Sentences with phrase «more liquid because»

I did add a bunch of protein powder to change the nutritional profile (sorry, I can't do high carb / low protein), and probably should have added a bit more liquid because it came out a little dry.

I just made some of the corn bread but I ended up adding alot more liquid because I was thinking of trying to get it the same consistency as the cornbread my mom makes with gluten flour.

The only thing id say i would change for next time is to do 5 - 6 cups of stock to make up for the lost coconut milk to make it more liquid because mine came out more like mashed carrots.

I did add a bunch of protein powder to change the nutritional profile (sorry, I can't do high carb / low protein), and probably should have added a bit more liquid because it came out a little dry.

King Arthur's blend does not use a superfine rice flour (which makes it rather gritty), and does not brown well at all — plus tends to require more liquid because of all the starch.

However, my dough was more liquid because I increased the squash and added more water to soak the flour overnight.

Not exact matches

More fragmentation, they say, would make the markets less liquid because it would be more difficult for the buy side and sell side to come together to make a trMore fragmentation, they say, would make the markets less liquid because it would be more difficult for the buy side and sell side to come together to make a trmore difficult for the buy side and sell side to come together to make a trade.

You might even know it's worth more because your company may have more than $ 1 million is liquid assets, or more than $ 1 million in receivables, or more than $ 1 million in sweat equity.

This is ultimately because the more XRP is traded against different currencies, such as the Korean won (Coinone) and the Mexican peso (Bitso), the more liquid it becomes.

Because they have a smaller number of shares outstanding, these stocks tend to be less liquid, making buying and selling more difficult.

I like EWD because it's more liquid than GXF, but the diversification of GXF makes it the better long - term investment.

The common cap is $ 1 million in liquid assets to invest as a definition because if you've got much more, then you're obviously a millionaire and not part of the mass affluent crowd.

I poured about half a cup or more of liquid off at one point because the onions were steaming with no chance of browning.

I ended up using 10 tablespoons of olive oil because I wanted a more liquid sauce.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

But after the addition of those 2 cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.

So I do think it would be possible with a liquid sweetener / syrup, but because it is flourless you will need something more substantial in there to actually bake and turn cake - like.

Because they are liquid, these oils aren't likely to whip up unless they are first blended with more solid fats like coconut oil, shea butter or cocoa butter.

Because poke cakes aren't anything dirty at all: they're simply cakes which have been poked with a skewer of some sort so that they can be more receptive to delicious soaking liquids (tres leches cake would be a famous poke cake, btw.

We call these green smoothies because they are thicker than traditional juice, but lots of folks add extra liquid when blending to make a more juice - like consistency.

I can't imagine using the entire 1/4 cup because that would have been even more liquid in the batter.

Recipe two is a little less straightforward than Recipe One because it requires an addition step to scald the milk and the dough will be a little more sticker due to the presence of milk proteins and extra liquid.

I added more liquid and actually drank it in a Mason jar without toppings because I didn't have time to sit down.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

It's more than the original recipe because GF flour tends to be a bit hygroscopic and absorbs liquid more than regular flour.

You might need to make the potato walls a little more distinct to hold in the eggs — I just pushed things apart with my fingers because the yolk sac settles right into the dent, which the liquid eggs may or may not do without thicker walls.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

It initially came out more of a seafood soup / stew — I think because of the liquid from some of the frozen shrimp.

Hi Marie - I wouldn't use coconut flour because it's much drier and requires more liquid.

Because those are more absorbent than almond flour, I added 2 eggs to the wet ingredients to add more liquid and help the texture out a bit (I'm not a vegan).

Day 1 was the hardest day for me, probably because I jumped straight into the plan rather than wean off certain foods and eat more liquid / raw foods for a few days before.

As a result, at least I guess so, I had to use a lot more liquid, about even twice as much because the batter wasn't really pourable in the end.

i added some extra liquid at the end, too, because the flavor was plenty intense and i wanted more broth.

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

The bags are more resistant because the flow of the liquid is not on a sharp angle and the strength is maintained by the round shape.

I don't like adding more liquid to a coconut flour baked goods because coconut flour is very sensitive to any extra liquid.

A different taste but just as addicting and we actually probably won't use the liquid smoke again because without it the richness of the maple and othe other more subtle seasoning notes come out to be VIP.

Another reason is because the bag of Stevia in the Raw I have states that it is gluten - free, so it is safe for those with Celiac disease or gluten sensitivity (Splenda doesn't say it's gluten - free, the maltodextrin they use is probably from wheat) The last reason I used Stevia in the Raw is because it's cheaper than the liquid stevia extract I usually use, is more widely available and is easier to find.

It's never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour.

Canned chickpeas are perfect for this one - pot dish because they become even more creamy as they warm in the cooking liquid.

Increase the liquid in the recipe because wheat flour needs more liquid to bind than all purpose flour.

(Note: if using coconut flour, add more flax eggs and / or olive oil because coconut flour absorbs a ton of liquid!

I was aiming for a stew but I guess I didn't add enough liquid with the rice because it ended up more like a risotto.

I know it sounds funny to say add a little more flour and a little more liquid... but because of our dry environments a couple extra Tbsp of liquid (up to 1/4 cup depending on how dry it is) goes a long way in keeping things moist.

As for the stevia / swerve — those will definitely work, but you might need to add more liquid -LCB- a bit more coconut water or non-dairy milk -RCB- to help the blending process, because maple syrup adds some liquid volume.

I'm trying to eat as much as I can because of its nutritional benefits: — they can help your diet by making you feel full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar — they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)(More info here.)

Use plum tomatoes (you'll need a few more than the recipe calls for because they are smaller) if you want your salsa to contain as little liquid as possible.

It is important to use natural peanut butter because it is not sweetened, and is more liquid, therefore mixes better in the chocolate batter.

Leave a little more liquid in the sauce, perhaps, because you want the no boil to be wet but you need not much moisture if you cover the casserole for the first 45 minutes.

Also, because liquid formula is often darker than powdered formula, many moms complain that it's more likely to stain clothes.