Sentences with phrase «bit of liquid so»

Also added a bit of liquid so the greens wouldn't stick to the wok.

Not exact matches

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

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 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 like my risotto on the brothy side, so don't worry if there is a bit of unabsorbed liquid in the pot.

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

We've tried this recipe quite a bit in the bread maker, but we're at higher altitude, so getting the yeast right was tricky (we had to lower it, but it was difficult to dial in the amount of yeast and liquid at higher altitude).

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.

In this case, the mixture will be less liquid and so should be kept over a pot of hot water to prevent it seizing up whilst coating the bites.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

So I skimmed it a bit then used it for half the oil and most of the salt (since the cooking liquid was quite salty) then added salt to taste at the end.

I didn't have smoked tofu but had a package of firm tofu on hand so just marinated it for a few hours before hand in liquid smoke, soy sauce, white wine vinegar and tiny bit of maple syrup and then threw it on a frying pan when I was ready to make the salad.

When it comes to baked pasta, you need a sauce with a bit of extra liquid so that the casserole doesn't dry out.

A bit of gluten - free flour is stirred in at the end to help absorb the liquids so that the pie won't be soggy.

Note, this step can be a bit messy so don't think that something is wrong if you get a bit of liquid spilling out around the lid of the bowl.

Even though you squeezed those potatoes so well, there will still be a bit of liquid left to absorb the starch.

I like pure organic stevia in some applications (like coffee and tea where you just need a bit), but it doesn't provide the right texture in this recipe, so it's important not to sub the maple with that without adding some other sort of liquid, which I haven't experimented with.

Use 1/2 teaspoon finely ground salt and mix it in with the liquid ingredients so every bite of the finished bread is perfectly seasoned.

We are GAPS / anti-yeast, so will have to try with the green stevia powder and a bit of extra liquid.

Flaxseed has a bit of a stretchy, sticky consistency when it mixes with liquid so I think with almond flour it might end up a bit more crumbly.

I was a bit worried when I looked inside the oven near the end of the baking time (I was baking them from frozen and had made them half - size, so I kept a close eye) and saw liquid butter pooling all over the pan, but when I pulled them out, the scones seemed to slurp it back up.

The masa will absorb some of the liquid while the dough sits, so a bit of extra liquid helps prevent the dough from being crumbly.)

The similar unscented liquid from Tide is much too bubbly in my soft water and a tiny bit of Tide oversuds for me, so I expect that it would be great in hard water.

I found the batter to be a bit too dry, so added a couple tablespoons more butter (I used heavy cream instead of coconut milk, so that may be the difference) and another 1/4 cup liquid.

If you're new to using almond meal, keep in mind that almond meal (same as almond flour) differs a bit from one batch to the other, so you may have to adjust the amount of liquid you use to get the thickness you want.

I suggest adding an extra egg or bit of liquid when working with arrowroot flour so it's not too dry.

Flaxseed has a bit of a stretchy, sticky consistency when it mixes with liquid so I think with almond flour it might end up a bit more crumbly.

The scoby looked fine, basically a pile of «pancakes» and then at the very bottom of the pile of scabies was these grey looking floaters (so the top that takes shape of the jar looked pale white as noted in this article, but the underside that was in the liquid, had the grey rooted floating bits) This portion was a bit more slimy and it almost resembled what I would imagine as roots, fungal roots, something of that nature... but it was not white, it was more of a grey.

The dropper can sometimes dispense a little too much product, so try applying onto the back of your hand first, then working it into skin with a foundation brush (it's a bit liquid - y to spread with fingers alone).

I love cat eyes so almost every day I use a liquid liner to give my eyes a bit of a lift.

I usually stick to liquid lipsticks that turn matte so I was a bit skeptical about the longevity of this lipstick.

«There is a little bit of air that's left between the cork and the wine itself,» Emily explains, «and so when you keep wine on its side, you keep the cork in contact with the liquid and then the cork doesn't dry out.»

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.

There are some potential uses for our liquid savings on the horizon, so I shot a bit low not knowing if we'd maintain our level of cash throughout the entire year.

It is not a very bitter drug, so it can often be given in a small bit of pungent food or in its pediatric liquid form.