Sentences with phrase «of cooking water»

Add 2 tablespoons of cooking water from the pasta to help temper the eggs.

Add a little of the cooking water if the sauce is too thick.

Add the ricotta, puréed squash and 1/2 cup of the cooking water from the pasta, stirring until combined.

Reserve 1⁄3 cup of the cooking water before draining the pasta.

If you are using it for pasta, I find when that you get more of a sauce if you take a bit of the cooking water from the pasta and add it to the pesto.

If you are using it on pasta, add a little bit of the cooking water to make a smooth sauce.

Add a little of the cooking water if the pasta seems dry.

Scoop out some of the cooking water and set aside.

If it has become too thick, thin it with a small spoonful of the cooking water; stir well to incorporate it.

Cook the pasta for 8 minutes and drain, reserving 1/2 cup of the cooking water.

When mixture finishes cooking, add to the pasta pot, along with the remaining 2 Tbs of butter and 1/4 cup of the cooking water.

Drain, reserving one cup of the cooking water.

Place beets in a food processor and add a few tablespoons of the cooking water.

As the legumes cook, all foam that rises to the top of the cooking water is carefully skimmed off.

Drain the vegetables, reserving 3/4 cup of the cooking water.

Drain, reserving a little of the cooking water, and add bowties to broccoli.

12 - ounce package of whole grain pasta (I used Jovial's Gluten Free Brown Rice Fusilli), reserve about 1/2 cup of the cooking water to use

Nutrient losses while microwaving depend mostly on cooking power, cooking duration and volume of cooking water.

Adding even a splash of cooking water helps pasta sauce cling to cooked noodles.

Reserve 1/4 cup of the cooking water, then drain.

Reserve 3/4 cup of the cooking water, drain the pasta, and return to the pot.

Reserve 2 cups of cooking water before draining pasta.

Put all the ingredients into a blender and puree, thin with a little of the cooking water if necessary.

Add a tablespoon or two of the cooking water.

When it comes to vegetables like carrots and greens, just cut them into small pieces, steam them for a short time, then throw them in the blender with some of the cooking water and puree them.

Drain (reserve 1/2 cup of the cooking water), then place the green beans in a bowl of ice water to stop them from continuing to cook.

If you need them sooner, use a slotted spoon to carefully lift them out of their cooking water.

Drain in a colander, reserving some of the cooking water.

Drain (reserve 1/2 cup of the cooking water) and squeeze out as much of the water as possible.

Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil.

Undercook the pasta slightly, reserving a ladleful of cooking water.

If needed, add a splash of cooking water to finish.

Add the chickpeas and some of the cooking water to obtain a not too dense soup.

Reserve a little of the cooking water, drain the potatoes, and return to the pot.

Add salt at the end, then drain, reserving 1/4 cup of the cooking water.

Drain, reserving 1/2 cup of cooking water and set aside.

Reserve a 1/4 cup of the cooking water and add to the pesto to thin the sauce and make it more creamy.

Reserve about a 1/4 cup of the cooking water and add it to the pesto to thin the sauce make it more creamy and silky.

Drain the pasta and cauliflower reserving 2 cups of cooking water.

Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint.

If you are cooking your chickpeas from the dried form, CI notes that adding 1/4 teaspoon of baking soda per cup of dried chickpeas in 2 quarts of cooking water tenderizes the chickpeas and their skins.

Next, steam or boil corn, then add cooked corn to a blender or food processor with 1/2 cup of cooking water and salt.

Drain the pasta, reserving 1 cup of the cooking water.

While cooking the pasta, reserve a cup or so of the cooking water.

Drain the pasta, reserving about 1/2 cup of the cooking water.

Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

Drain pasta, reserving 1/2 cup of the cooking water.

Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in.

Place it in a blender with a splash of the cooking water until you have a smooth puree.