Sentences with phrase «cooking liquid on»

The pork shoulder will create a rich cooking liquid on its own.

I couldn't really shred it, the pork mostly came apart in chunks but I let it sit in the cooking liquid on warm before plating and that helped a bit.

Serve hot or at room temperature, with some of the cooking liquid on each serving.

Not exact matches

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.

Return shredded chicken and let cook on low for an additional 20 - 30 minutes to absorb some of the liquid / juices.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

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.

Add the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set aside

So follow the guidelines on the pack for cooking times and liquid content.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

I have to agree with a previous poster on the amount of liquid left in the bottom of the pan after cooking.

In a small saucepan, cook the raspberries on medium - high heat until they have released their juice and part of the liquid has evaporated.

Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

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

If you cook this in the crock pot your best bet would be to leave the lid off for the last hour with it on high, or if you want it to go faster then take the excess liquid out, boil it down in another pot on the stove and put it back in with the chicken for serving.

Heat a barbecue or a frying pan and carefully lift the slices from the marinade, allowing excess liquid to drip off then place on heat and cook till the meat is cooked both sides (it will cook quicky).

oh, and for those asking about the slow cooker — simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go.

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

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.

On the other hand, if there appears to be too much liquid, just transfer the pear butter in a saucepan and continue to cook, uncovered, on the lowest settinOn the other hand, if there appears to be too much liquid, just transfer the pear butter in a saucepan and continue to cook, uncovered, on the lowest settinon the lowest setting.

Cover and cook on lowest heat for 1.5 — 2 hours, until rice has absorbed liquid.

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).

Bring it boil, and than cook it on low temp covered for about 15 mins until all the liquid is soaked into the millet.

Cook until all liquid has cooked off, then for about 10 minutes, flipping once or twice, until browned on multiple sides.

Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.

You may also need to add more liquid depending on how much the chili has cooked down.

Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.

Transfer the vegetables and liquid to a slow cooker set on high.

(You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.)

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

When the meat is browned, add the veg, herbs and tomatoes and cook on a high heat for 5 - 8 minutes to let the liquid reduce.

Cooked on low for about 6 hours and then transferred to stovetop to try to boil away some of the liquid since it wasn't thickened..

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 cornmeaOn 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 cornmeaon size of pot and type of cornmeal.

If you used the So Delicious Coconut Milk, you would want to cook it on the stove for a while to let some of the liquid evaporate.

Cook the risotto on a low heat stirring from time to time until all the liquid has been absorbed and the quinoa and millet are tender.

Pour liquid seasoning mixture over drained beef, stir well, cover and cook for 10 more minutes on HIGH.

Add the peppers and broth and cook over medium heat until the tomato and broth liquid has reduced to a light coating on the peppers.

Cook over medium heat for 7 - 10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast.

Place the saucepan on a burner set to medium - high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.

Next add the white wine, lemon zest and the cooked gnocchi and cook on high flame until the liquid is almost evaporated.

Instead of cooking your oats with liquid on the stove or in the microwave, you mix rolled / old - fashioned oats with the liquid and other mix - ins, and let it rest in the fridge overnight.

After opening with a can opener, drain the excess liquid that is on top (you can save the liquid to cook with or make smoothies later).

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl.

Cooking grits on high heat for too little time or without enough liquid yields coarse grits.

starman1695: I, too, am amused when people put chicken on a salad and call it a «Chicken Caesar», serve an espresso that's far more than a tablespoon of liquid, or use cooked vegetables (or a worse infraction to the Provencal: grilled tuna!)

Transfer mixture to a 6 - quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.

Continue cooking peaches and blueberries in wine mixture on high heat until liquid is reduced to a thick syrup consistency, about 10 - 15 minutes.

Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

Pour in one scoop of chickpea flour liquid and let it simmer and once it looks cook on the bottom side, flip it over to cook the other side.