Sentences with phrase «so much liquid»

As hyped by media, several years ago Greenpeace took a trip to the Arctic in Summer and was stunned to find there was so much liquid water up there.

This flick has so much liquid weirdness you could bathe in it.

There was so much liquid in the packet that the mask (which was feed in quarters) was difficult to unfold without peeling the mask off the paper.

Hello Carolyn, Since the flax seeds absorb so much liquid I had to add more almond / coconut milk as the batter sat.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

I would stick to using dried apples for this recipe as fresh are packed with so much liquid it would change the consistency of the balls.

Because they can absorb so much liquid (becoming a chia «gel»), they can also help prevent dehydration.

What an IV may offer, he admits, is speed, since it can be hard to pound so much liquid when you're already feeling horrible, and the anti-inflammatory dose may be higher than what you'd get over the counter.

I too, have to dry them a little longer, but because they soak up so much liquid, they are perfect for going out of the house!

Since cloth diapers don't contain absorbent crystals like disposable diaper they can only hold so much liquid.

Your baby is more likely to leak milk while drinking from a cup, and it can be hard to see so much liquid gold go to waste.

Hello Carolyn, Since the flax seeds absorb so much liquid I had to add more almond / coconut milk as the batter sat.

You can experiment using other flours if you like, but I would avoid coconut flour because it absorbs so much liquid

Coconut flour is another favorite of mine because it absorbs so much liquid!

Since originally writing the recipe, I've found that coconut flour can't be swapped for equal amounts of other flours, because it absorbs so much liquid.

When I cooked the mushroom mixture, there was so much liquid that I had to pour some off.

While the chia seeds will plump and soften as they absorb some of the liquid surrounding their cute little bodies, there's only so much liquid they can take.

To answer your question — using frozen cranberries in cookies might not work very well, since they contain so much liquid.

Also so much liquid and it did not absorb even though I stirred a lot at end.

Candice, I'm afraid of using agave here, because it would add so much liquid.

Add flavoring to taste, but be mindful not to add so much liquid that it affects the consistency of your icing.

Or would the chicken not cook the same since it would be in so much liquid?

Not exact matches

It's not so much that I suck at liquid liner.

Much of that oil will be shipped as dilbit, a combination of bitumen and light liquid chemicals used to dilute the bitumen so it can be transported in pipelines.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

A blender needs a liquid to work because the blade is much smaller so it may not work very well depending on the strength of your blender.

80g of porridge oats (it's really important that they're porridge oats, not jumbo oats — as porridge oats are much finer so will absorb the liquid and go creamy instantly, whereas jumbo oats need to soak for hours)

So how much would I use instead of the liquid?

Hazelnut flour / meal does not absorb much liquid and so the measurements become all the more important to follow.

The sweet apple and sweet onion played so nicely together, and the hard cider as a cooking liquid imparted so much flavor.

This: https://www.paleorunningmomma.com/paleo-bacon-egg-bake-bison-chili/ I didn't use exactly the same ingredients but I put some tomatoes in so maybe they gave it a little bit too much liquid.

For a Swiss meringue for the shells, I'd keep the eggwhite and sugar amounts the same, but I would still steer clear of liquid (as opposed to gel or powder) food colouring — it just takes so much to get a deep colour.

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

Now with my Blendtec I need to add much less liquid and so I can achieve a mixture so thick that it can easily be enjoyed with a spoon, basically just as thick as soft serve ice cream.

I make practically this same recipe, ingredient for ingredient, but I do the whole thing on top of the stove and just let it simmer on low till much of the liquid evaporates or until I'm so hungry I just have to dig in.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

Stevia is much sweeter gram for gram than these liquid sweeteners, so just add a little and taste test to get the ratio right.

The next day I squeezed it again to get more liquid out (sometimes doing it in a paper towel so that the paper towel would soak up moisture that wasn't quite enough to drip out), and determined that was going to be as much as I was going to be able to do, and the ricotta ended up pretty dry.

I used 1 cup coconut flour and 1/2 cup almond and kept the liquid the same but then found I had waaay too much liquid to add so I didn't use it all.

Try to leave your pulp for an hour or so to remove as much liquid as possible.

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

Pearl couscous is so forgiving: It won't turn to mush with too much liquid, it can be served hot or at room temperature, it reheats well, and it's delicious in a number of different guises.

I also strained the zucchini so it didn't have as much liquid.

Coconut sugar gives these brownies much of their substance and texture, so don't be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results.

Coconut flour absorbs liquid at a much higher rate than all purpose flour does so you will need to use less.

(You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.)

If so how much would the cooking time change and do we need more liquid?

The sodium is high for me so I might opt for low sodium and a half amount of liquid smoke and hope it doesn't alter the taste too much..