Sentences with phrase «more cooking water»

Add more cooking water if pasta seems dry.

Toss vigorously for about 2 minutes until a glossy sauce forms, adding a bit more cooking water as needed to loosen the sauce.

it also took quite a bit more cooking water than 1/4 cup.

Not exact matches

The United Nations estimates that by 2050 more than 60 % of the world's population will lack fresh water for drinking and cooking.

The utilities sector of the economy is home to the firms that make our lights work when we flip the switch, let our stoves erupt in flame when we want to cook food, make water come out of the tap when we are thirsty, and more.

Excluding Amazon's own devices, a top - selling item in the U.S. was an Instant Pot pressure cooker; in the U.K., shoppers were seen picking up more Sony Playstation 4s; in Japan, Amazon sold a lot of its Happy Belly bottled water; and in Germany and Austria, the Soda Stream was popular among Prime members.

Note that the estimate does not take into account any other potential benefits of the program, such as improved health in non-fatal cases or economic benefits from the purchase of money - saving durables such as solar lights, more efficient cook stoves, or water filters (discussed above).

For personal use — drinking, cooking, bathing and sanitation — Jewish settlers consume more than four times as much water as do West Bank Palestinians, who average only 88 liters per person per day.

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Once the rice has cooked for half an hour add the carrots into the rice pan, allow them to cook for 5 - 7 minutes before adding the remaining vegetables and miso paste — you may also need to add a little more water.

Mine was solid within about 10 minutes of mixing it all together... I panicked and added more water but it's still solid so I'm cooking it at the moment and seeing how it does.

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

You may need to add more water to the pan as it cooks, so keep an eye on it.

Start by cooking the quinoa with boiling water, add a sprinkling of salt in the beginning as this will be absorbed as it cooks to make it more flavoursome.

I don't usually use any kind of milk on my oats but like them cooked or soaked on the thinner side, with more water.

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

There must have been a reason why it didn't work, more likely you didn't squeeze the water from cooked cauliflower well enough.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

... I added a little bit more water and tomato paste to the baking pans while cooking at 375 for about an hour.

I just didn't buy anymore chocolate and I started cooking with water and more herbs and I haven't missed the oil.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Add in a little water and cook for some more time on low flame till the masala is all cooked.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Soft boiled eggs are far more of an exact science when it comes to time, which is why most tutorials have you cooking them in hot water.

Drain and cover generously with more cold water and boil gently for 1 - 2 hours untill tender, adding salt halfway through cooking.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

Cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil and cook, covered, until the chickpeas are really really soft, it will take more than one hour, depending on size and age of the chickpeas.

Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]

Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.

Add the greens and more water, if needed, and cook until they are wilted.

Remove the lid and cook, stirring, until the excess water has evaporated, a few more minutes.

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

You can easily cut it in half if you are feeding less, however, if you increase the quantities, be sure not to fill your Instant Pot more than half way with water and oats as they get rather foamy while cooking.

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessary)

There was a small amount of water but the recipe is smart because it tells you to cook the marinara sauce until it's pretty thick, so when the zucchini releases a bit of water, it just makes it more saucy instead of watery.

Add more water if it becomes dry, or cook a little longer if it's too saucy.

How to get more flavor into rice or grains: An easy trick is to cook with tomato liquid, vegetable or chicken stock, instead of water.

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).

Continue to cook for 15 - 17, or until the rice is tender and there is no more excess water.

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Finally, it's easy to make this soup on the stove, but you should start with 4 cups of water and add more as necessary because more water evaporates in stove - top cooking.

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

I use a water bath because the texture of the cheesecake becomes more custard - like when you do and also because of the added moisture during the cooking process, you are less likely to have a crack on the top, but totally up to you!