Sentences with phrase «strain reserving the liquid»

strain reserving the liquid.

Not exact matches

Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp.

Strain the pasta, reserving 1 cup of the cooking liquid.

Once the beans have cooked, strain them, and reserve the liquid.

Remove the mushrooms from the water; strain and reserve the liquid.

Strain the strawberries, discarding the liquid (or reserving it for another use).

I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.

Strain liquid and reserve.

Strain the reserved porcini liquid into the beef bouillon — you should have about a cup of very flavorful broth.

Strain through a fine sieve (discard solids), transfer 1 litre hot liquid to a bowl (reserve remainder).

Strain the liquid, reserving it for later.

Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

Add the chopped basil and then let it set for another 15 minutes and then strain the peppers and reserve the liquid.

Strain the cooking liquids and reserve for soup stock.

Strain through a fine - mesh sieve, reserving the blackberry liquid.

Remove and strain the excess liquid (reserve the pineapple juice for smoothies and other recipes).

Strain them, reserving 1 cup of the liquid to add to the soup.

Strain seeds through a fine - mesh sieve into a large bowl, reserving cooking liquid.

I also reserved, strained, and reduced by half the soaking liquid.

If your mango mixture gets an excess of liquid while cooking, strain the mangos and reserve the mango liquid into a bowl.

(Strain and reserve the cooking liquid for another use, such as a soup base or for cooking rice.)

Strain through a fine sieve, reserving the liquid and peelings separately.

Strain the liquid, reserving both the sauce and vegetables.

(Strain and reserve any remaining poaching liquid for another use.)

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid.

Strain through a chinois, reserve the liquid and discard the solids.

Strain through a fine - mesh sieve into another small bowl, reserving soaking liquid and mushrooms separately.

Strain farro over a bowl and reserve both farro & cooking liquid.

Strain out solids and discard, reserving the liquid.

Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid.

Strain through a fine - mesh strainer, nut - milk bag, clean dish towel, or triple - layered cheese cloth, reserving liquid.

After the desired amount of time, strain the tea / coffee out of the liquid and reserve the liquid in the mason jar.

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid.

Strain liquid and reserve.

Strain the chickpeas but reserve 1/4 cup of the liquid.

Strain the cooking liquid, discarding the solids, and reserve for another use.