Sentences with phrase «cook by the volume»

I don't have room for a scale in my kitchen and I cook by the volume not weight.

Although I know that most American are used to cooking by volume, I don't have volume measurements for this recipe, so it does require a little flex!

Not exact matches

Because the volume of the batter changes, you'll need to cook it a little longer — approximately one hour, though you might want to do the toothpick test at about 50 - 55 minutes, as cooking time may vary by oven.

I'm guessing with so many different brands of ingredients and different cooking / measuring methods (some may pack the flour more into their measuring cup, etc.), things can change a lot if just going by volume.

You will be taught how to develop and cost recipes, and cook for speed, volume and accuracy by Chef Instructors who are seasoned industry professionals.

Cook for 3 minutes, add stock, and then cook until volume reduces by one quarter, about 5 minuCook for 3 minutes, add stock, and then cook until volume reduces by one quarter, about 5 minucook until volume reduces by one quarter, about 5 minutes.

NOTE: if using a rice cooker, don't go by the new «soaked» volume of rice.

Bring to a boil and cook until the sauce has reduced by about 1/3 volume.

Let the pot steam for 5 minutes, or until the greens cook down and reduce by half in volume.

Turn the heat to low and continue to cook, stirring often, for 20 - 30 minutes, until the mixture is soft and reduced from its original volume by about 1/3.

Measuring by volume is notoriously unreliable, even for the most experienced baker or cook.

Food processors around the world are increasing production volumes and efficiencies by incorporating more advanced, continuous cooking and chilling systems.

Onions should cook down by about 1/2 in volume.

Cook for several minutes until the volume reduces by about half.

This is prepared by cooking basmati or partially - milled red rice in eight times its volume of water of water until it is a soft, thin porridge.

The large cooker above which I use primarily for making bone broth and soups holds 6.5 quarts by volume.

This just means that once the food is cooked, the actual volume of protein contributed by the fresh chicken is much less.

Fresh meats contain up to 80 % moisture by volume which means that when the food product is cooked and processed, most of that moisture is removed and the actual volume of protein provided by that ingredient could be much less.

You should be aware, however, that fresh meats like chicken contain up to 80 % moisture by volume — this means that when Purina cooks the product, the volume of protein provided by the chicken will become much lower.

Keep in mind, however, that fresh meats contain up to 80 % moisture so, once the product is cooked, the actual volume of protein provided by that ingredient could be lower.

Meat meals have already been cooked to remove moisture which means that they contain up to 300 % more protein by volume than fresh meats.

Meat meals like chicken meal, on the other hand, have already been cooked to remove moisture so they contain up to 300 % more protein by volume.

Meat meals are already cooked down so they contain up to 300 % more protein by volume than fresh meats.

Meat meals, on the other hand, has already been cooked to remove moisture so it contains up to 300 % more protein by volume that fresh meat.

Fresh meats like chicken contain up to 80 % moisture by volume — this means that once the food is cooked, most of that moisture is lost and the total volume of that ingredient becomes significantly less.

In this recipe, however, it won't be a problem because chicken meal has already been cooked down to a moisture level around 10 % (as indicated by the guaranteed analysis) which makes it a highly concentrated source of protein that won't change significantly in volume with cooking.

This means that when the food is cooked and processed, most of that moisture is removed and the actual volume of protein provided by the fresh meat could be much less.

Whereas fresh meats contain up to 80 % moisture by volume, meat meals have already been cooked to remove moisture — this means that their volume won't change significantly when the product is cooked.

Before you get worried about the word «meal» here, consider the fact that fresh meats contain up to 80 % moisture by volume — when the cat food product is cooked, most of that moisture is lost and the ingredient ends up having a much lower volume.

Chicken meal has already been cooked down to a moisture level around 10 % so it offers up to 300 % more protein by volume than fresh chicken.

So, when Purina cooks the product, the volume of protein provided by the lamb could become much lower.

Meat meals have already been cooked to remove moisture so they offer up to 300 % more protein by volume than fresh meats.

Fresh meats like beef contain up to 80 % moisture by volume which means that when the food product is processed and cooked, much of that moisture is removed and the actual volume of protein provided by the beef could be much less.

Fresh meats contain up to 80 % moisture by volume and once the total product is cooked, the actual volume will be much lower.

This means that once the food product is cooked, most of that moisture is lost and the total volume of protein provided by the fresh meat could be much lower.

Because the ingredients list on food labels is ordered by volume prior to cooking, the actual volume of protein provided by the fresh chicken and turkey could be significantly less after cooking.

One thing you need to know, however, is that fresh meats like chicken contain up to 80 % moisture by volume and once the total product is cooked, the actual volume will be much lower.

Fresh meats like deboned chicken contain up to 80 % moisture by volume and once the total product is cooked, the moisture level is reduced to 10 % which means that the volume of this ingredient is likely to be much lower after cooking than before.

Whole sources of meat like lamb (or chicken, or beef) contain up to 80 % water which means that though they may be the most significant ingredient by volume, once they get cooked down its volume is a fraction of what it once was.

Fresh meats contain up to 80 % moisture by volume — this just means that once the food is cooked, the actual volume of protein contributed by the fresh quail could be much less.

Fresh chicken contains up to 80 % water so, once the food is rendered (cooked), its protein content by volume will be much lower than the original content.

Fresh meats, once they are rendered (or cooked), typically contain a much smaller amount of protein by volume than the original.

The fact that it is listed second on the ingredients list by volume, having already been cooked, speaks to the high protein content of this dog food formula.

One of the more popular projects at the Brooklyn Museum is called «Raw / Cooked,» which may call to mind the famous volume by anthropologist Claude Lévi - Strauss.

A preface by Thelma Golden anchors the 256 - page volume and is followed by scholarly essays from Haynes, Nikki A. Greene and Bridget R. Cooks; responses to Thomas's work by four contemporary artists; and a resource section including personal photos, an artist statement, and early articles and interviews.

Filled with vibrant illustrations, this stunning volume traces Thomas's development as an artist and includes new writings by Bridget R. Cooks, Thelma Golden, Nikki A. Greene and Lauren Haynes, as well as specially commissioned responses by leading artists Leslie Hewitt, Jennie C. Jones, Leslie Wayne, and Saya Woolfalk.

Despite an overall decline of 3.2 percent in sales volume in MORe's region - which includes about 200 communities in DuPage, Lake and suburban Cook counties - some municipalities, like Crete, Franklin Park and Lake Villa, saw sales more than double, according to information provided by Midwest Real Estate Data, LLC.