Sentences with phrase «gradually adding time»

As dogs physiologically adapt to exercise — At first, the Greyhound may only be able to walk for 20 minutes but gradually adding time is important to achieve a balanced exercise program.

Over the next week, go for several short walks, gradually adding time and distance.

So, my suggestion would be to err on the side of too short of a second ferment at first and gradually add time until you achieve the desired result.

So, my suggestion would be to err on the side of too short of a second ferment at first and gradually add time until you achieve the desired result.

It's important to gradually add time and distance between the puppy and the forbidden object and yourself, but once the puppy knows and understands the meaning, he will comply simply because he respects you.

Not exact matches

When answering one core need at a time then evolving by gradually adding new features that would justify new boosts in the app usage, that would help avoid any mishaps and glitches that could jeopardize the brand image.

A more front - loaded program would avoid greater attenuation compared with a policy that started out less aggressive but added stimulus gradually over time.

Gradually add the remaining bread flour, a little at a time, until you have a smooth, slightly sticky dough.

Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.

While still on medium high speed, gradually add the sugar a spoonful at a time.

Gradually begin adding the powdered sugar, about one cup at a time, until frosting is light and fluffy.

Either choose an assortment of veggies that require roughly the same cook time, or start with the long - roast ones and gradually add the other veggies to the pan as the cook time passes.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporatAdd pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporatadd powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

Add the flour gradually and pulse each time only until just combined.

Gradually add the powdered sugar one cup at a time, stopping to scrape down the sides of the bowl.

Mix together, then gradually add in the flour mixture, 1/2 c. at a time.

Gradually add in the remaining sugar a few tablespoons at a time, beating until incorporated.

Gradually add sugar, one cup at a time, beating well on medium speed.

Add the sugar gradually, whisking all the time until thick and glossy.

When well combined, gradually add flour, one cup at a time until dough forms a ball that is just slightly sticky.

Gradually add one cup of powdered sugar at a time, stopping to scrape down sides of the bowl.

So keep in mind to gradually add in the gelatin eggs to give the coconut flour enough time to absorb the liquid.

Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.

Gradually whisk in 1 cup of milk by slowly adding in 1/4 cup at a time, stirring until you have a smooth lump - free batter.

Gradually add the sugar mixture, 1 cup at a time.

Gradually add the milk, pouring in just a little at a time to temper the eggs, and mix well before adding a little more.

Add the butter gradually, stirring in one piece at a time with a wooden spoon, until it is fully incorporated.

Increase speed to high, and gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form.

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

You should feel free to let the bread rise longer, as well; adding rise time can give the dough the benefit of getting «comfortable in its skin,» so to speak, as it more gradually building the cell structure.

After that, add a tablespoon of flour at a time and continue whisking till everything is smooth and creamy, then gradually whisk in the Marsala.

With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Gradually add the cold butter, one tablespoon at a time, keep whisking and waiting for each tablespoon to incorporate before adding the next.

Gradually add dry ingredients to your bowl of wet ingredients, 1/2 cup at a time.

Gradually start to add beaten eggs, one tablespoon at a time, letting the batter come together after each portion.

Now add gradually the water, a tablespoon at a time and keep processing until the mixture is sticky and holds together.

Using your hands, gradually work flour into egg mixture, adding more water, 1 teaspoon at a time, if needed to make a dough.

In a bowl mix flour and baking powder, add cooled down butter and gradually add eggs, orange zest, poppy seeds and orange juice, mixing with whisk all the time.

Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter.

Now add one egg at a time beating it in carefully with a wooden spoon, slowly and gradually.

Add powdered sugar gradually, about 1/2 cup at a time, beating on low speed until incorporated after each addition.

Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat).

Gradually whisk in milk, 1 / 2 - cupful at a time; add nutmeg.

Gradually add in milk 1 tablespoon at a time until glaze is creamy but not to thick or thin in consistency and runs smoothly off a spoon.

Gradually add in chicken broth, about 1/4 cup at a time stirring constantly until sauce is smooth and has thickened slightly, about 10 minutes.

The dough will be very thick (much more like regular wheat flour bread dough than you might be used to with gluten free); however, if the dough seems too thick, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still thick, but able to be smoothed with a spatula.

Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined.