Sentences with phrase «get thicker consistency»

I'm looking forward to trying the agar to get a thicker consistency without having to use coconut cream.

Pulse beans in food processor until mostly smooth, scrape into a bowl and add onion mixture, ground and chopped nuts, breadcrumbs as needed until you get a thick consistency, slightly sticky and not crumbly.

Blend until you get a thick consistency and set aside.

You will probably need to make more than you would in the Twister jar, the ingredients need to be above the blade for best results, and you will need to stop during blending to scrape the sides to get a thick consistency.

Stir it till you get a thick consistency.

Not exact matches

Tomato puree in the UK usually comes in a tube, it's got a pretty thick consistency, quite different to tomato salsa.

I really like my smoothies thick, but please feel free to add in any more water that you need to get your favourite consistency!

Hi, it doesn't need to get to a pourable consistency, it should be quite thick, like a dough.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

I got SUPER thick and fluffy pancakes, probably because the consistency of yogurt much more closely resembles real buttermilk.

It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

Add extra water as needed in order to get it to a thick but pourable consistency, like a thick milkshake.

Once the mixture starts getting thick, add in the cream or milk 1 tablespoon at a time while beating until you get the desired consistency.

Then simmer it until the consistency gets thick.

If it wouldn't run off a spoon, it's too thick... add a little more milk until you get the right consistency.

But when I whipped it in my kitchenaid it didn't get the consistency yours did... mine was more of a thick soup like... any tips?

If it wouldn't run off a spoon, it's too thick... add a little more coconut milk until you get the right consistency.

Continue to process ice cream until it reaches your desired consistency, or until it seems like it's no longer getting any thicker.

Process the mixture until you get a thick dough - like consistency just like cookie dough.

My batter had the consistency of thick clay, and when I tried to fry it, it got all crumbly.

If the hummus is too thick for your liking, add water 1 tablespoon at a time until you get the desired consistency.

If you feel it is too thick for your waffle iron just add a little more milk, maybe 1/4 cup to get the consistency that you want.

If you find the dough a bit too thick, feel free to add a little bit of milk alternative or water, a teaspoon at a time, to get the right consistency.

Sometimes I get kale that is a thicker variety and while it tastes the same, it requires a little longer cooking and a little more olive oil added to the processor to make the mixture the right spreadable consistency.

Make sure the bananas are frozen to really get that creamy thick consistency.

It took me 40 - 50 minutes on medium heat to get the frosting to a thicker consistency, so don't give up on it!

If soup is too thick, add a little water until you get the desired consistency.

If you're using a saucepan, bring the mix to a boil, then lower the heat a little and stir until you get a thick and only slightly gloopy consistency.

I've found you really have to cook it quite a bit to get a good, thick consistency.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Add a cup of confectioners» sugar at a time and beat 1 minute after each addition alternating with a small splash of the heavy cream until you get a thick spreading consistency.

Once mixed well, add the corn starch little by little until you get a slightly thicker consistency to the sauce.

After the dry ingredients are added in the next step, you can add up to an additional 1/4 cup of milk in order to get the batter to the right consistency if it seems thick.

If mixture is too thick, add a splash of milk to get to a pourable consistency.

I've made it with chickpeas before and while the sauce is a little bit thicker, you should be able to get it to a sauce - like consistency with additional vegetable broth.

If it's too thick, add tablespoon of milk until you get pouring consistency.

If sauce seems thick, add the remaining milk to get the consistency you'd like.

It will be really, really thick so you may need to add 1/4 cup more water at a time to get it to the right consistency.

While the beans and rice cook, prepare the tahini cheese sauce by whisking everything together in a small bowl, using as much water as needed to get a nice thick but smooth consistency.

If dip is too thick, add more liquid (citrus juice, oil, pickling liquid or water) 1 tbsp at a time until you get the desired consistency

The water gets things moving, while the frozen mango chunks and banana adds a nice, thick and creamy consistency.

I ended up needing to use 2 1/2 cups milk to get it to be a thick pancake batter consistency.

After making this, I had to laugh at others who mentioned the consistency got thicker when cooled... ours never made it past the warm stage!

Step # 7: Bake this 10 - 15 minutes and depending on how thick you made them, keep checking after 10 minutes to get to the desired level of consistency.

If the batter is still too thick, add 1 - 2 TBSP more almond milk to get the right consistency.

If the batter is really thick, slowly add milk to get the right consistency.

Mash the garlic into the mixture and then add the water as required to get a desired consistency (you want it not too runny but certainly not a thick paste.

Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40 — 50 minutes.

As the soup is chilling, it gets much thicker than the consistency Baxtrom wants it to be served, so before it goes out, he'll use a bit of water — not stock — to loosen it back up to the perfect consistency.