Sentences with phrase «long you cook really»

Not exact matches

It's so comforting and healthy, but it's also really quick and easy as long as you throw the rice in a rice cooker and have dashi on hand.

They shouldn't take long to cook as they would be really soft already x

Make sure not to make really deep muffins as these will take longer to cook and the middle is less likely to bake well.

It's really important that you don't flip the pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point flip it over.

Chris Lilly, who had cooked all night long, treated us to his Pulled Pork Butt (which is really part of the shoulder, not the pig's butt), Sweet and Sticky Pineapple BBQ Ribs (some of the best ribs I've ever tasted), and the highly unusual but delicious Big Bob Gibson Bar - B - Q Chicken with Alabama White Sauce.

Working long hours, I really do not have time to cook as I would like to... I also would like to use this recipe with a slow cooker.

You'll want to reach the hard - crack stage, around 300 ° F to 310 ° F. (The first time I made it, I didn't cook the toffee long enough and had really soft, almost fudgy toffee.

I think that will fix the problem, plus make sure you're cooking / stirring long enough for the mixture to really caramelize.

Some of you might remember that I haven't been cooking for all that long, really.

I cook with apples quite a bit, but the trick is to use really crispy apples and don't cook them too long.

These are yummy but turned out really crumbly and fall apart while trying to eat, perhaps I should have cooked them a bit longer!?

-LSB-...] Blueberry Chipotle Barbecue Sauce: The secret to getting a really nice deep flavor is to cook the sauce down for a good long time.

I covet cooking it all year long, but freshness and season are really starting to become a factor in my cooking.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I think the main things for making them crispier are to cook them longer than you think you should, and then I have always heard that cooking them on a cooling / baking rack really helps.

I still cook it so that the flavors all come together and it gets really crunchy and delicious like the cereals we're all used to — I just do it at a lower temperature for a longer time.

Hi Lucie, the caramel takes a really long time to develop because it is cooked on a lower heat so it won't boil though it will start to bubble as it gets closer to being done.

They no longer cling together in the same way and don't really change shape when you cook them for a second time (ever notice how a black bean patty doesn't shrink on the grill the way a meat patty does?)

Sorry about ur squid allergy, but ur hubby is really lucky to get a good share I love it... but it has been a long time since I cooked it.U r right about cooking fish back home, especially at my hubby's place they cook fish fish and more fish... fOr my hubby buying fish is an addiction just like I buy other things..

I grow pumpkins and have plenty to use, mostly I cook them up and make meals for my dogs who happen to love pumpkin, skin, seeds, add some flour to the cooked mash and bake on low a long while, and presto dried pumpkin biscuits which they really enjoy best of all

For me personally this is more important than whey protein, I can eat meat all day and not really get bored of it but eating carbs such as sweet potatoes and long grain rice 4/5 times a day has always been a task never mind cooking and storing it all first!

Slow Cooker recipes can really be enjoyed all year long.

But I really do sort of appreciate the days like you've described because it's just so darn cozy to snug up in the house while it's rubbish outside and enjoy the aroma of the slow cooker all day long!

Millet seems to be really flexible when it comes to cooking, and as long as I am cooking (not baking), I tend use millet almost exclusively because it does such a good job emulating the texture of regular flour and does not impart a strong flavor.

Anyways, I have a really long list of recipes for all of those dissimilar things — some of those I've been putting off because I'm ADD when it comes to cooking.

The meat was so tender after cooking so long and the sauce was really rich.

But skin on thighs are so juicy and flavorful and forgiving even if you cook them a bit long that it's really hard to go wrong.

You can cook it as long as you like, really.

I like to cook my chilis a bit longer... really get those flavors together so I had to add an extra cup of broth.

If you have fairly freshly harvested and recently dried beans, soaking is less needed, but if you're not sure how long those beans have been dried and waiting to be cooked... soaking really is your best bet.

The raw eggs don't bother me, I actually taste test baked goods before they're cooked all the time... as long as I don't really think about what I'm eating;)

Thickening is not really necessary for this recipe, but if absolutely necessary you can add a bit of flour to the sauce and then cook it long enough to get rid of the raw flour taste.Thank you!

I wasn't really paying too much attention when I was cooking and I think I added in the wrong size of tomatoes so it took me a bit longer to cook, but it was well worth the minimal effort.

I really like the «pace» of this recipe... cooking those onions long and slow sure made a wonderful flavor for the gravy.

Not cooking for that long made me really sad y ’ all.

The cooking time took longer than stated, and even though I got the center up to 150 degrees it never really set up properly.

To get them really dry you need a longer cooking time These still have a bit of juice left which I like squished into whatever they are served with.

I was really careful at not cooking for too long the second time I made it.

I did leave it cook about 10 minutes longer than the recipe called for at 300 but I'm not sure I really needed to.

One of the main advantages is that it stay really hot for a long time but you can also let your dish simmer slowly and let it get cooked through thoroughly.

Wild rice does require a nice long cook time, but when it's cold out I really like having a big pot of soup simmering away on the stove, so no complaints.

If it seems to be sticking at all, I leave them alone and cook longer before flipping — this seems to be really important — they need to be cooked well enough on the first side so that they stick together but not to the pan.

Cook as long as you would like — 30 minutes in a stewpot is enough if you are really hungry, but the longer you cook the chili, the more the flavors will deveCook as long as you would like — 30 minutes in a stewpot is enough if you are really hungry, but the longer you cook the chili, the more the flavors will devecook the chili, the more the flavors will develop.

The egg should have cooked in the oven and bound it all together so I'm not sure what went wrong for you — it's possible that they needed to bake longer, and if they were really oily tasting then they absorbed too much during frying which might suggest your oil wasn't hot enough.

So they ended up tasting good, but they came out really dry: I definitely let them cook a little too long.

The batter was really thick and despite cooking the cauliflower at a slightly higher temperature and for longer than suggested, the crust wasn't super crispy and then tossing it with the sauce made it even soggier.

I forgot to set the timer — and they are really dry if you cook them too long.

Takes a little longer than expected, and I'm not sure if its really necessary to cook each vegetable individually, but its worth it.

It really is as good as cooking a whole chicken, just without the really long cook time.

And, I've cooked for what feels like a really long time.