Sentences with phrase «cooking time in a water»

I think it has to do with the ration of egg to yogurt and the extended cooking time in a water bath.

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

(This is quite a long cooking time, but this is how long quinoa takes to cook in all these ingredients, rather than just in water.)

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

As it is somewhat bland in taste, it gets adapted well to the recipe and also it gets cooked in no time considering the high water content.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

After that, the lentils and pepper and water go in for the full cooking time.

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.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

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.

Add in a little water and cook for some more time on low flame till the masala is all cooked.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Soft boiled eggs are far more of an exact science when it comes to time, which is why most tutorials have you cooking them in hot water.

Prep time: 25 mins Cook time: 20 mins Serves: 4 - 6 Smoky fish and spicy rice make a mouth - watering combination in this cracking flavour - packed kedgeree recipe from Sophie Grigson

I didn't make any changes to the recipe except I doubled the chicken broth amount (I always do) and I cooked the escarole in water ahead of time and then just added to the broth - this worked out really well.

Don't forget to scrape the walls of your kitchen machine several times in between and continue processing the chickpeas, adding a bit of cooking water from time to time, until you reach the perfect consistency.

When 30 minutes are left of cook time, add in the 1 cup of water and noodles.

The starches in the water from the rice would get in there and mold and every time I opened the lid, all that oh so nasty water would drip down the backside of the cooker.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes this stuff is all ready to go.

In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions.

You can also put it in the slow cooker at this point if you are making ahead of time - use 1/2 -2 / 3 cup water and cook on low up to 6 hours.

Beets — it probably doesn't save a lot of time overall, but I do them in an electric pressure cooker: 1 cup water, beets scrubbed on the steamer rack, 22 minutes high pressure / natural release.

(I also add frozen edamame to this same water because I find they both cook in about the same time.)

Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.

Note: If you want to cut down cooking time in the oven, place the spaghetti squash halves in a plate with a tablespoon water and microwave for 5 - 7 minutes.

this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes, I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10 - 15 min so chicken is moist... just my 2cents.

Not sure if this will get a reply since it was a year ago y ’ all discussed this, but will soaking beans and boiling change the cook time or water amount in this recipe?

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

rinse and soak tur dal in water for about an hour or two (longer the soking time, quicker the cooking) and pressure cook for 3 - 4 whistles.

With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

The next time you're cooking pasta, stick the thermometer in the pot of boiling water for two minutes.

Soaking the seeds allows them to attain a softer texture and facilitates a faster cook time, but doing so requires foresight as the seeds need at least 6 hours to soak properly.If you do choose to soak your seeds, simply place the groats in 3 - 4 cups of cold water for each cup you hope to cook.

To release the bean kernel from the hull (shell) and drastically reduce the cooking time you can soak the beans in water overnight or for a day and you will be able to slip off the hull.

Hi Sam — Chickpeas and tahini both vary in their stiffness, so I advise in the recipe to «drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.»

I used the slow - cooker method and found that after draining and cooling, I put more water in with them, swished it around with my hand to loosen the skins and then drained the water using my hand to catch the chickpeas and repeated a couple times.

I make that all the time as a pasta dish — boil the broccoli, remove with slotted spoon, cook the pasta in the same water while you finish the broccoli.

Next time I will add some shmaltz and cook again in chicken broth, not water.

Cook just 3 lasagna pieces at a time in salted boiling water.

I cook the celeriac, sweet potatoes and regular potatoes in the same water at the same time for the mash topping.

In a high - speed food processor or blender, grind the chickpeas until smooth, adding cooking water one tablespoon at a time, if it's dry.

The answer is no - the 30 - minute cooking time for the veggies in the broth / water makes the veggies very soft, and the potatoes start to fall apart, adding to the thickness of the broth.

When the cooking time is up, there are three ways to release the pressure and open the lid: natural pressure release (let the pot set until the pressure comes down on its own), quick release (some pressure cookers have a button to press that releases pressure) and water release (setting the pot in the sink and running cold water over the closed lid until the pressure drops).

Now add water and boil over medium fire and cover the cooking pot with a lid for next 10 minutes (stir one or two times in this period)

Add the garlic at the same time and cook for 1 minute, then dip about a cup of the water out of the pasta pot, and put it in with the tomato paste, garlic, onion & fennel pot and mix together.

To do that, make sure that you have enough water in your pot so that it won't entirely evaporate during the 45 - minute cooking time.

To save time cook the sprouts in a hot water for a couple of minutes before transferring them into the oven.

Typically I would advise you to soak your wood skewers in water prior to using (to avoid burning) but with such a quick cooking time on a George Foreman Grill, I skipped that step this time and didn't have any issues.