Sentences with phrase «thick enough»

It was a tangle of thorny vines, close - knit bushes and hundreds of wiry trees not big enough to climb or get behind but thick enough to cause a lot of trouble.

Taylor's running style makes it hard to believe he still has so much time left — he's really patient, but he's thick enough to run defenders over in the open field.

Simply because we've not had very good players that can make the team thick enough.

Its rough is thick enough that players were complaining about it long before the first round teed off, and its deep fairway bunkers function as auto - bogeys for most players unfortunate to find themselves stuck here.

Watch that it doesn't boil — as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.

Turn off the heat when the consistency of the kadhi is thick enough and when the raw smell of the ingredients disappear.

How do I make a caramel thick enough that it does not seep into the cupcake but the right texture that you can't wait to bit into it?

Some thoughts are that maybe the rolls weren't thick enough and / or the sauce was thin, or maybe too much sauce?

Cook, stirring, over medium heat, until mixture is thick enough to coat the back of a wooden spoon.

I don't have a pan, is the dough thick enough that you could make a free - form donut?

The batter contains more flour than most sponge recipes to make it thick enough to pipe.

I totally thought that making porridge nuggets or even fries (if you made it thick enough) would be a great breakfast idea for kids.

Continue whisking until sauce is reduced by half + thick enough to coat the back of a spoon.

If you omit the buttermilk, it's thick enough to dip away!

If the nog isn't thick enough, I also add hemp seeds, but you could substitute them for a few soaked cashews.

You want to make sure it's thick enough that it will hold its shape once piped into ice cream scoops.

Now if you didn't slice your fries thick enough, as I mentioned earlier, they will just turn to mush at this step.

Bring the custard to a boil over low heat, stirring constantly, and cook until thick enough to coat the back of a wooden spoon.

While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium - high heat and cook until thick enough to coat a spoon, 15 — 20 minutes.

Slowly add some of the reserved chicken stock to the mole until the mixture is just thick enough to lightly coat a spoon and salt to taste.

The base is ready when it achieves nape, a fancy French term that means it's thick enough to coat the back of a spoon (those French have a word for everything!).

Bring to a boil, reduce heat, and simmer, whisking occasionally, until mixture is thick enough to coat a spoon, 10 — 15 minutes.

It should be thick enough to coat the back of a wooden spoon without sliding off, but still pourable.

Texture-wise it's a touch more pureed than the previous two Guy Fieri offerings yet is thick enough for me to give it a thumbs up.

Depending, you may just need to add a few more drops of lemon juice or water so the batter coats the slices well; it should not be drippy, just thick enough to coat.

If it's not thick enough like cookie dough, just add a tablespoon more of oats or cocoa.

COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160 °F, about 15 minutes.

Enjoy as a vegetable crudité dip, salad dressing, or sandwich spread (if it's thick enough — mine never is).

The mix should quadruple in volume and thick enough to leave a thick trail on top of the mixture.

I was hoping to make a special treat out of this but it's not thick enough for what I need.

Stir in more quick oats as needed to get the mixture dry and thick enough to roll into balls.

Mine got really thick over time and if it's not thick enough, just continue to cook it down and more of the liquid will evaporate.

The nut butter was thick enough that these macaroons held together nicely after a short chill in the fridge.

Add a handful of ice cubes if it's not thick enough for your liking or more juice if it's too thick.

The batter will be very thick — thick enough so that a spatula stands up in the batter.

When the sauce is thick enough to stick to food rather than puddle below it, turn off the heat and set the sauce aside.

Don't be impatient here, it can take awhile to get thick enough to pour over.

You want a thick enough layer so that you can not see through the chocolate coating.

Oat milk is thick enough to support intricate latte art (see: the matcha latte with oat milk pictured above), in case you Instagram purists were wondering.

Reduce heat, and simmer until just thick enough to coat a spoon, 10 — 15 minutes.

Cook, swirling often, until sauce is thick enough to coat spoon, 8 — 10 minutes.

Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes.

Once the stock is all whisked in, simmer gravy a few more minutes until it is thick enough — when the sauce coats the back of a spoon, it should be good to go.

Whisk mixture back into saucepan, then cook over medium - low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes.

It's thick enough to spread on toast or graham crackers if you want to get really crazy.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes.

I'm not sure if this sauce would be thick enough to stand up to it, but it might be ok.

This will give you a crisp yet doughy texture that is thick enough to hold your toppings.

Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon in a thin, creamy layer.

Though you do want it to be thick enough to support your toppings!