Sentences with phrase «boiling cooking liquid»

When they have achieved a golden color, add them to the boiling cooking liquid.

Not exact matches

Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk.

Once it has boiled, add the mussels so they cook in the liquid.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add a ladle or two of the cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Once boiling, cook 1 to 2 minutes, or until the liquid is slightly reduced in volume.

Then I simply cooked the quinoa per the package directions - bring the pot with liquid and quinoa to a boil, cover it and let simmer for about 15 minutes.

Boil the remaining cooking liquid until it's reduced to about 2 tablespoons.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.

Cooking in liquid that is at boiling temperature.

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).

When the chicken is cooked through, add coconut milk in and stir it around until the liquid is boiled and finish.

Bring to a boil over medium - high heat and cook until the liquid is reduced by half, about 8 - 10 minutes.

Once boiling take off the heat and place in the oven to braise for 15 - 20 minutes or until all the liquid has been absorbed and the rice is completely cooked through.

I'm concerned that the skin of the chicken that is face down or immersed in the liquid will not brown or cook properly (likely be boiled).

Hard - boiled Eggs — Place 4 eggs gently in slow cooker alongside chicken, submerging under liquid.

UPDATE: I've started straining the cooking liquid and boiling potoates in it for either boiled or chunky mashed potatoes.

If you cook this in the crock pot your best bet would be to leave the lid off for the last hour with it on high, or if you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for serving.

Bring it to a boil and, lower the heat & let it simmer for approximately 15 - 20 minutes or until the liquid has cooked off.

Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid — about 20 - 30 minutes.

Bring to a boil and reduce heat to a simmer until the quinoa is cooked and no liquid is left.

Bring it boil, and than cook it on low temp covered for about 15 mins until all the liquid is soaked into the millet.

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.

Fortunately homemade chile paste, very easy to make and this Paleo Sambal chile paste doesn't require much cooking other than boiling liquid.

Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.

Bring to a boil, cover and turn down to low and simmer for 15 minutes until all the liquid is absorbed, the quinoa is tender and completely cooked.

Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups.

Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.

Sweet potatoes also do well boiled and puréed in the cooking liquid for a soup.

Bring to a boil; cook until liquid is reduced by half (about 2 minutes).

Add the sparkling wine and bring to the boil, reduce heat and cook, stirring occasionally, until nearly all liquid is absorbed.

Bring to a boil, then add the rice and cook until it has absorbed all the liquid, 25 - 30 minutes.

Cooked on low for about 6 hours and then transferred to stovetop to try to boil away some of the liquid since it wasn't thickened..

Essentially it's just boiling down the mixture to cook off some of the water and create a more concentrated liquid.

Pour the cooking liquids into large saucepan and bring to a boil.

Bring the mixture to a boil and cook for 10 - 12 minutes until the liquid has reduced into a sauce and the orechiette is al dente.

Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40 - 50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked.

Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 minutes.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.

For asparagus, in a skillet, bring ⅛ - inch water to boil, add asparagus, salt, sliced lemon and butter, then cook to almost evaporate liquid.

Bring liquid to a boil then reduce to a simmer and continue to cook for 5 - 6 minutes or until it has thickened.

Add wine, rosemary, and thyme, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8 — 10 minutes.

Once boiling, reduce heat to low, cover, and cook for about 15 minutes, until the quinoa is puffed up and translucent, with no liquid remaining.