Sentences with phrase «adding more liquid»

Adding more liquid to a dough eliminates the need to knead.

So I ended up using about 1/2 tsp stevia and adding more liquid, but I think the honey would have made them turn out way better!

Next time I making this gluten - free, I will be adding more liquid to the dough.

Puree using an immersion or standing blender until very smooth, adding more liquid as necessary to create the consistency you want.

Add about 1 cup ice before adding more liquid.

I do not recommend adding more liquid or they will not set properly after baking.

For the sour cream you just want to blend more, adding more liquid if necessary!

Add about 1 cup ice before adding more liquid.

Add the rest of the milk, a ladle at a time, waiting for it to be absorbed before adding any more liquid.

One thing to note is that after sauteeing the mushrooms you should try to get as much excess liquid out as you can — you'll be adding more liquid via lime juice and fish sauce, and you don't want to end up with a soupy mess.

Add more water as the liquid evaporates and stir very regularly to avoid sticking, adding more liquid gradually until the polenta is cooked 30 - 50 minutes.

Cook, stirring occasionally and adding more liquid if necessary, until the beans are very tender and the flavors have mellowed, 15 to 20 minutes.

How do you do it without adding some more liquid.

Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.

Puree, adding more liquid as needed until smooth and creamy.

Cakes are usually a bit sweeter and lighter in texture than quick bread (and the batter is usually quite a bit thinner than this one), so you might want to consider adding more liquid and / or sweetener if you convert this into a cake.

I don't like adding more liquid to a coconut flour baked goods because coconut flour is very sensitive to any extra liquid.

Blend, adding more liquid if necessary, until smooth.

Blend until smooth, adding more liquid if necessary to get the blender moving.

Combine with a fork, adding more liquid as needed until it forms a sticky dough.

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

Pour 1 cup of liquid over bread and vegetable mixture tossing to combine evenly and adding more liquid by 1/4 cup as needed if dry.

I am considering adding it to the pan after 10 minutes of oven time and / or adding more liquid to see if that would help but was wondering if you have any tips.

The batter shouldn't be too thick, nor do you want it too watery, so feel free to adjust as necessary by adding more liquid or flour.

Add half a cup of liquid from straining and blend smooth, adding more liquid as needed to attain desired consistency.

Puree the ancho mixture with the tomatoes in a blender or food processor until quite smooth, stopping to scrape down the sides of the blender and adding more liquid as needed.

Should I just keep adding more liquid?

Or perhaps after heating, has anyone found a way to bring back the fondue - like consistency by adding more liquid and reheating?

Maybe try adding some liquid like water so they don't dry out and also stirring it with the water every 15 minutes or so (adding more liquid if needed).

You don't have to though, as you will be adding more liquid to create your sauce.

The main difference is adding more liquid.

Maybe try adding more liquid.

Hi Maggie: You could try adding a little sugar or other dry sweetener but I wouldn't suggest adding any more liquid sweetener.

Into the blender and out of it came an excitingly tasting paste — one could play around a bit with adding more liquid but I felt it was good as it is.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Some of the master sauces are a little thick for my taste, but that is easily mastered by adding more liquid as the author suggests or less thickener.

Partially cover the pan, and let it simmer for 1 or 1.5 hours, stirring occasionally and adding more liquid if necessary.

Add blended onion to the mashed vegetables, adding more liquid if needed to achieve your desired consistency.

Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Cover and simmer for 1 hour, adding more liquid, if necessary.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

You may need to cook them for a little longer or add more liquid.

Add more liquid if too much evaporates to ensure that the cauliflower is being steamed.

The dough will be thick, so don't be tempted to add more liquid.

Please don't add more liquid.

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 lemon.

If necessary, add more liquid.

If it's too wet, add more dry stuff, and if it's too dry, add more liquid.

If you are finding your old recipes are cooking too fast go ahead and add more liquid or cook for a shorter amount of time.

You can serve it very thick as a chocolate mousse or add more liquid to make it a smoothie.