Sentences with phrase «add more water at»

The mixture will appear dry, but don't add more water at this point.

If you prefer a thinner soup, you can add more water at this stage.

Blend until creamy — you may want to add more water at this point depending on how you like your soup.

I did try adding more water at the start, but once I hit double the recommended amount I stopped.

Not exact matches

You can add more scenarios to dirty up the water but at the core there are distinguishable wrongs..

Out of curiosity (and ready to give up), I added a little more water, a few tablespoons at a time, to the mix and miraculously it came together beautifully!

I would suggest to add a little more water at a time and it should come together!

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

Mine was solid within about 10 minutes of mixing it all together... I panicked and added more water but it's still solid so I'm cooking it at the moment and seeing how it does.

If the batter is still too thick (not pourable), add water or more coconut milk beverage, 1 tablespoon at a time until it reaches a nice pourable consistency.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed.

... I added a little bit more water and tomato paste to the baking pans while cooking at 375 for about an hour.

If dough is too dry and crumbly, add more ice water one tablespoon at a time.

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 lemAdd 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 lemAdd 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 lemAdd 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 lemadd 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 lemadd 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 lemon.

The only problem I had was they were too thick and had a hard time getting done in the middle, Maybe I should have added more water and stirred them before putting on the preheated griddle at Medium.

If all the flour does not absorb into the dough, add more water a teaspoon at a time.

At this point, here is where you will need to check the batter, and adjust if necessary by adding more soda water.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

If it is too thick, add a little more water at a time until it becomes a paste.

If the mixture becomes too thick, add a bit more water, 1 tablespoon at a time.

Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.

Add a teaspoon more of water at a time if the icing is too thick to pipe.

Of dough cracks, add a but more water - no more than one tablespoon at a time.

The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like.

To thin icing for filling in the cookies, add more water 1 T. at at a time (it should only take 1 or 2 T. more) until icing melts back into itself after a few seconds.

Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.

Would likely pick the ginger slices out with a slotted spoon or a fork, add the extra water and bring to a boil very briefly, then remove from heat and add the lemon zest and juice and allow to «steep» for at least 30 minutes, maybe more.

If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency.

One more thing I like to use gojis for: place a handful in a mug of boiling water and drink it as an infusion, with the added fun of eating the plumped up berries at the end!

I added more water to compensate which seemed wise at the time, but really just made the caramel much too runny.

As you are kneading the dough, look at it and add more flour or water (just a bit at a time!)

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

Add more ice water if necessary, one tablespoon at a time.

If they crack excessively then you need to add more water a little at a time.

Add more ice water 1 tablespoon at a time until the dough begins to come together.

If you need to add more broth or water at any point, do so, and re-season.

Add more water 1 tablespoon at a time, as needed, to achieve the desired consistency.

If I add more water and leave the top on rather than taking it off the last 15 minutes, would that help to keep it at least where I can slice it?

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

If you need more water, add 1/4 cup at a time until you reach the dough - like consistency shown above.

I live at about 5,000 ft. Should I be adding more water?

Start by adding in 2 tablespoons more water at a time.

Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum).

Cooked the beans in water half way — drained (not rinsed) added the 8 cups of water and the other ingredients all at once, and added pepper, a big chunk of ham, and two more chunky pieces of parmesean cheese.

Blend until smooth, adding more water a tablespoon at a time if too thick.

i learned: one egg (medium to large), 100g flour (you could go adventurous here and use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a small amount of lukewarm water (which you add at the very end, to see how much you actually need — not more than 125 ml on 4 eggs, so maybe... 1/4 cup per egg?)

With the mixer on medium speed, add the egg whites, 1 to 2 tablespoons at a time, beating after each addition until incorporated before adding more — this is especially important for egg whites because a large percentage of an egg white is water.

Add one tablespoon at a time more of warm water until your dough begins to come together into a ball in the bowl of the processor as it's running.

Add the rose water and beet / raspberry coloring at this stage and beat on high (speed 10) for 1 more minute.