Sentences with phrase «runny when»

It may seem too runny when you first spread it on the dough, but it really does kind of cook like a macaroon.

But the pie was too runny when I cut into it - How can I fix this?

jolene - Yes, that is the trouble with Bob's Redmill almond flour, the batter is much too runny when this product is utilized for my recipes.

Don't worry if this looks a little runny when it's hot.

I used a combo of trader joe's almond butter (kinda runny) and coconut butter (definitely runny when warm!).

This polenta might be a bit runny when you reheat it because of the high cauliflower content.

This allows the liquids to be soaked back up into the ingredients so it isn't runny when you slice into it.

Bake in the preheated 375 ˚F oven for 40 - 60 minutes, until the pastry is golden brown and the juices in the middle are bubbling — this is important because otherwise the cornstarch in the filling will not be cooked and it will be runny when it cools.

Don't worry if it's slightly runny when still hot, it will thicken up during cooling process.

I'm unsure if I had underbeaten it as it was quite runny when I scooped the batter into the cupcake holders, or was it underbaked?

The yogurt will be very thin and runny when it's in the Instant Pot fermenting, but it will thicken up perfectly once you transfer it to the fridge to chill.

Cream cheese becomes runny when it is over-beaten.

The texture of this ice - cream is really smooth and quite light, but not in the least bit runny when it melts.

They might feel too runny when you take them out but they'll set a little more as they cool.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Not exact matches

I am tired of going to the ER and waiting 4 hours behind the uninsured going to the ER for free care when they only have a runny nose or sprained ankle.

The coconut oil you seem to use in this recipe is runny, but when I looked into buying some they're all quite hard.

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

If the eggs are runny then it could be a 911 call as it was when I ate breakfast buns with an egg wash on them.

When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny.

The only thing I did was when it was mixing and it was runny, I added a little bit of tapicoa starch each time until it was thicker.

Directions: Preheat oven to 375 degrees / Spread tomato sauce in the bottom of baking dish / Break eggs one at a time into a small dish and then gently transfer into casserole which has been spread with the sauce / Sprinkle eggs with salt & pepper to taste, and grated Parmesan / Bake for 8 — 10 minutes in preheated oven, checking occasionally / Eggs are done when they suit your own taste for runny or set / Serve with almost anything.

Teddi Bear brand and Nut «n Better peanut butters are natural and organic and are a «runny» type peanut butter when first opened.

When I found it, I'd break it and the runny yolk would flavor the whole bowl.

Also, when I fry an egg, I like the yolk runny, so in that sense, it's not completely cooked.

When it comes to runny eggs, the only part I want runny is the yellow yoke.

On top of that, the consistency was more towards the runny side rather than the firm I had hoped for (I used whipping cream when I should probably have used double cream).

Second, was your peanut butter «runny» when mixed?

A good tip if you have enough coconut flour is when you scoop the batter, it resembles pancake batter, not too thick, not too runny.

I'm so curious how they became runny, such a strange thing to happen when there's no liquid involved other than a couple drops of extract or juice.

When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

I have used MaraNatha almond butters for years, and I've purchased no stir varieties before but for whatever reason this size or this style (creamy) is kind of runny even when I stir from top to bottom thoroughly.

The PB2 looked fine, but when mixed with the other ingredients, became super thin and runny.

In the meantime, fry the eggs over medium heat in a frying pan that has been sprayed with cooking spray, removing the eggs from the heat when the whites have set but the yolks are still runny.

When I saw how runny it was, I improvised and put it in Muffin cups instead, but I'd like a thick dough like yours.

The batter, when well mixed, isn't overly runny.

The batter should be fairly runny so when you pour it into the pan it will run around and form the crepe.

When the filling has partially set (still wobbly and jiggly in the center, but not runny at all), about 35 minutes, brush the extra tablespoon of cream over your frozen decorative shapes.

Store covered in the fridge for a thick fudge like consistency (like pictured, which is perfect for adding to hot crepes, pancakes or waffles so that when it melts it doesn't become runny), or keep at room temperature to add to everything!

buttermilk, when I did it with 2 it was much more runny and didn't look as white and thick as Heidi's.

I do know that when I was first cooking the strawberry chia seed jam, the jam actually looked pretty runny too, but after a while of letting the jam cool, the chia seeds started to absorb more of the water and the jam firmed up a little bit!

The problem lots of people have with cooking eggs always comes at that point when the yolks are perfectly runny, but the tops of the whites are still slimy and clear.

When you are ready to serve, microwave a cup of peanut butter until runny, drizzle over apples.

I like it rich, creamy and even though it's a total mental thing, I feel like I'm more full when my oatmeal is thick vs. runny.

When it didn't look «battery» enough, I added a splash more almond milk, which then made it too runny for pancakes BUT perfect for «oatmeal - ish.»

I don't know what am I doing wrong, but when I tried to whip my coconut oil it just becomes really runny and it doesn't become fluffy at all.

It is done when it is getting a little golden on top, starts to soufflee around the perimeter and the centre is set (not runny anymore).

It's easiest to fill the jars with the pudding when it's still slightly runny, otherwise it's hard to scoop in.

I can usually eye the batter to know when it's been mixed enough, but this one was a challenge due to the extra liquid and made the batter very runny (As you said it would).

Bake 15 - 20 minutes, taking it out of the oven when the egg whites are just set (the yolks should still be runny).