Sentences with phrase «continue reducing the liquid»
Once the burgers are finished, remove them to a plate and continue reducing the liquid in the pan until it reaches a glossy, gravy - like consistency.
https://www.cookingchanneltv.com/ Not exact matches
Uncover pot and continue to simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 30 minutes, stirring occasionally.
Continue to cook until liquid is reduced by half and brussels sprouts are tender, about 5 minutes.
Heat to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so).
Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
Reduce heat to medium - low and continue to cook 20 - 25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.
Add mushroom mixture and continue to cook until the liquid released from the mushrooms has reduced by half.
Add the tomatoes and continue to simmer for a further 15 to 30 minutes or until the chickpeas are soft and the liquid slightly reduced.
Continue to cook until liquid is reduced to a thin sauce.
Stir in olive oil, season the mixture lightly with salt and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes.
Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy.
at this point, you can continue to reduce the liquid down some more.
Add white wine and continue to cook, until liquid reduces by half.
Bring liquid to a boil then reduce to a simmer and continue to cook for 5 - 6 minutes or until it has thickened.
Continue cooking peaches and blueberries in wine mixture on high heat until liquid is reduced to a thick syrup consistency, about 10 - 15 minutes.
Continue boiling the liquid in the pan until it has reduced in volume by two thirds.
Remove the lid and continue to cook at a boil, stirring frequently, until the liquid has reduced to a syrup and the cherries are wrinkly, 20 to 25 minutes.
Directions: Place all ingredients in the pot, bring to a boil and let simmer with lid on for 30 minutes / Stir occasionally / Remove lid and continue cooking for another 15 or 20 minutes until liquid has reduced and apples have softened and browned a bit.
Continue cooking until the liquids reduce and the sauce has begun to thicken.
When tender, remove the pears and continue to reduce the liquid to about 1/2 cup, then reserve the red wine reduction sauce.
Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes.
Set aside the chicken meat pieces and return the remaining chicken bones to the pot and continue to boil on high heat until the liquid has reduced, about a quart or quart and a half.
Continue to simmer the liquid until it is reduced by half, about 15 minutes.
Continue simmering the pomegranate liquid for 15 - 20 minutes, until it reduces enough to lightly coat a spoon with sticky syrup (do not reduce to candy, like I did the first time!).
Lower the heat to medium low, and continue to cook and reduce liquid.
Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two - thirds and has the consistency of thin gravy, 10 — 15 minutes.
Reduce heat to medium - low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30 — 35 minutes.
Note: If you prefer a thicker soup, you can continue to cook, uncovered, for an additional 10 minutes to reduce some of the liquid.
Bring to a boil, then reduce heat to a simmer and continue cooking until the liquid is reduced by half.
Add into the saucepan (If using firm tofu, cube and add into the saucepan at this stage) and continue to let cook for 10 - 15 minutes or until liquid is reducing and becoming thicker.
Add the liquid juices and continue cooking until the liquid reduces.