Sentences with phrase «much liquid because»

I think it would be just too much liquid because it's balanced right now.

Tasted great, I think I added too much liquid because I would have wanted it a little creamier.

I think I used too much liquid because they they would not harden, no matter what I tried.

Not exact matches

I didn't have as much liquid cash because I hadn't sold my rental house yet, but it was the Trump presidency and high valuations that gave me hesitation.

Liquid allows users of a network of digital currency exchanges to transact much quicker than they would otherwise be able to because it reduces settlement times on transfers.

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.

A blender needs a liquid to work because the blade is much smaller so it may not work very well depending on the strength of your blender.

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.

you may have to reduce the liquid because it doesn't absorb as much as chia.

Candice, I'm afraid of using agave here, because it would add so much liquid.

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

(Because if you add the liquid in the food processor, the pieces then get ground up too much and you've lost your beautiful butter flecks).

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).

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.

My only advice is to be careful what you fill it with because you want to prevent too much liquid from accumulating.

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).

Since originally writing the recipe, I've found that coconut flour can't be swapped for equal amounts of other flours, because it absorbs so much liquid.

We use half as much for the crust because we prefer a thinner crust and we melt the coconut oil so that's its liquid — that way we don't need to use the food processor for the crust.

- Sweeteners: organic liquid stevia extract (just like the protein powder, I always buy this online because it's MUCH cheaper... it's also all natural and non-GMO, not artificial) and pure maple syrup.

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

The sweet and tangy pickling liquid is inspired by traditional bread - and - butter pickles, but because the fresh cucumbers are only marinated for a few hours, the texture is much brighter and crunchier.

Since rediscovering the mashed banana trick, I've pretty much abandoned my maple sweetened recipe because the puree adds a luscious touch that just can't be achieved with liquid sweetener.

Coconut flour is another favorite of mine because it absorbs so much liquid!

Because roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice iBecause roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice ibecause I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice instead.

My husband and I have both made this dish and his always comes out much darker than even this photo because he slightly browns the spices in the pan before adding the liquids.

The only flours I wouldn't use are almond and coconut, only because they soak up a lot of liquid and I wouldn't know how much to use (you usually use less of these flours in recipes because of this).

You can experiment using other flours if you like, but I would avoid coconut flour because it absorbs so much liquid

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.

I didn't have the problem of too much liquid as others did, maybe because I didn't use heirlooms.

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.)

I usually dehydrate first simply because there might be too much liquid in the mixture.

Because if I search on the Internet the mention different grams for liquids such as honey... and that got me confused XD So then I wasn't sure anymore of how much I'd have to do... Sorry for being if I'm really stupid right now, hihi..

The liquid soap is the best I have ever used, I turned around and bought both products again because I like them so much.

It's much easier to use than coconut oil because of its liquid form.

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.

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

That's something I learned from experience, because once you've added too much liquid it's hard to get it right by adding flour back in.

If you're using a bullet blender add the liquid last (so it's closest to the blades)-- you may have to stop a couple times to scrape the sides, but be patient because if you're not a fan of overly watery smoothies adding too much liquid can be a bummer.

(I like to think it's offset because I buy most of my foods — including cooking liquids — in bulk so I don't have nearly as much waste as I used to).

For the baby who spits up or even for use in a sumo - style diaper with diaper belt (because these bad boys don't hold much liquid!)

Because, really, you can never have too much of that liquid gold.

I too, have to dry them a little longer, but because they soak up so much liquid, they are perfect for going out of the house!

Liquid concentrate mixes easier than powdered because it doesn't need as much time to dissolve.

SUNNY GAULT: Right and you know another thing to point out is especially out here I don't know in California these black out and stuff like that, you know the power goes off, what if you just sleeping and your refrigerator is no longer working and it is really important to keep that breast milk way back, way back as far as you can in your freezer and not right there on the door because you never know what could happen and it take so much, sometimes to express that breast milk and so we certainly don't want that go to waste, it is that liquid gold.

«We needed a very smooth surface that interacts as little as possible with a variety of liquids, and we also needed ingredients that mix together very well, because too much phase separation between ingredients will scatter light.»

The weight of liquids can be deceiving because you dilute them so you're actually getting much more.

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.

Because this implosive collapse is dominated by the inertia of the liquid surrounding the bubble, and there is little stiffness supplied by the condensing vapor (only the small amount of residual gas contained within the bubble), the energy density can become much larger than that originally present in the sound field itself.

In real viscous liquids, vortices dissipate eventually, but Irvine and his team found that because helicity is conserved, they can last much longer than expected.

You can swallow the liquid form of elemental mercury without much fear because it doesn't easily penetrate the lining of the stomach and intestines.