Sentences with phrase «cook out the water»

Browning it cooks out the water and turns the milk solids brown.

Cook for a few minutes to help cook out the water.

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

The utilities sector of the economy is home to the firms that make our lights work when we flip the switch, let our stoves erupt in flame when we want to cook food, make water come out of the tap when we are thirsty, and more.

It's easier to lump you into big generalized crazy because to reason and rationalize yourself into believing crazy is like putting the lobster in a pot of cold water and slowly turning up the heat, hardly a peep out of you and before you know it your brain is cooked.

I'll bet that you don't think that «God» transforms the eggs in your pan from raw to cooked, or that «God» causes water to come out of your shower each day.

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

Add a little extra water and / or almond milk to thin the porridge out as it's cooking, if needed.

All mushrooms have a significantly large water content, and tend to shrink down to about half their size after the cooking process is complete, so when you see how many mushrooms I'm asking you to cook (just shy of three pounds) your eyes may pop out of your head a little — do not panic.

medium - sized cauliflower, grated (by hand or in a food processor until it's rice - sized, but not pulverised) and par - cooked, well drained, cooled slightly and water squeezed out.

Also, the 2 sticks of butter in the bok choy cooking water doesn't seem necessary - didn't come out tasting buttery at all.

The noodles cook very easily — just take them out of the package, give everything a rinse under cold water and pop it into boiling broth for a few minutes.

And your recipes are mouth watering, though am not too much into cooking I will surely try out your dishes coz it's instigating me to do so..

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

My strategy includes getting out extra early for a run, wearing an updo, drinking lots of cold water beverages and doing less cooking.

I didn't make any changes to the recipe except I doubled the chicken broth amount (I always do) and I cooked the escarole in water ahead of time and then just added to the broth - this worked out really well.

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

I always salt the raw zucchini and wait for about 10 - 20 min so the water drains out and there are softer, without te need for addit cooking.

You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.

Tools recommended: - Large canning pot with a rack - funnel made for canning - ladle, preferably stainless steel - cooling rack - large heavy - bottom stainless steel pot for cooking the jam - jar lifter (made specifically for lifting jars out of hot water)- magnetic lid lifter for getting those lids out of the boiling water

Cook the brussels sprouts for 5 minutes or until they are tender crisp then scoop out and dunk them into the ice water to shock them.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

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).

By placing them stem side up, it means that the water won't drop down into the leaves and they steam away, instead, with the cut side down, the water will drip out of them as they cook, meaning your artichokes won't get waterlogged.

Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking.

Can't wait to try them all (though I may cook the cauliflower ahead of time, nearly scalded myself trying to squeeze the water out!)

I think what happened is the natural juices from the chicken cooked out and diluted the marinade, thus my chicken was sitting in a water / marinade mixture.

To confirm — Yes, I like to cook them stem side up so that the water falls out of them as they steam.

Watching the way she pulled together meals for us in the cabin (no electricity, water that takes an hour to boil) was fascinating - and it gave me all sorts of cooking / prep ideas for future «rustic / camping outings»... in part because she was so smart about how and what she prepped before she even got to the cabin.

When cooked, take out 1/4 cup of pasta cooking water and stir in the blue cheese pasta sauce.

Salt the water well and cook the broccolini briefly, about a minute, or long enough to take a bit of the snap out of the stalks.

One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Easy enough to soak in a bowl of hot water to «cook» them... If you want regular pasta simply cook it until it is al dente (if you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al dente).

School is out, the kids are home, and that means filling up the days with water - y fun and summer - y activities... so who has time to cook?

While the peppers cook, if the pan seems to be drying out, simply add a little more water to the bottom.

If necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistency).

To give these wings the delicious buffalo flavor, I subbed out some of the water when I cooked the quinoa with buffalo wing sauce.

My rice always came out bad till I saw a video where the lady put a paper towel over the pot when the water cooks down right to the top of the rice then put the lid on and let it cook the 20 min turn it off and let it stand.

Erina — Hmm, I was hoping someone else would weigh in because I am not sure how much water lentils use when they cook, so you know how much to take out.

It is important to begin this process with cold water so that the potatoes cook evenly inside and out.

After we pumped out all the water in the basement and did an initial clean up, I had no desire to cook.

Or is it just because the water cooks out?

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

Secondly, coconut sugar loves to burn — it doesn't handle like normal sugar — and I found that you have to throw out the regular sugar cooking temperatures and opt for the cold water testing method to get them right.

The basic «Ultimate smoked turkey» recipe and «super smoking sauce» recipe I use are both from the Cook»n Cajun Water Smoker Cookbook, which appears to be out - of - print, but still available.

Pour out the water and add the raisins to the skillet, cover and allow to cook until the raisins are plump and the onions are very soft.

While ceramic cookers can be used year» round — I use mine throughout the year in New England — special care needs to be taken in freezing weather to keep water out of the metal bands around the cooker.

«A short time later, they came out with cooking cubes that copied our flavored butters with a watered down, oil - based knock - off.»

For those wondering how to make this dolma with fresh grape leaves, here is a great tip a friend left on Flickr: «Hi, you can prepare leaves without cooking as well, just soak them in water with squeezed lemon juice and salt (in a glass jar)-- and leave them for two day to soften, I made it once, and they turned out delicious!»