Sentences with phrase «cook until the liquid begins»

Deglaze the pan with the juice - herb mixture, and cook until the liquid begins to thicken from the residual flour, about 1-1/2 minutes.

Not exact matches

Cook for 10 to 15 minutes until the liquid is reduced and begins to thicken.

Cook for approximately 5 minutes, or until liquid begins to thicken.

Cook, stirring often, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan, about 5 minutes.

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

Add mushrooms and cook until mushrooms begin to soften and release their liquids, about 2 minutes.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes.

Continue to stir - fry until the liquid cooks off and the noodles begin to crisp, about 2 to 4 minutes, depending on how crisp you'd like the noodles to be.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Cook until the mushrooms have softened and begun releasing their liquids.

Continue cooking until the liquids reduce and the sauce has begun to thicken.

Then add the reserved corn stock and lime zest and bring to a simmer, cooking until the liquid reduces and begins to thicken.

Cook until the liquid cooks off and the kernels begin to toast and turn golden brown.

Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat.

Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10 — 12 minutes.

Uncover shallots and cook until liquid is evaporated and shallots begin to brown, about 5 minutes.

Remove cover and cook until cauliflower begins to caramelize and liquid has evaporated.

Reduce heat to medium - low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30 — 35 minutes.

Add the mushrooms and continue cooking until any liquid the mushrooms give off has evaporated and the they begin to brown, 5 to 6 minutes.

Cook until liquid is reduced and begins to thicken, 5 to 7 minutes.

Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes.

When the mushrooms begin to fry, add the tomato mixture and optional epazote, and cook about 5 minutes, until the liquid has reduced and the mixture is thick.

Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.

Return this liquid to the saucepan, continuing to whisk constantly, and cook over low heat, stirring, until the mixture has thickened and just begun to bubble, about 5 minutes (one visible bubble is sufficient!).

Continue to stir, cooking the mixture for a few more minutes until mushrooms begin to lose their liquid.