Sentences with phrase «amount of liquid for»

That should be just the right amount of liquid for a nursing mother.

Vary the amount of liquid for taste preference.

Start with a small batch the first time just in case you need to make adjustments to the cook time or amount of liquid for making black rice in your own rice cooker.

Substitute half the amount of liquid for coconut milk and you will be in flavor heaven.

Do I need to adjust any amounts of liquids for this omission?

Not exact matches

(A tremendous amount of work went into Tesla's car - length liquid cooling rig, for example.)

Best for: Investors who have a sufficient amount of gold bullion in liquid sovereign coins and want to buy larger amounts of investment - grade bullion at a lower premium.

For a Swiss meringue for the shells, I'd keep the eggwhite and sugar amounts the same, but I would still steer clear of liquid (as opposed to gel or powder) food colouring — it just takes so much to get a deep coloFor a Swiss meringue for the shells, I'd keep the eggwhite and sugar amounts the same, but I would still steer clear of liquid (as opposed to gel or powder) food colouring — it just takes so much to get a deep colofor the shells, I'd keep the eggwhite and sugar amounts the same, but I would still steer clear of liquid (as opposed to gel or powder) food colouring — it just takes so much to get a deep colour.

Add the amount of liquid called for on the package instructions, sweeten with a little vanilla and maple syrup or stevia, then add some toppings.

Browning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time.

Again, this one is a bit heavy on the sugar for my taste: reduce it by using half the amount, and 10 drops of liquid Stevia instead — or try pure Xylitol (low GI birch tree sugar) in place of sugar.

To get them to have the perfect amount of saltiness for my family, this is how I did it — I used the liquid aminos instead of soy sauce, seasoned panko bread crumbs instead of plain, and water instead of broth.

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.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

The amount of whole grain flour all depends on: what the recipe is intended for, amount of liquid, binders / gums, etc..

I have made lots of other bread but this one seemed to have too much flour for the amount of liquid... 4 cups flour to 1 1/2 cup liquid.

Regarding the odd amount of batter... I couldn't help but wonder about how much milk / liquid this recipe calls for.

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquFor the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liqufor the loss in liquid.

I went back and read the Deni manual and it seems that the problem was not enough liquid for the amount of solid food.

Almost an extra 40 gr / ml of liquid is a lot for the amount given in the cream cheese topping.

I also added a little extra chicken broth (probably 2 cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2 tsp cayenne instead of 1/4 which was the perfect amount of spicy for us.

If you are unsure about the amount of flour, leave it for a couple of mins and watch it soak all that liquid in!

Fresh orange juice and finely minced orange zest are cooked with thick tahini (sesame paste) and a small amount of agave syrup to make the liquid for this unusual chocolate truffle with a slightly chewy texture.

After years of experimenting with different cask profiles and laying the liquid to rest for just the right amount of time, I'm pleased to share a rich and deeply flavourful Irish single malt, perfect for every day and every man.»

Keep in mind that they absorb liquids differently, and you'll need a smaller amount than the usual amount of wheat flour for this recipe.

In every recipe, I begin with a stable amount of liquid, and then add flour for balance.

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

The sodium is high for me so I might opt for low sodium and a half amount of liquid smoke and hope it doesn't alter the taste too much..

For flour ratios, start out with about half the amount of coconut flour for regular flour, making sure to use the proper amount of eggs and liquid for saturatiFor flour ratios, start out with about half the amount of coconut flour for regular flour, making sure to use the proper amount of eggs and liquid for saturatifor regular flour, making sure to use the proper amount of eggs and liquid for saturatifor saturation.

So in this case you'd use milk because it's the liquid the recipe calls for - you use the same amount of milk, sugar, and yeast that the recipe calls for and let the active yeast proof in the warmed milk (dissolve the sugar in it) for about 5 - 10 minutes until frothy.

Swapping almond flour for the coconut flour may be on the tricky side as coconut flour absorbs almost three times the amount of liquid than almond flour does, and since the main liquid in this recipe is eggs, changing the amount of eggs would greatly effect the finished result of the cake.

I found that the amount of liquid was perfect once I let everything sit on the stove for a bit and soak it all up.

For example, I think it would work if you have a dozen tomatoes, measure your liquid from the guts, and use half that amount of dry rice.

We tried to follow the recipe closely and it worked out great, but I think a simpler way to list the ingredients is to simply say you will need as much tomato - gut puree as the amount of liquid called for to cook the arborio rice (or slightly less liquid would be okay.)

I also halved the amount of liquid and substituted beer for broth.

I think Nuco «s liquid coconut oil is perfect for baking because you'll know exactly the amount you'll be using and it will easily blend with the rest of the ingredients.

I had misread the amount of tomato sauce (calls for 28 oz can; I had 8 oz can) so to add more liquid I put in a can of Enchilada sauce, and it worked!

Since originally writing the recipe, I've found that coconut flour can't be swapped for equal amounts of other flours, because it absorbs so much liquid.

There was also not enough flour for the amount of liquid.

You can try and omit the honey for a completely sugar free cookie, but you will need to replace the same amount of liquid with something sticky and smooth (and increase the stevia or xylitol to make up for it).

Method # 1: Cook until liquid is absorbed: The amount of water recommended for cooking long - and medium - grain brown rice varies depending on the source, from as little as 1 1/2 parts water to as much as 3 parts water per 1 part rice.

the only downside to doing this before using them in a recipe is that the liquid they absorb will affect the amount of liquids called for the recipe and the baking time.

One caveat to the ratio: If you are not adding any chia seeds or significant extras, reduce the amount of liquid a little (say, 3/4 cup milk for 1/2 cup oats).

Unfortunately I don't have the liquid sweetener you used but would I be able to substitute a small amount of honey for it?

That's because coconut flour absorbs a lot of liquid, which is why most recipes call for a very small amount of flour.

• Increase the amount of liquid by 1 tsp per 3,000 ft. above sea level and increase by an additional 1 tsp for every 1,000 ft. thereafter.

I made it with gluten free brown rice pasta and did not need to adjust the liquid at all as the pasta cook time was 11 minutes — just the right amount of liquid was left plus perfect for leftovers since rice pasta soaks up so much as it cools!

I put the ingredients in my shopping list, but I will sub rice (with the appropriate amount of liquid) for the quinoa.

Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.

You can replace up to 20 % of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe (it tends to absorb liquid from the other ingredients which can leave your baked goods dry).