Sentences with phrase «never use it in cooking»

Canola oil — never use it in cooking, check for it in ingredients lists, and ask to have it come nowhere near you meal at a restaurant.

Not exact matches

You saying religious folks have never purchased insurance, visited a doctor, collected unemployment, collected social security, used electricity, used a computer, cooked with a microwave, flown in an airplane.

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques — roasting, baking, or broiling — that intensify flavors, resulting in vegetable - forward cooking that has never tasted so good.»

I have never cooked anything in a crock pot before, I always use my dutch oven, after seeing all the great recipes lately, I think I'm going to have to break down and buy one.

Ive never used champagne in cooking at all, but wow, these do sound amazing.

I've never had a problem with it making my food taste like vodka, and the alcohol * should * cook out when you use it in baking.

I've never had any luck with rice pudding using milk to start, my mother always par - cooked it in water and then added milk around halfway.

I've never tried cooking rice in coconut milk before, though I've used coconut milk in vegetable curries.

I started to get concerned when I was working in the flour because it just seemed like I'd never get it all cooked because of all the spinach, but it worked out when I added the stock (broth) I used baby spinach and I agree with Julia..

I have never used them before in cooking and was surprised by how delicious they are and time saving.

At first I was a little disappointed because I hardly ever used onions in my cooking because I never really liked the taste.

I try and gravitate away towards anything fried and never trust the oils used or what's been cooked prior in that oil.

I've never used konjac noodles before but they look really good and I like the sound of anything that absorbs the flavours they're cooked in.

I've never cooked or used tahini before (I've only had it already made in things).

And the cooked rice in the meatballs is such a fascinating ingredient, I never would have thought to use that.

I've never used nettles in cooking before but I've heard they are good.

I'm sure it's all human error in never using my IP for slow cooking.

I love using my crockpot for an easy meal, but have never considered cooking ribs in it.

We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

The major reason that these foods were purchased in the first place is that they were destined for use in meals that just never got cooked.

Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand.

White rice is typically used in this dish, I've never had it with brown rice but I'm sure it would be delicious for those of you who prefer brown — you may have to adjust the liquid and cooking time.

I've never used my slow cooker for anything other than in the winter to make stews, soups and spaghetti - once in a while short ribs.

I don't know if it was the coconut oil (which I use in a lot of my cooking / baking) or the almond butter (I've never used it before).

I'd never used Garam Masala before but it's a blend of spices used in Indian cooking that consists of cinnamon, cardamom, cumin, black pepper and coriander.

.3 slow cookers, that she bought in the 80s, and almost never used....

I have actually never used a pressure cooker, so unfortunately I can't answer this for you, but you can likely find some information by googling «cooking chicken in a pressure cooker».

I used tenderloin, which we almost never eat but it cooks in about the same amount of time as the shrimp so neither one gets over done.

I've never used a breadmaker, I've always just cooked it in the oven... but I never thought to use a thermometer to check for doneness — I will definitely do that!

I've never used a skillet to cook a pudding in before but I love the look of this pudding x

I never use a rice cooker myself, but I recently got a cookbook with a coconut rice recipe that called for the rice to be cooked in the rice cooker, and then adding the coconut milk.

I have never liked canned chickpeas, so rarely ate them.I have been trying to make some healthy changes in my diet so decided to cook them from scratch using your method.

This type of chocolate contains no sugar so it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand.

I've never cooked bacon in a pan before (I'm lazy and do microwave or oven), so do you not use any oil or butter?

«It never ceases to amaze me how people are creative and unique in using bacon, putting it on their menus, cooking it at home into fun things.

To me, these things are not a hassle, but «old me», (in a previous life, I never used to cook), would completely skip over a recipe if it asked me to drag out my food processor.

We use turmeric in Indian cooking all the time, but never in tea.

The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet.

I've never tried to use flowers in cooking but I'm urging for it now.

That being said, I can never stay away from cooking for too long, especially once I got the idea to use some of the local herbs in an ice - cream.

Never in all my childhood did a pressure cooker every explode so I never had that fear that many do have with the thought of usingNever in all my childhood did a pressure cooker every explode so I never had that fear that many do have with the thought of usingnever had that fear that many do have with the thought of using one.

Pumpkins are definitely underused in MY cooking at least - I've never used one!

Naturally I get really annoyed when I'm watching a video online of a recipe, and I use all the same measurements, and my dough comes out sopping wet while in the video, the dough is night and dry looking, because you never know if when they make their recipes, if they are the type of cook to pack down their cups or not.

I never use instant rice so could I use cooked bown long grain rice in this recipe instead?

Never sure what amount is good for each person in that situation — Used Parisian baguettes for the buns — cooked as per instruction (had to half them to fit all of them in the oven), baked them in foil but lined that with parchment paper — then completely wrapped them for delivery (no oven on site).

For the most part I love leftovers but if there is something I am tired of seeing (why, oh why, can I never get used to cook in small quantities?).

Child Proof the House (Set the temperature of your hot water heater to 120 degrees F, use covers on electrical outlets and latches on cabinets, keep household cleaners, chemicals and medicines completely out of reach and always store them in their original container and know the Poison Control Center number (1-800-222-1222), do not carry hot liquids or food near your child and do not allow your child near stoves, heaters or other hot appliances (especially curling irons), and when cooking, use the back burners and turn pot handles inward, to prevent drowning, never leave your child alone near any container of water, keep a list of emergency numbers near the phone, and lock rooms that are not child proof).

Never use sling carrier while engaging in activities such as cooking and cleaning which involve a heat source or exposure to chemicals.

My friend lend me a bassinet on wheels that become very practical I use it to keep the babies near when they were napping and I was washing dishes, cooking, showering, but at night we had a futon on the floor so we all fit and because they were breastfeed we all had a «good night's sleep» (I never changed nappies in the middle of the night)

When most people think of crock pots or slow cookers, they immediately think of their mother's old gold, brown or avocado colored crock that sat lonely on a shelf in the kitchen of their childhood, never to be used except for the occasional pot luck dish.