Sentences with phrase «reducing the liquid until»

Increase the heat to high and reduce liquid until almost evaporated.

reduce the liquid until it's slightly thickened, like a simple syrup.

Place the saucepan over medium - high heat and cook, reducing the liquid until you have 3 cups of glaze, 25 to 30 minutes.

Reduce the liquid until it's a thick syrup, about 7 minutes.

Not exact matches

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

Cook for 10 to 15 minutes until the liquid is reduced and begins to thicken.

Then simmer for another 10 minutes and allow the liquid to reduce, until it reaches your desired thickness.

Pour the juice into a shallow dish and place it in the dehydrator at 115F for several hours, until the liquid is reduced to a thicker consistency.

Reduce heat to medium - low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours.

Reduce heat to very low and simmer, uncovered, for 20 minutes or until quinoa is cooked and liquid well reduced, stirring occasionally.

Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.

Add 1 cup amaranth, reduce heat to medium - low, cover, and simmer 20 minutes, until the liquid is absorbed.

Uncover pot and continue to simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 30 minutes, stirring occasionally.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

If you think you still have too much liquid in the pot, let the sauce boil, uncovered, for a few minutes, until the liquid is reduced.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

Reduce heat to low and simmer uncovered for 30 minutes or until most of the liquid is absorbed.

Cook another 3 - 4 minutes or until pork is cooked through and the cooking liquid is slightly reduced.

Cover to pot, reduce heat, and simmer until the berries are tender and the liquid is absorbed, 50 to 60 minutes.

Bring to a boil and reduce to a simmer until the liquid is reduced by half, about 1 minute.

Reduce the heat to medium - low, and let the mixture simmer (you will hear the cranberries pop), stirring occasionally, until the berries are soft and begin to break down, and the liquid is thick (about 10 minutes).

Reduce heat to a simmer on low for about 10 minutes, stirring occasionally, until creamy and almost all liquid has been absorbed.

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.

Crank the heat up to high and let the liquid reduce in the dutch oven until desired thickness.

Stir to combine and boil rapidly while stirring until liquid reduces to just a puddle in the pan.

Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more.

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.

Add the stock and reduce to a simmer for about thirty minutes until pork is tender and nearly all liquid is absorbed.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

Once boiling, cook 1 to 2 minutes, or until the liquid is slightly reduced in volume.

Boil the remaining cooking liquid until it's reduced to about 2 tablespoons.

Simmer for 55 - 60 minutes, until the chili has thickened and the liquid has reduced to about half.

Reduce the heat to low and simmer covered until the quinoa is tender and the liquid is absorbed, 25 minutes.

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.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

Then, reduce the heat to medium - low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated.

Add the quinoa, reduce heat to low, cover, and simmer for 15 - 20 minutes, until all liquid is absorbed.

Reduce the heat to medium, cover the pan, and cook for 3 - 5 minutes, stirring occasionally, until the apples are lightly browned, the cranberries have burst, and much of the liquid has been absorbed.

Heat to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so).

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

Bring to a boil over medium - high heat and cook until the liquid is reduced by half, about 8 - 10 minutes.

Reduce the heat to lowest heat setting, cover the pot, and cook for 25 minutes (until all the liquid has been absorbed).

Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.

Bring to a boil, then reduce the heat to simmer for about 40 minutes, or until all the liquid has been absorbed.

Bring to the boil, then reduce the heat to low and simmer for 20 — 25 minutes, until the lentils are tender and the liquid has been absorbed.

Bring to a boil, then cover and let simmer until the liquid has reduced and you have a nice thick rich chili, about an hour, maybe longer.