Sentences with phrase «needs liquid water»

But we know that life needs liquid water, at least the life we can imagine.

For life as we know it to develop on other planets, those planets would need liquid water, or oceans.

Not exact matches

For example, what of his contention that, given the unbeneficial properties of water, God should have created a thirst - quenching liquid with different properties or not created humans in such a way that water is needed at all?

Blenders need water to work well so make sure you use your blender for making things with lots of liquid, like smoothies!

Add water if more liquid is needed.

Because the process happens so fast, freezing the cream with liquid nitrogen creates smaller water crystals than traditional methods and less air whip is needed, resulting in a richer product.

The kiwis are juicy enough that you shouldn't need liquid, but a bit of water will loosen it up if necessary.

The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.

Add water or cooking liquid as needed to facilitate blending.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

You may need to add more stock or water if the liquid reduces too quickly.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

lol I may be slow but do i need to add some liquid (water, broth) when i add the chicken, corn and salsa.

Add water as needed to ensure that the chicken is covered by the liquid.

If the liquid has reduced too much you may need to add some hot water.

Do I need to put water or any other type of liquid into the slow cooker, or will it make its own juices?

If you need extra liquid, add additional water or lemon juice cautiously.

Add more beef stock (or water or chicken broth or whatever liquid is hanging around, as needed).

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

There should be enough veg liquid in the pot that you won't need to add any water but you can add water to loosen up if needed.

Maybe try adding some liquid like water so they don't dry out and also stirring it with the water every 15 minutes or so (adding more liquid if needed).

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

I take 2 cans of garbanzo (Goya is best, but any brand will do) and dump them in a pot with the canned liquid (no extra water needed) and bring it to a high boil.

You will need to reduce / delete my additional 1/4 cup water / liquid recommendation and if you use # 4, I would use the pectin or gelatin needed for the egg conversion but delete the 1 teaspoon fruit pectin in the recipe.

Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15 - 20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).

(4) Use coconut liquid from can not needed in recipe for a tasty water replacement in smoothies or juices.

Karuna, you can dilute coconut cream with water but you need additional liquid to 14oz in this recipe.

Spelt is more water - soluble than wheat, so you may need less liquid than with whole wheat flour.

You may need to add a bit more liquid — oil, water or lemon juice.

The water in the starter is the only liquid we'll need to bring the dough together.

Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough.

The chicken will let out some liquid, so you don't need water at all.

Also, fresh cherries need more water to get the liquid started then frozen.

Depending on how much liquid you have left in the pot, you may need to add more water if the mixture is very thick, or boil out a bit of the liquid if it's thin and soupy.

Add the beans and soaking liquid if using, adding fresh water if needed to cover the beans by at least one inch.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

All you need is a little fresh veg and a little frozen veg, some tomato sauce and water for the liquid part aaaaaand dinner is done.

If you need to re-hydrate dried cranberries, cover them with a hot liquid (water, liqueur, etc.), cover and let stand for 20 - 30 minutes, then drain.

Once the pasta gets added it may need a little extra liquid to coat the noodles evenly, and the perfect liquid for that job is the starchy, salty water you just cooked the pasta in.

1 tablespoon extra-virgin olive oil 1 teaspoon red pepper flakes 1/2 teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or water, plus more as needed 2 tablespoons tahini, plus more as needed Juice of 1 lemon 1 plump clove garlic, peeled 1/2 teaspoon salt, plus more to taste

Adjust the liquid as needed: for a thinner wrap (or crepe), add a bit more water.

You may need to add 1 - 2 tablespoons of additional liquid if the dough feels dry, as whole wheat flour absorbs more water than all - purpose flour.

They will soak up a lot of liquid as they cook, so you may need to add in more water as you go along.

If liquid reduces too soon add 1/2 cup or so of water, more if needed.

(The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.)

If the mixture looks like it needs some liquid to help it blend more, add a drizzle of the reserved coconut water until everything looks mixed together.