Sentences with phrase «much liquid at»

So If you go by what I showed you should not need much liquid at all.

If there is too much liquid at the bottom of the bowl, add more oats.

Not exact matches

We developed a new carbon fiber matrix that's much stronger and more capable at cryo than anything before, and it holds 1,200 tons of liquid oxygen.

«We developed a new carbon - fiber matrix that's much stronger and more capable at cryo than anything before, and it holds 1,200 tons of liquid oxygen,» he said at the time.

It's not so much that I suck at liquid liner.

HXT is much smaller and not as liquid as XIU but has a couple of advantages: its annual MER, at 0.07 % ($ 7 per $ 10k), is less than half of XIU's; to defer taxes, rather than paying out, it reinvests its dividend.

The planets orbit an «ultracool dwarf,» a star much smaller and cooler than the sun, but still possibly warm enough to allow for liquid water on the surfaces of at least two of the planets.

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.

We suggest at least 6 cups of water for every one cup of amaranth, not because the little grains will absorb that much liquid, but because of what happens to the water that's left.

Add a little liquid at the time to help the texture become creamy, but not to much you would like it to be ice cream in stead of milk shake.

Third, there might be too much liquid in your recipe, all settling at the bottom and not baking off, while also weighing down the dough.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

, 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).

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

Pearl couscous is so forgiving: It won't turn to mush with too much liquid, it can be served hot or at room temperature, it reheats well, and it's delicious in a number of different guises.

If you use liquid stevia to sweeten the milk, start with just a few drops and add more if desired... it won't take much at all!

Also so much liquid and it did not absorb even though I stirred a lot at end.

Coconut flour absorbs liquid at a much higher rate than all purpose flour does so you will need to use less.

Puree it, then either use cheesecloth to squeeze out as much clear liquid as you can, or set it in a cheesecloth - lined mesh strainer over a bowl for the excess water to trickle out — for at least 4 hours.

I was amazed at the amount of broth / liquid / whatever that drained off the chicken after 20 minutes — I think the texture of the dish was much nicer with this additional step.

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.

With our aseptic liquid packaging material manufacturing plant commissioned at Sanand (Gujarat), we have completed our product bouquet in its entirety.Today we stand in a good stead to offer end - to - end flexible packaging solutions for all product types - be it solids, semi-solids, powders or granular materials, non-aerated liquids, viscous fluids, pastes or gels for that matter we can service them all with perfection much to the delight of our clients.

allison — I don't look at the liquid as much as the tomato size.

If you are adding any oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly.

You'll be so amazed at how much liquid you get rid of that would otherwise make your spaghetti super soggy.

Allow it to thaw at room temperature in the microwave before squeezing out as much liquid as possible.

Try to get as much air as possible into the liquid by holding your hand blender at a slight angle, that way it will create a nice foamy texture.

Glad you liked the taste but shame it turned out dry and rubbery, it's hard to say why, to be honest I don't work with vital wheat gluten often at all as I can't buy it here (online only) so it's hard for me to troubleshoot as I don't have a lot of experience working with it: — RRB - The proportions of liquid should be just right in the recipe so maybe too much vital wheat gluten got added during the kneading stage?

My other warning would be that it takes much, much longer than the instructions say to boil down the liquids at various times.

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.

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!

Sonya - I use the classic blend (I've tried the warrior blend and it doesn't work at all... it absorbs WAYYY too much liquid).

You will be SHOCKED at how much liquid comes out!

Drain spinach and then take a small amount at a time and squeeze against a strainer to remove as much liquid as possible.

Since it's loaded with so much fiber, I like to add a little more liquid than the recipe calls for and let the dough sit for at least 15 minutes for the fiber to saturate.

I'm not much of a drinker at all, and whiskey in particular I find totally unpalatable in liquid form.

I just have a hard time finding ways to use them every single day, and you can only use such a small amount at a time because of how much liquid they absorb so... if anyone can give me the perfect recipe on how to use them effectively, I would probably give the product five stars.

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.

If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time).

If the fat is separated, you shouldn't hear / feel the liquid sloshing around too much, or in some cases it just feels like there is no liquid in there at all.

Salting the mushrooms at the beginning will cause them to release too much liquid.

I don't think there's anything wrong with just doing solids + liquids all at once, but I think it's much easier to get a child on an eating schedule «late» than it is to fix sleeping later.

If things go not the way you anticipated at least you wouldn't waste too much of your liquid gold.

Though night wakings are pretty much inevitable, reducing liquid intake in the evening, getting quality pillows, and limiting screen time at night can all help to improve your sleep quality.

Among the things that cause too much release of water at night are stress, being tired from playing the whole day and taking a lot of liquid before bedtime.

Over lunch in the staff cafeteria, theoretician John Ellis explains that this idea has already fallen out of fashion, mainly because that theory supposed to be a quark - gluon plasma smooth, disconnected gas, but earlier this year, physicists at Brookhaven National Laboratory caught a glimpse of the quark - gluon plasma and discovered that it looks much more like a thick, viscous liquid.

Nectar - feeding bats and busy janitors have at least two things in common: They want to wipe up as much liquid as they can as fast as they can, and they have specific equipment for the job.

In the lab at a much smaller size scale, the researchers found they could use a similar process with two immiscible liquids such as glycerine or water and oil, a needle and a magnetically - controlled rotating stage.

«In the fine liquid film surrounding the hyphae, bacteria can move with much greater speed and direction and cover more distance than in soil water without hyphae,» says Tom Berthold, first author of the study and a doctoral researcher at the UFZ Department of Environmental Microbiology.

Since life originated on the earth in a span much shorter than the present age of the earth, we have additional evidence that the origin of life has a high probability, at least on planets with an abundant supply of hydrogen - rich gases, liquid water and sources of energy.