Sentences with phrase «much salt for»

I made this recipe on the weekend and thought it seemed like too much salt for me too.

I thought I would modify the juice a bit as I think many of the fermented recipes in NT use too much salt for my taste!

Watch out for the salted nuts though - too much salt for me, I'd rather do unsalted and add a little if needed.

The more whey you use, the less salt you need because the whey will speed up the fermentation process so that you do not need as much salt for preservation while you are waiting for the fermentation process to get to the stage where the food won't mold or go bad.

Not exact matches

Salt away as much as 25 % of net income up to $ 55,000 for 2018.

Another Reddit user responded: «I understand that some people genuinely have to limit their salt intake as much as possible (McDonald's isn't really the best place to practice that sort of diet, but hey, not my life) but for me, at least, it's easy to tell who genuinely needs it salt free and who's just trying to get the freshest fries they can.»

As gusts of 40 and 50 mph wind dumped inches of snow and sleet on coastal cities, companies that manufacture plows, blowers and salt spreaders prepared for a much - needed sales boost.

My goal is to take advantage of cheaper heartland real estate with much higher net rental yields (8 % — 12 % vs. 2 % — 3.5 % in SF) and diversify away from expensive coastal city real estate which is now under pressure due to new tax policy which limits SALT deduction to $ 10,000 and new mortgage interest deduction on mortgages of $ 750,000 from $ 1,000,000 for 2018 and beyond.

For instance, ValuePenguin's 2016 study of premiums in Salt Lake City and New York City found that moving up just one credit tier could mean as much as 14 % to 20 % discount on premiums.

So much for the magic salt water!

Thank you so much for your wonderful recipes I can't believe how simple it was — the dressing was literally just salt, pepper, basil and olive oil, but it was filled with flavour honestly.

For this recipe, I also added garlic salt, two tablespoons of vegan margarine for a creamier taste, and way too much black peppFor this recipe, I also added garlic salt, two tablespoons of vegan margarine for a creamier taste, and way too much black peppfor a creamier taste, and way too much black pepper.

I forgot to buy a lemon so pretty much all I did was sprinkle the fish with salt, dredge it in flour mixed with salt and pepper pan fry it in 1 - 2 TBS butter (for two fillets).

I used this recipe as inspiration for the «meat,» but I do one can of black beans, one can of chickpeas, and a heaping half cup of pecans plus double all the spices except the salt, which it calls for way too much of.

For the Choc Cake I will leave out the salt, just use a pinch in cake and frosting since I am not used to salt so much — and I am going to make a Marshmallo — Buttercream frosting between the cakes, then frost over all with choc frosting!

Thanks for the post, Chris, I was wondering how much salt to add with only unsalted butter.

Yes, I pretty much made the antithesis of what you were going for here, but just tuck the salted caramel addition in your back pocket for another time!

for the whipped ganache (may need to double; a reader found she needed approximately twice as much frosting): 18 ounces (500 grams) bittersweet chocolate 2 pinches kosher salt 2 cups (500 mL) heavy cream

I only keep unsalted butter in the house — any idea how much salt to add to equal the salted butter called for in the recipe?

For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt.

I know it's not great for you, and you probably shouldn't eat too much of it, but when you do eat it, PLEASE eat the good stuff; I prefer kosher or sea salt as they're the best options for roasting vegetables by far.

Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent — you don't want this to colour too much.

(Or, if you don't have that much time, you can instead use a quick - soak method: put the beans, lots of cold water, and a generous pinch of salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

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I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Thanks for the feedback it's really useful, I tend to go easy on the salt for health reasons but I think I'll amend the recipe amount to half to one teaspoon so people can choose how much to use.

Denise — The recipe calls for «2 teaspoons flaky sea salt, such as Maldon, or less of a finer one» — flaky sea salts are very light and in bigger flakes; 2 teaspoons of flaky salt yields much less saltiness than 2 teaspoons of a finer one.

I absolutely use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works for you); but, so much of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar.

If you like to show your affection and esteem by baking, this recipe for Shortbread heart cookies with homemade salted caramel and a chocolate drizzel is pretty much the best thing ever.

I did change it a little: I used much more chilli powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

According to the American Heart Association, most of us consume too much sodium, and for good reason: Salt enhances the flavor of ingredients.

Of course, I had to taste it beforehand to ensure I added enough salt & pepper Thank you so much for sharing this recipe!

* if you don't have raw sugar, turbinado is pretty much the same, light brown sugar would be next best * if substituting table salt for Kosher reduce by about a third

Rather, the anchovy paste (look for a brand that contains only anchovies, oil, and salt — this is the brand I use) adds a nice salty umami flavor and helps the oil and vinegar emulsify, much like a bit of mustard would do.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

I read all the comments before making this, made sure I wasn't using too much beer and enough salt, and it still turned out fairly bland for us.

They've taken the time to do the work for you, by soaking the organic oats in an acidic medium and the organic nuts in salt water for an extended time to transform many of their key properties, making them much easier on your tummy.

Thanks so much for including my salted nut brittle and coconut ice!

Pour salt and chili powder into separate small plates then dip the glass in salt and then chili powder to coat (you can use as much as you'd like to make it spicy for your tastes).

A few notes: I reduced the amount of salt for this second batch to 1 1/4 tsp — I really love salt, but I found the bread a little too much so.

Must mention: because we normally prefer / require reduced sodium diets (SO much better for you), I will certainly reduce the quantity of salt in this dish — by at least half — for next time.

If you use option # 2 (which is much cutter, but takes more time) after all the dough has been cut and shapes are on the baking sheet, sprinkle with additional salt and bake for 18 - 20 minutes.

Does there remain any use for which the much more affordable regular American - style iodized salt is preferred, or should I just use what I have left and only stock the higher - end stuff?

Besides giving the steak more of a crust, it's easier to get a feel for how much salt I'm using.

I don't care for salt on my margarita thank - you - very - much, but sometimes I do like sugar.

How much salt would I need to add to compensate for this?

Kinda important... How much salt to add to the water for the initial brining??!! How «bout a more accurate «test» for later tasting of the brine as my «saltiness» is much different than others?!

I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.