Sentences with phrase «straining the liquid from»

Just browsing your smoothie recipes ready for my brand new smoothie makers arrival tomorrow — can I just ask, why do you juice the cucumber and celery / strain the liquid from them if you don't have a juicer?

Strain liquid from slow cooker through a fine sieve into a bowl.

what do you strain the liquid from?

Strain the liquid from the apples and place the liquid in a small saucepan.

Directions: Strain the liquid from the crockpot into a pan.

Yes, making homemade ricotta may seem like a pretty involved process, but it is really just a matter of heating up some milk, buttermilk, and cream and then straining the liquid from the resulting curds.

And I use the strained liquid from salsa as part of the water in the soup, worked great as well.

Strain liquid from 2 coconuts through a dampened - paper - towel - lined sieve into a 1 - cup measure and set coconuts aside.

Then strain the liquids from the slow cooker through a fine sieve into the large bowl, too.

Straining the liquid from the curds does require some cheese cloth, but I've seen it sold at many grocery stores — so it is not that difficult to come by.

However, even though I strained the liquid from the tomato mixture, the galette still seeped a lot of liquid in the oven.

If you're feeling adventurous, try making your own by blending one cup of soaked almonds with four cups of water and then straining the liquid from the pulp with a fine mesh bag.

I would just make sure to strain any liquid from the canned artichokes and be sure to chop the spinach.

Strain the liquid from each pan into its own deep bowl, jar, or pitcher.

Strain the liquid from the shaker into the two flutes and top with the champagne.

Not exact matches

Strain the liquid into a pouring jug pressing the residue in the strainer to ensure maximum extraction of flavor and color from the saffron.

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

I use about half cooking liquid from slow cooker (strained) and half prepared chicken stock, give or take.

Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph).

Add half a cup of liquid from straining and blend smooth, adding more liquid as needed to attain desired consistency.

Make the most out of it by creating a tangy dry spice blend from the solids that are left behind after straining off the precious liquid.

Remove chicken from the refrigerator after one hour and strain out the liquid and pat the chicken dry with a paper towel.

Discard the bay leaves from the pot, and strain the rest of the liquid into a medium - size saucepan.

Strain the sauce to remove all the seeds from the liquid then store in the refrigerator until you are ready to use!

About 1 cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg pinch of ground ginger pinch of ground cloves honey to taste

Make your own homemade chicken stock by boiling down the leftovers (bones and all) from a free range organic chicken and straining the liquid.

or that the liquid from even the strained soaked nuts is enough?

Strain out the tomato liquid and transfer the tomatoes from the sieve to a bowl.

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Romaine Lettuce Wraps: I take left over ground taco meat (from recipes like taco soup just strain the meat from the liquid) and roll it up for a tasty finger food.

Blend the almonds into a smooth pulp along with garlic, shallot, and a few other flavorful ingredients (and plenty of salt); and strain some of the excess liquid from the blended mixture

Strain off 3/4 of the liquid, transfer sprouts from pot to oven safe dish, place in a single layer and cover with grated cheddar cheese.

Curds are a dairy product that comes from coagulating milk and edible acidic substances, and whey (or milk plasma) is the liquid remaining after the curdle has been strained.

Also from her FAQ sheet, she implies that she does not strain off the liquid.

Strain braising liquid through a fine - mesh sieve into a medium saucepan; skim off fat from surface and discard.

Interestingly, this author has not found any reference, other than the recent Cyprus Grove Cemetery literature which more than likely summarized Whites Peppersauce decoction, that addresses whether Maunsel Whites sauce resulted from boiled vinegar poured over whole red peppers, i.e., a chile pepper vinegar; or from a mash of crushed ripened peppers where boiled vinegar was added and then processed by straining the mash to a certain liquid consistency.

When the apples are finished, strain the apples away from the liquid that has collected at the bottom of the bowl.

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

2 5 - ounce cans coconut cream, chilled 7 ounces semisweet chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 - ounce can chickpeas) 1/4 teaspoon cream of tartar Kosher salt 6 tablespoons coconut sugar plus more for serving Toasted coconut flakes for serving

Pour through a nut milk bag, or other fine straining tool, squeezing to remove every last drop of liquid from the pistachio pulp.

Remove the pan from the heat and strain the liquid through a fine sieve into a bowl.

Strain the liquid to remove the vegetables (you can serve them as a salad, with fresh garlic, olive oil and lemon to get the benefit from their fiber).

Discard the solids left in the strainer, spoon off and discard as much of the fat as possible from the surface of the strained cooking liquids.

Strain pears from liquid and put sauce back in pan (some ginger in sauce is ok).

It is made by straining whey and other liquid from the curds, which produces a creamier yogurt that is more concentrated in protein.

The third best alternative would be to buy organic whole milk yogurt from the store (this brand is widely available even at supermarkets) and strain about half the liquid whey out.

Continue and strain the whey, the liquid part, from the cheese in a mesh nut bag or in cheesecloth.

From draining blended almonds to make almond milk to draining yogurt to make whey, cheese cloths come in quite handy for anything that involves draining solids (or straining liquids).

Strain the liquid to remove the vegetables (you can serve them as a salad, with fresh garlic, olive oil and lemon to get the benefit from their fiber).

Meanwhile, strain chicken juices from pot through fine - mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).