Sentences with phrase «if cooked too»

Because of the high water content, squash will become mushy and possibly fall apart if cooked too long.

If cooked too long, they become a bit rubbery, however, throw them in a pan for a quick sautee, and you have got yourself some dang good turkey (you'll forget about the heart part, I promise).

If you cook it too long, it becomes balsamic candy.

This can be a pretty rich sauce if it cooks too long so keeping it velvety is the key.

Because as it turns out, spaghetti squash will just turn to mush if you cook it too long.

Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we want the bread to toast and the cheese to melt, if you cook too high then the cheese will not melt before the bread burns), and let cook for 3 - 4 minutes.

Cook the onion about 4 minutes, until it is softened and starting to brown around the edges (if it cooks too fast, turn down the heat a little).

(If you cook them too long, they will curl up very tightly and become tough.

You'll want to watch closely because it thickens fairly quickly and if you cook it too long, it will be too gelatinous to work with.

I forgot to set the timer — and they are really dry if you cook them too long.

Be careful — if you cook too long, the chickpeas will begin to fall apart, and you'll have a big mess on your hands.

Shrimp is one of those tricky things to cook; you have to make sure you've cooked it long enough to kill all the bacteria and parasites, but if you cook it too long, your shrimp will end up rubbery and gross.

I learned in my nutrition classes that if you cook too much your meats, or toast too much your bread, the sulfites in there that is put by the food industry to prolonged shel life will turn into carcinogens.

Not exact matches

If you, too, get the urge to hand carve an ooey, gooey cannibalistic «His Steveness» out of low - moisture mozzarella, perhaps in time for Halloween, Ken the cook kindly left step - by - step recipe instructions behind.

Nope, I was far too important for that and suggested she should hire someone to keep the house clean or even cook, if that was «stressing her out.»

For instance, if God decides to give me a prayer of supplication «with groanings too deep for words» (Rom 8:26 ESV) and I am at the same time on a walk in the park or I am cooking dinner, it is not uncommon that I immediately start to weep somehow publicly.

If my neighbor wants to cook turkey the way you mentioned, I would just have to say, «All his stuffing may fall out and that may be ok, too.»

Perhaps you need to cook it for a little longer until it dries out a bit if it is too rubbery

It can also depend on the size of the loaf because if it's too high it will take longer to cook through.

Using raw beetroot is best for the risotto, I know large Tesco stores sell raw beetroot but if you're still not having any luck then cooked beetroot should work well too.

I'm so sorry to hear that, sadly the issue is that baking it as a loaf tin just makes it too thick and the mix was designed to cook as a cake so it just wouldn't cook if it was that thick!

And perhaps if I use some that are too firm for eating raw, they will hold up better to cooking?

I'm in Venice Beach, California and my favorite cuisine is anything you're cooking up in Green Kitchen Stories, plus — if that sounds too over the top — I love my native ripe, bountiful farmed and foraged California cuisine (plus Thai always).

They don't need to be cooked but the dip is way too cold if you use totally frozen peas!

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

Yes that isn't a problem at all, just make sure that you cook them at 30C or dehydrate them until hard again before you use them for this recipe, as it won't work if the nuts are too soft and wet.

Also if the spinach is going toe sautéd isn't it too much of cooking for the spinach.

If yours are too hard try cooking them on a lower heat or for a shorter amount of time x

If the bars end up too thick you may need to bake them for slightly longer just so they are cooked all the way through.

If the mixture is still coming out too soft, perhaps try baking in a wider dish so the mixture spreads out further, so it will cook through quicker.

While we don't mind eating leftover supper for breakfast and leftover lunch for supper we eat a variety of foods depending on the season (the vegetables in our veg box change every week so we get the variety without too much planning on our part) and how we're feeling — so if we're cold and tired then we prefer cooked food and when it's hot we enjoy plenty of raw foods.

If it's too thin, whisk in a little spoonful of flour and cook a few minutes longer.

If salsa is too thick add some of the cooking liquid to thin out.

It seems like if you cook them evenly on all sides, so one side doesn't get too hard, they stay together better.

(If the olives brown sooner than 1 minute, the oil is too hot and the stuffing is not cooking completely, so turn the oil down if this is taking placeIf the olives brown sooner than 1 minute, the oil is too hot and the stuffing is not cooking completely, so turn the oil down if this is taking placeif this is taking place).

If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon.

I'm not sure if I had too much chicken or not enough sauce, but I think when I cook it next I'll make a little extra sauce just in case.

If its uncooked then here are the possible issues: 1) Oven temperature is too hot making the outside cook faster than inside.

If I'm really going big there is some barely cooked corn too.

'' glamorous» is such a bizarre concept, I think: from your photos (which seem to have evolved recently, and look possibly even more beautiful than before, if I can say this) it shows your ability to transform the simple plates of a family meal (the best, to me, even if I'm sure the ones you cooked at the Rizt were great too) into beautiful things, and the care you put in them.

If the heat is too high, you can move the potatoes to the edges or sides of the grill to cook on indirect heat.

Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

And if this recipe sounds good, we think you'd like our popular Slow Cooker Pumpkin Chili or our Slow Cooker White Chicken Chili recipe too!

When I meet the all - too - common New Yorker who says «I don't cook,» I always ask what he does for meals, out of a genuine (if naive) curiosity (because I know all the reasons that cooking can be a pain when life is busy).

If you're cooking two meals, one gluten - free and one for the gluten eaters in your family because you think gluten - free food is too expensive, you're in the right place.

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

If the top is getting too browned and inside isn't yet cooked, tent with aluminum foil and cook in additional 10 minute increments.

They taste close to (if not as good as) home - cooking, and are not only gluten - free, but nut and milk - free too.