Sentences with phrase «from cooking liquid»

When I made this the first time, I was expecting the bread to stay below, but the trapped air from the cooking liquid made giant air bubbles in the baked eggs and it made everything really fun, but very inconsistent.

Drain tempeh from the cooking liquid, set aside and let cool.

Spoon off any fat from cooking liquid in skillet.

Skim fat from cooking liquid and discard.

Remove the beef from the cooking liquid and place on a cutting board or rimmed baking pan.

Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.

Remove tomatoes and chiles from cooking liquid (saving the liquid) and place in blender with onions and garlic.

For sauce, skim fat from cooking liquid.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

Not exact matches

We often use dish towels as kitchen tools, enlisting them to squeeze out excess liquid from watery vegetables before cooking or to fill in for potholders, among other tasks.

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

1 cup cooked white beans, plus cooking liquid / liquid from can to achieve desired dressing consistency

What really matters is that you remove as much liquid as you possibly can from the cooked cauliflower.

Cook down until there is no liquid left, then remove from heat.

Add liquid from slow cooker to pulled pork for desired moistness.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

Aquafaba (literally translated «bean water») is the liquid from cooking and / or canning chickpeas.

Strain liquid from slow cooker through a fine sieve into a bowl.

Apart from the added chemicals problem, the «wet» scallops have a washed out, soapy taste, and may release all of that absorbed liquid, while you cook them, resulting in smaller, tougher scallops that can not develop a perfectly seared, crispy crust.

Increase heat to medium - high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

Roasting the berries in the vinegar first not only cooks away from of their natural liquid which will reduce the risk of having ice in the final popsicles, but it will caramelize the strawbs, too.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

The next day, I cooked down the liquid from the apples, assembled, and baked the pie with hours to spare.

I probably get my affiinity for a big pot of greens with pot likker from my Grandmother who would have had a fit at the thought of pouring out the liquid from cooking her greens.

Remove from heat and drain potatoes, reserving 2 cups of cooking liquid.

I use about half cooking liquid from slow cooker (strained) and half prepared chicken stock, give or take.

The benefit here is that the sweet potato also benefits from all the delicious seasonings and gets to cook in the hot liquids.

You'll know the tofu is done when it firms up a bit and most of the liquid is cooked from the skillet.

Deglaze the pan with the juice - herb mixture, and cook until the liquid begins to thicken from the residual flour, about 1-1/2 minutes.

Heat a barbecue or a frying pan and carefully lift the slices from the marinade, allowing excess liquid to drip off then place on heat and cook till the meat is cooked both sides (it will cook quicky).

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

Cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al denté and the liquid is thickened, about 15 minutes.

, as it helps remove the starch from the rice and gives it a creamy texture; also, don't add too much liquid to the rice at one time or it will take longer to cook (and diminish its creaminess).

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

Add mushroom mixture and continue to cook until the liquid released from the mushrooms has reduced by half.

The liquid that you normally drain from cooked beans?

Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from cooking dried beans in water for a couple of hours.

It's pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

How do you separate the cooked pear from the liquid in the pot?

I tasted the oats after cooking about 20 minutes and they were quite sour from the whey so added the liquid stevia.

Shred the meat using two forks, adding liquid from the slow - cooker as necessary, to keep the shredded pork moist.

Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph).

I use the liquids from cooking my veggies as a first course soup often and this made a great one - forget the glaze.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.

Before cooking, remove the food from the marinade, drain, and reserve the liquid if you want to serve it with the food.

Remove from the heat and drain any excess liquid into the cooking lentils.

Then, gradually add 1/2 cup cooking liquid from the bean pot.

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.