Sentences with phrase «more liquid like»

If you are breastfeeding and your baby has more liquid like bowel movements, than you'll spend more time hand rinsing the soiled liner and outer pants.

I would try a little less next time (or more liquid like another egg).

The liquid part that generates from the veggies will be thicker: — RRB - You can omit it but you sauce will be more liquid like, that is all!

Not exact matches

The bottles keep liquid cold for 24 hours and hot for 12, and they're priced more like a fashion accessory: from $ 25 for nine ounces to $ 45 for 25 ounces, which holds a whole bottle of wine.

In the corporate realm, trader behavior has shown an unmistakable trend of getting out of less liquid instruments and into more liquid ones like exchange - traded funds.

What's more, cash or liquid investments like money market funds or short - term CDs aren't likely to keep pace with inflation in the long run.

«That's part of what causes all of the volatility — if there was a very vibrant system where bitcoin was just getting swapped around like crazy, the velocity of the money would cause bitcoin's price to stabilize and there would be a much more liquid market.

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

The phrase «liquid modernity» is often used, but it can feel more like evaporating modernity.

Depending how liquid you like your smoothie, you may want to add a little more water.

I've just made these but the cacao mixture was more like a paste rather than a liquid and so became very dry when adding to the puffed quinoa.

Just wondering, should the processed mixture be more like dough rather than liquid?

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

After you shred your chicken, it will seem like there is a ton of juice / liquid let, but let the shredded chicken soak in the salsa verde honey lime bath for 20 - 30 minutes more and you will be amazed at how much deliciousness it drinks up.

You can substitute some more liquid oils (like jojoba) for the more solid oils to prevent it from hardening in the cold.

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 lemon.

And if «sugar» looks like honey or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out of the galette with the liquid sweeteners).

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

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 you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

I'd either add a little more orzo next time or reduce the liquid (depending on how you like your pasta to veggie ratio).

Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free cooking — one often needs to alter amount of liquid to dry ingredients, add more eggs, etc..

You can leave it out the banana if you are not a fan, but you may want to then reduce the amount of liquid to keep it from being more like strawberry chocolate milk.

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.

If you choose to use a liquid like club soda or gingerale or gluten free beer, the dough will be more like batter and easier to mix, even with a whisk.

This makes a pretty liquid - y strawberry mixture, so to thicken and give a more jam - like texture, we add chia seeds.

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

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.

It's basically just like frosting, when it's too thin add more confectioners sugar, when it's too thick add more liquid.

would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1 tsp or more as desired, one tbsp of tomato paste and a bit more garlic and definitely sugar at least 2 tsp for the recipe above and cornstarch liquid for thickening.

You can make them more virtuous by using unrefined granulated sugar like coconut palm sugar, and unrefined liquid sugars like honey and maple syrup.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

I am not really drinking it for the nutrients... it's more as a way to add liquid to things like smoothies & cereal.

After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.

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.

Like I said thought, it is gluten - free and more absorbent than regular flour so you may need to adjust liquid amounts or use it in conjunction with another flour when baking with it.

of liquid oils to the mix, makes coconut oil feel like it's wrapped in warm blankets — they help coax it into relaxing and remaining softer and more pliable

Olive oil is liquid and will not likely whip unless it is mixed with something more solid like shea butter.

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 never do (I drink unsweetened tea and coffee, after all), but if you would really like more sweetness add some honey or liquid Stevia to taste.

The machine can handle liquid products like juice, oil, water - semi liquid... read more

Maybe try adding some liquid like water so they don't dry out and also stirring it with the water every 15 minutes or so (adding more liquid if needed).

Or perhaps after heating, has anyone found a way to bring back the fondue - like consistency by adding more liquid and reheating?

If you'd like to skip it them you'll need to add more liquid to the recipe and allow them to cook for longer.

I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.

You can adjust the quantity of milk depending on if you like it creamy or more liquid.

I made adjustments including cutting way back on the liquid to more like a 2:1:1:1 ratio and found the muffin to be heavy and dense for its size.

* If you use the optional protein powder and coconut flour to make it more «cake - like» and filling, you'll likely want to add 2 - 3 tablespoons more liquid so it mixes well.

I made these last night and the batter seemed very liquid, even though like someone else I added the shredded coconut to the mix AND sprinkled more on top when it was in the baking tin.

It would be easier to just add liquid smoke to the recipe, like our competitors, but we feel that the flavor is more authentic with natural smok...