Michelle: I mainly use my crockpot for slow roasting meats too — maybe it's a MN thing, I'm not sure... thanks for all your tips
about adding extra liquid to my breads — they are turning out amazing!!!
Not exact matches
For this, we rely on canned beans, and just
about a quarter of their
liquid, which
adds a bit of
extra flavor to the dish (though I agree that too much of the
liquid can produce something a tad slimy).
Just
add it in with with the milk in this case with
about 1/4 cup
extra liquid.
The comments also prompted me to
add about 2
extra tbsp of coconut flour just in case and let it rest so that it would absorb
liquid.
When baking with bread flour,
add about 2 teaspoons
extra liquid for each cup of flour in order to produce the proper consistency of dough.
For example, while making my favorite scones I use
about 2 teaspoons of ground vanilla and
add 1 Tablespoon
extra of
liquid (water, soymilk, or juice) to make up for what the recipe calls for.
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).
Turn on the «Saute» setting,
add the chopped mushrooms,
extra wine, butter and thyme and let the
liquid reduce for
about ten minutes while meat cools.