Sentences with phrase «from longest cooking»

Because those spring vegetables don't benefit from a long cooking time, I added them in for the last hour.

The roast was cooked but not tender as I expect from a long cooked shoulder.

I think the fat may be damaged from the long cooking of the broth.

Not exact matches

I'm on a strict diet right now, long story on that one which I will relay here soon — but I picked these veggie packs from Omaha Steaks plus a few nice steaks for my son, which worked fine for cooking over a campfire.

«From a longer - term point of view, out of the 90 - day clocks and so - forth, we are very bullish on China,» Cook said.

From Nairobi to New Guinea, women have long served as the family's primary caretaker — cooking, cleaning and supplies gathering.

When I first started working from home, I would either take a long break to cook lunch or be so busy that I'd forget lunch altogether.

Apple's shares have retreated more than 40 percent from a record high in September amid concern that Chief Executive Officer Tim Cook has taken too long to deliver a new breakthrough product to help make up for stiffer iPhone competition.

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Home cooked Italian food is my favourite especially if cooked by my Nonna's (Grandmothers) as they both came to Melbourne, Australia (where I currently live) from Italy a very long time ago.

The cuts we often use for grilling and smoking, like ribs, benefit from long, slow cooking and don't get tender until well done, 160 degrees F and above.

Hi Ella, I have not long brought your newest book and have ever since have only been cooking all my meals from it:) love it!

The amount of food on the tray will affect the cooking time, but as long as the ingredients fit comfortably on the baking tray and it's not too overloaded, the cooking time shouldn't alter too far from the recipe.

Long before the current wave of Italian cooking in the United States, Vallone cooked with some of Italy's greatest chefs, from Venice and Bologna to southern Italy, where his grandparents were born.

Although firmly rooted in simple peasant cooking, the foods eaten in the Balkans reflect a wide variety of influences over a long period of time: geography and history, ethnicity and religion, wars and invasions, and new ingredients brought from other parts of the world,...

To get the nutrtients from vegetables, like spinach, the best way is to use different cooking techniques, sometimes eat it raw, other times lightly steamed, stir - fried, baked and even slow cooked for a longer time.

The pie itself was adapted from McCall's Cooking School, which is long out of print, but if you can find it, snatch it up.

I also have a hard time calculating how long they will continue to cook after removing them from the oven.

Cook for a minute longer, sprinkle again with salt, then remove from heat.

It's best to make the lemon curd at least one day in advance and you'll want to cook the curd the additional couple of minutes longer to get a thicker product (see: notes at bottom of curd recipe from the above link).

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Right before serving add the cooked noodles or freshly spiralized zucchini zoodles so they do not get too mushy or soft from sitting in the broth too long.

And now, to prevent this from being the longest post ever, the flour was interesting to cook with.

It is baked in a separate dish from the turkey and can either be baked covered to retain it's softness or uncover it at the end and cook a little longer for a crispy top.

I found the cooking time needed to be a bit longer and watch out for the juices from the fish getting on the potatoes.

I had recently started drinking chocolate soy milk so I could get a reliable source of B12 every day and I have always cooked with oil and I generally don't restrict myself from eating anything else I might want (as long as it's vegan).

FYI everything cooked fine and tasted good, but the tortillas turned to much from cooking so long (7 hour on low) and gave it a weird texture so using cooked chicken and shorter heat time is a must!!

These can be cooked from frozen, add about 5 - 7 minutes and check to be sure chicken is no longer pink.

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.

-LSB-...] actually used my quick cooking 5 - grains from Clearspring (Emmer Wheat, Barley, Long Grain Brown Rice, Kamut & Wholegrain Oats) but I imagine most of you -LSB-...]

I pinky - swear that I am longing to order your bread book... I love baking and cooking but I just recently had to do the gluten - free switch while baking and cooking from scratch for my family of eight and it has been almost completely overwhelming to figure out what to make that I can eat too.

I've come a long way from how I used to originally prepare my skirt steak and a little seasoning plus a quick cook to toss in some tacos is my preferred method these days.

You can even prep them ahead of time and freeze them to serve later (you may have to cook them a few minutes longer from a frozen state).

I like the par - cooked version from Trader Joe's, but honestly, the uncooked version doesn't take all that much longer to get tender, so any type you can find can be whipped up quickly.

One complaint I hear from so many people is that brown rice takes too long to cook for regular weeknight meals, so even though it's so much better for you there's just not enough time.

Depending on how long you cook the sauce, it could go from a toffee color to a dark amber in a matter of seconds.

Long before my cooking days I would shy away from anything «pasta».

Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.

It was a tad dry, from cooking the milk mixture a little too long, but it had great flavor and I will make it again.

Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through.

Whole wheat pasta takes a little longer to cook, but go ahead and drain it from the water when it still has quite a bit of bite.

Bake at 400 for 45 - 50 minutes [or longer, if cooking from frozen].

, 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).

It was only recently that I attempted to make risotto for the first time, and, with the first bite, knew that I had created the new comforting meal of my dreams.I always strayed away from making risotto simply due to the fact that I thought that the cooking process would be long and complicated, but that could not be further from the truth!

I left mine in the broth to cool after removing it from the heat but when I'm in a big hurry to get out of the kitchen, I just simmer it a little longer to make sure it's completely cooked.

This method does take a little longer, but it helps prevent the eggs from curdling which gives the curd all those annoying little specks of cooked egg.

This soup exemplifies one of the best lessons I've learned from Italian food: namely, that cooking vegetables for a long time, until they fall apart, or nearly fall apart — what we non-Italians might wrongly call overcooking vegetables — works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.

I made mine a little darker than you do, I like the richness that comes from the darker color and longer cooking.

While I am still partial to vegetables with a bit of bite, eaten straight from the colander (broccoli is particularly good for that I find), it is so true that the long and slow cooking brings out so much more flavour — it wasn't until I tried a dish called pasta con le mappe (essentially pasta tossed with panfried cauliflower) that I realised how sweet cauliflower can be.