Sentences with phrase «cooking liquid in»

Once the vegetables are done braising, remove them from the cooking pan to a serving platter using a slotted spoon so as to keep all that great cooking liquid in the pan.

Purée barley and its cooking liquid in a blender, then pour back into pot and add sautéed vegetables.

Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth.

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.

Blend chiles and cooking liquid in a blender until smooth; season with salt.

Spoon off any fat from cooking liquid in skillet.

Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes.

Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan.

Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms.

Place softened chiles plus 3/4 cup of their cooking liquid in a blender along with the remaining sauce ingredients.

Add remaining soy sauce mixture and spreadable fruit to cooking liquid in cooker.

Did I mention that you can make the meat up to a few days ahead of time and just store it in the cooking liquid in a sealed container in the refrigerator for at least 2 days?

To make the sauce, give the milk to the cooking liquid in the pan.

Leave the cooking liquid in the dutch oven (or crockpot).

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.

Alternatively, mix all the vegetables in a food processor together with the plant milk / cooking liquid, which will make for a smoother, less textured puree.

If you choose to use beans you've cooked yourself, reserve the cooking liquid and use in place of the water and stock.

Once cooked, drain out any remaining liquid, if there is any, and store the rice refrigerated in an airtight container until ready to use.

It was nothing but pure liquid and didn't cook in the slightest.

Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk.

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.

Once it has boiled, add the mussels so they cook in the liquid.

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

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

It's an extraordinary dish and made even more so by the bulgur, which is cooked right in the stewing liquid.

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

You use considerably less liquid, cooking time is much faster, vitamins and minerals aren't leached away in the cooking and there's the added benefit of killing microorganisms in the very high water temperature.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

There are some new - ish cooking coconut oils that have undergone some type of process to remain liquid at slightly lower temperatures — I would avoid these (this isn't something I've ever seen in store though — most are just coconut oil).

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.

Once boiling, cook 1 to 2 minutes, or until the liquid is slightly reduced in volume.

Or would the chicken not cook the same since it would be in so much liquid?

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

Browning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time.

You place everything in your heavy pot and do a slow braise, then remove the lid to cook off the liquid and crisp up the skin and the undersides of the legs.

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

Apart from the added chemicals problem, the «wet» scallops have a washed out, soapy taste, and may release all of that absorbed liquid, while you cook them, resulting in smaller, tougher scallops that can not develop a perfectly seared, crispy crust.

I used canned tomatoes since we didn't have paste, and cooked them a bit more than in your recipe to reduce the liquid.

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.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of the liquid has absorbed, about 5 - 6 minutes.

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

Stir the cocoa powder and currant jelly into the pot, and cook 5 more minutes, or a little longer, until the liquids in the pot are thick.

Cooking in liquid that is at boiling temperature.

Roasting the berries in the vinegar first not only cooks away from of their natural liquid which will reduce the risk of having ice in the final popsicles, but it will caramelize the strawbs, too.

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).