Cover and chill in pickling
liquid until ready to use.
Not exact matches
Once cooked, drain out any remaining
liquid, if there is any, and store the rice refrigerated in an airtight container
until ready to use.
When you're
ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer
until the
liquid is absorbed, about 1 hour.
If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering
liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally,
until everything's
ready.
Leftovers can be wrapped in foil or plastic (double wrap for possible leaking
liquids) or stored in a large airtight container
until ready to reheat.
I removed the fish from
liquid and placed in covered container for 2 hours
until ready to broil.
Strain the sauce to remove all the seeds from the
liquid then store in the refrigerator
until you are
ready to use!
In a food processor, blend remaining
liquid and then combine with shredded brisket in a bowl or pot
until ready to serve.
Strain the clam cooking
liquid and transfer to a medium saucepan, keeping over very low heat
until ready to use.
Reserve 1/4 cup poaching
liquid and chill
until ready to use.
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.
The mirror, because it's
liquid, will simply be carried in a jug and stored
until the telescope infrastructure is
ready.
Transfer to a bowl and strain
liquid over the top, and place in in the refrigerator
until ready to use!