectrometry analyses to analyze the proteomes of Salmonella mutant strains lacking specific RNA - binding proteins that mediate the translation of RNA into protein (post-transcriptional control) and the parent strain grown under four different conditions.

Strain, squeezing or stirring (depending on what you're using), until the liquid is strained out and only a bit of cashew solids remain.

After 2 weeks to 2 months, strain liquid through cheesecloth and store in glass dropper botles for easy use.

When you're ready to use it, strain out the solids and discard, retaining the liquid.

Strain the liquid, then drink or use it in your culinary recipes.

Allow to steep for 30 - 45 minutes, then strain the liquid well using cheesecloth.

Strain mixture into a new, clean jar using the cheesecloth or a small metal strainer, making sure to get as much liquid through as possible.

Transfer to a bowl and strain liquid over the top, and place in in the refrigerator until ready to use!