Sentences with phrase «foamy mixture»

First there was foamcrete, then there was papercrete and hempcrete, and now we've got AirCrete, a foamy mixture of air bubbles and cement.

First there was foamcrete, then there was papercrete and hempcrete, and now we've got AirCrete, a foamy mixture of air bubbles and cement that is cheap to make, waterproof, fireproof, and DIY - friendly.

In a sharing bowl, Mangan whisks matcha powder with water to create a foamy mixture.

When it's done right, your eggy foamy mixture will bake in the oven and come out as a light, airy and delicious soufflé!

Not exact matches

The mixture will become somewhat foamy.

Let stand until mixture is foamy, 10 to 15 minutes.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

once the egg mixture is foamy, the flour is gently added.

Continue whisking for about 2 minutes, or until the mixture is foamy.

Once you see the yeast start to become foamy, you can add it to the dry mixture, along with the remaining milk and butter (warmed to 110 - 115 degrees F), and continue with the instructions.

Beat egg whites in a large bowl until very foamy and add the cooled cauliflower mixture, Cabot Sharp Cheddar, scallions, and Tabasco, stirring to combine.

Set bowl aside until mixture starts to bubble and is foamy on top.

Add the sugar, oil and vanilla extract to the soy milk mixture and whisk for a few minutes until foamy.

Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.

If your mixture is bubbly and a bit foamy after 5 minutes, congratulations!

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Beat in remaining 3/4 cup lemon / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

Let sit for 10 minutes or until mixture is foamy.

Add in the melted coconut oil and the foamy yeast mixture.

Once the yeast is foamy, add in the egg mixture, stirring to combine.

(At this point the mixture was foamy and looked a little curdled, don't be scared)

Mixture should become foamy on top.

Place the bowl in a warm, draft - free place for 5 minutes or until the mixture becomes foamy.

I kept on whisking for half a minute or so until the agar had dissolved, and the mixture started to get very foamy.

In a small bowl, combine ingredients for the yeast mixture, stir and let stand for 5 - 10 minutes until it is foamy and bubbly.

Stir together and allow to rest for 8 - 10 minutes or until mixture becomes foamy.

Beat the egg whites and cream of tartar in a mixer on medium until the egg mixture is foamy and white and the beaters begin to leave a trail in the egg whites.

The water should be between 105 and 115 degrees F. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.

The mixture with turn foamy as you stir, continue to stir until mixture becomes thickened.

Turn on the bread hook for a couple stirs, then let the yeast mixture site for 10 minutes, until it gets nice and foamy.

Let the mixture stand for 5 minutes or until foamy.

It will be ready when the mixture looks foamy and is coming away from the sides of the bowls.

Mix the coconut oil into the foamy yeast mixture until you can't see any solids and then mix in the remaining 1/2 cup of warm water.

Pour yeast onto mixture and let it sit for approx. 10 minutes until foamy and bubbly.

sugar, and 1/2 cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8 — 10 minutes.

The mixture should appear foamy.

Let sit until the mixture is foamy, about 5 minutes.

Allow to sit for 10 minutes, until the mixture becomes foamy.

One foamy, add the yeast mixture, egg, coconut oil (I use The Natural Empire) and almond milk and mix everything together for at least 3 minutes until everything is combined.

While the sugar mixture is heating up, beat the egg whites until foamy with a hand mixer on medium speed.

Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

When liquid mixture melts and becomes a bit foamy, turn the heat down to low, add the oats and stir to coat.

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well.

For the meringue, heat the sugar and glucose to 125 ⁰ C. Whisk the egg white in a stand mixer until foamy and then slowly add the hot liquid sugar, stop whisking when mixture is glossy and forms stiff peaks.

Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes.

(If the yeast mixture doesn't become foamy, it means that the yeast has probably expired.

Mix well and then let the yeast mixture sit for 5 minutes in a warm, draft - free place until the yeast mixture is foamy.

Let mixture stand 5 minutes, or until foamy.

fresh lemon juice until the mixture looks kind of foamy.

Allow bubbles to form and mixture to become a little foamy on top.