Sentences with phrase «never used for cooking»

It might sound odd but it's one that I have never used for cooking.

Not exact matches

The thing I never used to do though is bake them whole, I'm really not sure why as it seems like such a logical way of cooking them, but for some reason it just never happened until this week.

I used brown rice flour for these and they taste really good although I cooked mine for 50 minutes and they still weren't fully cooked on the inside, but I think I have a bad oven or something lol because baking recipes I try never come out how they are supposed to

It is a silicon mat for your cookie sheet... I personally have never used one I just cook the bacon right on my cookie sheet.

I cook a ton of Middle - Eastern dishes and used harissa sauce a couple of times, but never for a salad dish.

Never use an extension cord for a cooking appliance, it can cause a fire by overloading the circuit.

Using up cooking greens is never an issue for me (using up five giant bags of lettuce that I got this week is daunting, on the other hUsing up cooking greens is never an issue for me (using up five giant bags of lettuce that I got this week is daunting, on the other husing up five giant bags of lettuce that I got this week is daunting, on the other hand).

I had never imagined being creative with this flavorful pork by using it as a cheap protein for quick weeknight cooking.

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

3 Tbsp coconut aminos or wheat free soy sauce (tamari) Salt to taste (use more if not using any fish sauce) 1 Tbsp avocado oil / butter / lard / ghee — never use olive oil for high heat cooking

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

I had never thought about actually using them for cooking, like you have!

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.

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 «boiled» chicken to cook it before so I wasn't sure how that would turn out but my concerns were unfounded and it's a great low fat method which I will probably use again to prepare some cooked chicken for a recipe.

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 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».

Up until now, my few grill - related posts have involved either having someone else do the work for me, or use of a less intimidating indoor grill that works okay, but never gets the food quite as good as it would've been had it cooked over a fire outdoors.

I used one larger loaf pan and found that even with cooking longer that the recipe called for the loaf never firmed up, and was instead very moist to the point it had to be spooned out of the pan instead of sliced.

I've cooked a similar dish for years but never used potatoes.

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!

Once you use ghee for roasted Brussels sprouts, you'll never choose another cooking method again.

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.

Hi Misty — I've never cooked with sweet almond oil, but just did a quick Google search and it seems most uses are cosmetic (for hair, skin, nails, etc).

I usually peel and cook them or use them for spiral noodles, but never thought to try them as pesto.

Make sure to pull aside the crispy slices for crumbling over the dish once the greens are cooked and save a couple tablespoons of fat to use for future cooking projects (it's never a bad thing to have bacon fat on hand).

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 had never before cooked with cornmeal before and the closest I came to this was when I made tamales for a previous challenge using corn flour.

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.

Thank you for the information provided on the variety of oats, I have Quick Cooking Oats at home and I never knew that these can be used for overnight oat recipes.

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?).

On the rare occasion I manage to plan and cook a new meal for us without the help of HelloFresh it always seems to cost so much buying ingredients we don't already have and that I will probably never use again.

[Interestingly, for a man who says he never cooks and who apparently doesn't even have a dishwasher, the family did have a food processor, which the kids used when they made lunch, but I digress.]

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.

Cooking has never been easier as you will be able to use the right settings for your food.

Farmers markets allow you to find inspiration for your next home - cooked meal, pick up vegetables you've never used before, and experiment and rejoice in the vibrant colors in your fridge — all the while knowing you've just done the environment a huge favor.

I'm not a fancy cook, but I never skip a chance to use herbs and spices in my kitchen, both for the amazing flavor and proven health benefits.

I had owned a cooking thermometer for twenty some years — it had never been used!

While soaking and cooking lentils is the best way to prepare them for maximum digestibility, it is best to never use the legume cooking water for other purposes such as for an egg replacement.

After considering physical activity, diet, body mass index as well as other stroke risk factors, it was found that individuals who regularly made use of olive oil for cooking as well as dressing had a 41 % lower stroke risk in comparison to individuals who never made use of olive oil in their diet.

I use oil instead of butter when I'm cooking - vegetable or sunflower oil for everything, never olive oil.

You are able to serve on a block that's been used for cooking, but it won't have the same presence and beauty as a block that has never been heated.

A: Due to its high concentration of polyunsaturated fats, fish oil should never be used for cooking.

While flaxseed oil should never be heated and should always be refrigerated, some oils (avocado, macadamia, olive) can be used for finishing your meals or light cooking.

I'm still relatively new to coconut oil and while I'm already a fan of it for skin care and in my protein shake in the morning, it never occurred to me to use it in cooking.

Neither type of fatty acid is heat stable, and should never be used as a primary oil for cooking, but they will be in much higher concentrations in liquid coconut oil.

However, due to its high concentration of polyunsaturated fats, fish oil should never be used for cooking.

I still use in when I'm cooking but I don't use near as much as any recipe calls for and I'd never garnish with it.