Sentences with phrase «thicken while»

Let the batter rest and thicken while you preheat your griddle to about 325 °F; or heat a frying pan set over medium - low heat.

Remove the sauce from the heat and let thicken while you prepare the stir - fry.

In a pinch, full - fat canned coconut milk makes a great swap for heavy cream in sauces, but I really enjoy pureeing vegetables into my sauces, which helps to thicken them while adding extra flavor and nutrients.

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

(If the chocolate begins to thicken while you are coating them, return it to the microwave for 20 seconds.)

With a fork, mix the flax and water in a small dish and set aside to thicken while you gather the other ingredients.

It will be very thin, but will thicken while the cake is baking.

Let simmer and thicken while blending in the tomato paste.

A homemade custard is almost easier than buying one, Everything goes into a pot, thickens while heating and then it is done.

Transfer the blended soup back to the stove and let it simmer for another couple of minutes until it thickens while stirring constantly.

(If paint thickens while standing, stir in a few drops of water.)

In brief, as we age the epidermis thickens while the dermis thins.

HCM, which only very rarely affects dogs, instead causes the cat's heart muscle to become thickened while the chamber volume decreases.

Not exact matches

What's more, while its levels are partly predetermined by genetics, they can thicken and become more efficient with deliberate use.

While I - It can be defined as the enlarging and thickening of distance, it can also be defined as the objectification of the I - Thou relation which sometimes serves as the way back to it and sometimes obstructs the return.

In the thickening aspect of Smithtown's plot, Ms. Peters fulfilled a pastoral office, gathering and healing the flock while also urging that the church direct itself to the healing of the world.

The mix of creamy peanut butter with sweet oats, juicy raisins, almond milk and a splash of maple is so delicious, while the chia seeds help thicken it up and the pinch of salt enhances all the flavour.

All the while, the topping thickened, concentrated, and turned into a ruby jam.

Thickened heavy cream creates a velvety base for the sauce, while the cognac imparts a warm depth of flavor, contrasted by the bright tang of Dijon mustard.

They help to thicken the smoothie while giving it more of a nutritional boost.

While the graham crackers are baking and coconut milk is thickening, begin the caramel mixture.

While the coconut milk is thickening, in a food processor, buzz almonds / almond flour, 2 tablespoons molasses, 1 tablespoon arrowroot powder, 1/8 teaspoon salt until dough forms.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

You can make coconut milk yourself (and avoid preservatives and thickening agents while saving money!)

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.

While the chicken's waiting to go back in its lovely seasoned Crock Pot bath, SoupAddict adds some thickening agents.

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).

For me the whites should be completely cooked, while the yolk should be just thickened but still a little drippy.

While most corn puddings are rich with butter, cream and milk, and some are thickened with flour, this corn pudding is custardy and creamy without gluten or dairy.

For the people having trouble with the mayo (i.e. no immersion blender), I used a hand blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit in the fridge and it thickened up into a great mayo - consistency in about an hour.

Then pour everything back in the pot and heat up again while whisking constantly till the custard starts to thicken (about 1 - 3 minutes), which will happen all of a sudden, so be ready for it and remove the pot from the heat immediately.

If you skip this ingredient you will just need to add a little extra water, but it won't have quite the same flavor, and may not thicken up as well (although you could leave it to drip in a nut milk bag while it ferments to help it firm up better).

Leftovers are going to thicken up ovenight - thin with a bit of water / stock while reheating, and adjust for seasoning again.

Stir constantly while the roux thickens, then slowly whisk in your veggie broth.

Heat over medium heat while whisking constantly, until thickened.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

While other home cooks are scrambling to keep their bird warm, scraping up pan drippings, boiling giblets, thickening, tasting, tweaking... You'll be calm because you have this 10 - minute Instant Pot gravy!

When you use just a little bit of liquid, the pasta soaks all of the liquid up and achieves a perfect al denté consistency, while releasing some of its starch to thicken up the liquid that remains.

I have been struggling with thickening sauces for a while now.

Allow to come to a bubble while mixture thickens.

Sprinkle over sauces while whisking to thicken, but be cautious — a little bit goes a long, long way, and too much will make your sauce «gummy» and «gooey» rather than creamy.

I've used raw coconut flour to thicken my oats; it's one of my personal «superfoods» for lowering my blood sugar levels, aiding in digestion, and it's a great source of protein while being low in fat and carbs per serving.

The cocoa powder, sugar and milk will form a chocolate milk mixture, while the corn starch thickens it to a lava consistency.

Coconut flour for me was a definate no no, I tried to thicken gravy with it and while it worked it had a weird texture.

While true those are highly unlikely to apply at the level required to thicken a sauce.

The question of thickening sauces is one of the hurdles I face every time I put up a recipe post — it's become a bit of an internal struggle (as seen with last week's beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey.

Add them to the pan and whisk while the gravy thickens, about 5 minutes.

Reduce heat to a simmer and continue to stir while cooking for five more minutes, or until the sugar has dissolved and the syrup thickens.

I make creamy kidney beans or cannellini beans by cooking them down with the can liquid until thickened then drizzle in good olive oil while stirring to make an emulsion then finish them with salt & pepper.

While the batter thickens, heat a non-stick (or cast iron) pan over medium - low heat.