Sentences with phrase «then strain the liquid»

If you don't have a juicer then you can put the cucumber and celery into a blender first with a little water, blend them until a smooth liquid forms and then strain the liquid before pouring it into the blender again with the remaining ingredients.

Allow the cream / milk to steep with the popcorn for 10 - 15 minutes, then strain the liquid through a fine mesh sieve into a small pitcher or liquid measure, pressing the solids with the back of a spoon or ladle to release as much liquid as possible.

Then I strain the liquid and save it in a jar to use as vegetable broth.

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.

Cover and allow to cool completely, stirring occasionally — for best results, allow to steep in the fridge for 24 hours or more — then strain the liquid into a clean glass bottle, allowing the cranberries to drain well.

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

The process is fairly similar to making any homemade nut milk in the fact that you have to soak the soy beans, blend them with water, and then strain the liquid through a nut milk bag.

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.

Allow to steep for 30 - 45 minutes, then strain the liquid well using cheesecloth.

One quick note: Most limeade recipes call for blending the cherries and then straining the liquid.

Then strain the liquid and pour it into a spray bottle.

Not exact matches

Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid.

Strain off the liquid first, then measure only 1/2 cup back into the food processor.

If you have cheesecloth, putting a square of it over the strainer and then squeezing the rhubarb in your hands in the cheesecloth ball to finish straining will help get all the liquid out.

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).

Strain the liquid into a cup, then add the lemonade concentrate and cayenne.

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

But OXO is always thinking of others and made this handy fat separator which strains the solids out on the top and then allows you to pour out the liquid with a spout that starts at the base, avoiding the fat layer on the top, and just making life easier.

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

Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid.

Then strain the resultant liquid through a coffee filter until I get a glass of almond milk and about a half cup of almond sludge.

Almonds (raw) are soaked then ground and strained for the liquid.

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine - mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids.

The liquid is then strained off and heated.

You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

If you are using the optional ingredients, then pour the strained milk back into your rinsed out blender and add in the vanilla extract and liquid sweetener to taste.

Add the pumpkin and whisk everything together, then strain through a fine - mesh sieve into a bowl or 2 - quart liquid measure (this step is optional - I skipped it).

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.

whole, natural sweetener of choice: 1 full drop of plain liquid, alcohol - free stevia to sweeten, or you can use a softened date or dried fig to sweeten and then strain after blending.

Since you've already made your oat milk, I suggest sweetening it with some liquid stevia or blending it with a date or dried fig and then strain it or just enjoy right away.Good luck and I'm so glad you tried it!

You puree with the soaking liquid and then go through the straining process.

Strain braising liquid into a large bowl, then return to pot.

But with [storebought] coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

But with storebought coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

Additionally, Pickowicz briefly simmers thinly sliced purple cabbage leaves, roughly cubed beets, or chopped marigolds until the liquid is colored, then strains the vegetable or flower out and boils the remaining liquid until it's a thick, colorful syrup concentrate.

Let blackberry syrup cool, then strain through a fine - mesh sieve into a large pitcher, pressing on fruit to extract as much liquid as you possibly can; discard solids.

I add them with half a cup of water to the crockpot for 2 hours on high, then strain, and keep the liquid.

Allow the mixture to cool, then strain out the solids and use the liquid like any face wash.

I boiled and strained the liquid, and then added vinegar.

If you prepare your own food, you should strain, puree, or finely mash it, and then thin it with liquid if necessary.

The liquid is then strained.

Strain one portion of stew to get rid of any excess liquid, then spoon over crusty bread.

Then strain out the herbs and store the liquid tincture in a cool, dry, dark place, like a cupboard.

But with [storebought] coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

But with storebought coconut flour, mature coconut meat is blended in liquid and strained, and then the leftover solids are dried and ground into a fine, fluffy flour which is high in fiber and low in fat.

Strain the liquid, then drink or use it in your culinary recipes.

These seeds can also be boiled with some water and then strained off to make a liquid for aiding digestion.

I set the strained liquid (what I call «the almost kefir» because it hasn't thickened yet) in a jar on the counter for a few more hours and then put it in the fridge.

The liquid is then strained out and then cooked to reduce down to the desired consistency.

But, then I placed the strained liquid back into the blender, added two tbsp ground flax seed and one ripe banana for an awesome smoothie.