Sentences with phrase «liquid after a minute»

The chickpea flour will absorb more of the liquid after a minute or two and then it should be easy to roll into balls.

Not exact matches

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

After you shred your chicken, it will seem like there is a ton of juice / liquid let, but let the shredded chicken soak in the salsa verde honey lime bath for 20 - 30 minutes more and you will be amazed at how much deliciousness it drinks up.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I removed them from the oven after 20 minutes but they were still quite liquid in the center, so I popped them back in for another 10 minutes.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of the liquid has absorbed, about 5 - 6 minutes.

However, after it had set for a good 30 minutes, the top had softened, some of the liquid seemed to disperse through the bread, and the textural contrast between the crispy top and soft underneath was perfect.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

After it has boiled for 20 minutes, ladle the cherries and liquid into hot, sterilized jars.

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

I started trying to whip it, but found out after a few minutes of frustration that liquid won't whip.

I was really surprised how much liquid I was adding (soupy - ish)-- but after the 3 minutes of medium speed, it was fine.

After simmering with the lid on for 45 minutes I took out 1/2 cup of liquid and there's still more.

I tasted the oats after cooking about 20 minutes and they were quite sour from the whey so added the liquid stevia.

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

After 30 minutes most of the liquid should have been absorbed.

Check on the soup after 20 minutes to make sure there is enough liquid in there.

After a few minutes, the coconut flour absorbs much of the liquid, resulting in a thick, but still moist, dough.

1) I have learned to let the dough sit for a minute to absorb the liquid after mixing.

After bubbling away for 10 minutes or so, the liquid magically thickened into a flavorful sauce, and the pasta became al dente perfection.

I was amazed at the amount of broth / liquid / whatever that drained off the chicken after 20 minutes — I think the texture of the dish was much nicer with this additional step.

After 5 - 7 minutes, drain out any excess liquid from the spinach and set the pan aside to cool down.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30 - 35 minutes.Stir well after 15 minutes.

After 1 hour, remove the lid and cook for an additional 15 - 20 minutes, until the liquid has reduced.

After 5 minutes, the level of liquid in the pot should be at the same level of the bulgur wheat (or even just below it).

I am considering adding it to the pan after 10 minutes of oven time and / or adding more liquid to see if that would help but was wondering if you have any tips.

After the five minutes are up use your hands to squeeze out the liquid in the bags (if the bags / milk are still too hot, use a spoon).

After 10 minutes baste the Figs with the honey / orange liquid, this will make the figs deliciously soft.

After waiting over 30 minutes and rereading the ingredients, I couldn't figure out how the liquid would thicken by itself.

Check after 5 minutes, adding the liquid smoke and an additional 1/2 cup of water, if needed.

Batter thickens after a few minutes (coconut flour appears to take longer to absorb liquids).

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

What I do: After I add the liquid to the dry ingredients, I blend for about a minute, allow to set a minute, blend a minute, etc..

After about 5 minutes, the noodles should be done and most of the pasta liquid will be absorbed.

After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.

To store, drain the pickling liquid out after the 60 minutes of processing.

Add the mushrooms, and once they begin to soften, after about 2 minutes, add the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boil.

they were still liquid after 20 minutes and so I baked them for an extra 5 - 7 minutes..

Combine soy sauce and water and after hash has been cooking for about 5 minutes, add a spoonful of the liquid.

After all, one of the main reasons that people depend on shakes is because the liquid snacks can be tossed together in a few minutes and taken on the go.

After 2 hours, turn oven temp up to 425 degrees F. Remove cover and cook for another 20 to 30 minutes to let excess liquid cook off.

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid.

After about 5 minutes the chia seeds soak up the liquid and form a pudding like consistency.

I eat chia «porridge» (made by soaking them in liquid) with fruit for breakfast and have never had a problem with them like I do when eating phytate - rich foods such as nuts and coconut and beans; I get a cramp like pain on my mid-right side which starts anywhere from 15 minutes to a few hours or more after eating these typical foods and the attack intensifies and lasts a couple of hours to longer, depending on how much and when I eat them.

After 20 - 30 minutes, strain the «ocean veg» brew and allow the liquid to cool to lip temperature before stirring in the remaining ingredients and optional add - ons.

You can of course cook these on the stove if you so choose, but if you'd like to just wake up to these in the morning and not have to work for your breakfast, break out your slow cooker I do actually prefer these oats after they've had a chance to sit in the slow cooker for at least 30 minutes before serving and after cooking as they absorb a lot of extra liquid that I don't like having in my oatmeal.

Basically you are forcing to much liquid into an already fatty mixture that doesn't want to make room for it, so if after 6 minutes it doesn't look right, keep mixing.

Once the liquid is reduced by half, after about 5 minutes, add butter.

Another thing I find useful with anything that uses gluten free flours is to let the mixture sit for a few minutes before cooking that way the flours have time to absorb the liquid before backing make them a little less grainy and dry after they come out of the oven.