Sentences with phrase «thicken as it cools»

When I finally returned to my Airbnb (and to wi - fi), I found the answer: Gaozha is a local specialty in Yilan that consists of chicken soup that gets ground up and mixed with potato starch so it thickens as it cools.

The caramel will thicken as it cools.

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.

Let cool for 5 to 10 minutes before serving; it will thicken as it cools.

The dressing will keep thickening as it cools.

Allow to rest at room temperature while brownies cool; mixture will thicken as it cools (speed process by refrigerating for a few minutes, if desired).

The jam will continue to thicken as it cools.

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

Let simmer for 25 - 30 minutes, whisking occasionally, and then transfer to a bowl until ready to use (it will thicken as it cools, which is why you should do this at the beginning).

The soup will thicken as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like chopped cilantro, avocado, and lots of sour cream.

Hi Lee, The sauce will thicken as it cools; I would probably let it cool a little bit until it's the consistency of ganache, then top the cheesecake and chill.

Pour into a small container for dipping, and allow to cool to room temperature before serving as it will thicken as it cools.

You will find that the lemon curd will continue to thicken as it cools.

It will thicken as it cools: add a little milk if you like it thinner.

It will thicken as it cools so don't worry if it is a bit runnier than you would like.

Hey Sue, my guess is that you just need to let the caramel cool down a little and it will thicken as it cools.

I used all the milk, knowing that the porridge thickens as it cools.

Refrigerate until completely cold - the pastry cream will thicken as it cools.

Scrape the sauce into a bowl and let cool for 2 hours (sauce will thicken as it cools).

The lemon curd will continue to thicken as it cools.

Let cool for 20 to 30 minutes before using (it will thicken as it cools).

Keep in mind that both the Steel Cut Oats and the Chia Jam will thicken as they cool, so it is best to stop the simmering process a little bit before these mixtures reach your desired consistency.

Since the syrup thickens as it cools, test the thickness by taking a small amount on a spoon and blowing on it to cool.

But keep in mind that it will thicken as it cools

It will also thicken as it cools.

Liquid should be syrupy but pourable and will thicken as it cools.

The mixture will continue to thicken as it cools.

If you have any leftovers, the soup will thicken as it cools so you can thin it out again with a few more splashes of stock or water when you reheat it.

It will thicken as it cools.)

Creamer will thicken as it cools

The filling may also appear runny while warm but thickens as it cools.

Agar - agar will thicken as it cools.

It will continue to thicken as it cools.

The resulting homemade Nutella may be thin and somewhat runny, but it will thicken as it cools.

The liquid will thicken as it cools, so it may not be necessary.

The sauce will thicken as it cools, and you can reheat it to make it liquid again.

You can also add a bit more chia seeds at the end if your jam seems too thin, but keep in mind that it will continue to thicken as it cools.

The creamed corn will thicken as it cools.

It does thicken as it cools.

The ganache will thicken as it cools.

Sauce will continue to thicken as it cools.

Be careful not to let the mixture get too thick — it will thicken as it cools.

The mixture should be bubbling, it will thicken as it cools.

Refrigerate for at least four hours; sauce will thicken as it cools.

The sauce will thicken as it cools.

Refrigerate for at least four hours before using; caramel will thicken as it cools.

Compote will thicken as it cools.

Because this queso is made with real cheese it will thicken as it cools.

It will thicken as it cools, so make right before using.

Cover with plastic wrap and place in the fridge to cool completely, sauce will thicken as it cools.