Sentences with phrase «just thicken»

I just thicken the line and extend the cat flick in the evening for more drama — just look at the pics below to see what a big difference that can make!

Would it help to put the mixture in the fridge or should it be room temp and just thicken over time as the moisture absorbs?

The whipping cream will only just thickens, like a well - done crème anglaise.

For me the whites should be completely cooked, while the yolk should be just thickened but still a little drippy.

I'm guessing the cornstarch just thickens it

I've been using the glucomannan with great success, but not fermenting, just thickening.

You can also spoon it onto a pan and spread it if it's too thin, but just thickening it is probably better.

The sauce is then thickened with a bit more butter and cooked for a couple more minutes until it just thickens a bit.

Place over medium - low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3 — 4 minutes total.

Cook it on low heat until it is just thickened.

Yogurt is not just thickened, sweetened milk, but rather it is a fermented milk product.

In some cases, the heart valve is just thickened, but in others, it can harden by a process called calcification that is similar to that when bone is made.

Simmer until just thickened, 2 minutes.

Well, the plot just thickened.

3 Gradually whisk in the chicken broth and cook until the liquid is just thickened.

Not exact matches

i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x

Just made my wild mushroom soup with no butter, using oats instead to thicken it.

I was wondering why you put the banana in it.is it to thicken the filing & so necessary or is it just for the taste.

Hopefully it will thicken up again so I can eat it as «yoghurt» with your granola that I just made!

You can just dehydrate it by itself for a couple of hours to thicken it up more.

I didn't use the chicken broth but just poured in water and it made it's own broth and thickened up.

After 4 + hours on the stove I eventually just had to add organic cornstarch to thicken it.

If mixing, do so just before serving as the starch in the pasta will thicken the sauce.

I just made this but my condensed milk never thickened.

Then, just add some tomato paste (which helps to thicken a bit more) and finish it off with salt, pepper and fresh basil.

The sauce will thicken as the starches from the pasta seep into it, so combine just prior to serving.

If the orzo has thickened the soup too much, which it can sometimes do, just add some V8 or tomato juice to bring it back to your ideal soup - like texture.

I hope you try it again, and if it's too soft add more flour mix instead of just the tapioca which will thicken it more.

And chia seeds to thicken it all that you think are just more poppy seeds in there!

Aged, room temperature egg whites and just using the wateriest part should make it better; also ensuring that your powdered sugar isn't icing mixture (which contains cornstarch or other thickening agents).

Set aside at room temperature, stirring frequently until the liquid is cold and just beginning to thicken very slightly (but is still liquid and pourable).

I will probably try to thicken the sauce up a bit more next time but otherwise just great.

If you want to make this Chicken Gnocchi Soup uber quickly, then you can also use shredded rotisserie chicken instead of raw chicken breasts and then just simmer the soup until thickened.

The Agar flakes will thicken the juices just enough to make any liquids left after reducing gel up.

Stir in flour until just combined, and allow mixture to rest for 1 minute, until thickened slightly.

Just before the chicken marsala is done I toss in a few cherry tomatoes and a little cornstarch to thicken the sauce.

Just combine the mango chutney and tomatoes and simmer until thickened.

I think its a winner... i just need to thicken it now.

I always flip over packaging and check out the ingredients list of anything I buy and I was seriously impressed with these - just live coconut milk, dairy - free cultures and some starch for thickening, and the compote is only sweetened with fruit - a little grape extract.

Im not sure my blender will be able to pulverize them into fine enough consistency so hopefully they will be able to thicken it just like your recipe says.

Over medium heat, drizzle just a little of the slurry into the juice / broth mixture, stirring well, and bring to a simmer to thicken the glaze into a gravy.

It's ok if there is some, but you want thickened butter with just a bit of liquid around it.

It will take just a couple minutes to thicken up to pour over your pork.

Just push it gently to the side before you stir (I stir daily) and it will thicken into a lovely mother over a period of weeks.

It's really easy to make — just blend some fresh strawberries and water, add chia seeds, heat up for a few minutes, then chill until it thickens up like jam.

Using cooked rice is the traditional method for thickening the bisque, and we find it really does work best, and gives it just the right texture.

The syrup will thicken when it has cooled, just dilute it with a little warm water before using.

If you'd rather not buy a bag of masa harina to use only a few tablespoons to thicken chili, or if you can't find it, you can either substitute ground corn tortillas, or just omit it from the recipe.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

If you skip this ingredient you will just need to add a little extra water, but it won't have quite the same flavor, and may not thicken up as well (although you could leave it to drip in a nut milk bag while it ferments to help it firm up better).