Sentences with phrase «cooking water does»

Also, the 2 sticks of butter in the bok choy cooking water doesn't seem necessary - didn't come out tasting buttery at all.

Not exact matches

Note that the estimate does not take into account any other potential benefits of the program, such as improved health in non-fatal cases or economic benefits from the purchase of money - saving durables such as solar lights, more efficient cook stoves, or water filters (discussed above).

If you put the poor amphibian into cold water and turn up the heat, it doesn't realize it's being cooked to death.

For personal use — drinking, cooking, bathing and sanitation — Jewish settlers consume more than four times as much water as do West Bank Palestinians, who average only 88 liters per person per day.

I'll bet that you don't think that «God» transforms the eggs in your pan from raw to cooked, or that «God» causes water to come out of your shower each day.

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

I would recommend cooking 1 part quinoa to 2 parts water or following the instructions on the packet so that you don't over cook it x

If you pre boil the lentils in water for 15 minutes and then add the coconut milk and the rest of the ingredients it'll be cooked within an hour so you don't have to wait 2 to 3 hours.

If you don't want to make leek broth, you can also just use the cooking water from the beans, or even put the leek tops in the pot with the beans, and cook everything together, then use that cooking water in this dish.

Silly question - do cook your quinoa with the tamari and apple cider vinegar in the water while it's boiling?

Do you put the water in the frying pan with the broccoli to cook it?

We didn't have brussels sprouts so used frozen spinach, and served it with basmati rice cooked in coconut milk and water as we didn't have black rice.

Slow cookers lose hardly any moisture so don't add extra water — it'll be swimming by the end of the cooking.

how many water do you ise to cook the quinoa?

Give the grated courgette a good squeeze to get rid of some of the excess water in it — do not skip this step as it will stop your muffins cooking properly.

Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste in most things (although the other day I used some of the water from cooking soba noodles in another recipe and it was gross!).

Mine was solid within about 10 minutes of mixing it all together... I panicked and added more water but it's still solid so I'm cooking it at the moment and seeing how it does.

Cook until berries burst and start to turn water pink (don't overcook or it will thicken too much)-- approximately 5 minutes.

I don't usually use any kind of milk on my oats but like them cooked or soaked on the thinner side, with more water.

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.

To do this dump chicken gravy mix, a can of cream of chicken soup, minced onion flakes, garlic powder, two cups water, salt and pepper in the bowl of your slow cooker.

Just before spaghetti is done, about 3 minutes, add broccoli to pasta water with pasta while it finishes its cooking.

All mushrooms have a significantly large water content, and tend to shrink down to about half their size after the cooking process is complete, so when you see how many mushrooms I'm asking you to cook (just shy of three pounds) your eyes may pop out of your head a little — do not panic.

When the corned beef was done cooking I drained the water and shredded the meat.

If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon.

Cook the cauliflower in boiling water for about 6 minutes, or until well done.

I love that you cook the broccoli in the pasta water... I am constantly doing that so that I don't have to dirty another pot.

Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don't be afraid to squeeze.

The first thing that I needed to do before cooking in it was a water test.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

There must have been a reason why it didn't work, more likely you didn't squeeze the water from cooked cauliflower well enough.

~ Thoroughly cook your oats with the almond milk and water, either on the stovetop (medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble over).

Pour 1/2 cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.

Cooking steel - cut oats is easy - peasy — boil water, add oats, reduce heat, and simmer — but it does require some patience.

I just didn't buy anymore chocolate and I started cooking with water and more herbs and I haven't missed the oil.

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.

You do not have to add water for cooking the leaves.

I would just make sure to spray the crockpot with nonstick cooking spray and maybe add just 1 tablespoon of water - that should do it!

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

And your recipes are mouth watering, though am not too much into cooking I will surely try out your dishes coz it's instigating me to do so..

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.

Once it does, turn the heat down to low and cook the rice until it absorbs all the water.

My strategy includes getting out extra early for a run, wearing an updo, drinking lots of cold water beverages and doing less cooking.

Not that I intended to but, during one of my cooking tests, I did not add enough water in the pot while reheating food and, before I knew it, the food was scorched.

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.

Once it has absorbed all the water, turn the heat off (DO NOT LIFT THE LID) and let the rice finish off cooking in its own steam, about 5 - 10 mins.

The authors speculated that the microwaving and boiling methods allowed water - soluble antioxidants to leech into the cooking water, while the stir - frying method (which involved sunflower oil) did not.

I've done both, but boiling is a bit easier, because you literally just put all the ingredients into a pot (minus the cilantro and lime), cover them with water, bring it to a boil and cook until the skins on the tomatillos start to bust.

A water bath helps the cheesecake cook and ensure it does not crack.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).