I usually mix my coconut milk with
equal parts water before refrigerating.
Not exact matches
Plus, a paste of
equal parts flour and
water is piped on them after they've risen, but
before they're baked, to give them their iconic look featuring a cross.
«The beauty of having dry mustard in your kitchen cabinet is that you can make it up at a moment's notice,» said Sheela Kadam, who recommends combining
equal parts of Colman's dry mustard and a liquid such as
water, wine, vinegar, beer, milk, or cream, then letting the mixture stand for ten minutes, for the full flavor to develop,
before using it.
It is usually combined with
equal parts water (forming a «slurry») to dissolve
before adding, so it doesn't clump.
Plus, a paste of
equal parts flour and
water is piped on them after they've risen, but
before they're baked, to give them their iconic look featuring a cross.