Sentences with phrase «before using it in the water»

I would recommend practicing with it and making sure your comfortable with getting a good, secure seat and a nice fit before using it in the water, particularly if you aren't versed in ring slings just for safety reasons.

Not exact matches

Allred says she's often heard people complain that drinking water before bed makes them use the restroom in the middle of the night, but there's a trick to avoiding that and still staying hydrated.

Used in tandem with brushing, flossing, and avoiding salt water taffy before bed, a good mouthwash can play a pivotal role in your oral health and hygiene regimen.

It just takes some practice, and you may want to consider using only water and oil the first few times in that spot so you can see the dynamics of the blade before you blindly hack away at your mustache.

The Honest Kitchen Bone Broth This powdered broth needs to be mixed with hot water before serving, but it's another mix - in that can be used to coerce reluctant eaters.

If not you can use normal dates, just trying soaking them in a little hot water before to soften them up x

I guess I can soak them in hot water before using them?

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

You can reduce the «bite» by soaking your diced or sliced onions in cold water for 30 minutes, then draining them before using.

Tip # 2: You will need to store the tahini in a BPA - free air - tight container in the refrigerator, and it may become hard (due to the coconut oil), but just leave it out on your counter top at room temperature before using, or put it in a bowl of warm water to soften it up.

Soak your wooden skewers for about half an hour or an hour in water before using it.

16 month ago I start drinking 1 tsp raw apple cider vinegar (only use Bragg) in an 8 oz glass of water 3 times a day before 4 pm.

Wood skewers should be soaked in water for at least 15 minutes before use.

* if using dried dates I usually soak them in boiling water for 5 mins before using — this softens them up so they blend easier.

Just a tip: if using ffresh shredded potatoes, they have a lot of water in them so press them against a colander or strainer before you use them (just like when making fresh hashbrowns) to get all the water out.

Then drain the water, gently pat dry using moisture absorbent cloth before use in cooking.

Soak wooden skewers in hot water for 15 minutes before grilling, or use metal ones.

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 made the pastry using a mixer with pastry blades — never used them before, and a bit of my hands to help it along and just poured in the water.

on yeast — Here I use active dry (I've never tried this dough with instant yeast, if I do someday I'll update with the results), which needs to be proofed in warm water before adding the other ingredients.

If using bamboo skewers, soak in water for 10 minutes and drain before using.

Sugarcane adds a hint of sweetness and an authentic touch, but wooden skewers make a fine stand - in — just soak them in water for 20 minutes before using.

The secret is to soak the seeds in water for 15 minutes before using.

If you decide to use more than one kind of flour make sure you mix dry flours in a separate bowl before adding them to the starter and salt water solution.

Soak mushrooms (if using dried) in warm water for ~ 20 minutes before slicing, or, if using fresh simply finely slice.

My dates were very sticky but older dates can dry out so if yours are not sticky, soak them in hot water for 20 minutes and then drain before using.

I absolutely use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works for you); but, so much of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar.

Peg, As long as you only use water and not meat based stock in your chile sauce it will actually last a couple of weeks in the fridge before you need to freeze it.

this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes, I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10 - 15 min so chicken is moist... just my 2cents.

The trick I was given was to soak them in water for 30 minutes befoorehand, and then to dry them completely before baking, this helps to get them crisp too Oh and not to use salt before or during the cooking process, this helps too!

If you are using charcoal briquets, soak hardwood chips in water before placing them on the coals so the wood will burn slower and create more smoke.

If you only find dried dates, I'd recommend that you soak them in water a few hours before you use them to get the right sticky consistency in the crust and a smooth texture in the filling.

A couple of things you can do: Wash your hands Start with very clean glass containers Rinse the fruit well before use Use cold fresh (filtered) water Keep the jar in a cool place away from direct liuse Use cold fresh (filtered) water Keep the jar in a cool place away from direct liUse cold fresh (filtered) water Keep the jar in a cool place away from direct light

I like to use fresh vine leaves from our grape vine and simply blanch them in boiling water for 30 seconds before refreshing in cold water.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

To determine how much oil to use, place the turkey in the stockpot before seasoning and add water until the turkey is just covered.

if using regular yeast instead of rapid rise, you said to proof it in 1/4 cup water before adding... would you then decrease the 1 1/2 cups of liquid to 1 1/4 cups or use the full amt in the recipe... would this be too much liquid?

I made this for Easter dinner and found that when I used the colander over the boiling pot of water that the dough cooked in the bottom of the colander before I had even a 1/3 of it done.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisin cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisIn a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

An hour before baking the farinata, shred the zucchini (hand grate or use a food processor), place in a colander or sieve and sprinkle with a little salt, to help drain the zucchini of excess water.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

This starter is usually made with water, yeast, sugar, and flour and develops for about a week before it can be used in bread.

i use no fruit and use higher carb greens, just blend 3 min in the water before adding rest.

Put the lids in a small pot with water and bring to the boil about 5 minutes before you will be using them.

Very straightforward recipe and easy to put together, although I just used my hand in lieu of an electric mixer.Stayed loyal to the recipe, but threw in a few quick splashes of water to bring the dough together before shaping it.Used Christmas - colored sugar for rolling, and they were a bit hit!

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

I have a few different types of metal skewers which I prefer, but you can also use inexpensive wooden skewers also, just soak them in water for 30 minutes before you use them.

(If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water.