Sentences with phrase «cook liquids down»

Increase heat to medium - high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

Not exact matches

Oatmeal has a chewier texture than most grains and a lovely creaminess when it's cooked down in liquid.

Cook down until there is no liquid left, then remove from heat.

Add the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set aside

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

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

The next day, I cooked down the liquid from the apples, assembled, and baked the pie with hours to spare.

Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.

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).

I guess because of the liquid cooking down and concentrating?

And it just happens that I have lots of beans and tomatoes that I am trying to use creatively (read: not in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your recipe this week.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

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.

The final stage of cooking involves making sure that the liquid has cooked down so that it isn't really watery.

I'll make it again, though, and just remember to wait to add the spaghetti squash until after the liquid cooks down.

I make creamy kidney beans or cannellini beans by cooking them down with the can liquid until thickened then drizzle in good olive oil while stirring to make an emulsion then finish them with salt & pepper.

Keep adding liquid as it cooks down and stir for an additional 18 minutes, keeping the rice creamy.

You may also need to add more liquid depending on how much the chili has cooked down.

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.

Cook, uncovered, until liquid has cooked down and vegetables are tender, about 10 minutes.

I drained the rhubarb and cooked down the liquid as directed, and this makes a fabulous sauce to drizzle over the bread pudding.

Made it exactly as is EXCEPT the liquid only took 30 minutes to cook down to 2 cups (not 1 - 2 hours, as the recipe says).

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

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.

Now add the spinach, 1/4 teaspoon of salt, and cook for 5 - 7 minutes more until all of the spinach wilts down and exudes its liquid.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl.

Cooking down the liquid is a good idea, as it concentrates the flavor.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Add cooked vegetables to the pickling liquid and weigh down with a plate to keep submerged.

Instead of jam, I take frozen mixed berries, cook them down to reduce the liquid and use this for a topping to minimize the sugar.

so I used a slotted spoon to remove the cranberries, then cooked down the liquid and added it back to the cranberries before pureeing.

I would cook the veggies in less liquid so it would be thicker first off, so I took liquid out before I blended it and then cooked it down until it was the thickness I liked.

Let the liquid boil and cook down for about 5 minutes.

Sauce is supposed to be thick like a gravy, so we poured out much of the liquid and boiled it down on the stovetop while the dish finished cooking in the oven.

When you pull the pan from the oven, you will see that the strawberries have cooked down, and that they're floating in a pool of red liquid.

pull the lightly browned crust out, and using a slated spoon, add filling to tart crust, leaving the extra liquid behind (there will be plenty more that comes from the berries cooking down)

(Don't worry if it seems there is too little liquid, the cabbage will break down as it cooks).

Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

They should be tender but not falling apart (if they're still pretty hard, you may want to bake another 5 to 10 minutes), and bake uncovered for another 10 minutes to cook down some of the remaining liquid.

Let the cooking liquid cook down until most of the water has evaporated and the rendered fat coats the bottom of the pot.

Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min); add more pasta water, if needed to adjust consistency.

Bring the liquid to a boil, give it a stir to combine the spices with the liquid and then turn the heat down to a simmer, cover with a lid and cook for about 2 hours and 45 minutes.

In the original recipe, Ellie uses Balsamic Caramelized Onions, but for mine I sautéed the onions in beef stock until the liquid cooked down and the onions were cooked.

We cut down the cooking time for this healthy chicken stew by fortifying store - bought broth with chicken and aromatics and then using the flavorful liquid to both simmer the rice and make the gravy.

If you don't have an ovenproof skillet, you can use a Dutch oven or another type of pot, just be aware that the tomatoes won't cook down as much and you'll end up with a more liquid - y but equally delicious shakshuka.

Add in the liquid smoke at the end of the cooking, stir it in while it is cooling down so as not to damage the flavor too much and get back to your chicken.

Turn it down to a simmer, cover and cook for about 15 - 18 minutes until the liquid is absorbed.

Mine got really thick over time and if it's not thick enough, just continue to cook it down and more of the liquid will evaporate.

And much like maple syrup, you do need to cook the liquid found there down to condense it.