Sentences with phrase «always add the water»

You can never go wrong with it because you can always add water bit by bit to it if the taboulé is a bit dry.

This is classic French reduction technique and the cook can always add the water back to the concentrated stock.

Always add water (I do a little less than half of the ingredient pile - less water makes it thicker / more water is thinner) then blend to your hearts content!

I'd always add some water to the juice and a half cup of cooked quinoa.

Tip: If a recipe has both water and Castile soap, always add the water before adding the Castile soap.

I always add the water first and then add in everything else with it.

Not exact matches

I always find the mixture far too think and when I add extra water it's too runny.

It is the first time I've ever tried Almond Milk too so that's another thing to add to the weekly shopping list One thing is that I always find smoothies a little too thick sometimes, do you think adding more almond milk or water would work or would it ruin the creaminess..

Sadly I haven't tried it with anything else as coconut milk is great for thickening, but you could always leave it out and try adding a little water instead x

If you feel it's drying out you can always add a little more water and coconut milk!

Does your crust always comes out fine without the added water to the mixture?

I then add spinach to up the green goodness, coconut water as a base and a little bee pollen for a delicious flavour — but if you don't have been pollen, don't worry, it will be delicious without it and you can always add a little raw honey instead.

That way I don't have to add additional water to the sauce and take a chance on the sauce being too thin and I always know that the noodles will be soft but not mushy.

Mom always had a bottle of apple cider vinegar in the pantry, and come cold season a tablespoon or two of the tangy elixir was added to honeyed hot water to soothe our sore throats.

For some reason, I always add some [fat - free] half and half to the eggs, especially since I NEVER, no matter how hard I try, remember to save out some of the pasta water.

DON» T FORGET: When making pasta, always add salt and oil to the boiling water before adding the pasta so it doesn't stick together or to the pan.

I didn't make any changes to the recipe except I doubled the chicken broth amount (I always do) and I cooked the escarole in water ahead of time and then just added to the broth - this worked out really well.

I've never had any luck with rice pudding using milk to start, my mother always par - cooked it in water and then added milk around halfway.

I like mine lemony and will always add a couple drops of pure lemon oil to get a bright citrus flavor without watering down the dip with too much juice.

Since coconut milk in a can separates into water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.

I always add a third tablespoon of water and pulse until the dough forms a ball.

I do always taste here, and can add more or less sugar, salt or water depending on my tastes.

Adding salt in the beginning causes the mushrooms to release water and steam instead of brown, so always salt your «shrooms at the end.

My go - to doughs are almost always foolproof as long as I use lukewarm water and honey, and add the salt with the flour.

Other recipes for bread always say to put yeast in water and let it bubble up before adding to mix.

If it gets too thick, you can always add a bit of water to thin it out.

I might warm it through covered (so it doesn't dry out but you can always add a little water if it seems like it could) and then blast it under the broiler for a minute for extra crispy bits.

I always drain the cans of beans, so I added extra water.

I always cook my soups with V - 8 and no water, adding tomato paste just gives it a bold taste, which i like.

after squeezing out the water for latkes, I always add the potato starch at the bottom of the drainage back into the potatoes

The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the warm water I find that there's plenty of liquid in this recipe — but you can always add additional water (or oil) as desired to adjust the texture.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

You could always thicken at the end by adding a slurry of cornstarch and water if you preferred.

I always add a wedge to my water, and use them in a ton of recipes.

If the mix seems too dry, you can always add a little water to moisten it up.

You can always swap bread flour into our recipes that call for all - purpose, just by adding a little extra water (details below).

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

The consistency of the dough always governs how much water you add.

We always do this with fresh berries, strawberries, raspberries, blueberries... but I never add water just a little honey to taste..

This curry definitely had quite a bit more sauce than some of my other chicken dishes (like the spicy cashew coconut chicken) but I don't remember it being soupy... If you'd like the sauce a bit thicker next time you can always either reduce the amount of water or simmer it uncovered before you add the coconut milk.

Also, I always add about 1 - 2 teaspoons of salt into boiling water.

They are always mixed with water or another liquid to add moisture to recipe as eggs do.

Yes, I use canned coconut milk and always look for ones that only contain coconut and water, with no other added ingredients.

The stuff you get from the packet and add water to is always disappointing.

Remember to always par - cook and remove excess water before adding a different vegetable to this recipe.

(If the beans start peeking out from under the water, add some more so they are always covered by at least and inch).

I always wrap them in paper towels for a few minutes, before adding to the sandwich... to help prevent excess water.

It might be a little on the thick side, so you can always add a little water to thin it out.

If you need you can always add more water.

For the pancakes I add in a little more water than she suggests and I always double the recipe.