Sentences with phrase «often used for cooking»

Seed oils are often used for cooking over high heat.

Packed with antioxidants that enhance your mood, health and energy level There are several different «grades» of matcha green tea powder Which are determined by the quality of the appearance processing method and ingredients used: The color of the tea The texture, quality and density The quality of the product The fineness of the powder How it was ground up Treatment prior to processing All these qualities help determine the grade of the Matcha green tea powder Which can be separated into two main categories: Ceremonial grade Culinary grade CEREMONIAL GRADE MATCHA GREEN TEA POWDER Sipped for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and baking.

I love to cook, and have a Traeger smoker, which I often use for cooking fish.

Not exact matches

We often use dish towels as kitchen tools, enlisting them to squeeze out excess liquid from watery vegetables before cooking or to fill in for potholders, among other tasks.

The cuts we often use for grilling and smoking, like ribs, benefit from long, slow cooking and don't get tender until well done, 160 degrees F and above.

I'd like to use my freezer more often for left overs as I think that will be a great time saver for me (I'm not always the most motivated person when it comes to cooking) but wondered what rules you follow when freezing food.

Of course, you could also use dried beans and cook them in large batches (something I really want to get into the habit of doing more), but to save time, I often find myself grabbing for a can of organic beans.

They are often used for spring rolls or summer rolls in Asian cooking.

I've not used a pressure cooker myself, but growing up I remember my mom using the pressure cooker often for stews.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

When I'm cooking for my family, I often use at least one pound of potatoes per person because we love mashed potatoes

If you're a college student, just out of college, or just starting on your own and need some cook - and bakeware (or even if you're an established cook, but need a pan for a new recipe, and don't know that you'll be using it often enough to justify buying an expensive one), this seems to be a fine place to start as it is nonstick and very affordable.

As for this recipe, I often cook up a big batch of beans or grains to use the whole week — then use them in recipes like this I made it with fresh veggies and previously cooked, refrigerated beans and it was spectacular!

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

I often soak a giant portion of beans for 24 hours and whateverI don't use in the pressure cooker I label in a bag and toss in the freezer for another time.

But I often use leftover borscht to cook couscous for this kind of dish, instead of salted water.

I often used canned chicken when the recipe calls for already - cooked... which I know adds sodium and probably other bad stuff.

If you are freezing pumpkin puree be sure to use the smaller cooking pumpkins (often sold as «pie pumpkins») as the ones sold for Jack O'Lanterns are very watery and not as flavorful.

Anon - I often use toasted pumpkin seeds or sunflower seeds in pesto when I'm cooking for people with nut allergies.

I often have a bowl of cooked quinoa in the fridge to use for quick dinners like quinoa salad, or to serve with baked tofu or steamed veggies.

Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips of bacon, cut into 1 - inch pieces 2 shallots, cut into strips 1/4 cup broth 2 Tbsp apple cider vinegar 2 Tbsp brown sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often.

Basil is most often used as an accent in pastas and salads, but in this hearty dish the herb infuses its full flavor into an oil - rich sauce as it steeps for several hours, waiting to garnish a slow - cooked pork shoulder.

There is the quick cooking oats used here in these cookies, the rolled oats used most often in my breakfast, and the steel cut oats I use for extra special cozy mornings.

They're used for so much in restaurants, yet seen less often in home cooking.

Every time I cook with these little tongues of flavor I scold myself for not using them more often - this time in particular.

Add the Supper - Sassy Seasoning, black pepper, red pepper flakes (if using), mustard powder, and salt and cook, stirring often, for 1 minute.

Usually I'm a big fan of your blog, and this recipe is no exception, but I have to disagree most vehemently with your suggestion to use cooked eggs that have been sitting out, unrefridgerated, often in the sun and / or dirt, for hours, possibly days.

-- Dana Shultz, author of Minimalist Baker's Everyday Cooking «As a long - time follower of Laura's work, I've been anxious for her creative recipes to be printed in a book that I could use often in my own kitchen.

Most often I use plain short - grain brown rice, but if you're feeling extra-ambitious, mix cooked rice with some lime juice, a little salt, and chopped cilantro for a huge flavor boost.

It's not often I use a slow - cooker for just the two of us, but because of their size, four long - cut bone - in beef short ribs fill a large oval slow - cooker nicely.

I often make a whole pan of baked sweet potatoes and save the cooked chunks in a container in the refrigerator to use for specific baby food combinations.

Commercial egg substitutes are often unsuitable for use when cooking for a baby with an egg allergy, as they may actually contain egg ingredients!

In addition, water providers and health officials often tell people who are concerned about lead in tap water to run the water between 30 seconds and two minutes before using it for cooking or drinking.

They're also often used in cooking, both in muffins / slices / cakes and on top, for a bit of a crunchy garnish.

The thick milk (20 - 22 % fat) is used most often in dessert and sauces (I have really good luck using it in recipes that call for heavy cream, for example), and the thin milk (5 - 7 % fat) is great in soups and general cooking.

Though more commonly taken for medicinal purposes, dong quai rhizomes hold beneficial phytonutrientsare and are often used in Asian cooking.

Now that I've been using this thing often (aka: daily) for several weeks, I'm kicking myself for not trying it much sooner, as it drastically shortens the cooking time of almost any food and creates better (and faster) results than a slow cooker.

I love to stretch this recipe and I'll often cook two chickens at once, put the bones in the slow cooker to make broth, make a batch of chicken salad for later in the week and use the remaining leftovers for a casserole or soup.

It won't do anything for you that a good meal wouldn't, but it often isn't easy or convenient to have a good cooked meal immediately after training... use this instead.

Coconut flour, which I personally love and use often for reasons other than avoiding gluten, is the only other flour I bake with because it has several desirable characteristics which, according to Dr. Bruce Fife, author of Cooking with Coconut Flour, «makes it a promising substitute for those who absolutely must avoid wheat flour.

We used it most often as 1 part each; coconut oil, butter, & olive oil, for cooking and sautéing.

It's often ground for use in cereals or flour but when prepared as a main entree it cooks quickly and tastes delicious.

Pumpkin sold for decorative use will most often be spherical in shape, but other shapes can be found and are sold for the purposes of cooking and eating.

Perfect for gluten - free cooking, it is a great substitute for cornstarch and flour and is often used as a thickening agent in sauces, gravies, soups and puddings.

I often cook a whole chicken just because I'll then have leftovers to use for another easy meal.

I definitely do not use my slow cooker often enough, and this recipe is such incentive for me to get it out!

Often I use the grocery store bags (9oz or 13oz) of fresh spinach, but other times I've used frozen spinach, that i believe is intended for cooking.

It is often turned into cooking or baking oil for highly concentrated doses of wheat germ on salads or in pasta sauces, but it should not be used as a frying oil because most of the nutrients are lost when heated to that level.

It's often what I use for high temp cooking, when coconut or lard isn't quite right.

We have an Australian cook / media personality called Maggie Beer who is a big advocate for the use of verjus (or verjuice as it is often labelled over here!).