Based on the amt
of liquid in this recipe, it seems like I should double the other recipe — but 2 cups of caramel sauce seems like it might be too much.
The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the warm water I find that there's plenty
of liquid in this recipe — but you can always add additional water (or oil) as desired to adjust the texture.
If you choose this sweetening method, you may need to reduce the amount
of liquid in the recipe, such as the almond milk.
If you have sourdough starter on hand, use some of it for
some of the liquid in the recipe.
You might just need to cut back on the amount
of liquid in the recipe.
has a fluffy texture, similar to a pastry flour, but requires reduction
of liquid in your recipe by one tablespoon per cup of Sprouted Einkorn Flour.
When making the cake, I was concerned about the lack
of liquid in the recipe.
(Quick cook oats will absorb the liquid, so reduce the amount
of liquid in the recipe)
Anyway, I am a bit confused by the ratio / weights
of the liquids in this recipe as my bananas and the buttermilk weighed considerably more than the flours?
Flour tends to be drier at high elevation, so increase the amount
of liquid in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,000 ft.
I doubled the recipe, but it seems that there is ALOT
of liquid in this recipe and not much dry ingredient (my thought process on why they are too moist).
I don't recommend a food processor for the ganache, because it will take quite a long time to get the cashews smooth due to the small amount
of liquid in the recipe.
It tastes very good but I just wondered if you think I should up the amount
of liquid in the recipe?
If you DO use zucchini in your baking, remember that you may need to reduce the amount
of liquid in the recipe to compensate for the extra moisture in the zucchini.
If you use any of these sugar substitutes, reduce the quantity
of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup.
Not exact matches
I have just cooked the blueberry muffins as you say they are like a
liquid batter but they haven't turned into muffins they are just blueberry slop
in bottom
of muffin tins.I don't see how these can turn into muffins when they are just pure
liquid and there is nothing
in the
recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup
in as didn't have full amount so the
recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.
If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2 cup
liquid sweetener works great
in place
of the dates and maple syrup
in this
recipe.
Our goals
in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and
liquid - y, while replacing fats like shortening that would be more typically used
in this type
of recipe (but which we'd prefer not to use
in our
recipes).
In July I sometimes I substitute a puree
of blackberries for part
of the
liquid for (an old Gourmet
recipe).
The ratios
of liquid and flour
in this
recipe are all wrong.
The chickpea protein burgers, which are full
of good stuff like chickpeas, quinoa, sweet potato, oats and red pepper, and flavoured with Heather's own Montreal veggie seasoning (
recipe also
in the book) and a generous dash
of liquid smoke.
I used way less than the 1/4 cup
of powder
in the
recipe — just a spoonful since the flavor is so much more powerful, and since it's a
liquid ingredient instead
of a dry.
The amount
of liquid absorption by whole grain flour differ according to the variety
of grain used and thus the
recipe has to adjusted with adequate amount
of liquid in it.
Make sure to save the
liquid in the can
of chickpeas (aquafaba) to use
in the
recipe.
Do the same if you're working with yeast: Add one tablespoon
of liquid per cup
of sprouted flour called for
in the
recipe.
If you take one
of these approaches, simply leave out any
liquid smoke
in the
recipe.
of liquid I believe vs. the
recipe in this post.
I'm only just now about to try this
recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.)
in a sauce pan to make a glaze / sauce for the starch or veggie
of your choice, but I'm not sure how much to use per
liquid — probably the general rule
of «a little at a time» if that isn't something you'd find frustrating.
I make practically this same
recipe, ingredient for ingredient, but I do the whole thing on top
of the stove and just let it simmer on low till much
of the
liquid evaporates or until I'm so hungry I just have to dig
in.
And it just happens that I have lots
of beans and tomatoes that I am trying to use creatively (read: not
in the same cooked beans / tomatoes wherein the tomatoes break down into
liquid coating the beans)... I will try your
recipe this week.
Check the quantity
of water
in the
recipe, add extra water if you want it to be more
liquid.
Use one tablespoon
of flaxseed meal and 3 tablespoons
of liquid to replace each egg called for
in the
recipe.
Anna Rhoades, I often use Coconut Secret's Coconut Nectar
in place
of agave as it's also a sticky
liquid (so it doesn't change the
recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.
1 1/4 cups (250 grams - 265 grams)(300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional
liquid in recipe plus 1/2 teaspoon cream
of tartar
I find that the rice soaks up some
of the
liquid when it sits
in my fridge and is reheated, so 3 cups is necessary, instead
of the 2 cups that the
recipe originally calls for.
(Using a solid fat
in this
recipe — rather than a
liquid — is part
of what makes these pancakes so fluffy, too.)
It's pretty simple: Drain a can
of chickpeas (or reserve the cooking water from cooking the beans), and use the
liquid in place
of egg or egg whites
in your
recipe.
In the
recipe for the soup that is available on the Turkey Farmers
of Canada website, I list chicken broth as the main
liquid.
There is a traditional bulgarian salad with exactly the same
recipe, it's called «snejanka», means Snow white To thicken the yogurt we leave it
in a nuts bag for a night to drain all the
liquid out
of it, it tastes amazing afterwards!
I'm no fan
of the
liquid in cans
of beans — it's just so... slimy — but this is a
recipe where it really is useful.
One thing I should note is that during the testing
of this
recipe I noticed there's inconsistency
in the amount
of aquafaba
liquid in each can
of beans, even when I use the same brand!
My question for you is
in all the years I have been making jam I have only ever used powder pectin, so would this
recipe work with that instead
of the
liquid?
The
recipe in Jerusalem by Ottolenghi is the best for proportions but changing the order
of the ingredients (up the
liquid a bit)
in a Vitamix and the smoothest, creamiest, divine hummus is all yours (I'm not paid by Vitamix!)
We've tried this
recipe quite a bit
in the bread maker, but we're at higher altitude, so getting the yeast right was tricky (we had to lower it, but it was difficult to dial
in the amount
of yeast and
liquid at higher altitude).
I love the smell
of coconut flour and how it tastes, however, each time I use a coconut flour
recipe and substitute
in coconut milk, I find the batter goes from
liquid to solid real quick, and we can't afford to use an excessive amount
of milk to fix it!
another
recipe of mine is using
liquid stevia
in my coconut curry sauce.
I think
liquid smoke would work as a sub too - I have a jar
in the back
of the spice cabinet, and I keep forgetting to test it out
in some
of my
recipes.
if using regular yeast instead
of rapid rise, you said to proof it
in 1/4 cup water before adding... would you then decrease the 1 1/2 cups
of liquid to 1 1/4 cups or use the full amt
in the
recipe... would this be too much
liquid?
Keep
in mind that they absorb
liquids differently, and you'll need a smaller amount than the usual amount
of wheat flour for this
recipe.
It's completely fine to make the kimchi without the chili pepper flakes, the only mandatory part
of the
recipe is soaking everything
in the brine (salt water) and keeping everything submerged under the
liquid.