Sentences with phrase «cooking water when»

Using contaminated water for cooking is another concern, because rice grains easily absorb arsenic from cooking water when they are boiled (24, 25).

A considerable amount of water - soluble nutrients like B vitamins and minerals leach into the cooking water when vegetables are boiled, and then are lost once the water is discarded.

You will lose some pantothenic acid into cooking water when boiling.

Not exact matches

The utilities sector of the economy is home to the firms that make our lights work when we flip the switch, let our stoves erupt in flame when we want to cook food, make water come out of the tap when we are thirsty, and more.

But everything came to a screeching halt one evening while cooking dinner when my water broke at 21 weeks and 2 days.

I prepared the courgette a couple of hours in advance, which was interesting as it went a bit soggy and there was a lot of water at the bottom of the bowl when I was just about to cook it.

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!).

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

When the pasta water is boiling, salt the water, add the pasta, and cook per package instructions.

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.

For years I have been using Creamers instead of water when I cook!!!! I Love Coffee Mate, and I have two in my fridge at this moment!!!

When there is about 15 minutes of cooking time left, add the remaining 1 cup of water.

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.

I boiled the same pot of water three different times because the first time I started it, my mom told me she was going to go straight to my uncle's and wouldn't be stopping for dinner because they were behind schedule, my aunt and cousin figured they'd wait till my uncle's party to eat, and then finally I got to cook the pasta when our friends arrived.

For this reason, on days when I am planning to cook quinoa, I like to place it in a large bowl and cover it with water for 2 - 3 hours.

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 lewhen 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 leWhen 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.

When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath.

In the morning (or when you're ready to cook) just drain the water off and you're ready to go.

You might think I am crazy but I am planning to freeze some portions of cooking water the next time I cook chickpeas just to be sure I have some when I want to make this hummus without cooking fresh chickpeas.

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.

The cooking water solves the problem in my opinion, when it cools it is almost like gelatine, I guess that makes the hummus so perfect.

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

Bulgur made from white wheat absorbs water when soaked or cooked at a uniform rate.

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

When the chickpeas are soft, drain not forgetting to keep some of the cooking water (about 1 cup of it) and leave to cool.

In fact, there's only one real rule to follow when cooking up a batch of plain amaranth — don't skimp on the water!

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 noodles are cooked, drain well, then briefly rinse under cold water.

When ready to cook, use 1 cup water to 1/3 cup grains for each serving.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

When the pasta is cooked to your liking, drain it, and rinse with cold water.

To cook the ravioli, bring water and 2 tablespoons of sugar to a low simmer (when bubbles are only around the edges of pot).

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

When you put the cauliflower in the microwave do you put any water and do you cook it at all before you put it in the microwave?

In a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep aside.

When the water is boiling, cook the orecchiette until very al dente.

Another way is to cook in loads of water and then drain when the rice is done.

If you are not sure if what you have is pre-rinsed, run it under cold water in a fine - meshed sieve for one to two minutes otherwise it will be quite bitter when 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.

When the onion is cooked (but not starting to brown), add the water, 1 tbsp of Dijon mustard, apple cider vinegar, and the Worcestershire sauce.

Heat a heavy - bottomed pot to medium low heat add oil, onion, garlic and rice, cook for 2 minutes, add salt to taste, blend water with cilantro, add to the rice, when start boiling, lower the heat and cover with the lit, and cook for 20 minutes.

There was a small amount of water but the recipe is smart because it tells you to cook the marinara sauce until it's pretty thick, so when the zucchini releases a bit of water, it just makes it more saucy instead of watery.

When the carrot water gets light, then add half a 1/2 liter of milk in it and cook it on a high flame to dry milk.

How was I supposed to come up with a decent recipe when I barely had any food to cook with, no running water and had to open the fridge as little as possible if I was hoping to save the little bit of food that I had left in there?

I cooked them up to 260 degrees, the very bottom of the «hard ball» stage, as that was the temperature at which the goo firmed up nicely when dropped in water.

cook the pasta in slated, boiling water and drain when al dente.

Whole wheat pasta takes a little longer to cook, but go ahead and drain it from the water when it still has quite a bit of bite.

When cooking my quinoa I like to add about 1/2 teaspoon of kosher salt to the water to flavor the grain as it cooks.

Healthy Steaming is done when you cook over water.