Sentences with phrase «much moisture in»

If the room is too warm or there's too much moisture in the air, it can peel off quickly.

Another person suggested it may be too much moisture in the air (I work in an old drafty warehouse).

I don't know if transfer box fluid tends to absorb moisture, but would be surprised if there is really that much moisture in air.

For some odd reason, people think your skin doesn't need much moisture in the springtime.

Your skin keeps sweating in an attempt to cool your body off, but with so much moisture in the air, your sweat isn't absorbed as easily, leaving you feeling clammy and uncomfortable.

Also, some units will have a system of monitoring the humidity level in the air and only humidifying when necessary to ensure that there is not too much moisture in the air and that the unit does not use more energy than necessary.

Too much moisture in the air can actually contribute to sickness by causing dampness on walls, floors, and other nooks and crannies.

Fleece is also breathable, but does not hold as much moisture in.

Plus, there's way too much moisture in them.

Since it's dried, there isn't too much moisture in the cheese — it'll stay in the fridge for awhile.

Reason being there's too much moisture in it.

Cucumber seeds bring along a little too much moisture in the tzatziki sauce and their texture is not what we are looking for.

The batter is pretty standard (pourable but not really runny), perhaps your coconut flour had too much moisture in it to begin with?

I've never tried making my own puree, but I have friends that have and it tends to make recipes a little more wet since there is so much moisture in the pumpkin.

I wonder if that's because my pulp had too much moisture in it?

He left the pods in the room for a week, and the chipotles were closer to the desired tan - brown color, but the pods still had too much moisture in them.

-- LloydLloyd: You have too much moisture in the rub, which probably means your peppers were not totally dried out when you made it.

Anything that is too high in starch, like Trader Joe's All Purpose Gluten Free Flour, is going to be difficult to roll out smooth as it will absorb too much moisture in the dough.

I recently roasted some, and I had NO IDEA there was so much moisture in them.

However, I think I only have fresh coconut available to me here and am concerned that if I add freshly grated coconut there'll be too much moisture in the batter... Maybe if I add some ground almonds or oats?

Not exact matches

An automatic dog potty system that wraps and then seals the waste to maintain a clean and odor - free home from an entrepreneur in Chicago, Illinois; two entrepreneurs from Phoenix, Arizona, designed an app to make tipping easier; twin entrepreneurs from Sacramento, California, hope to make the world of pickup basketball much simpler; and an invention that absorbs moisture and deodorizes sweaty sports gear from an entrepreneur in Ashburn, Virginia.

Keep stirring until you see a thin film on the bottom of the pan, you need to remove as much moisture as possible in this stage.

Do not use carrots that are packaged in water (like baby carrots), this could add too much moisture to the batter and make the cookies spread too much.

The dough was quite delicate to work with and tore easily after I folded the fruit in (probably too much moisture), so the shape is less than perfect, but that's immaterial once you take a bite!

I browned the meat in two batches so it wouldn't steam from too much released moisture.

I tried adding one banana to the Paleo recipe and it seemed really brown on the outside and a little undercooked on the top in the middle... maybe there was too much moisture?

Mash up the banana first, then gradually add in the coconut flour... being careful not to add too much (as coconut flour soaked up moisture with a slight delay).

Let sit for 10 minutes in order to remove as much moisture as possible.

The key with choux pastry really is the eggs — all that moisture gets released on baking and makes the dough expand so much that you're left with a perfect cavity in the middle!

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.

Let the zucchini drain for 15 minutes, then squeeze out as much moisture as you can with your hands (or roll it up in a clean kitchen towel and wring it out).

In addition to requiring less sugar, another reason I like using kuri squash is that the purée does not need to drain the way homemade pumpkin purée does: it doesn't contain much moisture which makes it ideal for pie making.

Might not need as much water since the water in the grain cereal adds moisture.

The amount of broth needed for the soup will depend on how much moisture is in your pumpkin, as well as how thick you prefer your soup to be.

With turkey burgers, you need to figure how to get the moisture in the burgers, but also some flavor, as the ground turkey alone is much milder that beef.

The slow cooker really locks in the moisture, so the sauce does not thicken much.

Hi Arianna - I'm not sure honey or maple would work in this recipe because they would add too much moisture.

Haven't tried, but my guess is that our stuff has too much moisture to work in that closed environment.

There is also some variability in coconut flours as some brands don't soak up as much moisture as others (some people had problems with my cinnamon rolls because of this).

This recipe seems to be finicky because you never know how much moisture will be left in your almond pulp.

It is really important to remove as much moisture as possible in order to avoid a mushy crust!

In case you feel your mixture has little too much moisture, add a tablespoon of all - purpose flour which will soak up the excess moisture leaving you with a perfect sticky consistency.

However, too much apple sauce can provide too much moisture and cause the baked good to become dense and heavy in texture.

I also use a little bit of cottage cheese in this mix because the ricotta is already so dry, and adding the shredded cheese doesn't add much moisture, so the cottage cheese gives your mix a little something to make it stick.

Hmmm so I wouldn't recommend replacing the date paste in this recipe as it really adds so much to the recipe in terms of volume / binding / moisture / sweetness.

Once the kale is completely cool, remove it from the ice water, place it in a dish towel and squeeze as much moisture out of the kale as possible.

Place the riced cauliflower in the center of a dish towel or paper towels and wring out as much moisture as possible.

How well the pita will puff depends on how much moisture is in the dough.

Gluten free doughs require more moisture, both in order to rise and to prevent drying out too much during baking.

I'm thinking the moisture wouldn't have been as much of an issue if I had squeezed the carrots and apples out before adding them in.