Sentences with phrase «colander out»

Lift colander out of bowl; peel and coarsely chop eggs.

Lift the colander out of the bowl and press the matzoh down hard to squeeze out the excess water.

Not exact matches

Place eggplant in a colander, and salt it to draw liquids out.

The easiest way for me to do this is by putting them in a colander in the sink, sprinkling them with a little salt and letting the water drain out.

It definitely helped to put them in a colander to get out the excess water.

Drain in a colander, squeeze out excess water, and set aside to cool a little.

Removing liquid from food by placing it in a strainer or colander and allowing the excess liquid to drain out.

Once all the flavour has been cooked out of the carcass, strain out the bones through a colander INTO ANOTHER POT.

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.

Using a slotted spoon, scoop out the potatoes and place them in a colander over a bowl to catch any residual water.

Place beans in a colander and rinse under cold water and sort out any small stones or deformed beans that might have made their way into your 25 bag.

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

Then I drain it in a colander (making sure I pull out the ice cubes) and put the whole colander in the fridge on a plate to catch excess water or I make sure it is drained very well and just put it in a bowl in the fridge so that I can wash the colander and put it away.

Drop in the spinach and swish it around a few times so it deposits any sand and grit before lifting it out of the bowl (leaving any grit / dirt at the bottom of the bowl and not dragging the clean leaves through it) and drop it in a colander.

Lift out with a slotted spoon and drain in colander.

I also grated the potato directly with into a colander with the onion sprinkled with about 1 tablespoon of salt then wrung out and I get out a lot of moisture.

While I am still partial to vegetables with a bit of bite, eaten straight from the colander (broccoli is particularly good for that I find), it is so true that the long and slow cooking brings out so much more flavour — it wasn't until I tried a dish called pasta con le mappe (essentially pasta tossed with panfried cauliflower) that I realised how sweet cauliflower can be.

Using a small colander, pour the liquid into the mugs, filtering out the small pieces of corn.

Also to bring out the tomato flavor: place sliced tomatoes in a colander and add salt (more than you think).

Strain out the leaves using a tea strainer or colander.

I am Swiss and I live in Canada, so making Spaetzle is something I do from scratch, but I really don't like the colander method and the spaetzle maker you pointed out would have the same heat / steam issue.

I put mine in a small sieve / colander but if your sieve is not a desirable shape, you can let it drain in it overnight then pull it out (with the cheesecloth) and shimmy it into a more desirably - shaped bowl or vessel.

Didn't wring the apples out in the towel - just left them to drain in a colander.

Toss the cucumbers with 1 teaspoon salt and put in a colander so the salt can draw out the excess moisture.

When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse) into a large colander.

Gather the cloth ends and squeeze out over the colander until you get as much liquid as possible — you should get about 2 1/2 cups (600 ml) of pistachio milk.

Lift out with tongs and rinse in colander with cold water.

Transfer berries to a large fine mesh sieve or colander set over a bowl to strain out juices.

Just pour out the water through a colander (don't need to keep water), and put the veggies from the colander in the blender.

Drain in a colander, squeezing out as much liquid as possible; there should be about 1 cup spinach when you're done.

1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some *

Transfer zucchini to a colander placed in the sink, sprinkle with salt, and let it drain for 10 - 30 minutes, occasionally squeezing out excess water.

When the lentils and rice are ready, pour them into a colander to drain out the water.

Pop in a colander to drain while it cools and while you chase two tiny kids who are yelling about needing grapes out of the kitchen.

Then, put the fish into a colander to shake out excess flour.

Press the vegetables against the colander to press out as much juice as possible.

Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain.

One option is to line a colander with paper towels, and dump the pumpkin puree into there, and press the water out using paper towels.

Transfer the zucchini to a colander and press out the excess water.

Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out.

Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.

When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.

Then scooped the flesh out of the skins and strained it in a towel - lined colander in the refrigerator overnight.

Wearing heat - resistant mitts, lift the inner pot out of the Instant Pot and drain the chickpeas in a colander.

Gather the corners of the cheesecloth, lift the ricotta out of the colander and turn it out into a container or glass bowl.

Press out as much water as you can through the holes of the colander.

Strain the syrup through a fine mesh strainer or colander, or, remove the leaves with your hands and squeeze out the syrup.

Place your thawed spinach in a fine - mesh sieve or colander, then squeeze all that water out, until the spinach is really dry.

Drain in a colander and let cool slightly, then squeeze out excess water.

Press the shreds firmly against the colander a couple of times to draw out excess moisture.