Sentences with phrase «need longer cooking»

Like it seems doughy... Does it need longer cooking time or is that natural?

Mine makes very thin threads, so 3 minutes is enough time, while other spiralizers produce much thicker noodles, which need longer cooking time.

They need a longer cooking time and I don't think they would work in this recipe.

To get them really dry you need a longer cooking time These still have a bit of juice left which I like squished into whatever they are served with.

Step 4: Add the vegetables that need a shorter cooking time and the fried tofu (or chicken, beef would need a longer cooking time, so that would be another recipe).

Step 3: Add the vegetables that need a longer cooking time and the cooking liquid.

When they are cooked through, they become as soft as the florets, they just need longer cooking time!

But, don't cook by time, cook by internal temperature, Shoulder Roast is tough and needs a long cook time to become tender like brisket and chuck roast.

I find that with the pork I use it doesn't need a long cook time, so once I col off the vegetables, add the paste and some stock and put the pork in, I add the chunky vegetables straight away and cook for about 45 minutes.

As others have said (which I didn't read until after making this), these seems to need longer cook time and / or hotter oven.

It needed longer cooking time than with regular egg.

It's fine if the chicken is thicker, but keep in mind that it will need a longer cook time.

Couscous is also made from durum wheat which needs a longer cooking time.

Not exact matches

The Apple Watch app will notify users when their laundry is done and tell users how much longer a dish needs to cook for until it's ready.

Perhaps you need to cook it for a little longer until it dries out a bit if it is too rubbery

I haven't tried cooking it that way but I think it should be absolutely fine, it may just need cooking for a little bit longer.

You may need to cook them for a little longer or add more liquid.

I also found that I didn't need to cook it for as long as it stated in the recipe.

Sadly the cooking time can depend on the individual waffle maker that you have, perhaps they needed cooking for slightly longer to help with the stickiness.

If the bars end up too thick you may need to bake them for slightly longer just so they are cooked all the way through.

You can always put them back in the oven for another 1 — 2 minutes if you think they need cooking any longer.

Just needed to cook the carrots and potatoes a bit longer before adding the other ingredients, so the carrots had time to soften.

By the time I realized that it needed to cook way longer than directed the peeps were already on and I couldn't bake them much longer without them burning.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

i'm thinking that your mixture just needed to cook a bit longer?

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

You may need to remove a few chips at a time, letting those that aren't quite ready cook a bit longer.

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

I found the cooking time needed to be a bit longer and watch out for the juices from the fish getting on the potatoes.

I need to work with it, as I would have preferred them to be softer... but, I played this same recipe off on a stack of fresh Asparagus the next day... and they got soft and tender when cooked longer... so, they just need a little time on lower heat... then a last minute sear for the browning... YUM

You probably would need to cook it longer is all.

Long days away on the weekend means we either accept that there will be copious amounts of take - out, or dinner needs to cook while we're on the road cheering on our own Matt Saracen.

I needed to cook them longer, and the «frosting» made ALOT, I think I'd scale back on the powered sugar next time to up the cream cheese flavor and decrease the sweetness a bit.

I'm one of those «not a big fan of microwaves» and I don't have one so it's hard for me to say how long you'd need to cook it — thankfully a quick Google search can help you out if needed

They need about 5 minutes longer to cook than the tenderloin, which means you can remove the tenderloin and let it sit for that amount of time before slicing into it.

You can cook it on the stove - top too but it won't need nearly as long on the heat.

The longest step is cooking the broccoli florets, but after they're done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend.

It's also took quite a bit longer to cook obviously because there's so much more batter than should be... This needed to be baked in a larger pan.

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).

Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp (if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)

If your stuffing is cold you'll need to cook it longer than 15 minutes (try 30).

Daisy, who has previously modelled for top - designers like Jean Paul Gaultier, Louis Vuitton and Agent Provocateur, said she loved cooking since she was a little girl and thinks there is no need to deprive ourselves of our favourite foods, as long as we prepare it well.

If you are substituting with any other rice, you may need to let the rice soak for a lot longer or actually half - cook it beforehand.

All you need is a lot of patience because it takes a long time to cook for the beef to become tender and succulent.

I would probably add everything except the broccoli / milk / cheese / flour and cook for however long you need it to slow cook, then add the rest in the last hour?

Beets may need more milk as it takes longer to cook.

The first batch I made I lined my pan with aluminum foil and that was not a great idea, I think they needed to cook longer with the foil.

I'm also cooking with a gas oven and found it needed twice as long under the grill.

What you need to do is make sure you cook it long enough on the pan 10 minutes boiling, that way it will harden, although if it is a sticky toffee you can actually reboil it just for 5 minutes and its sure to set

Cooking time was spot - on (I usually find that I need to cook pork longer than recipes call for, but not this time).