Sentences with phrase «lots of cooking liquid»

Not exact matches

Chicken breasts do tend to give off a lot of liquid when they cook, but we thought the hard cider plus seasonings gave the chicken a good flavor.

I wasn't immediately sure if this was going to work, because with the lime juice and the maple syrup you end up with a lot of liquid, which (1) has to cook off and (2) dissolves your cornstarch.

Add the mushrooms and cook until they're lightly to medium brown and have released a lot of their mushroom liquids, maybe 12 — 15 minutes.

And it just happens that I have lots of beans and tomatoes that I am trying to use creatively (read: not in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your recipe this week.

With pressure cookers you don't have to add a lot of liquids, as it almost doesn't evaporate at all.

When you are cooking with coconut flour, you really need a lot of these liquids to sop up the dryness of the coconut flour.

Raw vegetables might present a problem if they release a lot of liquid as they cook.

Lately, I've been having a lot of success with cooking pasta in what I think of as «risotto style» with a minimal amount of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that bursts with flavor, as well as a nice sauce that isn't tomato - based.

Bring to a simmer over medium - high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).

They will soak up a lot of liquid as they cook, so you may need to add in more water as you go along.

The amount of liquid really only needs to be enough to cover, both for soaking and cooking the meat - as written, it is a lot, but it's not really a sauce, it's the body of the dish; thus the rice.

A lot of no - cook caramel sauces are made up of a liquid sweetener + nut butter + coconut oil.

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.

Also, they need a lot of liquid and a long, slow cook time to tenderize those tough muscles and release their flavor.

One tip though, DEFINITELY cook it longer than stated, especially if you're looking to use a bundt cake pan, because there is a lot of liquid in the batter and it's an easy one to undercook.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fcook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fcook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fCook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

Remember, meat and vegetables often give off a lot of liquid while cooking in a slow cooker and the lid prevents it from evaporating away.

You may need to increase heat to help wine cook off - I had a lot of liquid at the end and could have used less.

The extra liquid and the texture of the potatoes is because you're using the slowcooker - the liquid doesn't evaporate during cooking and it tends to make the texture of vegetables a lot softer.

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.

This was good although a lot of the liquid cooked out.

This means you can start cooking at a time to suit you — while it's hard to overcook recipes with a lot of liquid, this gives more freedom with dishes that could potentially start to dry out.