Sentences with phrase «of soaking liquid»

Discard the rest of the soaking liquid; cook the rice in fresh water.

Reserve 10 percent of the soaking liquid (which should keep for a long time in the fridge).

Add dates to a food processor with peanut butter, cacao powder, vanilla and 1/4 cup of the soaking liquid.

The cup of soaking liquid that you reserved is full of bacteria, and becomes an inoculum (bacterial culture) for the next batch.

Next, it all went into the blender with the soaked almonds and a bit of the soaking liquid.

With the blender on low, pour in 1 1/2 cups of the soaking liquid.

Blend all ingredients for the white almond filling adding just enough of the soaking liquid from the cashews to blend and pour into a separate bowl.

Add as much of the soaking liquid from the cashews as needed to blend completely smooth.

Drain the cashews and blend with two dessertspoons of the soaking liquid.

In a blender, puree the soaked mixture with some of the soaking liquid in batches to obtain a smooth batter the consistency of thin pancake batter.

Working in batches, transfer soaked chiles and some of their soaking liquid to a blender; puree until smooth.

Scoop the soaked mulberries out of their soaking liquid with your fingers and add to the processor bowl (save the liquid).

If it doesn't form a ball and remains dry, add a second tablespoon of the soaking liquid.

Reserve 10 % of the soaking liquid (should keep for a long time in the fridge).

Repeat the same process for cooking the rice and reserving 10 % of the soaking liquid in the fridge.

In a blender - add the almonds and all of the soaking liquid.

Add as much of the soaking liquid from the cashews as needed to blend completely smooth.

Remove the rehydrated mushrooms out of the soaking liquid using a slotted spoon, gently squeezing out the excess liquid back into the saucepan.

Blend all ingredients for the white almond filling adding just enough of the soaking liquid from the cashews to blend and pour into a separate bowl.

Drain, reserving 3 tablespoons of the soaking liquid.

Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid.

Transfer the rehydrated guajillo chile and 1/4 cup of the soaking liquid to the blender.

Reserve 10 percent of the soaking liquid (which should keep for a long time in the fridge).

Drain tomatoes, reserving 1 cup of soaking liquid.

Add remaining ingredients plus 1/2 cup of the soaking liquid and blend until smooth.

Add the oatmeal, cep puree, mushrooms and some of the soaking liquid into a saucepan and heat until boiling.

Puree on high speed, using a little of the soaking liquid as needed to move the blades.

Drain the farro of its soaking liquid and add the farro to the pot.

Reserve 1 1/2 cups of the soaking liquid.

To prepare the wild mushroom bruschetta: Drain the soaked mushrooms, reserving some of the soaking liquid.

Add the mushrooms along with about 1-1/2 cups of their soaking liquid.

I do that on occasion, use the whey in lemonade, as part of the soaking liquid w / dried beans, etc..

Not exact matches

The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water — like the rest of the book's delicious plant - based recipes — speak to both virtue and pure enjoyment.

I think you need to keep a watch over it, as the lentils do soak up a lot of the liquid.

80g of porridge oats (it's really important that they're porridge oats, not jumbo oats — as porridge oats are much finer so will absorb the liquid and go creamy instantly, whereas jumbo oats need to soak for hours)

Just like when baking yeast breads - where it's common to have to adjust the amount of liquid - the problem could simply be that your flour and grains are soaking up extra liquid.

As previous reviewers have mentioned, the cake is quite dense — potentially from all the soaking liquid, of which there is quite a large volume.

After you shred your chicken, it will seem like there is a ton of juice / liquid let, but let the shredded chicken soak in the salsa verde honey lime bath for 20 - 30 minutes more and you will be amazed at how much deliciousness it drinks up.

Reduce heat to low and simmer for 10 - 15 minutes or until most of the liquid is soaked up and the rice reaches your desired tenderness.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.

EDIT 11/16/15: There are kind of flours which soak a lot of the liquid, so your dough tends to get very sticky.

Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy.

Lentil cooking water and porcini soaking water are both invaluable liquids; you can use either (or a little of both) to moisten the stir - fry and save the rest to flavor other dishes.

Not sure what really went wrong — maybe the bread was toasted slightly too much and didn't soak up enough of the liquid?

Save the soaking liquid in the freezer and use in place of stock in a sauce or soup.

It soaks up a lot of liquid, if you use too much, even a tablespoon too much it will change the texture of the whole cake.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

Before cooking the beans, regardless of method, drain the soaking liquid and rinse the beans with clean water.