Sentences with phrase «strain the liquid with»

Not exact matches

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 liquid to remove the seeds and add the liquid to a small sauce pan, along with the sugar and lime juice.

Strain liquid through a sieve, pushing juice through with a spatula.

Squeeze the squash with a cheese cloth or strain it through a fine mesh strainer to get all the extra liquid out.

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.

After years of growing out strains of «Bhut Jolokia», tests with High Performance Liquid Chromatography revealed the heat level to be in excess of one million Scoville Heat Units.

Season the liquid with salt and strain through a fine sieve.

Set a sieve lined with cheesecloth or a damp paper towel over a measuring cup and strain the soaking liquid through it.

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.

Strained yogurt thickens and the possibility of liquid appearing in the salad later on is diminished; the same is true with the carrots.

Remove chicken from the refrigerator after one hour and strain out the liquid and pat the chicken dry with a paper towel.

But OXO is always thinking of others and made this handy fat separator which strains the solids out on the top and then allows you to pour out the liquid with a spout that starts at the base, avoiding the fat layer on the top, and just making life easier.

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

Strain soaking liquid through a sieve lined with a damp paper towel; set liquid aside.

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 mixture, being sure to push the cornflakes against the sieve with the back of a spoon to get out all of the liquid.

The liquid we were left with when you strain yogurt is called Acid (or Sour) Whey.

Strain and blend until smooth in a blender (careful to cover the blender with a folded paper towel and not the lid which could explode with the hot liquid).

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 off 3/4 of the liquid, transfer sprouts from pot to oven safe dish, place in a single layer and cover with grated cheddar cheese.

I know some people strain the yogurt, and I always do that with dairy yogurt, but it was so liquid that there was nothing to strain.

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

Maybe strain some of the liquid out of the cauliflower with cheesecloth after you cook it so that it has as little water content as possible.

Strain the Cheetos ® - cream mixture through a fine - mesh sieve set over a medium bowl, pressing on the mixture with the back of a rubber spatula to extract as much liquid as possible.

Since you've already made your oat milk, I suggest sweetening it with some liquid stevia or blending it with a date or dried fig and then strain it or just enjoy right away.Good luck and I'm so glad you tried it!

You puree with the soaking liquid and then go through the straining process.

Strain through a fine - mesh sieve into a bowl with almonds, pressing on solids to extract as much liquid as possible; discard solids.

But with [storebought] coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

But with storebought coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

Strain the liquid to remove the vegetables (you can serve them as a salad, with fresh garlic, olive oil and lemon to get the benefit from their fiber).

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.

Strain the cooking liquids through a fine mesh strainer into a saucepan, pressing down on the vegetables with the back of a spoon.

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.

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).

I add them with half a cup of water to the crockpot for 2 hours on high, then strain, and keep the liquid.

Straining removes liquid whey, along with some of the salts and sugars dissolved in it.

If you prepare your own food, you should strain, puree, or finely mash it, and then thin it with liquid if necessary.

«Armed with the rcdA variant, we were able to engineer a strain of E. coli that could not only tolerate ionic liquid, but that could also produce ionic - liquid - tolerant enzymes that chew up the cellulose, make sugars, eat it and make biofuels,» said Frederix.

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.

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.

Did I include fat with cooking broth and or chicken / beef fat with the bones and liquid and maybe even more telling do the bones I strained out crumble easily (indication to me they have given up the good stuff) or are they still fairly solid (indication to me I need to cook them longer) if not I put it all back in and continue to cook.

Strain through fine - meshed strainer into bowl, stirring with spoon to extract as much liquid as possible.

After three weeks, strain out the pink liquid and put it in a serving bottle, preferably with a flip - top airlock style lid, and keep in the fridge.

I tried to strain the flaxseed with a pantyhose, no liquid would come out!

If the mixture has a lot of liquid, strain with a cheesecloth or let strain through a colander with very fine holes.

But with [storebought] coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

But with storebought coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

Strain the liquid to remove the vegetables (you can serve them as a salad, with fresh garlic, olive oil and lemon to get the benefit from their fiber).

Strain out the dandelion root and pour the remaining liquid into a clean glass bottle, if possible one with a tight lid.