Sentences with phrase «reserved soaking liquid»

Blend until smooth, adding a few tablespoons of the reserved soaking liquid as needed to make a purée.

Add miso mixture, soymilk mixture and reserved soaking liquid to tofu, and process.

In a blender or food processor, combine all the remaining ingredients with 1/4 cup of the reserved soaking liquid.

Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper.

Simmer reserved soaking liquid until reduced to about 1/3 C. Pour liquid through a sieve lined with a dampened paper towel into bowl with chopped porcini.

Drain, reserving the soaking liquid.

Dice the mushrooms into small pieces and reserve the soaking liquid.

Drain, reserving soaking liquid.

Lift out porcini, squeezing out excess liquid, and reserve soaking liquid.

Pour the dried mushrooms into a strainer, reserving the soaking liquid.

Drain barley, reserving soaking liquid.

Drain the porcini mushrooms, reserving the soaking liquid.

Let sit until soft, 15 minutes, then drain and reserve the soaking liquid.

Drain (reserving the soaking liquid), and transfer the chilis to a blender.

Drain the dates, reserving the soaking liquid and add them to the food processor, followed by the bananas.

Drain chiles, reserving soaking liquid.

Strain through a fine - mesh sieve into another small bowl, reserving soaking liquid and mushrooms separately.

Drain the figs, reserving the soaking liquid on the side.

Drain mushrooms, reserving soaking liquid.

Reserving soaking liquid, add tomatoes, artichokes, capers and chopped basil to pan.

Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid.

Dice the mushrooms into small pieces and reserve the soaking liquid.

Drain raisins, reserving the soaking liquid.

Pour the dried mushrooms into a strainer, reserving the soaking liquid.

Remove from the water but reserve the soaking liquid.

Not exact matches

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.

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

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

Add the stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.

Add the broth, water, reserved mushroom soaking liquid, mirin, soy sauce, vinegar, and chile paste, and bring to a vigorous simmer over high heat.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.

Drain tomatoes, reserving 1 cup of soaking liquid.

I also reserved, strained, and reduced by half the soaking liquid.

Drain, reserving 3 tablespoons of the soaking liquid.

In a small bowl, whisk the broth, eggs, and reserved currant soaking liquid, and pour over the bread mixture.

Add reserved mushroom soaking liquid and bring to a simmer.

Add crimini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water.

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

The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water.

Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices.

Add ground bean sauce and mix to coat pork belly, then add soy sauce, reserved mushroom soaking liquid, star anise, and cinnamon sticks.

Soak the dried mushrooms in 100 ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside.

Pour this mixture over the reserved bread and stir well, then transfer to an oven safe dish, cover and refrigerate overnight; This will allow the bread to soak up the liquid.

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

Drizzle over 1 Tbsp of the reserved sultana soaking liquid — do not stir.