Sentences with phrase «as liquid fats»

These fats tend to be liquid in room temperature so they are better known as liquid fats.

Not exact matches

Having the fats and the liquids warm will help you pack in all the ingredients such as the oats, without rendering your stirring arm useless in the process.

Brushing food with liquid such as melted fat, meat drippings, fruit juice, sauce, marinade, or water during cooking to moisten.

They are a mistake and so are the liquid fats that were touted as healthy replacements.

My resulting ratio ended up being 7: 4: 2.5: 1 (flour: liquid: fat: egg) if I counted the fruit purée as part of the fat (which I think, next to sugar, is what it helps replace the most as far as the functionality of the recipe).

Different flour require different liquids and fats — as they all absorb differently.

This method of cooking potatoes — where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect.

I used loin so there was little fat for crisping; I just put a bit of olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was black once the liquid evaporated.

I too wondered at the ratio of fats and liquid to flour... and after adding only 1 1/2 cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.

Sorry for the confusion... really any fat would work, as long as it's liquid.

Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think agave) or solid fats, such as groundnuts or chocolates in cakes.

The best part about this recipe is that you can taste as you go and tune the spices and sweetness to your liking, but keep the liquids, fats, and pumpkin ratios the same.

Skim excess fat from braising liquid as desired.

You could probably use half of all the other ingredients, too, depending on how trimmed your brisket is — if it's only 1 pound, I'm guessing it's probably trimmed of most of the fat, so you'll want to keep an eye on liquid levels as it is cooking to make sure it doesn't dry out.

If you're using second cut this is especially true, as it has more fat and will create even more liquid as it cooks.

Discard the solids left in the strainer, spoon off and discard as much of the fat as possible from the surface of the strained cooking liquids.

As long as you have the right ratio of flours to fats to liquids to eggs, you don't really need theAs long as you have the right ratio of flours to fats to liquids to eggs, you don't really need theas you have the right ratio of flours to fats to liquids to eggs, you don't really need them.

Hmm I'm not sure in this case what would be best — you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently than almond meal would, and wouldn't have the fat content of almond meal.

It is collected by slowly sautéing chicken skin and fat, then collecting the liquid fat that melts as it cooks.

Last batch involved more corn flour, replacing some of the fat with additional yogurt (also used as liquid), using a flax egg to replace one of the regular eggs, and it's the best yet.

:) I probably could have used less butter and added applesauce or more of a substitute liquid, as they did seem to have plenty of fat in them, but no complaints here.

For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy's surface.

When they added a few small drops of sunflower oil to the powder samples, they observed the liquid fat moving through pores and tiny spaces in the chocolate very quickly, most likely as a result of capillary action — the movement of a liquid within porous material due to the forces of adhesion, cohesion, and surface tension.

All fats, whether solid or liquid, exist in chemical form as triglycerides, which consist of a glycerol molecule and three fatty acid chains.

I pack the blender with various greens, blueberries, banana, a fat to sustain us through the morning like walnut butter, chia seeds, or flax to aid in digestion, clean the colon, and keep things running smoothly, as well as a liquid like almond milk, green juice, or coconut milk.

This makes the milk appear curdled as the coconut fat separates from the liquid.

«From the large amount of information from other studies, we know that risk of heart disease will be lower if saturated fats — mainly from red meat and dairy fat — are replaced by unsaturated fats from liquid vegetable oils such as soybean, corn, olive, and canola oils for cooking, on salads and at the table.»

Monounsaturated and polyunsaturated fats are considered as better than saturated fats, and saturated fats are better than artificial trans fats which are created in an industrial process that adds hydrogen to liquid vegetable oils to increase their shelf life and make them solid, easy to use and inexpensive to produce.

And other fats that mostly unsaturated such as olive oil are liquid at a room temperature.

The reason I suspect that liquid coconut oil is marketed as better than coconut oil as a cooking fat is because it stays liquid even when refrigerated.

Many CoQ10 supplements contain oils in the base and are sold as liquid - filled softgel capsules, but all forms of CoQ10 will work better if taken with a meal containing fats, or with other healthy supplements providing fat such as fish oil, flax seeds or oil, coconut oil, etc..

Monounsaturated fats are often liquid at room temperature as found in oils, but they are also found in avocado and nuts.

This process changes liquid oil, naturally high in unsaturated fatty acids, to a solid and more saturated form that may be as harmful to health as naturally occurring saturated fats.

Since these oils are liquid at room temperature (unlike traditional baking fats, such as butter and lard), manufacturers figured out a way to use hydrogen atoms to rearrange the chemical structure, turning the product from a liquid to a solid.

If you can't tolerate solid food in the morning, consider liquid carbohydrates such as juice, sports drink, low - fat chocolate milk, or a smoothie.

They are a mistake and so are the liquid fats that were touted as healthy replacements.

Dr. Oz has likened the raspberry ketone's effect on the body's fat cells as similar to liquid nitrogen's effect on balloons.

Our suspicion is that fractionated liquid coconut oil was probably «discovered» originally as a simple by - product from those who wanted to harvest the lauric acid fat from coconut oil.

Because of the naturally high - fat content, the vast majority of coconut milk powders contain additional ingredients, such as maltodextrin, tapioca syrup, or oligosaccharides to reduce clumping and improve dissolving in liquids.

The resulting «all in one» liquid nutritional supplement contains a blend of carbohydrates, protein and fat, along with vital micronutrients, omega - 3 fatty acids, carotenoids (natural plant - contained pigments with antioxidant capacities) and amino acids known to independently improve critical performance factors such as executive function, reaction time, aerobic endurance and muscle strength.

We know the liver will turn some of this fructose into fat and if the fructose is delivered quickly enough (say in liquid form as sugar water), it likely to cause insulin resistance in the liver, which in turn might cause systemic insulin resistance.

(«Oil» is typical defined as a liquid edible oil, and «fat» is typically defined as a solid edible oil.)

These fats are liquid in the tropics but hard as butter in northern climes.

As a general rule, fats that are solid at room temperature are suitable for cooking, while those that are liquid at room temperature are better suited as dressings after cookinAs a general rule, fats that are solid at room temperature are suitable for cooking, while those that are liquid at room temperature are better suited as dressings after cookinas dressings after cooking.

It is better suited in recipes with higher liquid content and lower fat content, such as syrups, sauces, dressings and beverages.

It is metabolized to fat in your body far more rapidly than any other sugar, and, because most fructose is consumed in liquid form, as fruit juice or as soda, its negative metabolic effects are significantly magnified.

At the moment I'm using Body Ripped's products «Body Tone protein powder, HGH + ZMA which assists in fat loss and muscle growth and comes in powder sachets which makes a nice change from swallowing pills, and the Thermogen liquid as a metabolic booster which I take before every cardio workout, this is amazing product but unfortunately currently only available in Australia.

Liquid dairy products in particular, like low - fat chocolate milk, have been shown to be particularly effective as post-competition pick - me - ups.

When we consume a lot of liquid unsaturated oils, our cell membranes do not have structural integrity to function properly, they become too «floppy,» and when we consume a lot of trans fat, which is not as soft as saturated fats at body temperature, our cell membranes become too «stiff.»

Controlled studies proved that consuming sugar in liquid form can cause insulin resistance, raise triglyceride levels, negatively impact LDL cholesterol, and cause accumulation of belly fat in as little as ten weeks (15).