1 can chickpeas, 1/2
cup liquid set aside 1/4 cup tahini 1 teaspoon kosher salt 1/2 teaspoon ground white pepper 1/2 teaspoon ground black pepper 1 clove garlic, peeled and minced 4 tablespoons extra virgin olive oil
Not exact matches
Heat a large non-stick frying pan with a medium heat, add a 1/4
cup of water, 4
cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess
liquid, transfer the spinach to a cutting board, finely mince it and
set aside
Pour 1 1/2
cups of the
liquid into a measuring
cup and
set aside.
When you do 120 ml oil or 360 ml of soy - milk (i.e. any
liquid except water), do you still use the «ml»
setting on your weighing scale, or do you have a volume measuring
cup that you use?
Add
liquids to the
cup,
set it on the counter and look at it sideways, on its own level.
Set a sieve lined with cheesecloth or a damp paper towel over a measuring
cup and strain the soaking
liquid through it.
At 4 hours remove the pan from the oven and pour most of the
liquid off into heat proof measuring
cup and
set aside.
Drain all but 2
cups of the cooking
liquid;
set aside.
Place the raspberries in a strainer
set over a
liquid measuring
cup and use a spoon to press as much
liquid into the
cup as possible.
In a
liquid measuring
cup mix milk and vanilla,
set aside.
In a
liquid - measuring
cup, mix milk and vanilla;
set aside.
Strain
liquid from 2 coconuts through a dampened - paper - towel - lined sieve into a 1 -
cup measure and
set coconuts aside.
Add enough water to the strained
liquid to equal 4 1/2
cups;
set aside the mushrooms and
liquid for Step 4.
In a
liquid measuring
cup, mix the almond milk and lemon juice and
set aside.
Ladle out 3/4
cup of the cooking
liquid and
set it aside.
It says I tablespoon of gelatin will
set 1 pint or 2
cups of
liquid.
Reserve 3/4
cup of that wonderfully starchy cooking
liquid;
set aside.
Blend the horchata until it's nice and smooth, then pour through a strainer
set over a large bowl or measuring
cup, stirring and pressing on the solids to extract as much
liquid gold as possible.
For coffee or tea: Add 1/2 teaspoon ground vanilla per
cup of
liquid; if you are using loose - leaf tea or french press coffee, mix the vanilla with the ground coffee or tea leaves before brewing; let it
set for as long as you can wait, then brew and enjoy.
Transfer 1/4
cup liquid from pot to a small bowl;
set aside for sauce.
Return the strained braising
liquids to the cook - top
set over medium - high and add the remaining 1
cup of wine and the Worcestershire sauce.
Set the inner core upright in a freezer (one that chills at 0 - degrees Fahrenheit) for six to 18 hours, then slip it into its outer sleeve, pour in chilled
liquids (sweet coffee, chocolate milk, juice) and add elbow grease plus Zoku's plastic spoon to scrape down the
cup's walls.
«If you
set [down] a
cup with a
liquid circulating around and you come back 10 minutes later, of course it's stopped moving,» says John Beamish, an experimental physicist at the University of Alberta in Edmonton.
Ingredients: 1
cup of organic almonds (I soak mine in water overnight) 3
cups of water 1 - 2 TBS maple syrup Hand strainer Big bowl or 32 oz measuring glass Instructions: - Combine water, maple syrup and almonds in a high - powered blender (I use a Vita - Mix)- Mix for 45 seconds -
Set hand strainer on top of a big bowl or measuring glass - Pour the
liquid into the strainer, using a spoon to press the
liquid through into the bowl - Throw away the «almond meal» that is left behind and enjoy the delicious almond...
After 24 hours, drain off the
liquid, but
set aside one
cup of the soaking water for later use.
Add enough water to the strained
liquid to equal 4 1/2
cups;
set aside the mushrooms and
liquid for Step 4.
Once done,
set aside about 1/2
cup of the cooking
liquid.
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