Sentences with phrase «remaining cooking liquid»

Return remaining cooking liquid to pan.

Return remaining cooking liquid to pan; add flour mixture and remaining 1/4 teaspoon salt, stirring with a whisk.

To the remaining cooking liquid, add ginger, black pepper salt and simmer for 4 - 5 minutes until reduced to 1/2 the volume, and the liquid is thicker.

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

I typically toss it with all the remaining cooking liquid, because my family likes a juicier chicken.

Shred with two forks and toss with as much remaining cooking liquid as you like.

Not exact matches

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Once cooked, drain out any remaining liquid, if there is any, and store the rice refrigerated in an airtight container until ready to use.

When you store the leftovers — and you should definitely have some, because the whole point of cooking beans is to make a huge batch at once — keep them covered with some of the remaining liquid so they stay moist.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

There are some new - ish cooking coconut oils that have undergone some type of process to remain liquid at slightly lower temperatures — I would avoid these (this isn't something I've ever seen in store though — most are just coconut oil).

Cook the spinach mixture till any remaining liquid evaporates.

(Any liquid remaining after cooking is fantastic added your next soup or risotto, by the way.)

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

Continue cooking by folding eggs until thickened and no liquid remains.

I like to drain off some of the cooking liquid after it's done, and then also blend a portion of the remaining vegetables and broth so the curry is nice and thick.

The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).

There should be some liquid remaining in the pot when rice is finished cooking.

Add any remaining stock and continue cooking and stirring until liquid is absorbed and rice is tender.

Cook, stirring occasionally, until edamame is warmed through and no liquid remains, about 3 to 4 minutes.

After the pork has become fork tender, shred with two forks and return to the slow cooker with remaining liquid.

Add remaining soy sauce mixture and spreadable fruit to cooking liquid in cooker.

Add sausage, pasta, pesto and remaining 1/4 cup cooking liquid to frying pan (or back to pasta pot, if frying pan is not big enough) and toss to combine.

Once boiling, reduce heat to low, cover, and cook for about 15 minutes, until the quinoa is puffed up and translucent, with no liquid remaining.

Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later.

Place softened chiles plus 3/4 cup of their cooking liquid in a blender along with the remaining sauce ingredients.

If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened.

Cook the rice in the remaining soaking liquid and eat.

Add the remaining beer, tomatoes, bean cooking liquid and salt.

Note: If you're new to cooking millet you may choose to start with 3 cups of stock and drain any extra liquid that remains, once the millet reaches the desired texture.

Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid.

Reserve a 1/2 cup of cooking liquid and drain the remaining liquid.

Add the remaining 1/4 cup stock and cover, reduce heat to medium - low, and cook for about 15 - 20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.

Dump in the tomatoes and let any remaining liquid cook off (30 seconds or so).

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

They should be tender but not falling apart (if they're still pretty hard, you may want to bake another 5 to 10 minutes), and bake uncovered for another 10 minutes to cook down some of the remaining liquid.

Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan.

Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes.

Cook uncovered, stirring often, until the liquid is reduced until very little — about a tablespoon — remains.

Stir in crème fraîche, 1/2 cup pasta cooking liquid, and remaining 1 tsp.

Cook the quinoa in the remaining 1 cup of stock in a covered saucepan for about 10 minutes, or until the liquid is absorbed.

Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.

Uncover and cook over high heat, stirring often, for 3 minutes or until tender and only a small amount of liquid remains in the pan.

Add remaining braising liquid and solids and cook over medium heat, stirring occasionally, until reduced by half and sauce is thickened and slightly chunky, 25 — 35 minutes.

When I cook beans, i boil the remaining liquid a bit more and then put it in the fride.

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

(Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.)

Carrington Farms Coconut Cooking Oil will remain liquid at room temperature (approximately 68 degrees), so if you find your Coconut Cooking Oil has solidified, or is starting to solidify — there's nothing to worry about — just move it to a warmer location in your kitchen to bring it back to room temperature, and it will return to its easy - to - use liquid state!

I noticed in the recipe for soaking brown rice that you say to cook the rice in the remaining soaking liquid rather than pouring it off and using fresh water, as is instructed in the article you referenced.

Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid.