Sentences with phrase «n't water the mixture»

Not exact matches

«It took us three hours to retrieve 11 bodies because the mixture of petrol and water is so potent that we just couldn't risk being in that boat for long periods of time,» Michele Telaro, the field coordinator for the Doctors Without Borders rescue missions, told The Independent.

Hi, I wouldn't recommend adding water — it is a very sticky mixture so is a difficult one for food processors!

I halved the recipe for myself but unfortunately, I didn't realise I had put the full amount of water into the mixture, whoops!

Hi Alice, I haven't tried this recipe with water before but I imagine that this would be too thin and would make this mixture too liquidy.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

If the mixture appears too dry, add a few spoonfuls of warm water, mix again and check if it sticks together and it isn't crumbly.

so we had some hazelnuts we blended in the vitamix with filtered water to the point the vitamix got warm and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee) and mixed together, but it all lacked fiber, so we used muesli (the perfect ingredient) to bulk up the mixture and used brown sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).

Make sure you test the mixture with each addition of water so you don't add too much — you want a firm dough that just sticks together upon squeezing.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I added water to my doughy mixture, as I thought it was a bit too sticky and dry (maybe because most of my eggs were medium not large size).

Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does.

Add a tablespoon or two of water if necessary to get the mixture to come together (again, not watery or pureed, but almost sticky, dense batter).

And, since I can not eat eggs, I substituted all 3 eggs with flax seed / warm water mixture.

It is important to add the water first and also in this sequence because the flour that is added first might get stuck at the bottom of the jar of bowl if the mixture is not well combined.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

* TIP If yeast mixture does not foam, either the yeast is not viable or your water is too hot or cold.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

I usually drizzle in some water if the mixture is not sticking to help it moisten.

DO NOT MIX the water mixture and the batter, just carefully spread the batter so that it's leveled and in each of the corners.

If the mixture is too dry, add a few tablespoons of warm water, mix and add more until it sticks together and isn't crumbly, but it's not runny.

As others have indicated, my first attempt was not so successful: I didn't let the water / chocolate / molasses mixture cool enough, and it killed my yeast.

Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 20 - 25minutes stirring occasionally.

You don't indicate whether one should let the yeast, sugar and water mixture should stand to bloom before adding the other ingredients...?

However, the recipe isn't clear about how to disperse the divided water listed in the ingredients (1/4 cup (60 ml) plus 1 tbsp (15 ml) water) or when to add the flax / water mixture.

Do NOT stir the sugar and water mixture once it starts to boil.

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

I did the flour mixture, let it simmer a bit, and when that didn't work, I used a cornstarch / water mixture to try to thicken it further.

Heat the water, milk alternative, and margarine together in the microwave until the mixture is very warm, but not too hot to touch, about 125 - 130 °F.

I didn't notice that in the recipe, but can understand that an egg isn't always an egg in volume... so on the Mixture 2 Whole Grain with eggs... what volume of egg / water mixture am I lookiMixture 2 Whole Grain with eggs... what volume of egg / water mixture am I lookimixture am I looking for.

Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time).

it requires placing pie crust over the apple, then pouring a wet mixture of water, butter n spices over it then baking.

feed it again, this time equal weights of flour and water, say, 1 # of each... mixture should be nice and bubbly by the next morning... if not, feed it equal amounts again and let sit overnight in a covered container.

Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely).

If the rust doesn't come off with a sponge, soak the cast iron in a mixture of 1 part of water to 1 part of vinegar, keeping a close eye on it (once the rust is dissolved, the vinegar will start ruining the cast iron itself).

I will sometimes have a cup of cold water and take the spoon I was stirrring and let a drop of the mixture go in the water... if it appears too thin then it is not ready.

Add up to 2 tablespoons water, if the mixture doesn't come together after a minute.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

Mix the coconut oil into the foamy yeast mixture until you can't see any solids and then mix in the remaining 1/2 cup of warm water.

Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.

I used a mixture of chia seeds and warm water to replicate the eggs found in a standard cinnamon role recipe, but you could also just use one egg if you're not vegan and your fridge is stocked better than mine.

If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

I should've greased my hands or wet them with cold water, but didn't think of those things, so my meat mixture was super sticky and I ended up with blobs instead of balls.

When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the water).

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.