Sentences with phrase «half amount of liquid»

This type of technology, microfluidics, has the potential to transform biomedical research by allowing people to glean meaningful data from minuscule amounts of liquid — in this case, blood.

Range Resources, based in Fort Worth, Texas, is a big player in the Marcellus Formation, a large area in New York, Pennsylvania and other neighbouring states that's expected to produce vast amounts of liquid - rich gas.

Adjust the amount of liquid if needed.

I have had the same problem there just seems to be an incredible amount of liquid in them and nothing to bind them together.They are just blueberry slop in bottom of tins.Disappointing.

Hey Alice — 8 parsnips is about 800g and unfortunately you can't use a food processor to make soups very successfully, with the blade type and the amount of liquid, a blender is really much better.

Feel free to skip, but keep an eye on the amount of liquid you add as chia tends to absorb a lot of the liquids.

We can also play with the amount of liquid in the dough, should that be necessary.

Just like when baking yeast breads - where it's common to have to adjust the amount of liquid - the problem could simply be that your flour and grains are soaking up extra liquid.

From the amount of liquid that needed to be boiled off, I suspect that 2.5 or even 3 kg of onions might have been better.

If you want to replace all of the butter with avocado, you can do so, but the texture will be different and you will want to increase the amount of liquid to compensate.

The meat was very tender and the amount of liquid turned out to be just right.

Add the amount of liquid called for on the package instructions, sweeten with a little vanilla and maple syrup or stevia, then add some toppings.

Browning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time.

Also, if you can reduce the amount of liquid from your coffee that also helps.

The amount of liquid absorption by whole grain flour differ according to the variety of grain used and thus the recipe has to adjusted with adequate amount of liquid in it.

Obviously decreasing the amount of liquid is the same thing as upping the sugar — I must really still be in summer mode and not be thinking clearly.

I would use a splash or too and add more broth / water to make up the full amount of liquid.

Our experiments with the average amount of liquid (about 2 cups) left us with about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it cooks.

I have to agree with a previous poster on the amount of liquid left in the bottom of the pan after cooking.

Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free cooking — one often needs to alter amount of liquid to dry ingredients, add more eggs, etc..

Substitute half the amount of liquid for coconut milk and you will be in flavor heaven.

You can leave it out the banana if you are not a fan, but you may want to then reduce the amount of liquid to keep it from being more like strawberry chocolate milk.

Seize: When melted chocolate comes in contact with even a small amount of liquid or steam, it hardens and becomes lumpy, a condition known as seizing.

You may need to adjust the amount of liquid, with spelt, as einkorn tends to require slightly more moisture than other wheat flours.

If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time).

Generally, while making marbled cake batters, you may need to adjust the amount of liquid while adding extra dry ingredients to a portion, like cocoa powder.

The amount of whole grain flour all depends on: what the recipe is intended for, amount of liquid, binders / gums, etc..

Feel free to taste it and adjust the spice level and / or the amount of liquid while the soup is cooking.

It might work with a small amount of liquid oil, but too much liquid oil will likely prevent it from whipping altogether.

I have made lots of other bread but this one seemed to have too much flour for the amount of liquid... 4 cups flour to 1 1/2 cup liquid.

I wasn't sure if any amount of liquid would work, but maybe whipping has even more advantages than I realized!

We haven't tried this recipe with quinoa, but try lowering the amount of liquid!

A popular yoghurt and soy milk brand seems to make their quark by reducing the amount of liquid in their yoghurt, to obtain a firmer texture.

You can substitute all purpose flour but if you do please remember you need to decrease the amount of liquid.

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

The consistency of the pear butter will depend on the amount of liquid added.

You can use either convenient quick - cooking barley or pearl barley, but note that the amount of liquid and the cooking times will vary.

The amount of liquid you add is up to you, the lentils will soak up most of the water as they cook, but continue to add more if you want more of a soup.

Keep in mind that a great digestion is also contributed to the amount of liquids you drink.

The problem with substituting highly absorbent ingredients such as chia or flax is that you may need to adjust the amount of liquid ingredients.

If you are going to try it again, I would cut the protein powder in half and increase the amount of liquid to thin it out and blend it until it's totally smooth and the consistency you prefer.

Also, I've found if you can't handle the texture, you can reduce the amount of liquid and the seeds will create a gel (think Gu Gel) with the same benefits.

It tends to form lumps so it is usually mixed with a small amount of liquid to make a paste before using it.

You can try playing with the amount of liquid to get it right.

I figure I need to adjust the amount of liquid?

Next time I'm going to salt the noodles ahead of time and let them drain because there was a fair amount of liquid in the pan after they'd finished sautéing.

I will reduce the amount of liquid though because I don't like chia seeds so it came out too thin without them.

If you choose this sweetening method, you may need to reduce the amount of liquid in the recipe, such as the almond milk.

Chia absorbs huge amounts of liquid and creates a slightly gummy texture, so I wouldn't use chia.

Hi Nat, sesame flour is more absorbent which means that if you use almond flour (fatty and less absorbent), you will have to reduce the amount of liquids.