Not exact matches
Leave it to cool
in the
fridge where it will thicken some more.
And because of all the traveling, I know there will be many days
where we are trying to just finish off random food
in the
fridge or pantry so that we don't have to go to the grocery store right before we
leave town.
However, if you want to get a lead on it, you could do the first or second rise entirely
in the
fridge,
leaving it there for half to up to 2 days, and continuing
where you
left off once it comes back to room temperature.
Coconut cream is the cream that is
left on top of the whole blended coconut when it's been sitting a while, and is a thick liquid the same consistency as dairy cream,
where as creamed coconut / coconut butter is the whole coconut blended and is usually solid, the same consistency as a butter kept
in the
fridge.
Leave it
in the
fridge for 15 minutes
where it'll make a gel and then use it
in the recipe as you would do an egg.
That doesn't stop my monkeys from climbing on chairs to reach it though I usually
leave a bowl of cereal at my (older) son's spot at the table, with a cup of milk and cup of juice
where he can reach it
in the
fridge.
The best way to thaw your frozen breast milk is by either running warm water over it until it reaches room temperature or
leaving it overnight
in the
fridge where it will thaw within 24 hours.
If you want to take a rest from brewing, put a fermented batch
in the
fridge without straining for a week or two and then pick up
where you
left off.
Leave them stored
in the
fridge in an airtight container, or alternatively freeze them for a longer life (
where they should keep for about 3 months).
He suggests
leaving the
fridge cabinets
where they are and doing something funky above them... maybe a built
in wine rack or something.