Sentences with phrase «cooking liquid as»

I did add 1 tsp of vanilla to the cooking liquid as I didn't have vanilla stevia.

For this reason, I make a conscious effort to use only as much cooking liquid as is needed when using a pressure cooker and to re-use the liquid in the meal by making a gravy, drinkable broth or sauce of some kind.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.

Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta.

Ladle in 1 1/2 — 2 cups sauce — enough to coat pasta well — and cook, adding pasta cooking liquid as needed, until sauce is thick and glossy; season with salt and pepper.

Add pasta and 1/2 cup pasta cooking liquid and cook, tossing often and adding more pasta cooking liquid as needed to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes.

Once all gnocchi are cooked, add 1/2 cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.

Toss, adding more cooking liquid as needed, until sauce coats pasta.

lemon juice, adding more cooking liquid as needed, until smooth.

Stir, adding more cooking liquid as needed, until sauce coats pasta.

Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.

Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding more cooking liquid as needed.

Add pasta to skillet with shrimp and sauce and cook, tossing and adding pasta cooking liquid as needed, until sauce is glossy and coats pasta, about 2 minutes.

Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta.

Add the tahini, the cumin, and 1/2 cup olive oil, and pulse to create a dip, adding more tablespoons of cooking liquid as you go as necessary to make a smooth paste.

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.

Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely.

Add more cooking liquid as needed, until sauce reaches desired consistency.

Add water or cooking liquid as needed to facilitate blending.

Shred with two forks and toss with as much remaining cooking liquid as you like.

Not exact matches

We often use dish towels as kitchen tools, enlisting them to squeeze out excess liquid from watery vegetables before cooking or to fill in for potholders, among other tasks.

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

It also blends products for laundry applications, such as instant, cook - up and dry - to - liquid starches.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

What really matters is that you remove as much liquid as you possibly can from the cooked cauliflower.

Looking specifically at manufacturing, food waste is defined as «any solid or liquid food substance, raw or cooked, which is discarded or intended or required to be discarded».

The sweet apple and sweet onion played so nicely together, and the hard cider as a cooking liquid imparted so much flavor.

Used my practiced eye and hands, as well as my taste buds, to get solid to liquid measurements and aromatics (long time cook) right, then did as suggested, putting finished croquettes onto parchment lined cookie sheets in fridge, before frying.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

(Save the liquid for another use such as making soup or cooking beans.)

Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.

Brushing food with liquid such as melted fat, meat drippings, fruit juice, sauce, marinade, or water during cooking to moisten.

I'm not positive as to how much extra liquid it will need to cook but I bet that will work.

Restoring water lost during drying by soaking or by cooking the dehydrated food in liquid, as when cooking dried beans.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Our experiments with the average amount of liquid (about 2 cups) left us with about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it cooks.

I end up burning the bottom because the rice absorbed all the liquid before I had the chance to notice, or I take the pot off the heat and then realize as we're about to eat it that, oops, the stupid brown rice is still not cooked.

We do use Tamari and Braggs Liquid Aminos in our cooking as well for flavour.

I use olive oil and, if I'm feeling energetic, cook some onions and mix the cooked onions and their liquid in as well.

This method of cooking potatoes — where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect.

The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

It doesn't soak up the liquid as rice does, but expands and cooks in the ample liquid.

as meat cooked quicker than directed and liquid cooked out before the 2 hours.