Sentences with phrase «adding more water when»

Simmer for 8 - 24 hours uncovered, adding more water when the level drops.

Bring the broth to a boil and then turn it down to a simmer, adding more water when necessary.

Add mushroom water stock mixture into pot a quarter at a time, stirring often and only adding more water when previous has been absorbed.

Add more water when needed.

I usually have to add more water when using sunflower seeds — I'd start with the amount listed here and if your blender gets stuck, add more water until they can blend smoothly.

I was letting the car run and was monitoring the reservoir level to add more water when I noticed that the reservoir was bubbling.

Not exact matches

This hasn't happened when i've made it before, but you could try and adding a little more water to hold the dough together and keep adding little by little until the dough is slightly sticky and holds together x

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

When liquid levels are low, add more water.

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 lewhen 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 leWhen 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.

So... when we say «feed» the starter, is it only adding flour and water in equal weights, or does the «feeding» include adding more cabbage.

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

NOTE: If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

When you pour water out for drinking, add more fresh water to refill, and replace the cucumber and lemon slices every few days.

When the water level gets low or the mixture gets to be a bit strong I just add some more hot water and continue to enjoy my brew.

It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency).

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

When ready to bake, add carbonated water to the batter and mix (If batter is too thick, add a little more)

Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).

2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

I use a water bath because the texture of the cheesecake becomes more custard - like when you do and also because of the added moisture during the cooking process, you are less likely to have a crack on the top, but totally up to you!

When lard has coated the flour and bits of lard are about the size of peas, slowly add the water in a stream, enough to moisten the dough (you might need a little more water).

When there's about 30 minutes left of cooking the beans, toss in the 1/2 cup of quinoa, adding more water if needed.

I checked it more often toward the end of the cooking time, and added just a little bit of water when it started to dry out but wasn't quite done yet.

Add remaining ingredients and when the dough starts to take shape (I did add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutAdd remaining ingredients and when the dough starts to take shape (I did add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutadd about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutes.

This is what happened when I added approximately 50 % more water than I should have to the final dough of some sourdough bagels.

When we mix flour and water, and keep adding more flour and water we are encouraging the critters that we want to take over the starter.

Water doesn't cut it for me when I'm adding liquid to my beans to sauces — I prefer a liquid with more flavor, like broth, stock (yes, there is a difference), wine, or even vegetable juice.

Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.

If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth.

If it gets to the point when the water is absorbed, but you'd like a more tender grain, add 1/2 cup more broth or water and continue to cook until absorbed.

Vodka's composition is almost evenly split between water and ethanol (to be exact, it is about 60 % water and 40 % ethanol) When you add it to any dough, it means that only a bit more than half of it (60 %) is active in gluten development.

Slowly add water and process more, stopping when the dip has your preferred consistency.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

This bread looks exactly like what I want, but when I add the 1 1/2 c of water to the 3c of flour, it makes more of a pancake batter... not a shaggy dough.

So when mature coconut water is packaged, sugar is added to increase its brix value and make it taste more like young coconut water.

I added some more water and had nearly convinced myself it looked OK when I noticed the cup of pumpkin still sitting on the counter!

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendadd garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blendAdd cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

But adding more water is fine; just turn it off when the lentils and rice are tender, or they can be a little al dente since they will be cooking more in the oven.

Prunes tend to become a pasty gluey consistency when pureed and the more water you add, the easier it is to puree to a texture your baby will tolerate.

Cook until tender when pricked with a fork, adding more water as necessary to steam until done.

I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.

The water is fresh and cool and the snacks are great for an added pick me up throughout the day - especially on a busy day when we need more fuel and don't have a lot of time.

when the liquid is absorbed and the consistency is to your liking (adding more almond milk / water if you want it soupier), turn off the heat, add your sweetener to taste along with vanilla, if using.

When the squash is in the oven, always keep a close eye on things to make sure that the syrup at the bottom of the pan doesn't burn; add a little bit more water, a few tablespoons at a time, if necessary.

If your mixture is very thick add a little drizzle of water to make it more manageable when massaging onto the kale.

It is perfectly fine to add in a bit of water if you need the dough to come together more when forming it into a log, but just add enough so that you can press the dough into shape.