Sentences with phrase «absorb some of the liquid so»

I let the batter sit for about 8 hours (due to morning enthusiasm and midday laziness rather than any intelligent design); I think that letting it rest a short while gives the flour granules time to absorb some of the liquid so it won't be too grainy?

Not exact matches

Coconut flour absorbs a lot of liquid, so that is likely why your brownies came out drier than Ella's.

Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid.

80g of porridge oats (it's really important that they're porridge oats, not jumbo oats — as porridge oats are much finer so will absorb the liquid and go creamy instantly, whereas jumbo oats need to soak for hours)

It is a lot heavier than flour, so you can't sub it 1:1 because it absorbs a lot of liquid.

It absorbs liquids very quickly, so it requires a number of eggs to help it bind together.

Coconut flour absorbs a ton of liquid so that's it.

Coconut flour absorbs a lot of liquid, so you'd want to use a lot less of it.

It absorbs helluva lot of liquid, so when adapting recipes to include this flour you must adjust liquids as necessary.

Chia absorbs huge amounts of liquid and creates a slightly gummy texture, so I wouldn't use chia.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

It absorbs A TON of liquid (always need a ton of liquid and little flour in coconut flour recipes) so equal substitutes do not work, which is a big bummer.

Once you take it off the heat, the rice will continue to absorb the remaining liquid so get it out of the pot and onto the plate as soon as possible!

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

Since originally writing the recipe, I've found that coconut flour can't be swapped for equal amounts of other flours, because it absorbs so much liquid.

Lower the heat so it bubbles gently, cover, and simmer until most of the liquid is absorbed, 15 to 20 minutes.

(Quick cook oats will absorb the liquid, so reduce the amount of liquid in the recipe)

A bit of gluten - free flour is stirred in at the end to help absorb the liquids so that the pie won't be soggy.

The bread cubes will absorb a lot of the liquid, so feel free to add more broth (or water) here if necessary.

Is there anything else I could add to absorb more of the liquid so these are creamier?

It's never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour.

Even though you squeezed those potatoes so well, there will still be a bit of liquid left to absorb the starch.

Coconut flour is another favorite of mine because it absorbs so much liquid!

Give a good stir and continue baking another 15 minutes or so to let the polenta absorb all of the liquid.

Hi Agnes, no other flour really acts like coconut flour (which absorbs a huge amount of liquid by volume) so with this recipe it's really the only option.

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.

I just have a hard time finding ways to use them every single day, and you can only use such a small amount at a time because of how much liquid they absorb so... if anyone can give me the perfect recipe on how to use them effectively, I would probably give the product five stars.

Flax meal absorbs a lot of liquid so it may dry the bar out.

It absorbs a lot of liquid, so I have to add some extra.

It also makes it so that the cookies don't absorb too much of the liquid from the ice cream so they don't become soggy.

It absorbs liquid differently and has a different texture so the amount of sauce might be off.

It absorbs lots of moisture, so adjust accordingly when baking — the batter may require extra liquid.

Pour honey simple syrup into a shallow dish and dip ladyfingers, turning once to coat for a few seconds so that they can absorb some of the liquid.

the groats are already softened from soaking and don't need long to cook, so once they've started absorbing the liquid, add the mashed sweet potato, spices, and a small pinch of salt.

You can of course cook these on the stove if you so choose, but if you'd like to just wake up to these in the morning and not have to work for your breakfast, break out your slow cooker I do actually prefer these oats after they've had a chance to sit in the slow cooker for at least 30 minutes before serving and after cooking as they absorb a lot of extra liquid that I don't like having in my oatmeal.

Then I turn off the heat and let them sit 5 minutes before serving so they can absorb a little of the liquid.

The bread in this sandwich is meant to absorb some liquid from the filling, so it's great to make ahead of time.

The masa will absorb some of the liquid while the dough sits, so a bit of extra liquid helps prevent the dough from being crumbly.)

Bamboo is known to absorb more slowly than microfiber, so of course it seems like it holds less liquid in a test that is performed by dumping a large quantity of liquid quickly over the insert.

These fabrics are not designed to absorb liquids, so when used inside a diaper as the layer closest to a baby's skin the urine passes through them and into the absorbent layers of the diaper.

So confident were we in the seas» seemingly limitless capacity to absorb our gaseous waste that, by the turn of the millennium, the United States, Germany, and Japan were actually proposing to compress CO2 from power plants into a gooey liquid and pipe it directly into the abyss.

«Some of these [beauty supplements] contain small fragments of collagen, which are easily absorbed especially when dissolved in a liquid, so this adds more collagen to the skin.»

Allow to sit for 5 - 10 minutes so the chia seeds can absorb some of the liquid.

Notes I've made the same recipe using blueberries and raspberries as well — and to fruits that are less juicy than strawberries I suggest adding a tablespoon or two of water with the mashed berries before you start so the chia seeds can absorb more liquid, and become even more gel - like.

This is because it absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry.

Your stomach acid should be around a PH of 2, incredibly acidic, so that it can break down food into a liquid, called chyme, that travels to the small intestine and then the large intestine, where nutrients are absorbed and waste travels onward and outward to be excreted.

They both absorb a lot of liquid, so they are interchangeable.

I imagine that the balls would be quite wet so you may need to increase the amount of walnuts to absorb the excess liquid.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.