Sentences with phrase «thicken on»

What they look like SKs start as small, flat, rough, tan or brown bumps that slowly thicken on your face, chest, shoulders, or back.

It slowly starts to thicken on cooling and the constant mixing adds to the gloss and shine of the chocolate.

I've been cooking over 30 yrs and have never seen water thicken on it's own without flour or cornstarch.

But pectin doesn't thicken on its own.

When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings.

This is the distinguished seventh - century prophet Zephaniah, who pictured Yahweh as a kind of sinister Diogenes, holding aloft a lamp and searching out in Jerusalem all who, like coagulated wine, have «thickened on their lees,» lost all their covenant sensibilities, and whose attitude toward Yahweh is the ultimate denial of prophetic Yahwism «Yahweh will not do good, nor will he do ill» (1:12).

I thickened it on the stove over low heat and used it as a dip for the chicken.

Had no problem with the sauce thickening on its own.

The Sukrin product thickened on its own, but needed just a little help to achieve the creamy texture I was after.

Not exact matches

Too late for the tour and the history lesson, too late in the season on this southern plantation, and the ancient, front - line cedar soldiersbacked up by a strong regiment of holliesare not telling what they know.I walk on the old brick, caulked with thin moss, but soon overlaid with a thickening....

This apparent contradiction rests on a misconception, namely, that the thickening of the distance is closer to the original situation than the entrance into relation.

The house and the kids hush in the evening thickening and falling and the candles flicker boldly on.

Spoon the thickened mixture into the molds and, if using a 3D mold, invert them on top of each other.

Do you know if the other half of the chocolate will thicken before pouring on the top layer?

I was unable to thicken it, as the mixture started splashing furiously every time I switched on the mixer.

Any tips on thickening it up?

It's also important to leave the batter to sit for a few minutes on the side in order for it to thicken.

After 4 + hours on the stove I eventually just had to add organic cornstarch to thicken it.

We've always thought it made good bread, and was useful for all the other usual kitchen chores - making roux, thickening gravies, making biscuits, breading meat and so on.

Combine the above sauce ingredients in a sauce pan on medium low - heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1 - 2 more minutes.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

Once the filling is thickened and crust is slightly cooled, pour filling on top, and return to the oven to bake.

I made a batch & i had some left over so i made a smoothie bowl out of it, added some vanilla protein powder to make a meal (that thickened it up too), sprinkled some banana chips, pumpkin seeds / pepitas, sunflower seeds & whole cashews on top.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Turn it on and blend, keeping it at the bottom until you start to see the mayo thicken.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

I did not even heat it up, I threw it on my vegan enchiladas and it thickened in the oven.

Continue to cook on high heat for 3 - 5 minutes until it starts to thicken.

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

To prepare the whipped cream, beat the cream on high until it begins to thicken and gets slightly stiff.

You want the mixture to thicken a bit - it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to).

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

My cinnamon filling was really funny at first and I couldn't get it thick enough so I stuck an ice pack under it on the counter and it thickened up quite quickly.

Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken.

I do cook the broth down on the saute setting to thicken, I remove the meat first.

Once the caramel topping thickened and the pancakes were lightly browned on both sides, I poured the former on top of the latter for the deliciousness that you see.

I spooned thickened glaze onto the doughnuts, then thinned out the rest of the glaze with a little milk and drizzled it on top for a fun ombre effect.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Heat the reserved roast juices and cornflour on the stove, mixing together until slightly thickened, 2 - 3 minutes.

Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.

Make a slurry with either of these and some of the coconut milk, then whisk into the coconut milk on the stove and heat until it thickens and coats the back of a spoon.

Simmer for 5 minutes, stirring occasionally to make sure that the thickened soup does form a film on the bottom of the pot.

I use chia seeds on my yogurt and it definitely thickens it up if you don't eat it right away.

Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens.

You get less splatter on the stove and as apple butter thickens, it DOES splatter.

Thoughts on how to thicken?

Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens.

Any thoughts on how to thicken this?

It WOULD NOT emulsify or thicken properly, and I literally worked on it for hours, using every trick I know — chilling, resting, beating, stirring — you name it, I tried it.

Start by whipping on low, then gradually increase the speed to high as the mixture thickens.