Sentences with phrase «much liquid there»

Not exact matches

«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.

Through the period of turbulence there has been a much larger premium placed on liquid assets.

If there is too much liquid, drain it off first.

There won't be much liquid remaining when you drain the lentils, but you can reserve it and freeze it for later use — it's a great addition to a soup base.

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.

Even though we served over rice, there was still too much liquid, and not enough veggies.

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.

You need to trust that there is not too much liquid when you put it in the oven, just follow the instructions.

Do you think there is too much liquid?

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.

Interestingly, the result of our research was that that there hasn't been much development in last 20 years on the aesthetic side of liquid packaging, in the area of brick cartons.

When I added the chicken and beans, there was pretty much no liquid left and I started to get a little worried.

I think the maple syrup is part of what helps these cookies to be the right consistency, otherwise there's too much dry ingredients and not enough liquid to balance it out.

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

Beware, I tried these this morning and I think there's way too much arrowroot or way too little other liquid.

What I think might have been the problem, was that there was too much liquid in the mix.

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.

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.

Perhaps there was too much liquid in the frosting since the usual recipe calls for powdered sugar instead?

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.

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

This is odd to me since another commenter was concerned about how much extra liquid there seemed to be.

It was tasty, but there was too much liquid when I made it.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

A tip: there is nothing magical about quinoa - you can make as much as you want well in advance - just use1 part quinoa to 2 parts liquid (I like to use chicken stock).

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

If you have trouble with a loaf of bread falling or if the bread is gummy in the center, it likely means there is too much liquid in the batter.

Drain in a colander, squeezing out as much liquid as possible; there should be about 1 cup spinach when you're done.

But as I was putting the ingredients in and following the recipe, it looked to me like there was so much more liquid than there was flour.

If you did, in fact, use King Arthur All - Purpose Flour and still experienced these results, then it might be that there was simply too much liquid added to the dough.

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

I'm in the process of making a batch now and there is way too much liquid.

However if the coconut cream wasn't right or if there was accidentally too much liquid added then that might happen as well.

If there seems to be too much liquid, simmer uncovered for a few minutes to evaporate the excess.

With all that tomato puree, vegetable broth and beer, there was too much liquid.

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

I tried to pipe them first, but I accidentally added too much cream and there was too much liquid for them to hold their shape.

I doubled the recipe, but it seems that there is ALOT of liquid in this recipe and not much dry ingredient (my thought process on why they are too moist).

And If using home made black beans how much liquid (water I guess) to add since there wouldn't be any brine from a can?

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

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

There's not THAT MUCH liquid in the almond butter, so maybe try just the almond flour and see what happens?

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.

There's too much liquid, and any bread or chips or fries underneath the chili gets soggier by the minute.

I scoop out the coconut cream first (to see how much there is in the can) and then top the amount with the liquid from the can.

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.

There is no hard and fast number on how much extra liquid is needed for nursing, and upping water intake doesn't necessarily correlate to greater supply.

So, it's not a lot of volume but it is so jam packed with protein and so many anti-bodies and it's pretty much all there's wonderful white blood cells that are protecting your baby and giving your baby its first immunities and it's just, like I said, it's liquid gold.

There's also not much you can do to help things along, short of limiting liquids before bedtime, so if your child doesn't seem to get the hang of it, put her back in nighttime diapers and try again in a few months when she's a little older