Sentences with phrase «thicken as it cooks»

Terra, it will thicken as it cooks.

Tender beef, tasty carrots, potatoes and celery in a broth that thickens as it cooks.

The mixture will thicken some as it cooks, but should remain fairly thin.

Don't be alarmed if the sauce looks thin at first — it will thicken as it cooks.

Remember that it will thicken as it cooks, so you don't want it to be too thick right off the bat.

It should thicken as it cooks, and thicken as it cools.

Not exact matches

When I made these the pancakes fell apart too, I would say to leave them in the fridge for a bit as this thickens them and be gentle when cooking them — squish them together with the spatula!

As it continues to cook, the milk thickens and gets darker and darker in color.

It will thicken greatly as it cools, so don't be tempted to cook it all the way down.

Stir in the mixture from your blender and continue to whisk as it cooks and thickens, about 3 to 5 minutes.

Allow to cook for about 5 minutes as you continue to vigorously whisk and stir until thickened.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

There's a little kick of heat thanks to some red pepper flakes and the rice cooks right in the soup helping to thicken it a bit as it releases its starches as it cooks.

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

Does it thicken as it is cooks?

Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes.

Our version of slow cooker chicken and dumplings stew has a base that is still more brothy than creamy, but the flour that we add to the crock pot helps to thicken the stew as it cooks and adds a creaminess that brings it a step above the clear broth you would find in a chicken noodle soup.

As it cooks the mole will thicken, If the consistency its to thick add more chicken stock, little at the time, you want a creamy consistency, that will cover the back of a spoon.

At a low boil, cook the sugar mixture until it reaches 215 degrees (you could go as high as 220 degrees depending how thick you like your syrup — remember it will thicken more when cool).

Hi Amanda, Yes it will continue to thicken as it cools from cooking.

I cooked the caramel until it thickened and got darker, but as it's cooling it's drying (like frosting).

On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Onions and tomato paste build flavor with a few minutes of cooking in a skillet, as does flour which gains a nutty taste and serves to thicken the sauce made of beef stock and wine.

Amaranth that has been cooked and then chilled can also be used in place of cornstarch as a thickening agent for soups, jellies or sauces.

Continue cooking, stirring occasionally, until the oats have thickened to your liking, 15 - 20 minutes, adding more water, as needed if the oats thicken too much.

Continue to stir constantly as you cook about another 2 minutes, until thickened; the caramel will still be runny and will continue to thicken substantially as it cools.

It will seem very loose at first, but as it cooks, it will thicken into a nice, dark glaze.

Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools).

then add water as required for the veggies to cook as cashew paste will thicken more while cooking.

Smashed cooked beans thicken the sauce instead of roux, keeping it gluten free as well as lightening fast.

Add the almonds and continue to cook, stirring constantly as the sugar thickens.

Don't worry if there are a couple light pink bits showing here or there, though, as you'll be finishing the cooking process in the simmering sauce as it thickens.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Allow it to cook for 45 seconds before adding more — this way you can see the thickness of what you're making (unlike most other thickeners, corn starch thickens sauces as they cook, rather than as they cool).

Potato starch is added to the onions while they're being cooked as well, do this if you want to thicken your sauce!

As long as the salt is added towards the end of the cooking time, the beans will soften and your white bean soup thickens wonderfullAs long as the salt is added towards the end of the cooking time, the beans will soften and your white bean soup thickens wonderfullas the salt is added towards the end of the cooking time, the beans will soften and your white bean soup thickens wonderfully.

I had some extra veggie broth that needed to be used so I added a tiny bit in at a time to thin it as the soup was cooking and thickening.

Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant - read thermometer will read 170 degrees F.).

If you're familiar with Cajun and Creole cooking, you're probably no stranger to using a roux as a thickening base, but you're probably more accustomed to a darker roux like that made for gumbo, which takes quite a bit of time and whisking over the stove!

The soup looks a little thin once all the ingredients are in the pot, but it will thicken up as it cooks.

Then, use that as a quick marinade to cook the chicken while we boil the pasta and make a super simple roux - thickened ranch - style sauce.

Bring to a boil and cook for 3 - 5 minutes, stirring occasionally, adding 1/2 cup water as necessary as the mixture thickens.

Frozen berries may release more juice as they cook, so you may want to let the berry mash simmer slightly longer, or add another teaspoon or two of chia seeds to thicken the jam, as desired.

A water roux [a cooked mixture of flour and fat used as a thickening agent] became essential to making a braided and enriched bread that is both beautiful and moist.

They start out as reddish - orange disks, but cook down to make a thickened, brown soup base.

It will thicken slightly as it cooks and cools.

Prepare the vegetable stock, (I use two stock cubes as they really thicken the stock and add much more depth of flavour) and transfer the cooked vegetables to a slow cooker.

Stir the berries as you cook on medium low heat for about 10 minutes, until all the berries pop and the sauce thickens.

Turn the heat down to a simmer and leave to cook until well reduced and thick, stirring often as it thickens so that it doesn't catch on the bottom.