Sentences with phrase «sticks to the pot bottom»

Oatmeal - or coconut milk to be exact - sticks to the pot bottom really quick once it's close to boiling.

Not exact matches

Add the Italian seasoning blend, the orzo and the meatballs (if they are large, cut them in half or quarters) and stir frequently for a minute or two, so the pasta doesn't stick to the bottom of the pot.

Stir to scrape any brown bits that may have stuck to the bottom of the pot.

Once thickened up add the milk to the pot as you continue to whisk, making sure to scrape the entire bottom of the pot thus avoiding sticking.

By keeping the dough moving, it'll ensure that it doesn't stick to the bottom of the pot, and ensure that it cooks it somewhat without over cooking.

Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks.

Cover the pot and allow the kale to wilt, about 4 - 4.5 minutes, stirring occasionally so the kale won't stick to the bottom.

Stir occasionally, making sure to scrape any beans from the bottom of the pot that may have stuck.

One thing I wanted to add - I had to be careful to occasionally scrape the bottom of the pot once I added the tomato mixture so that the tomato paste wouldn't stick and burn.

Then, you'll want to cover the bottom of your crock pot with a bit of olive oil to make sure nothing sticks.

I found that the oats stuck a little to the bottom, but came off easily if I quickly removed the inner pot from the Instant Pot housing and stirred with a rubber spatula.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half.

Reduce the heat to medium and simmer until the apples and squash are tender, about 20 minutes, stirring often to make sure the squash doesn't stick to the bottom of the pot.

Continue cooking until the orzo is tender (8 to 12 minutes), stirring frequently to keep the orzo from sticking to the bottom of the pot.

Cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al denté and the liquid is thickened, about 15 minutes.

Another thing the old peeps say is that you should add glass beads to the pot so the milk doesn't stick to the bottom (in also they do the stirring by themselves apparently?)

You may have to add a little of the chicken stock now, to prevent sticking to the bottom of the pot.

This will thicken the oatmeal and soften any oats that are sticking to the bottom of the pot.

I put another loaf in just now, and this time made sure the pot was really hot and I also put some flour in the bottom, just to make sure it doesn't stick.

First try, I used my stainless steel pot and even put down some cornmeal on the bottom to lessen the chance of it sticking to the pot.

Allow the mixture to cook for about a minute, stirring constantly to make sure that it doesn't stick to the bottom of the pot.

To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seaTo prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seato the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seato allow the bottom skin of the chicken to seato seal.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Make the clarified butter: In a large heavy - bottomed pot set over medium - low heat, melt 10 sticks of the butter, spooning off and discarding the white foam that rises to the surface as the butter melts.

Stir frequently to avoid any burning / sticking to the bottom of the pot.

The bottoms will get crispy again and stick to the pot.

Mine wouldn't be quite as fluffy as I hoped, or there would be a few spoonfuls stuck to the bottom of the pot.

I usually put a colander into the pot, as this prevents the dumplings to getting stuck on the bottom of the pan.

In general, good rice cookers have non-stick inner pots, so that rice at the bottom does not stick as well as leaving it easy to clean.

Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot:

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Add sherry or madeira and scrape up any browned bits that have stuck to the bottom of the pot.

In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom.

Whether you do it for the nutritional reasons of reducing phytic acid — or because you're excited to finally make rice that DOES N'T stick to the bottom of your pot!

Pour in 1 cup of chicken broth, bring to a boil, and scrape the bottom of the pot to remove the browned bits stuck to the bottom.

Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom.

Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot.

If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot.

If the pot gets to dry and it starts sticking to the bottom add a little water.

Stir to prevent the ingredients from sticking to the bottom of the pot, then dial down the heat to low.

Stir occasionally to avoid sticking to the bottom of the pot.

4 - one pot to wash + stainless steel liner has a such a fine finish, that beans from scratch & rice don't burn / stick to the bottom & clean - up is with just warm h20 & a green scrubbie, & a thin coating of cc oil.

Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides.

Add in kidney beans and water, stir to combine, cover with lid slightly askew (to allow steam to escape) and cook for about 8 - 10 minutes until curry thickens, stir from time to time to make sure curry does not stick to the bottom of the pot.

Stir periodically to prevent the split peas from sticking to the bottom of the pot.

Cover and cook for 15 to 20 minutes, or until the potatoes are tender, occasionally checking that the yams / sweet potatoes are not sticking to the bottom of the pot (if so, add little water and stir gently).

Allow to cook for 5 minutes, stirring occassionally so the chili doesn't stick to the bottom of the pot.

A half and half mixture of brown rice flour and all - purpose flour works well for sprinkling on the bottom of your oiled pot to help prevent sticking, and is also a good flour mixture to rub into the liner of your brotform, or the cloth that lines your bowl.

Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom.

Cook rice in a large pot of boiling salted water, stirring occasionally so rice doesn't stick to bottom, until grains are slightly chalky in the center (rice will be undercooked — this is intentional), about 5 minutes.