Sentences with phrase «syrupy liquid»

Made from the saponification of fats and oils, it's an odorless, colorless, syrupy liquid with a sweet taste.

In addition, future fodder never looks like food, either; it looks like a piece of plastic, a splash of corn - syrupy liquid, or — best of all — a tempting little white pill.

Then toss syrupy liquid with radishes and serve.

Glycerin is a sweet, odorless, clear, and syrupy liquid (chemically an alcohol) that comes from fats and oils.

Place shallot in a saucepan over medium high heat and add the vinegar, allowing the mixture to reduce until only a few tablespoons of syrupy liquid remains.

Not exact matches

Simmer rapidly over medium heat, stirring frequently to prevent sticking, until the figs are very soft, most of the liquid has evaporated and the mixture is thick and syrupy, about 25 minutes.

Liquid Planet Santa Julia — This was a 2005 CoE competitor, which ended up with a score of 84.31, with the jury describing it as «floral note, round, smooth mouthfeel, sweet, syrupy, grapelike, mellow.»

I'm going to try another test batch too using all Almond milk for the cupcakes and not the liquid from coconut milk... since that was kind of thick / syrupy it might not cook out as much as straight almond milk would.

Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20 minutes.

Simmer the berries gently, over medium - low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes.

Reduce 250 ml remaining liquid (discard excess) over high heat to 50 ml or until syrupy (10 - 15 minutes), refrigerate until required.

Place the liquid in a small saucepan, along with the sugar, and simmer for about 10 minutes or until the sauce is syrupy.

Liquid should be syrupy but pourable and will thicken as it cools.

Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes.

Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy.

Bring liquid to a boil and reduce until syrupy.

Transfer mixture to a 6 - quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.

Continue to cook for 10 - 15 minutes, until the pears are soft and the liquid becomes syrupy and coats the pears.

Place the diced apples, butter, vanilla, cordial and water into a saucepan and allow to simmer for 20 - 25 minutes or until the apple is tender and the liquid has reduced to a syrupy consistency

Lower heat and allow to simmer, stirring frequently, until most of the berries have burst and liquid is thick and syrupy, about 10 - 15 minutes.

Cook until the liquid is thick and syrupy and measures about 1/4 to 1/3 cup.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

I can't imagine lime juice would make the liquid turn syrupy.

Meanwhile, reduce liquid by about half over a medium - high flame for 15 minutes, until liquid is thicker and slightly syrupy.

Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds.

Let simmer until the peppers are soft and the liquid is syrupy, about 10 to 12 minutes.

Bring to a boil then reduce heat and simmer mixture until liquid becomes thick and syrupy, about 10 - 15 minutes.

Reduce the heat and simmer for about 20 minutes until the liquid has reduced and the orange juice starts to caramelise and looks syrupy.

Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat).

Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10 — 15 minutes.

Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20 — 30 minutes.

Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6 — 8 minutes.

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium - high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20 — 30 minutes.

Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium - low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45 — 60 minutes.

Reduce the poaching liquid for about 30 minutes, until syrupy.

Plus, after the dates have soaked in it, this water will have turned into a delicious syrupy and sweet liquid.

Canned mandarin oranges and their canning liquid are combined with vanilla, orange zest, and sugar to make a versatile sweet and syrupy sauce.

In lieu of carcinogenic tobacco, e-cigarettes typically contain three main ingredients: nicotine, a flavoring of some kind and propylene glycol — a syrupy synthetic liquid added to food, cosmetics, and certain medicines to absorb water and help them stay moist.

He studies syrupy materials known as ionic liquids, liquids composed entirely of positive and negative ions.

Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy.

Cook over medium - high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes.

Raise heat to high and boil, uncovered, for 3 minutes, or until liquid is reduced by about half and syrupy.

The liquid should also exhibit a syrupy rather than watery appearance, and have reduced considerably.

This syrupy plant - based sweetener is pure, sweet, mixes easily into liquids, suitable for baking, and does not...

To replicate the syrupy consistency of the rice malt syrup, it might be best to soak the dates in boiling water first so they are very soft and liquid - like (if you can blend them into a date paste that's probably best to keep the cake nice and smooth!).

Cook over medium heat, stirring occasionally, until some of the blueberries have collapsed and the liquid is syrupy, 10 - 15 minutes.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

Those peaches were so overripe they were almost liquid, syrupy in their skins.

Cook until the liquid has reduced down to become thick and syrupy.

It's an odorless, colorless, syrupy, sweet - tasting liquid.