Sentences with phrase «thick syrupy»

His eyes were hot with exhaustion and the odor of the place lingered on his clothes — stale potato chips, old candy, the thick syrupy smell of the soda fountain — but the warm September air felt good.

Using these absorbent seeds means you no longer need a mountain of sugar to create a thick syrupy jam consistency.

It will boil down to a thick syrupy consistency.

This is not the application for a thick syrupy expensive balsamic!

Not exact matches

You will get very sweet syrupy water and you can also blend the dates after 24h have passed (or earlier is in hurry) so you will have a thicker syrup as well (I normally do this to use all the dates I soaked in water).

Let the mixture simmer for 40 to 50 minutes or until the sauce has reduced by about 1/2 and is thick and syrupy.

Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.

Balsamic syrup is just 1/2 cup of balsamic vinegar simmered down until it's thick and syrupy.

The juice will be thick and syrupy.

Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.

Boil for 3 minutes until thick and syrupy.

The mixture should become thick and syrupy.

Bring the marinade to a boil and cook down until it's thick and syrupy and reduced by half.

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.

[Chef's Note: For an easier method, the jam can also be made without first making a caramel: Just combine the figs, sugar, butter and orange juice in a large saucepan, bring to a boil and continue to boil until thick and syrupy, about 20 minutes.

Lower the heat to medium - low and let simmer for 9 - 10 minutes, or until thick and syrupy.

Add coconut milk (watch out for the hot caramel spit), stir to combine and cook until thick and syrupy (12 minutes).

This salad is ideal with a thicker - cut bacon (but there's really no need to buy the insanely thick stuff I bought by accident), wild arugula (I find that the leafy bundled stuff has much more flavor and bite than the bagged / boxed stuff) and an aged, dark and almost syrupy balsamic that you save for special occasions.

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.

Bacon — yes, American - style bacon in Rome; not exactly the pork product I associate with the city, but who am I to question these things — was grilled to a perfect, lightly charred crisp then topped with peppery wild arugula and drizzled so - very - lightly with an aged balsamic vinegar, the kind that is thick, dark and almost syrupy, as sweet as it is punchy, the kind that probably costs too much but that I still encourage everyone to buy, just once, because used judiciously (which is to say, not in a steak marinade, please, use the cheap stuff for that) it will last forever.

Reduce the heat to medium low and boil gently, stirring often to prevent the sauce from burning, until it becomes thick and syrupy and reduced to about 1 1/3 cups (320 ml).

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

It starts with cooking fresh cranberries with sugar until the cranberries have broken down and you end up with a thick and syrupy sauce that won't seep too much into the cake batter during baking.

And while the blackberries keep their shape after baking, they are wonderfully soft and tender with their garnet colored juices all thick and syrupy.

Continue to gently boil until the cranberries soften and the juices becomes thick and syrupy, about 5 minutes.

The only difference is that we are using less water as we want the filling to be thick and syrupy.

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.

Lower heat and allow to simmer 15 minutes, stirring and breaking up any large chunks of berries with a spoon, until mixture is thick and syrupy.

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

* Aged balsamic vinegar has a thick, almost syrupy consistency.

Blackstrap Molasses: thick dark syrupy product of the third boiling from the sugar refining process, and consequently where most of the nutrients reside.

Pomegranate reduction: In a thick small sauce pan reduce 1 cup of pomegranate juice by half or until it becomes syrupy.

My broth didn't really get very syrupy, but i reduced it down until it was thicker.

The consistency should be very thick and syrupy so, if needed, cook uncovered for the last 15 minutes.

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

Allow to simmer, stirring occasionally, until thick and syrupy, about 15 minutes.

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium - high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes.

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

Fresh, plump cherries are cooked down until they're thick and syrupy to create the most enticing fruit swirl.

• combine all ingredients in a pan and bring to the boil, simmer gently for 10 minutes, stir, then continue to simmer for 40 - 50 minutes until thick and syrupy, stirring regularly.

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).

As a New Yorker, I'm lucky to be able to pop into Despaña in Nolita, which sells a few styles, from the daily workhouse that is Montegrato brand Jerez sherry vinegar (not available online) to the slightly sweet 8 - year Olorosso to the thicker, more syrupy 16 - year - aged Pedro Jimenez vin, and will let you taste them all.

We want our teriyaki to be seriously syrupy and thick.

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.

They were less salty and thick, nearly syrupy.

Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.

[6] According to Italian wine expert Joe Bastianich, Montepulciano d'Abruzzo's can be highly aromatic with earthy notes and black berries and have inky - purple color with a thick, almost syrupy mouthfeel.

As the sugar dissolves, you should notice your port getting thicker and more syrupy.

Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes (mine was less than 8 minutes, around 5 - 6 minutes).

Bring to a boil for 5 — 8 minutes, and stir well until thick and syrupy.