Sentences with phrase «keep it moist for»

If you give it a go let me know how it turns out Because this cake has so much fruit in it, especially from the clementines it stays pretty moist for a long time, but keeping it in an air tight tin will help keep it moist for longer.

The frosting will help keep it moist for a few hours, though.

Additionally, sugar draws moisture from the air and into the baked goods, which helps keep them moist for days.

Similarly the plastic tubes should be of very good quality as they should not develop cracks if kept moist for long.

To start, sprinkle them evenly on a wet paper towel and keep it moist for up to ten days, until they start to sprout.

Not exact matches

Tomatoes, for example, are much better kept out of the fridge in a basket on the counter; herbs and delicate greens will last longer if you gently wrap them in a moist kitchen or paper towel and store inside a ziplock bag or airtight container.

I should've kept them in longer, because now I have a tin of moist, dense puree, which is not ideal for brownies.

The spice coating for the chicken helps keep it moist and tender.

Ours kept at room temperature for a record week, becoming more moist each day.

Do you suggest cooking them for a little less time to keep them moist?

For this one - pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.

The topping for this isn't supposed to be crispy; the moisture inside the slow cooker keeps it moist

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

The cake will really be so moist that it keeps for days, just sitting there on the counter, loosely covered (if you have a cloche that fits over a cake plate, that's perfect, but some plastic wrap will do just fine).

My Grandmother Verdie was known for this delicious dressing and I'm so glad she passed her recipe (and tricks to keep it moist) on to me!

They were still the perfect moist chewy cookie the next evening when I had another one and passed off the rest of them to a friend who's husband functions as a dispose - all for most of my baking that I can not keep around the house for fear that I will eat it all:) Thanks for the recipe!

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

The pectin still should be added and will help keep the buns moist for days, just warm them up in the microwave for a a few seconds.

There are two distinct types: Creamy - fleshed Hachiya is mashed to keep the muffins moist, while firmer Fuyu is diced for fruity bits with some bite.

I've taken my favorite gluten - free, dairy - free banana bread recipe and one - upped it with some simple recipe adjustments... coconut sugar for a lower glycemic impact and a more complex flavor, dark chocolate chips to counter the mildly sweet banana, and a secret ingredient to keep the bread moist longer.

Her method for cooking chicken breasts in water to keep them moist was something I hadn't tried, and it worked so well!

It's so easy to make with no need for a tin inside your slow cooker as the sauce keeps the sponge lovely and moist and prevents any chance of the sponge burning.

Our trick for rising was to put the bowl of dough into a large foam cooler that had a pan of warm water on the bottom and covered the cooler to keep the moist warmth in.

A moist, dense, not - too - sweet muffin that keeps me energized for hours.

To compensate for the missing volume, we'll mix almond milk into the dough to help keep the cookies moist.

As I tried to figure out how to make safe to eat cookie dough that tastes just like the real deal, I obviously had to find a substitute for the eggs that would keep it just as moist and scrumptious.

I kept half of this apple mixture for myself, and added just 1 teaspoon of maple syrup for a sweet and moist touch.

Ground almonds and buttermilk keep this cake moist and tender for days — it's actually better made a day ahead so the flavors have a chance to develop.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.

I remove the breasts from the boiling pot to a cutting board and tent them with foil to keep them moist while they cool for a bit.

The extra layers add more than just flavor — they keep these decadent brownies moist for days!

For those of us who can't eat the whole loaf, it keeps the crust crunchy, but still keeps the inside moist.

Hi, I used fresh pineapple and I even added a bit of more flour (1 - 2tbsp) as it was quite liquid, but it didn't work well... they didn't bake, and were still moist inside (kept them for a bit longer as well in the oven).

In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling.

According to their site, briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

I add a bit of oil to keep things moist (as I do with most of my muffins), and honey for extra flavor.

Avocados are perfect for subbing for butter in baked goods because it keeps the baked goods nice and moist and is not an overpowering flavor.

And the fresh cherries (or the reason for this recipe) keep the muffins moist while adding a burst of taste and texture.

I let the dough soak about 24 hours for a couple loaves, and they were truly sour, but delicious and kept moist on the counter all week.

Place the mushrooms in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.

Bake at 350ºF for 20 - 25 minutes adding more veggie broth 2 - 3 times as needed to keep the stuffing moist.

Keep cooking the Mawa until there is no visible liquid left in the pan but the Mava is still moist (this whole process took about 2 1/2 hours for me).

For my paleo version I wanted to keep the moist texture and slightly sweet flavor without using any of those traditional ingredients.

All three help keep your baked goods equally tender and moist, and whatever they lack in buttery taste, they make up for with in their own unique flavors.

These moist, tender muffins, studded with fresh apple and sporting a crown of crunchy brown sugar, will keep well for several days.

It seeps into the cake and keeps it very moist for days.

And the lemon glaze was perfect for keeping the bread moist.

Turns out chilling the dough for a short amount of time helps keep the very moist «dough» from flattening as much in the oven.

As soon as they're cool, transfer to an airtight container to keep them moist and consume within a few days OR freeze for reheating later.

The recipe calls for ingredients such as yogurt to help keep the bread moist.