Sentences with phrase «mix get thick»

Hi Jeanine — Sorry that your mix got thick, but when you use latex paints with primers or acrylic added to them, it will bind the paint.

Not exact matches

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

Hot milk is infused with herbs and garlic, then drained and mixed with the polenta... which is cooked for several minutes until it gets really thick.

If you can't get it all of it 100 % mixed in that's ok — but definitely helps for thicker cookies!

I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.

The batter is thick — so make sure your butter, eggs, sour cream and buttermilk are room temperature before getting started for easier mixing.

Be warned, however... you will get quite a workout mixing a batter this thick after it soaks: — RRB -.

If you've got an electric ice cream maker, pour the mix in and run it for about 20 minutes, or until it's thick and slushy.

I had it on medium heat on my stove, it started lightly bubbling as you said it should, I constantly stirred for about 5 minutes, and it began to get really thick and instead of gooey, it was crystalizing... I immediately took it off the stove and mixed in the other ingredients and threw it in the oven.

That way it is mixed in well before I stop processing as the nut butter thickened (which it did do — I processed until it got back to the thickness I wanted — which was not very thick, as I like it a tad runny.

Mix them both together until it get thick.

Pour in the melted butter and mix vigorously until you get a thick sticky dough.

So for the second, I let the mixture sit until it it got very thick (cool) & then mixed & spread it over the pan, then immediately placed into the freezer until set.

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

It got thick fast and I thought for sure that I'd ruined it, but I decided to mix it with the chocolate anyway (I used a mix of 60 % and milk chocolate Ghirardelli chips).

I also make a protein «pudding» and just mix milk into it until it gets thick enough to eat with a spoon.

I think you over mixed them which is why they came out flat and crisp: (I always hand mix mine and the dough should be very thick and even seem a little crumbly... this way you get a plump, soft cookie.

If you're using a saucepan, bring the mix to a boil, then lower the heat a little and stir until you get a thick and only slightly gloopy consistency.

Using a handheld mixer, blend everything in the cylinder until you get a smooth creamy puree, if your sauce is too thick, add more extra virgin olive oil as you are blending

Once mixed well, add the corn starch little by little until you get a slightly thicker consistency to the sauce.

If using the mix as waffle batter, you can get very crisp waffles by doing 2 things: use the full amount of oil with the lesser amount of water to get a thick batter.

If the chocolate gets cold rather than just cooled to room temperature, it will be super thick and difficult to mix into the whipped cream.

Well I always make my own coconut milk and get that thick, hard layer at the top and I don't think it will mix up like other coconut cream.

Add fresh turmeric to the mix, and not only do you have a delicious, thick and creamy drink — you are also fighting off those nasty bugs and getting your bodies ready for the ultimate tropical honeymoon.

If your hollandaise sauce gets too thick while it rests, simply add a few drops of warm water and mix before serving.

Just mix together and in about 8 minutes it gets nice and thick.

Heat chocolate chunks in a small bowl in the microwave at 10 - second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid

But when it was mixed up, the batter seemed too runny to be cookies and I was in a hurry and didn't want to fiddle with adding more almond butter or eggs to get it thicker, so I just went with muffins / cupcakes.

Stir and mix for at least 20 seconds to be sure you get a thick pudding.

Add dry ingredients to the wet ingredients and mix very well until you get a thick but moist dough

Open the can of coconut milk, scoop out the thick cream from the top (be careful not to get any of the liquid - you only want the cream), and put into a medium - sized mixing bowl.

2 tbsp sunflower / canola / veg oil 1 medium yellow onion, diced 1 tsp caraway or coriander seeds, whole 4 cloves garlic, pressed or minced 1.5 inches thick ginger or 2 inches thin, grated 2 tbsp + masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups cooked chickpeas 1 small can or 1/2 large can diced tomatoes (ensure you get ones without extra spices) 1 bay leaf

Use a spatula to scrape the sides of the bowl so everything gets mixed into a thick dough.

If the mix seems to be getting too thick (e.g. if the seeds have absorbed all available liquid), drizzle in a little more milk to loosen.

If, after a few minutes it does not get thick, mix together an additional tablespoon of starch with 3 more tablespoons of water and add that into the chili sauce.

As this mixed ice gets thicker and the rate of conduction decreases, a water film begins to appear until the ice has taken on a predominantly glaze profile.

Mix the ground chia seeds and water until it gets thick.

Add in all the dry ingredients and mix together with a spoon or spatula (the mixture will get too thick for the whisk).

Mix both the ingredients well to get a thick paste.

Chia seeds get mixed in because they help make the oats nice and thick, add protein and more fiber, and also provide some omega - 3 fatty acids.

To get a thicker, more set yogurt, I have also experimented with adding gelatin (the grass - fed beef kind) to the mix, and although it complicates the process a little — you have to heat up some of the coconut milk to dilute the gelatin, but you shouldn't add the ferment to too hot a liquid or you'll kill the microorganisms — I like the end result even better.

Stir and mix for at least 20 seconds to be sure you get a thick pudding.

Mix 1 teaspoon of honey and cinnamon powder each in a small ceramic bowl until the two ingredients are fully incorporated and you get a thick paste.

Mix it till you get a scrub like thick paste.

And when my stomach is being particularly bratty, I'll just mix a spoonful with water and drink it down — though it's not as easy to get down as the collagen peptides (since it's thicker) it really helps.

Add almond butter, milk, and extracts; mixing until you get a thick dough that sticks to itself.

Took over 30 min to get it to a thick enough consistency, so if you have a standing mixer — I'd use that!

Even if you decide to mix it with water, you will still be able to get a nice, thick, creamy milkshake consistency.

mix ingredients until batter is thick and sticky (I added small amounts of almond milk to get the mixture to mix and blend.

I tried to mix my last cream by hand and it wouldn't really get thick at all so I used my stick blender and it thickened up nicely.