Sentences with phrase «more liquid so»

While reading up on coconut flour I found out that it absorbs more liquid so I just added more egg whites, this seemed to do the trick.

They cook for considerably longer and absorb much more liquid so this recipe will not work with rolled oats.

* 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.

NOTE: Plant - based protein tends to absorb more liquid so, if you need to add additional almond milk to achieve desired texture, do it.

* 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.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

Not exact matches

(Here's how a piece of nutritional information is communicated on the website: «If you want to send an email or stream a movie then optical fibers are way more amazing, but if you just want to get some fibers in your body so your body can get some nutritional justification, then a glass or two of our liquid oats are pretty great.»)

I have thought about creating more liquid cash instead of investing so heavily in the coming years?

Dan has risen to the occasion of fatherhood with more sweetness and energy than seems possible, changing diapers, doing seemingly infinite loads of laundry, rocking and burping the baby, making pot after pot of coffee (which we now refer to as «liquid hope»), researching baby poo on the internet, and so on.

I think I remember that quinoa flakes soak up more liquid than oats, so I might try using 1/3 cup instead...

I used anjoman dates from my local ethnic grocer (v cheap and delicious) but the processor consistency was sticky so I added some coconut milk to make it more liquid.

I tried the recipe yesterday and it was okay but the liquid soaked in immediately so wasn't sure whether to add more?

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.

The dough will be thick, so don't be tempted to add more liquid.

The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.

Hazelnut flour / meal does not absorb much liquid and so the measurements become all the more important to follow.

It's an extraordinary dish and made even more so by the bulgur, which is cooked right in the stewing liquid.

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.

Coconut flour absorbs liquid more readily, so you need to reduce the amount.

The more popular method seems to be boiling raw beets in water for 30 minutes or so, then using the liquid to dye the eggs.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

Although anything too liquid seems to spill out the sides of my food processor so I'd start with just enough water to get it blending then add more to thin it out later.

I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes.

(I used less liquid so it was more mousse textured) You are a genius Natalie x

I definitely think the chickpea flour would make it so that you needed more liquid... so that seems right!

Chia absorbs and swells up in liquid, so despite it's small size, the bars are a lot more satisfying than you'd think.

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.

This frosting is not extremely sweet, so please feel free to add more Swerve or Zsweet, or maybe some liquid stevia.

I select a pot that doesn't leave a lot of room around the shanks, so I can use less liquid and get a more concentrated sauce.

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.

For jammier, even more deeply caramelized onions, continue cooking for another few hours, but this time leave the lid ajar so the liquid can evaporate.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

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.

Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid).

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.

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.

The next day I squeezed it again to get more liquid out (sometimes doing it in a paper towel so that the paper towel would soak up moisture that wasn't quite enough to drip out), and determined that was going to be as much as I was going to be able to do, and the ricotta ended up pretty dry.

Icing is very dependent on humidity, so you may need more (or less) liquid than I do here in Arizona.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

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).

It's drying so if I remember you need to add more liquid, yes?

One of my go - to versions involves stirring a spoonful of peanut butter into the cooked oats (this thickens them, so you may need more liquid) and letting it melt.

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.

Thirdly, many gluten free flours are heavy and absorb more liquid than you think they ought, so they turn out heavy, dense, dry and / or gritty breads.

adding liquid to the dough might change that, but you can always give them a couple more minutes in the oven so that they crisp up more.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

If so how much would the cooking time change and do we need more liquid?

The batter shouldn't be too thick, nor do you want it too watery, so feel free to adjust as necessary by adding more liquid or flour.

Spelt is more water - soluble than wheat, so you may need less liquid than with whole wheat flour.