Sentences with phrase «bit more liquid»

It can get kind of chunky so adding a bit of coconut flour and a bit more liquid usually helps but in this case I was able to omit the use of another flour.

I did add a bunch of protein powder to change the nutritional profile (sorry, I can't do high carb / low protein), and probably should have added a bit more liquid because it came out a little dry.

should I simply use granulated xylitol and add a bit more liquid to make up for the fact that it is not a syrup, such as adding more grape seed oil?

If while you're blending you need a bit more liquid, add up to another tablespoon of water.

You can also take the shredded cabbage and squeeze it to remove a bit more liquid.

Thinking of another idea and adding a bit more liquid to make it more like a crepe and then use it to bake low carb items inside (cheese enchiladas).

If the batter is too wet, add a bit more dry ingredient; if too dry add a bit more liquid.

Medjool dates tend to be more moist than deglet so you may need to add a bit more liquid to get the right consistency so they're not crumbly, but go slow with it so they don't get too sticky

We like our casseroles to have a bit more liquid.

If the mixture gets stuck, stop the machine and shake the cup and try again, or add a little bit more liquid.

It will also absorb a bit more liquid than wheat flour.

If you opt to use frozen cherries, know that they'll release a little bit more liquid on the top of the pizza, but it's nothing that needs fixing.

For those who are interested in substituting stevia for the agave, I just made this recipe and used four dropper - fuls of vanilla stevia in place of the agave (and added a tablespoon of honey to add a bit more liquid) and baked them.

I added a bit more liquid.

You may need to add a bit more liquid with some powders.

I do know that spelt flour soaks up a bit more liquid than wheat, so you may need to bake it a tad longer — but just keep an eye on it and you should be a-okay!

We like our casseroles to have a bit more liquid.

That might mean adjusting the recipe a bit as it would mean a bit more liquid.

I did add a bunch of protein powder to change the nutritional profile (sorry, I can't do high carb / low protein), and probably should have added a bit more liquid because it came out a little dry.

My guess is you might have a thicker protein powder and need to add a little bit more liquid to compensate for it.

You may need to add a bit more liquid — oil, water or lemon juice.

Once I mixed it all, I added a bit more liquid smoke and sugar to add additional flavor to the seitan.

You can substitute challah for the buttery brioche — just note that you may require a bit more liquid since the bread should be soaked through.

I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid.

You could add chicken, with a bit more liquid added.

I also used a can of crushed tomatoes rather than fresh, which added a bit more liquid.

I'd follow the instructions for the whole wheat flour since it may need a bit more liquid but GF flour should do the trick!

Try adding a bit more liquid.

Not exact matches

When they pour me a drink, the barman needs to fill the whole glass up, and then a little bit more, with ice, then pour the liquids in.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

«The second facility is primarily a liquid facility, but then we also have a bit of a redundant dry capability in the second facility that allows us to handle more sensitive products,» Bailey says.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

A bit more sugar might to be in order to compensate for the extra liquid, to taste.

A little bit of liquid can help your blender process some of the more solid things you throw in it.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Or a bit more broth to make the soup more liquid.

I used canned tomatoes since we didn't have paste, and cooked them a bit more than in your recipe to reduce the liquid.

I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes.

I was a bit worried about the thickness of the batter — was tempted to add some more liquid, but didn't.

would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1 tsp or more as desired, one tbsp of tomato paste and a bit more garlic and definitely sugar at least 2 tsp for the recipe above and cornstarch liquid for thickening.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.

Into the blender and out of it came an excitingly tasting paste — one could play around a bit with adding more liquid but I felt it was good as it is.

I would recommend adding a bit more stock, my potatoes did not cook evenly due to the fact that they were not all covered in the liquid.

If there is any liquid left in the bowl then use a bit more kale.

Add more liquid if mixture seems clumpy or thick; it should be smooth and creamy and a bit soupyâ $ «it will firm up as it cools.

It's more than the original recipe because GF flour tends to be a bit hygroscopic and absorbs liquid more than regular flour.

I think it might work, but since yoghurt is more liquid, I would start out with 2 Tbs of the yoghurt and then add more bit by bit until the consistency is creamy.

I don't know if I stirred too much, or maybe my bananas were a bit little, or if I shoud add more liquid as I was using oats too.

Even if I had been more patient with allowing the ground flaxseeds to absorb the liquid, I'm sure a little bit still would have escaped.