Sentences with phrase «for having liquid water»

«The separation between the planet and its star is just right for having liquid water at its surface,» says astronomer and team spokesperson Stephane Udry of the Observatory of Geneva in Versoix, Switzerland.

Not exact matches

Several months later, while on a hike in Arizona with her mother, all she had for water was a cheap, thin metal bottle that had warmed up in the sun, and she suddenly thought, Why not create a more upscale, fashionable, reusable bottle that would keep liquid cool?

It exists in its sun's «Goldilocks Zone» — neither too hot nor too cold for life — and could very well have liquid water.

Philosophers back in ancient times would often develop explanations for light, the different forms of matter (liquid solid gas) the theory of elements, water fire etc..

For example, what of his contention that, given the unbeneficial properties of water, God should have created a thirst - quenching liquid with different properties or not created humans in such a way that water is needed at all?

Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed.

The second time, it would not absorb the water and I ended up draining most of the liquid out and eating it like a soup after simmering for quite awhile.

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 lemon.

I would definitely at more liquid (stock, water) to this soup next time I make it as it was a little too thick for my taste.

To get them to have the perfect amount of saltiness for my family, this is how I did it — I used the liquid aminos instead of soy sauce, seasoned panko bread crumbs instead of plain, and water instead of broth.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquFor the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liqufor the loss in liquid.

Deb — Small thing, but it would be helpful for lazy recipe skimmers if the water / chickpea cooking liquid were included in the ingredient list.

You will need to reduce / delete my additional 1/4 cup water / liquid recommendation and if you use # 4, I would use the pectin or gelatin needed for the egg conversion but delete the 1 teaspoon fruit pectin in the recipe.

Add lemon, lime, cucumbers, or other tasty fruits to seltzer or plain water for additional flavor — and then eat them once they've infused into the liquid.

I would guess since you have the liquid for the rice to absorb the water it would work.

Add 1/3 cup water to the pan along with the butter, and cook for a few minutes until the liquid has reduced by half.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Feel free to substitute some rye or whole wheat flour for some of the white flour; you may have to adjust the water a little because all flours absorb liquids at a different rate.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

Add half of the stock or water and continue to cook for 5 - 7 minutes, stirring often until the couscous is tender and has absorbed the liquid.

Cook the mushrooms and onion in water over medium - low heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has mostly evaporated.

Place the diced apples, butter, vanilla, cordial and water into a saucepan and allow to simmer for 20 - 25 minutes or until the apple is tender and the liquid has reduced to a syrupy consistency

If the mixture has become too liquid (which can happen if you leave the berries on the heat for just a few seconds too long), mix arrowroot or cornstarch with just enough water in a small glass or cup; return berries to heat and drizzle in.

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

you can start a really vigorous gluten free starter culture without having to open a whole packet of yeast for just a few grains by using a tablespoon or so of a fermented drink — kombucha, water kefir (Whole Foods carries a coconut water kefir that is very active) or if you have access to real unpasteurized sauerkraut you could probably use some of the liquid.

I wouldn't add the extra can of water next time, and I might add tomato sauce for liquid and thickener.

Whatever type of rice you use, you will want to keep the total ratio of liquid (coconut milk and water) to rice pretty close to the ratio of water to rice that you'd normally use for a regular batch of that rice.

The Bag - in - Box ® products for the liquid and semi-liquid industries have rapidly evolved during the last years; we have developed products for the water and motor oil industries for example.»

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Put the blueberries, lemon juice, sugar, and the 3 tablespoons of cold water into a saucepan and bring to a boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy liquid.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Combine soy sauce and water and after hash has been cooking for about 5 minutes, add a spoonful of the liquid.

Hydrogen peroxide has the same function as chlorine in hydroponics — that is, it kills undesirable organics, but goes into the atmosphere from a liquid in about 2 hours and leaves no residue in the water; the same can not be said for chlorine, which is residual and may harm plants if the concentration is too high.

Their trick for getting that bitter taste out seems to be baking tempeh in marinade in the oven for almost an hour - not sure if that would work with this marinade - maybe with some additional liquid (apple juice, veggie broth - water?)

«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.

I've seen many recipes calling for coconut water as the base liquid for coconut milk made from fresh coconuts.

However, after cooking the sauce down, there was clearly not enough liquid for it to be able to blend into a sauce, let alone pass through a mesh strainer, so I had to add a good amount of water to it while in the blender (and some while cooking it to keep it from getting too dry in the pan).

I thought that part of the problem was that I used just water for the liquid because I didn't have any milk in the house.

General Ways to Improve Your Child's Eating: Establish a daily schedule for your family Set consistent times for meals and snacks Do not allow eating between scheduled meals and snacks Limit liquid intake between meals and snacks to water only Limit juice and milk intake during meals and snacks Offer a drink only after a child has begun to eat...

water is perfectly fine for toddlers (kids / adults), and with less liquids taking up precious real estate in the tummy, tots have more interest in eating food.

If there's substantial fluid loss, especially if baby has a combination of diarrhea and vomiting, your child's pediatrician may also recommend offering older babies liquids for electrolyte replacement (i.e., drinks such as Pedialyte) to replace sodium and potassium lost in diarrhea and / or small amounts of water.

For an older baby who has started solids, offer clear liquids and foods with high water content like juices, juicy fruits, soups, gels, and frozen - juice desserts (if they've been introduced).

The best liquid to have is water of course, but as long as the drinks are not high in caffeine or sugar, it is fine for Mom and baby.