Sentences with phrase «take skin off»

His enormous, pillared studio in downtown Manhattan is decorated by various objects of beauty, including a collection of giant canvases upon which rainbows have been exploded and teased into myriad stately statements, any one of which could take the skin off your eyeballs.

I never take the skin off, when feeding my dogs.

You would wish to take your skin off rather than add any other layers.

This fascia is like the white cellulose in a grapefruit that keeps the round shape of the fruit even if you take the skin off.

Whether you buy a rotisserie chicken and take the skin off it, or cook a breast or two of skinless chicken, you will be getting another serious source of high quality protein.

I pan fry the chicken thighs first and then take them out and drain some fat off and take the skin off to keep the fat a bit lower (and because I don't like the soggy chicken skin!).

«Or you could buy a rotisserie chicken — take the skin off and slice it on top of a salad, or buy frozen vegetables to serve with it.»

We found this, but the book does not say to take skin off.

Do not take the skin off though.

I take the skin off the salmon (I read this is where most of the contaminants are) and brown it top side down in a little margarine in a skillet.

Take the skin off a clove of garlic, place it on a pile of kosher salt and smush it with the flat blade of a knife.

RECIPE: 1 kilogram active manuka or jellybush honey 8 tablespoons organic vodka 4 large aloe leaves, spotted variety To prepare: Take skin off to of the aloe leaves, cut the other two into chunks, now...

I take the skin off of my chicken all the time.

You might prefer to pre-roast the peppers and take their skin off.

Why do you not take the skin off the garlic?

I used raw sausage rounds for this recipe, but if you can't find them, you can always take the skin off breakfast sausages and use the raw meat, after flattening them into small circles.

Can I put them in boiling water for a minute instead and take the skin off right after?

Are you supposed to take the skins off after cooked?

Joan — I didn't take the skins off because I wanted them to slowly caramelize, as you would a halved head of garlic.

I took the skin off some of it (to use when cooking beans or making stock).

For anything with plums I never peel them but for peach jam and for canned peaches, I do take the skins off.

It seems I need to get some sort of technique nailed down for taking the skins off the chick peas — It took me 12 minutes to do 19oz, even though I ate the last little handfull.

So you see, taking the skins off of ceci is one of my expert level culinary accomplishments!

I can sneak eggplant into moussaka, as long as I take the skins off what I serve him, but that's about it.

Take the skins off the beets per the directions above, and the asparagus should be ready.

I took the skins off the tomatoes and jalapeños.

I have made almond milk tons of times and found a huge difference in taste if you take the skins off of the almonds after soaking — takes a lot of time, though, so I make coconut milk instead.

The second time, I made the following changes: used larger red potatoes, scrubbed, not peeled, cut in chunks and simmered until just barely done (seriously, the baby potatoes are cute and everything, but who has time to take the skins off once they are boiled?)

I used Russet potatoes and took the skins off too.

The hummus was ultra smooth, but taking the skins off seemed to reduce the volume quite a bit and I felt like I was probably just removing a lot of the fiber.

Not exact matches

I definitely noticed a change in the way my skin looked and felt right after taking it off.

It takes some serious swag to pull off a sleeveless jacket overtop a skin tight T - shirt while flossing this level of ice.

The harsh kickback of reviling and defaming goes with the territory; saints are tough - skinned and can't be taken completely off guard.

They took my son who was 18 years old, shot him, peeled off his skin and cut him into pieces.

Feed him every four hours»; «Take your clothes off and cuddle up with the baby, the skin - to - skin contact is so important»; «What the hell are you doing?

Mine had the skins on, which took ages to rub off.

I just quarter them once ripe, take off the skin, and put them in ziplocks, and freeze.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Take them out and peel the skin off using a sharp knife or your fingers.

A must - do task I recommend for every chicken wing recipe I make is take the time to trim a lot of the skin off the chicken.

I've been loving salmon skin a long time now, and thinking of all those years I took it off.

I use it to take eye makeup off, and moisturize my skin.

Next time I will not use one of those large Salmon steaks it was annoying to have to take off the skin.

You simply take a large knife, cut a piece of the bottom off the celeriac off so it sits stably on the board and do the same to the top so you can see where you need to slice off the rest of the skin.

For me, it does take a little while to get the skins off of the chick peas, by it is so very worth it!

I just made this for tonight's New Year's Eve celebration, soaked the beans over night and once the skins were taken off it's so easy.

No knives, to tough skin, the peeler takes it all right off.

Yes, work — took me 35 minutes to pop the skins off but what incredible results.

Older carrots may need to be be peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as topped and tailed.

I did hear from someone that she rubs the beans after cooked in between paper towels and that takes off a bunch of the skins.