Sentences with phrase «cooked for long»

CR: Whenever I'm dealing with a large group of people, I always plan a menu that doesn't involve cooking food at the last minute — anything that can be cooked for a long time, like venison stew, and in which the flavour is enhanced by cooking it a day ahead.

«Chicken meal» is technically a muscle meat but the term «meal» denotes that it has been rendered (cooked for a long time at very high temperatures) and is lower in quality than meat that has not been as heavily processed.

My mother's aunt told me that it was most important to add rum and saffron to a Sindhi - style meat curry, sel gosht, in which meat is cooked for long hours with aromatics and whole and ground spices until the pieces melt in the mouth.

• The sharpness of vinegar and lemon juice will lose impact when cooked for a long time, so add these at the end of the cooking process.

Shorter cooking times help to retain nutrients (glycosaminoglycans and minerals such as Potassium, Sodium, Calcium and Magnesium) often lost when cooked for long periods of time.

Pasta that is cooked for a long time will have a higher GI than that boiled for five min.

Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

Milk is cooked for long time to reduce full to make Khoya or Mawa and then the rest of the process is completed.

I would definitely be careful using poultry, though — it tends to dry out when cooked for long periods of time!

Which means cooked for a long time until it falls apart, no matter what cut it is.

The egg white in Korean eggs turns brown because these eggs are cooked for a long time at high pressure.

I have a tendency — having cooked for a long time — to re-write recipes as I read them.

When the onions are cooked for a long time with the beef in a slow cooker, they turn into an onion sauce.

The closest in texture to taro greens might probably be spinach if cooked for long enough but nevertheless their taste is quite unmatched.

When cooked for long enough the stems will melt along with the leaves.

«We've been cooking it for a long time, at a low temperature, but it's done.

My first big batch of cooking for a long time and I thoroughly enjoyed myself!!

I made this yesterday but was a bit disappointed... I like the taste but it isn't very crunchy, despite the fact I broke it up alot and even cooked it for longer!

I think the potatoes I used were too large, the center stayed wet and I even cooked them for longer.

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

To get the nutrtients from vegetables, like spinach, the best way is to use different cooking techniques, sometimes eat it raw, other times lightly steamed, stir - fried, baked and even slow cooked for a longer time.

Letting the cake cook for longer?

The second time I made sure to cook for the longer time and inserted a knife to check, which came out clean.

i was thinking about maybe lowing the temp and cooking for longer.

a lil sinnful, I make them in a pot with chopped onions and bacon, cook for a long time and YUM!

Or you can do big, huge chunks of potatoes and cook them for longer like in my original post for Aerosmith Potatoes.

If making this in a crockpot for double servings (we are making it for a party) do we need to cook it for longer?

If you'd like to skip it them you'll need to add more liquid to the recipe and allow them to cook for longer.

You could cook them for longer if you prefer crunchier cookies but just make sure they don't burn.

If your stuffing does become soggy, you can fix it by cooking it for longer.

Not cooking for that long made me really sad y ’ all.

The cookies will look under baked when done so please do not cook for longer than 9 minutes!

Hi KD, To retain the nutrients and health benefits of the red cabbage it is best not to cook it for long.

The soup will be ready within 40 - 50 minutes if you don't wish to cook for longer.

Or just cook them for longer?

You will need to cook them for longer than you are used to cooking scones as the centres are quite moist.

I am one to always add more milk to my oatmeal and cook for longer to make it extra creamier (I don't want to be «chewing» my oatmeal).

I've been cooking for a long time and until now had never made a bona fide vegetable stock.

If I order daal makhani at a restaurant, it will most likely already be cooked (the richness of flavour comes with cooking for longer) and it will contain lots of butter and cream, which is expected given that the word «makhani» translates as butter.

The meat should just about fall apart when you stick a fork in it, if it doesn't it probably needs to cook for longer.

I've been doing batch cooking for a long time!

(Cooking for longer will cause the beans to start to fall apart and you'll end up with a nice thick base, whereas a shorter cook time will give you a soupier base.)

Or should I just cook it for longer.

This recipe would have to hold the record for the recipe I've wanted to cook for the longest time.

Also, don't let the slices cook for any longer than the 30 seconds called for... They turn golden in an instant.

«I've been cooking for a long time, and it always comes back to pasta,» Bruce Kalman tells us as he kneads, rolls and shapes trofie pasta (see the recipe).

I turned the oven up and cooked it for longer but it wasn't browning.

I wouldn't cook it for that long.

I cooked it for longer (just over an hour) and used one large butternut squash.

Maybe cooking it for longer on a lower temp to dry out the moist eggy texture in the middle?