Sentences with phrase «when cooking liquid»

When cooking liquid comes to a boil, add flour mixture, stirring with a whisk.

Not exact matches

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

When you store the leftovers — and you should definitely have some, because the whole point of cooking beans is to make a huge batch at once — keep them covered with some of the remaining liquid so they stay moist.

Chicken breasts do tend to give off a lot of liquid when they cook, but we thought the hard cider plus seasonings gave the chicken a good flavor.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Oatmeal has a chewier texture than most grains and a lovely creaminess when it's cooked down in liquid.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lewhen risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leWhen rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Restoring water lost during drying by soaking or by cooking the dehydrated food in liquid, as when cooking dried beans.

When the chicken is cooked through, add coconut milk in and stir it around until the liquid is boiled and finish.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

Do not pre-cook noodles, they will soften in the liquid and finish cooking when reheated at mealtime.

You'll know the tofu is done when it firms up a bit and most of the liquid is cooked from the skillet.

This works so well because when regularly cooking quinoa, it soaks up all the liquid and delicious seasonings you put in the pot.

Since the meat is cooked before the liquid is added, I'd think the biggest indicator is when the potatoes are just done.

When beans are tender, carefully pour cooking liquid through a sieve into a container.

When cooking with coconut oil, remember that it is solid when at room temperature but turns liquid just a few degrees abWhen cooking with coconut oil, remember that it is solid when at room temperature but turns liquid just a few degrees abwhen at room temperature but turns liquid just a few degrees above.

Most liquid should be cooked away when they are nearing the end of their cooking time.

I get luscious bean liquid when I cook the beans in the slow cooker.

I know when I've made things with tomato sauce it will scorch, but this has enough liquid in it to cook through.

The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.

The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).

When the meat is cooked and the liquid has reduced, add the contents to an oven dish.

When the meat is browned, add the veg, herbs and tomatoes and cook on a high heat for 5 - 8 minutes to let the liquid reduce.

There should be some liquid remaining in the pot when rice is finished cooking.

When they have achieved a golden color, add them to the boiling cooking liquid.

When the recipe says to reserve liquid for cooking rice, is that to cook the rice in the instapot after the chicken is done?

One quick question: when you say to use the extra liquid for making rice, do I just use that in place of water when cooking rice?

Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a bit warm, i cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left over either the oats very quickly absorbed it all when mixing

Save yourself from a sticky situation and watch our guide to measuring honey with ease.For easy cleanup when you're measuring a sticky liquid such as honey, lightly coat the measuring spoon or cup with cooking spray before adding the honey.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!

When you are cooking with coconut flour, you really need a lot of these liquids to sop up the dryness of the coconut flour.

starman1695: I, too, am amused when people put chicken on a salad and call it a «Chicken Caesar», serve an espresso that's far more than a tablespoon of liquid, or use cooked vegetables (or a worse infraction to the Provencal: grilled tuna!)

Transfer cooking liquid from slow cooker into a small saucepan (when doing this it is best to place a small strainer over saucepan to separate the fat).

For his slow - braised beef short ribs with green mole sauce (see the recipe), a whole slab of beef short ribs is covered in a chile powder - and - garlic - spiked liquid and cooked low and slow, then left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole sauce.

When I cooked the mushroom mixture, there was so much liquid that I had to pour some off.

I also use 1 can of chicken stock and 1 can of beef stock when I make this (plus any liquid that I've saved (frozen) from cooking the ham)-- this seems to give a more complex flavor (we like it).

If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

When all the greens are wilted, pour in a cup of cream and cook over low about 5 minutes more, tossing frequently, reducing the liquid a little more.

I made this in eight -4 x4x1 inch ramekins... the only problem that occurred was when cooking the cranberries until most of the liquid was absorbed... it just kept making more liquid..

I personally thought the liquid smoke and fennel seeds were about 2x as much as my palate likes, but when it cooks it loses some intensity.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

But I added some extra water and a bit of coconut milk and while this added to the cooking time considerably due to the extra liquid it was absolutely perfect when done.

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.

Liquid polyunsaturated oils such as soy and corn oils are promoted as «heart healthy» when in fact they lead to heart disease when used in cooking.

Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and puree (use caution when blending hot liquids).

When pasta is ready reserve 1 cup cooking liquid then drain pasta.

Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids).