Sentences with phrase «much cooking liquid»

For this reason, I make a conscious effort to use only as much cooking liquid as is needed when using a pressure cooker and to re-use the liquid in the meal by making a gravy, drinkable broth or sauce of some kind.

Brown rice and quinoa should be steamed in one and a half times as much cooking liquid for fifty minutes.

Not exact matches

Shred with two forks and toss with as much remaining cooking liquid as you like.

What really matters is that you remove as much liquid as you possibly can from the cooked cauliflower.

The sweet apple and sweet onion played so nicely together, and the hard cider as a cooking liquid imparted so much flavor.

You use considerably less liquid, cooking time is much faster, vitamins and minerals aren't leached away in the cooking and there's the added benefit of killing microorganisms in the very high water temperature.

Or would the chicken not cook the same since it would be in so much liquid?

I'm not positive as to how much extra liquid it will need to cook but I bet that will work.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

Reduce the heat to medium, cover the pan, and cook for 3 - 5 minutes, stirring occasionally, until the apples are lightly browned, the cranberries have burst, and much of the liquid has been absorbed.

Then I worried that there was to much liquid to cook away.

, as it helps remove the starch from the rice and gives it a creamy texture; also, don't add too much liquid to the rice at one time or it will take longer to cook (and diminish its creaminess).

On the other hand, if there appears to be too much liquid, just transfer the pear butter in a saucepan and continue to cook, uncovered, on the lowest setting.

My short ribs are still cooking, but I found that I had too much liquid for the size of the clay tangine.

Fortunately homemade chile paste, very easy to make and this Paleo Sambal chile paste doesn't require much cooking other than boiling liquid.

You may also need to add more liquid depending on how much the chili has cooked down.

(You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.)

If your cupcakes are sinking, it would typically be one of two, or possibly both, things: either there is too much liquid in the recipe, or they are not cooking long enough.

I think there could possibly be too much liquid in the recipe and it's a possibility that they may have just needed to cook a bit longer.

I'm going to try another test batch too using all Almond milk for the cupcakes and not the liquid from coconut milk... since that was kind of thick / syrupy it might not cook out as much as straight almond milk would.

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

Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 minutes.

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

You are looking for cooked rice and liquid to be pretty much fully absorbed.

I pretty much let the couscous cook in the liquid, since it only takes a few minutes.

We tried to follow the recipe closely and it worked out great, but I think a simpler way to list the ingredients is to simply say you will need as much tomato - gut puree as the amount of liquid called for to cook the arborio rice (or slightly less liquid would be okay.)

Derived from Unrefined Virgin Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much more...

When I cooked the mushroom mixture, there was so much liquid that I had to pour some off.

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Quinoa cooks right in the soup without soaking up too much liquid.

If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened.

Method # 1: Cook until liquid is absorbed: The amount of water recommended for cooking long - and medium - grain brown rice varies depending on the source, from as little as 1 1/2 parts water to as much as 3 parts water per 1 part rice.

I personally thought the liquid smoke and fennel seeds were about 2x as much as my palate likes, but when it cooks it loses some intensity.

If the chili seems much too thick, add a little of the bean cooking liquid.

Super easy and absolutely delicious... Note to the true novices at cooking (like myself): I don't think much of the liquid should go in the oven as that seemed to create some smoke... Still, turned out delicious and an easy source of ready protein.

you could but I don't know how much liquid or cook time it will need.

I made it with gluten free brown rice pasta and did not need to adjust the liquid at all as the pasta cook time was 11 minutes — just the right amount of liquid was left plus perfect for leftovers since rice pasta soaks up so much as it cools!

Sauce is supposed to be thick like a gravy, so we poured out much of the liquid and boiled it down on the stovetop while the dish finished cooking in the oven.

Note that you do not need to add any liquids or oil to this sauté — it will cook really well without them, and you'll be much healthier for skipping the oil.

If there's still too much liquid in the skillet, continue to cook until the bean mixture thickens, then serve.

Uncover, add the white wine to deglaze the pan, along with another pinch of salt, and continue cooking until much of the liquid has evaporated.

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

I don't add too much liquid when preparing a pot roast in my slow cooker as I want the pot roast to slowly cook in as much of it's own juices as possible.

I've cooked it in beer (Mich Golden Light) until pretty much all of the liquid has evaporated.

If you don't have an ovenproof skillet, you can use a Dutch oven or another type of pot, just be aware that the tomatoes won't cook down as much and you'll end up with a more liquid - y but equally delicious shakshuka.

Add in the liquid smoke at the end of the cooking, stir it in while it is cooling down so as not to damage the flavor too much and get back to your chicken.

And much like maple syrup, you do need to cook the liquid found there down to condense it.

water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8 — 10 minutes (you don't want the liquid to reduce much).

Since finer cut meats absorb much more liquid, some cooks grind about a third of their beef to use as a thickener.

Unfortunately I don't think that would work the same, because the beans soak up much of the liquid as they cook.