Sentences with phrase «runny mixture»

This gave me what seemed a too runny mixture so just added a few more oats and quinoa flakes.

Very runny mixture even after leaving mixture sit for a while.

While the cookies are cooling, mix the icing ingredients together until you get a runny mixture.

So quick, easy and oh so tasty, at least the runny mixture was (they're in the fridge setting as I type!)

Stir the mixture until it's all well combined and gently simmer till you get a wet, but not runny mixture.

Not sure if your ingredients are different but I ended up with a runny mixture that would of just turned into pancakes!

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

I have a good blender and food processor but still would be wary about turning nuts into a runny mixture!

Not exact matches

I always find the mixture far too think and when I add extra water it's too runny.

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

Anything I could add to thin the mixture down to make it a bit runnier?

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

The mixture might seem watery during the first few stirs, but it should come together as a nice runny dip after all the cheese is melted.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.

I've never had that with the recipe - sometimes the flour sinks to the bottom of the mixture a little so the first one can be too runny so make sure to stir just before pouring or you could try adding a little but more buckwheat flour!

For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency.

~ Pour the egg mixture and keep whisking the eggs in the pan and slide the runny portion towards the sides so that all the mixture is evenly cooked.

Also if you have air conditioning or a fan it would be helpful to use it and maybe add less or none of the cream / milk to buttercream mixture if it's too runny.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

That mixture was runnier than I expected.

Whisk in a little more orange juice, drop by drop, until the mixture is thin enough to be easily spreadable, but not yet runny.

If not mixture will be runny.

They are not runny at all, and the mixture is certainly «bread - doughy.»

If the mixture seems too runny, add extra flour.

I chilled the undercooked mixture which turned out to be runny BUT I did learn that if it's undercooked, you can scrape the caramel back into the saucepan (even after 3 hours of cooling) and boil it for a few more minutes (I think I did maybe 4 - 5 more minutes) until it is the right consistency.

I put 2 eggs and added 3/4 cup od rice flour, 1/2 cup od chesnut flour and 1/4 of coconut flour, the mixture was not so runny because of coconut flour that absorb it but it turned good after baking.

If the mixture is too dry, add a few tablespoons of warm water, mix and add more until it sticks together and isn't crumbly, but it's not runny.

Microwave the mixture for another 10 seconds, or until the mixture is warm and runny.

Continue to heat for a few minutes until egg mixture is no longer runny, but now firm.

These were the best tasting low carb cupcakes I've made but the mixture wasn't runny at all and how they went into the tin is how they came out.

Add the warm mixture from the saucepan and whisk until combined into a smooth, fairly runny batter.

There's a bit of trial and error with the consistency of the mixture, it should be slightly gooey and moist, not too runny or rock hard so that the ingredients crumble in your hands.

If so and it was still too runny, a couple of things may have been the culprit — the sugar / flour mixture wasn't allowed to thicken enough on the stove and was taken off the heat too early.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

This mixture won't be runny like a normal crepe style pancake — you will need to manipulate the mixture yourself to create the perfect circle!

Once the berry mixture cooled I whipped in some sifted powdered sugar... enough to make it spreadable... but not runny because hello..

Unlike, the other comments above, my pancake mixture was not runny and the pancakes DID turn out fluffy which I was pleased with.

Combine all ingredients with the garlic in the blender and blend until the mixture is very fine and almost runny.

How do you make the cinnamon mixture not runny?

Place bowl in the freezer for 10 minutes, this will firm up the mixture so you can work with it, otherwise... you will have a runny mess on your hands, literally!

It would definitely make the mixture a bit runny and it may make the cookies a bit greasy.

You want the mixture to be on the thicker side, not runny like typical brownie batter — a little less so than frosting.

The mixture should mimic regular ice cream's texture and should not be runny.

Mix all the ingredients together until the powdered sugar is completely dissolved and the mixture is thick, but slightly runny.

Heat cocoa butter with turmeric until just melted (if the mixture turns translucent, let it cool a bit until opaque but still runny — that way it won't melt into the bars and will sit prettily on top instead).

If the mixture is very dense you can add some non-dairy milk as you whip it, but just add a bit at a time, as it will get runny very quickly if you add too much.

If the mixture is very runny then perhaps your butter was too soft?

You want to mixture to be sticky, not runny or dry.

The mixture will look a bit runny.

Most importantly, baking the eggs in the tomato mixture allows the yoke to remain runny, while the whites set right into the sauce, much like they would atop a round brick - oven pizza in Italy.