Sentences with phrase «for thicker liquids»

I skip this last step for myself, because I don't mind the pulp, and prefer to have all parts of the whole nut in my milks, but that pulp may clog a baby bottle nipple or sippy cup, unless you use the type of nipple designed for thicker liquids.

These are designed for babies over 3 months and for thicker liquids such as hungry baby formula.

I use a nipple for thick liquids.

Not exact matches

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

Pour the juice into a shallow dish and place it in the dehydrator at 115F for several hours, until the liquid is reduced to a thicker consistency.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

They're packed with omega - 3 fatty acids, rich in fiber and protein, and — most important for our jam - making purposes — they turn any liquid into a thick gel.

As the mixture becomes very thick and the liquid is almost all the way absorbed, add the egg whites and stir vigorously for an additional minute.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

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.

Next, add the salt, and continue to cook for about 5 - 10 more minutes, stirring frequently now, until all the liquid is absorbed and the oats are thick and porridge - y.

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

A sauce is a thick liquid that is usually used for preparation or accompaniment of other foods.

Return the syrup to the heat and boil rapidly for 10 - 15 minutes until the volume of the liquid is reduced by half and the syrup is thick.

Some of the master sauces are a little thick for my taste, but that is easily mastered by adding more liquid as the author suggests or less thickener.

Turn them upside down, open the cans and pour out the liquid (you don't need it for this recipe, I keep it for smoothies, etc), leaving you with the thick cream in the can.

The filling should be of spreadable, but not liquid consistency for this part, sort of like a thick frosting.

Using a blender or a juicer, you can make a thick frothy drink and sip it as is, or strain it through cheesecloth for a refined, clear liquid.

Used primarily for thick viscous liquids and / or particulated products with limited changeovers.

For a thicker salsa, strain out some of the excess liquid through a cheesecloth before storing.

Fresh orange juice and finely minced orange zest are cooked with thick tahini (sesame paste) and a small amount of agave syrup to make the liquid for this unusual chocolate truffle with a slightly chewy texture.

Thicker Handle, 5 PCS Ipow Solid Sturdy Stainless Steel Stackable Measuring Cups Set to Measure Dry and Liquid Ingredients with Soft Handles, for Kitchen Cooking Baking

I'm going to try another test batch too using all Almond milk for the cupcakes and not the liquid from coconut milk... since that was kind of thick / syrupy it might not cook out as much as straight almond milk would.

Cook the millet for about 20 minutes until all the liquid has been absorbed and the millet is thick and creamy.

Finished it off on saute setting for 5 mins to evaporate some of the excess liquid, as well as a little cornflour to make a slightly thicker gravy.

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

To the remaining cooking liquid, add ginger, black pepper salt and simmer for 4 - 5 minutes until reduced to 1/2 the volume, and the liquid is thicker.

Even the carnivores loved it Used an immersion blender for corn sauce and did not have enough liquid to strain; just used it thick and unstrained and was still delicious.

My guess is you might have a thicker protein powder and need to add a little bit more liquid to compensate for it.

Chia seeds are super absorbent so while it seems like it would be too liquidy, when you let it sit for at least 6 hours the seeds absorb the liquid and it gets super thick.

Turn them upside down, open the cans, and pour out the liquid (reserve for another use like smoothies or curry), leaving the thick cream in the can.

* I like to let my frozen fruit sit in the blender for a few minutes so it blends with less liquid (makes for a thicker consistency) Toppings and Bottomings Rawnola or Granola As Much Chopped Fresh Fruit As You Like Coconut Shreds

* I like to let my frozen fruit sit in the blender for a few minutes so it blends with less liquid (makes for a thicker consistency)

Simmer for about 15 minutes until the liquid becomes thick and dark.

Stir and reduce heat to medium - low, cover, and cook for about 15 minutes, stirring every 5, until liquid is absorbed and quinoa is thick and fluffy.

Cook for 7 to 10 more minutes until the liquid forms a thick syrup.

Lower to a simmer, and cook for 4 - 5 minutes, whisking continuously until the liquid is thick enough to coat the back of a spoon.

After that I pulled my copy of Good To The Grain off the shelf and spent an afternoon calculating proportions of liquids to grain - free flours, writing in the thick wire - bound notebook I use for recipe development using my own slow, round - a-bout math skills and quizzing my husband when I got stuck.

So after my yogurt was done setting up in the fridge for about 8 hours I now have a thick crust on the top, and still fairly runny liquid below.

However, refrigerating the «pudding» for two hours it was the consistancy of a thick liquid.

The last idea I have is to stir it till smooth, and then let it sit for a couple minutes the coconut flour will soak up more liquid, the batter should become thicker and fluffier.

Meanwhile, reduce liquid by about half over a medium - high flame for 15 minutes, until liquid is thicker and slightly syrupy.

Check the consistency — If too thick add more liquid (broth, coconut milk, or almond milk); alternatively simmer for a little longer.

Add to the tempeh mixture along with the remaining ingredients for the filling; stir well, cover, and simmer for another 5 - 10 minutes until most of the liquid is absorbed and sauce is very thick.

Add the hard - boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and / or celery leaves, and seasoned with a few more drops of fish sauce if desired.

You many want to add more liquid as it cooks if chili is becoming too thick for you.

Add the liquid to the dry ingredients and stir for about a minute until the liquid is completely absorbed and the dough is very thick.

If you will be adding a sweetener to it, to ensure the consistency stays thick for whoopie pies or cheese cakes, then it is recommended to add a powdered sweetener such as coconut sugar, cane sugar, or maple sugar, ground fine to a powder, opposed to a liquid sweetener that will thin it out a bit.