Sentences with phrase «done cooking allow»

After it is done cooking allow it to continue to release on its own for 10 minutes.

After it is done cooking allow it to continue to release on its own for 10 minutes.

Not exact matches

The company also recently introduced its «Five o'Clock Solution» program, which allows staff to order food to take home so they don't have to cook for themselves or their families.

It's not that Apple didn't make mistakes under Jobs, but given that this is the company's first iOS release since his death, Cook should have known those vultures in the media were just waiting for him to slip up, allowing them to sit back and uncreatively mock him.

Apple CEO Tim Cook, meanwhile, told The Guardian that he doesn't allow his nephew to use social media.

We restrict what we allow because we know it is wrong but don't want to give it up; we feed our hearts scraps in hopes of hushing them, as cooks quiet their kitchen puppies.

The hands - on part of this low carb chicken Shawarma recipe is very quick and easy, although you do have to allow a couple of hours for marinating and cooking time (about an hour marinating in the fridge and an hour in the oven).

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.

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.

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.

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).

Then add the rest of the ingredients, mix, cover the pot and set the valve to seal, choose the stew setting and allow to cook till done.

Cook slowly, stirring, until the butter and flour cook together for 2 minutes (do not allow the roux to broCook slowly, stirring, until the butter and flour cook together for 2 minutes (do not allow the roux to brocook together for 2 minutes (do not allow the roux to brown).

allow pancake to cook and form bubbles before adding swirl: you don't want the swirl to have time to melt into the batter, so adding it at the last minute will help it stay intact.

After that, we broke off into groups to do a «Chopped» style cooking competition where we were allowed an assigned cut of lean beef (ours was ground beef) along with four other ingredients from the pantry / fridge and unlimited spices and seasonings.

Allow it to come to a boil, and continue to cook undisturbed, until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

This allows the exteriors of the sprouts to caramelize and brown, producing sweet by - products, while at the same time making sure that they don't have enough time to develop the really sulfurous aromas that slower cooking can yield.

I did my best to stock up on recipes before I left so that I would have a stash to post on the blog, but our stay was longer than expected and I had to do a little cooking in their kitchen — which they were kind enough to allow.

The brownies don't get cooked through the centre despite allowing extra time and become VERY brown at the cheese bit.

Cooking the chicken elevated on a wire rack allows the oven's hot air to circulate all around the chicken and for the fat to render from the skin so the thighs don't cook and stew in their own juices.

This cooking appliance allows you to continue on your day, doing all your chores and having fun while your meal cooks happily.

Allow the syrup come to a full boil (do not stir) and cook the sugar syrup to just under soft crack temp stage - roughly 125 °C / 260 °F.

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.

But for food safety, don't allow the cooked shrimp to stand at room temperature for longer than 2 hours.

If you want any meats that need to be cooked, do so beforehand; on - grill time is too short to allow for cooking all the way through.

The next step includes a bit of high - tech, though: Pasteurization is done at vacuum pressure, allowing for low temperatures (65 ° -70 ° C), thus shortening the required cooking time.

Do not allow raw chicken drippings to come in contact with any other food, especially food that will not be cooked before serving.

Years ago, a housewife would have cooked a homemade menudo or pozole for her family, but today more households have two working parents and live a fast - paced lifestyle that doesn't allow them to prepare time - consuming soups or dishes.

The trick that does allow for spontaneity when using home - cooked beans is batch cooking and freezing them for future use.

Allow the mixture to cook for about a minute, stirring constantly to make sure that it doesn't stick to the bottom of the pot.

Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!).

The flavor is good but after allowing an hour cook time... it's still mush... even though it most certainly appears done on top.

It does allow food stick in some circumstances, but overall the set provides a great cooking experience and can be trusted to last for a long time.

It works better with day - old rice, or freshly - cooked rice that you've allowed to cool completely and dry out a bit, but if you don't have time you can skip the rice - crisping step altogether.

This would be great because my schedule doesn't allow me to cook oatmeal but if I could pop this in the microwave that would be marvelous.

Add the zucchini, sweet potato, raisins, apricots, a handful of fresh cilantro, and more water (there should be just enough to allow all the ingredients to cook but don't go overboard or it will turn into a stew).

What trick do I employ that allows me to work 80 + hours a week while still finding time for family, relaxation, home - cooked meals, and regular fitness activities?

I mostly use it as an all - in - one slow cooker, since the saute / browning function allows you to do all your precooking in the same pot.

Try to keep the cubed potatoes as evenly sized as possible ---- this allows the potatoes to cook evenly (so that you don't end up with some larger pieces that are still raw while smaller pieces are overcooked).

If you don't allow the flour to cook and brown at this point, you'll get a raw flour taste in the finished dish.

Remove the burgers once done cooking and allow to rest for 5 minutes.

Hi Abigail ~ once it's done cooking, you'll spread it out on wax paper on the counter to allow it to cool, then serve once it has cooled.

Cook, bake, or microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato.

Heat the mixture on medium till bubbling and popping, then turn the heat to low, allowing the mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the pan.

Thawed chicken breasts (about 2 #) were cooked nicely in three hours, and I did 1-1/2 x the sauce recipe to allow for that much chicken.

In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).

Add garlic and cook for 30 seconds (don't allow the garlic to colour) before adding verjuice and grapes.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

You could also prepare the loaf, put it in the pan — but don't cook it — and just keep it in the fridge overnight; allow it to come to room temp then cook as normal.