Sentences with phrase «liquid oil into»

In 1907 candle - maker William Procter and soap - maker James Gamble needed a use for cheap cottonseed oil, a waste product of the cotton mills they owned, and developed the process of hydrogenation, which turned the liquid oil into a solid resembling lard.

Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil into a small bowl and place in the freezer until set and then proceed).

Not exact matches

Hydraulic fracturing or «fracking» involves injecting liquids, sand and chemicals under high pressure to break apart tight rock formations underground to allow more oil and gas to escape into the well.

With CCS, instead of releasing carbon dioxide from oil and gas operations into the atmosphere, where the emissions contribute to global warming, that CO2 is converted into liquid and pumped underground to be sequestered indefinitely in porous rock formations.

Sir, you're using the diversion tactic of lumping «oil and gas liquids» into the presumed category of oil itself (the most versatile fossil fuel).

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well.

Water or other liquids will react with the natural oil and turn the butter more into a sticky paste.

The miso transforms liquid carrots into a wonderful soup, and I agree with you 100 % about the sesame oil.

I have not made these yet but assume the oil would have to remain liquid to incorporate into the batter smoothly.

It's a one - bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients.

of liquid oils to the mix, makes coconut oil feel like it's wrapped in warm blankets — they help coax it into relaxing and remaining softer and more pliable

If your home is warmer than 76 degrees F, then the whipped coconut oil will melt back into liquid oil.

I melted my oil into a liquid because i wasn't sure how it'd turn out (every time I bake with coconut oil in the recipe I have to melt it so I felt better doing that) and i didn't want to use a blender.

Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Combine the olive oil, lime juice, jalapeño, garlic, cilantro, pepper, ginger, and coconut milk in a food processor and pulse to combine into a smooth liquid.

Pour the liquid into a blender along with the lemon, garlic, pepper, and olive oil, and blend until completely smooth.

Melt the coconut oil into other liquid ingredients then add to the dry.

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth.

2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice

Add the milk, oil, and egg yolk right into the bowl in that order (I just use a tablespoon to measure out the liquids here because I don't want to dirty extra dishes because of all the components.

1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *

It is this essential ingredient that takes liquid coconut oil and turns it into a smooth salve - like consistency — even in the warmest of temperatures.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Put dates and 1 tablespoon soaking liquid into food processor along with coconut oil and maple syrup.

4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill

Pour liquid into tins, using a spatula to scrape down sides of pot to not waste any oil.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today unveiled in the U.S. and Canada N - ZORBIT ™ 2144 plating agent, a high - capacity carrier that allows manufacturers to economically transform a wide variety of both oil - and water - soluble liquids into powdered ingredients.

Megg, I was wondering if the coconut oil needs to be liquid (ie heated) before it goes into the food processor?

Jackfruit: 1 Tbsp oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tsp ground coriander 1/2 — 1tsp ancho chile powder 1 1/2 cups veg stock 2 Tbsp tomato paste 2 tsp liquid smoke 1 Tbsp veg worcestershire sauce

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

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.

* If I could change one thing about the way people make curries, soups and stews, it would be that everyone should STOP stirring raw spices into liquid, and instead toast them in the oil with the aromatics, which releases their flavors and allows them to be infused uniformly into the rest of the dish.

A: It's the process of blending two liquids that usually separate [such as vinegar and oil] into a creamy mixture.

Combine mayo, Dijon mustard, anchovies, garlic, lemon, liquid smoke, Worcestershire sauce, salt, pepper and olive oil into a blender and blend until smooth.

Melt some coconut butter, and pour 1 tbsp of the liquid coconut oil into a mug with ground turmeric powder (this may be emptied out of turmeric capsules).

Ginger and Sesame seeds are blended into our smooth, zesty dressing, then combined with Bragg Organic Apple Cider Vinegar, Bragg Organic Extra Virgin Olive Oil, Bragg Liquid Aminos, organic honey, organic lemon juice, organic garlic, organic ginger, organic sesame seeds, and natural xanthan gum.

Add 4 tablespoons of olive oil and 1 cup of the liquid, then mix with a spoon into a liquid dough.

«As the editor of this magazine, I know I'm supposed to sing the praises of heirloom beans and all that, but on a Tuesday night at home, here's my reality: Sauté some minced onion and garlic in olive oil, open a can of Goya black beans (I drain most of that mysterious viscous liquid), and dump them into the pot.

2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste

Pour in the coconut oil (it should be liquid) and use a pastry cutter or two knives to work the oil into the flour.

Baking Tip: Coconut oil is solid at temperatures below 76 degrees, I spoon mine into a measuring cup and microwave it at 10 second intervals until it reaches liquid state.

13) How do I make my liquid coconut oil into a solid?

Place them into a shallow, foil - lined baking tray then splash over some good olive oil, some aged balsamic, red wine vinegar, water, sea salt and cracked pepper (I don't strictly follow any quantities here... basically, you want to create enough liquid for the beetroot to initially steam, then caramelise with a sticky, delicious glaze.

Once the yeast is ready, pour in a couple tablespoons of olive oil and drizzle the liquids into the dry ingredients while stirring, pulsing or mixing.

4 cups cooked black beans 4 cups roasted sweet potato, diced into 1/4 inch cubes 2 1/2 roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste

Replace 1/4 cup of the tigernut flour with a pure hemp protein powder; replace the sunflower seeds with ground flax seeds (flax meal); leave out the coconut oil, and instead add more of the mulberry soaking liquid until it gathers together into a ball.

Just stir together some oats, nuts and seeds in a loaf pan, mix with a combination of water, coconut oil and a touch of maple syrup and salt, stir well to soak up the liquid and let it sit until you are ready to pop it into the oven.

I poured the remaining liquid marinade into a small bowl, added a little vegetable oil to make it last longer and then used a basting brush to add that wonderful flavor to what will accompany that glorious pork: