Sentences with phrase «same as cooking»

Slow cookers aren't the same as cooking on a hob and all of the moisture that you add at the beginning will effectively stay in the pot because of the lid.

It's probably not the same as cooking, right?

She's heard people say it takes the same as cooking on the stovetop or oven, but she says the difference is that you can simply press a button, leave and come back in about 30 minutes to a prepared meal.

Not exact matches

As a smaller version of the slow cooker that developed a cult following on the Internet, the Instant Pot Duo Mini has all the same features in a smaller package.

Restaurant food tastes the same as before I taught myself to cook but now I find it disappointing.

At first, they treated the product as a sideline, cooking it up in kitchen pans and selling it to the same health - food stores that carried the skin care products.

suggests that feeding your cat Orijen Tundra Freeze - Dried Cat Treats offers nearly the same nutritional benefit as feeding him fresh bites of meat because they are freeze - dried, not cooked.

«In my opinion programming falls under the same skills category as driving, swimming, cooking, etc..

As he told me over dinner and a five - hour interview at his apartment on Oct. 29th — the same dining table where he'd sat with Cook in late September and first proposed a buyback plan — the precatory statement to Apple isn't about trying to restructure a weak firm.

Either they necessitate a deceptive «God», e.g. creating starlight «in transit» which means that for some light the star that supposedly sent said light would never have actually existed, or they would cause effect that should be evident but are not, e.g. temporarily fast starlight would effectively cook many things, such as life on earth, if the required light (and attendant gamma radiation) were compressed into a significantly shorter time frame (think of the radiation from the apparent 13 billion years of the universe arriving at the same time, or even over a 1000 years).

It is like when you know the truth but you are denying the truth... like when you cook for example some vegetables and you use a lid to cover it so that it will boil nicely, when you cover with the lid, you do not see it but you know that there are vegetables... same as you know that this piece of metal can't do anything but still you are asking it... so its like you are denying the truth...

The Hebrew word is «ugah, and we get same notion of its meagerness when Hosea denounces Ephraim as a little piece of dough cooked on only one side; literally, a half - baked «ugah.

I stuck to the recipe and it was fine, I found the blue berries and banana kept it moist but it wasn't the same texture as normal pancake batter, much more like a wet peanut butter prior to cooking.

Hi Ella, I made the blueberries muffins from your book as the recipe and the same happened to my muffins as has happened below, they did not seem cooked?

You save time (cooks in 15 minutes, around the same time as the potatoes)

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

I find you very easy to relate to as we are the same age and I love your write up at the beginning of your cookbook that explains how you didn't know how to cook and now you realize that cooking with vegetables is quite easy and fun!

This Khichdi is another version cooked with lentils and couscous (broken wheat or Dalia) in the same manner as above.

The trick is to buy beets, or beetroot as she called it, all the same size so they are cooked at the same time.

My whole family prefers the taste, plus it's more nutritious, costs the same as anything else a gluten - free cook would use, and involves less work and cleanup than frying.

The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style.

Kyle had the same reaction to lentils after eating this soup and asked that we cook with them more often as well.

Finely chopped vegetables cook in the same amount of time as the barley, for a one - pot meal that's ready in about 20 minutes.

These also make a good cereal product and can be cooked the same way as the groats although in a 1:2 ratio.

Either choose an assortment of veggies that require roughly the same cook time, or start with the long - roast ones and gradually add the other veggies to the pan as the cook time passes.

I need to work with it, as I would have preferred them to be softer... but, I played this same recipe off on a stack of fresh Asparagus the next day... and they got soft and tender when cooked longer... so, they just need a little time on lower heat... then a last minute sear for the browning... YUM

You could also cook the steak on the stovetop in a skillet for roughly the same about of time as I did in the Sizzling Steak Salad recipe.

I liked having the vegetables in the same pan as the fish for a short amount of time (versus the other reviewers who cooked separately for longer).

More than simply delicious, these classics are edible archives of culture and history, a way to deepen our understanding of place by performing the same techniques, working with the same ingredients, and reveling in the same flavors as countless cooks before us.

Since the compote cooks in the same pan as the pork chops right after they're done being seared, it gets a little spice and meaty goodness mixed in.

n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize.

Remove the cooked mushrooms into the same bowl as the beef.

In the same saucepan as the chicken is cooked, sprinkle half of the fried onions, cashew and raisins along with 1 tbsp garam masala powder.

After reading through some earlier comments dealing with the raw middle, I think I may just double the recipe and cook it the same as I would need to for the new pan, but have normal size and shape bread.

Is the cook time the same as a single if you double the recipe?

I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked.

It could be prepared in a slow cooker, but it would have the same consistency and dry out in the same way as in the oven.

If bone in should I cook for same amount of time as the thighs and legs?

The same mother who taught her how to cook from cookbooks as well as from memory, choosing the simpler, less complicated methods of cooking.

As for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir frAs for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir fras greasy stir fry.

Fresh green beans and mushrooms cooked in the same skillet as onions for a topping mixed with Parmesan cheese and pecans.

Today I am going to make it in a slightly different way, as this way its going to taste almost same but we can cook it in less time keeping in mind the breakfast rush.

If you don't mind three pots and pans, the sunny side up eggs can be cooked at the same time as the vegetables.

I am about 1.5 hours into making the caramel and it looks the same as it did when I started cooking it.

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

It's the same ratio as cooking rice — you use 1 cup rice to 2 cups water.

I'm so happy that your personality comes out in the book the same as it does in the blog... so friendly, so funny, just like cooking with a friend.

I'm thinking to cook the pork in the same ingredients as listed for 8 hrs?

When cooking a renewable dish such as chicken, cook two at the same time but with a couple of different variations, one could be lemon and rose - mary and the other could be Moroccan spices with yoghurt.

As for the microwaves damaging your food, it does so no more than any other cooking method (all heating of food will damage proteins and enzymes, but your stomach does the same thing!