Sentences with word «acidulated»

One of the many ways I like to serve artichokes is to simmer them in acidulated water until tender.

Preparation 1 Fill a large bowl with cold water and add 1 tablespoon of lemon juice to make acidulated water.

* To make acidulated milk: For every 1 cup of milk (cow's, soy or rice), stir in 1 tablespoon of white vinegar and allow to sit for 10 minutes.

Although the distinctive tang of buttermilk gives this recipe an authentic flavor, you can easily make this recipe non-dairy by substituting acidulated soy or rice milk (see below) and margarine instead of butter.

In contrast, commercially - available buttermilk is just acidulated dairy (milk made «sour» by the addition of an acid).

Water kefir, also called sugar kefir, is a sweet acidulated drink, a little fizzy, made by fermenting sugars with kefir grains.

Me algae of the depths, Scum of the lake, Venom saliva, I depict, Click, glass shards Dream acidulated, Crossed geography -LRB-...), 2017 Rubbing on paper, 14 3/4 h x 11 1/2 w in

I soak my grains, nuts, and seeds overnight in acidulated water, give them a good rinse the next morning, then cook them with apples, cinnamon, cardamom, and vanilla.

Sunchokes begin to oxidize and brown the minute you cut them, so submerge them in acidulated water right away.

Well, in food world, shrubs are an acidulated beverage made of juice, sugar, vinegar, and other ingredients, such as soda water or even booze.

acidulated water: water with added acid, such as lemon juice or vinegar, which prevents discolouration of ingredients, particularly fruit or vegetables.

To keep it from oxidizing and turning an unattractive dark brown (though it will still taste good), immerse it in acidulated water (about 2 tablespoons white vinegar or lemon juice to 1 - quart cold water).

Question: If I cut brussels sprouts today, do I need to keep them in acidulated water?

Have this ready before prepping the artichokes so you can immediately plunge them into the acidulated water to prevent discoloration.

If you preslice the potatoes, acidulate them in water with lemon juice; then dry, cover, and refrigerate to prevent browning.

I flavor the acidulated water with white wine, lemon, thyme and garlic to eliminate the need for a dip, so I more often than not will fill the hollowed out center with a quinoa, farro, or Israeli couscous.

Place the artichokes in the acidulated water.

I also deducted points for using cut fruit like this because it has not been acidulated (a common failing in school food) and will turn brown quickly as well.

The instrument was «composed of alternate tubs of oxygen and hydrogen through each of which passes platina foil so as to dip into separate vessels of water acidulated with sulphuric acid.»