5 To make the blackberry gelée, purée 2 cups of the blackberries with the sugar and the lemon juice in a blender; strain the mixture into a small saucepan and simmer over medium - low heat to
reduce the liquid by a third and form a syrup.
Reduce the liquid by half.
Pour the yoghurt into the lined sieve, and let it drain over the bowl — I drained 3 hours (in the fridge) to
reduce the liquid by 50 %.
Simmer and
reduce the liquid by half, scraping up any golden and caramelized bits from the bottom of the pan.
Feel free to
reduce the liquid by half and make it into a thicker sauce.
I'd say that you just add it in at the very end (maybe 5 minutes left of cooking), and
reduce the liquid by at least 1/2 a cup.
It took me longer than the 10 - 15 min in the 2nd part to
reduce the liquid by two thirds which caused the squash to basically liquify.
If you skip the powder all together,
reduce the liquid by 1/3 cup.
Meanwhile,
reduce liquid by about half over a medium - high flame for 15 minutes, until liquid is thicker and slightly syrupy.
Bring to a boil and cook for 2 minutes and
reduce liquid by half.
Add broth and lemon juice and let cook for approx. 5 - 7 minutes to
reduce liquid by half.
Reduce liquid by about 1/3 and add applesauce, pureed banana, pumpkin, sweet potato, or squash to make up the difference.
Change heat to high and
reduce liquid by 1/2, then add the parsley and serve over the mussels and clams.
Add the white wine and
reduce the liquid by 2/3.
Stir a few minutes more, then add in the Marsala and
reduce the liquid by half, another minute or 2.
Return browned shanks to the pan and add the white wine and
reduce liquid by half, about 5 minutes.
Reduce heat to low;
reduce liquid by half, about 4 to 5 minutes.
Reduce the liquid by half.
Try
reducing your liquid by 2 tbsp at a time.
Deglaze the pan, scraping up the caramelized bits, and
reducing the liquid by half.
One of the reasons that I eat miso is for its probiotic benefits, so I will add the miso to
the the reduced liquid by pressing it through a strainer with the back of a spoon.
Next time I would sauté the onions and cook the rice and
reduce the liquids by half.
I usually set the timer for 15 minute intervals with the goal of
reducing the liquid by half.
Not exact matches
On Thursday, it announced it would
reduce its production guidance for the year
by about 10,000 barrels of oil equivalent per day to an average of about 315,000 boe / d, with exit production of about 335,000 boe / d, to account for lower heavy oil production, an advanced schedule for maintenance at its Tucker oilsands project and a slower ramp up in
liquids - rich natural gas output from its BD Project in Indonesia.
On Thursday, it announced it would
reduce its production guidance for the year
by about 10,000 barrels of oil equivalent per day to about 335,000 boe / d to account for lower heavy oil production, an advanced schedule for maintenance at its Tucker oilsands project and a slower ramp up in
liquids - rich natural gas output from its BD Project in Indonesia.
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Over medium heat bring beef stock to a boil,
reduce to a simmer and cook until the
liquid is
reduced by half.
Bring to a boil and
reduce to a simmer until the
liquid is
reduced by half, about 1 minute.
Boil for up to 2 hours until the
liquid is
reduced by 1/2 or more until you get a concentrated
liquid.Strain and then pour into jars for canning.
Reduce heat, and simmer until most of
liquid has been absorbed
by dates, about 15 minutes.
Sautà © the mixture lightly for 15 seconds and add the plum wine,
reduce the
liquid to half, add the cream and
reduce by half, season the sauce to taste with salt and pepper.
Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then
reduce to a simmer and cook, uncovered, for about 2 hours, or until
liquid has
reduced by roughly half.
Continue to cook until
liquid is
reduced by half and brussels sprouts are tender, about 5 minutes.
Increase heat to medium - high and cook
liquids down until
reduced by half, being sure to scrape up the browned bits from the chicken.
Again, this one is a bit heavy on the sugar for my taste:
reduce it
by using half the amount, and 10 drops of
liquid Stevia instead — or try pure Xylitol (low GI birch tree sugar) in place of sugar.
Bring to a boil over medium - high heat and cook until the
liquid is
reduced by half, about 8 - 10 minutes.
Bring the mixture to a boil over high heat, then
reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the
liquid has been absorbed
by the quinoa and the quinoa has popped and begins to look fluffy.
Return the syrup to the heat and boil rapidly for 10 - 15 minutes until the volume of the
liquid is
reduced by half and the syrup is thick.
It's because the recipe directions say to «
reduce heat to a simmer and cook until
liquid is
reduced by half.»
A popular yoghurt and soy milk brand seems to make their quark
by reducing the amount of
liquid in their yoghurt, to obtain a firmer texture.
Allow the marinade to simmer for 3 - 4 minutes, or until
liquid has
reduced by half.
Add mushroom mixture and continue to cook until the
liquid released from the mushrooms has
reduced by half.
Add wine and let
liquid reduce by half.
Because I was using the pressure cooker, I
reduced the total
liquid by a cup.
Allow to cook, stirring occasionally, until
liquid is
reduced by about half, about 5 minutes.
Simmer until the
liquid is
reduced by half, about 10 minutes.
Simmer until the
liquid is
reduced by one - half, about 10 minutes.
Stir in a pinch of salt and cook until the
liquid is
reduced by half.
Bring to a boil; cook until
liquid is
reduced by half (about 2 minutes).
Adding honey or agave (and
reducing the
liquids in the recipe
by that amount) will also help with flavor and keeping it fresher longer.