Sentences with phrase «thickened after»

If it still hasn't thickened after 18, I'd shoot for 24.

It was only slightly thickened after the first day but became lovely and thick after 2 - 3 days which is when I thought it was at it's best.

The lentil curry will thicken after adding the Dhokli.

The frosting thickens after being chilled so I recommend making it ahead of time and chilling overnight for the best texture.

The mixture will start to thicken after about 20 minutes.

Should I let this cool and see if it thickens after that?

It thickens after it has been refrigerated, so bring it to room temperature, or gently heat, if you are going to use it as a salad dressing.

It will begin to thicken after about 4 or 5 minutes.

The curd will thicken after approximately 20 minutes; remove the bowl from the bain - marie and set aside to cool.

Batter thickens after a few minutes (coconut flour appears to take longer to absorb liquids).

Note: The smoothie will thicken after a few minutes thanks to the chia seeds and their amazing ability to gel (fun fact: chia seeds can hold up to 12 times their weight in water!).

The plot thickens after Arbie applies for a job at the cursed new restaurant, and what ensues is a jaw dropping combination of silly, sexy and sadistic skits serving up a never - ending array of imaginative ways to knock off cast members in a high attrition - rate production.

It doesn't take long for the plot to thicken after prideful Ali suspects Yeter of cheating on him and kills her in a jealous rage.

The plot thickens after a scary encounter with a real motorcycle gang in New Mexico, and on the way to the Pacific coast, each of our weekend warriors learns a valuable lesson which will serve them well upon their return home to Ohio.

The plot thickens after Gerda suggests he serve as a stand - in for the beautiful model (Amber Heard) she was supposed to paint that day.

Complex carbohydrates give your dog's body the energy it needs to make repairs, whether muscles are knitting back together after internal surgery or stomach lining is thickening after a bout with parvovirus.

Not exact matches

Notwithstanding the efforts made after 9 - 11 through the Smart Border Accord, the evidence, both anecdotal and documented, points to a thickening border.

It thickens the uterine lining to make contraception more difficult AFTER taking it.

Stir to prevent sticking after thickening is added.

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

After about five minutes the sauce should thicken and then you add the provolone.

Your sauce will thicken in about 30 minutes after much of the water has evaporated.

After a few trials, I've learned that the coconut whipped cream thickens the longer it sits in the fridge, so it's best to make this ahead.

The frosting was ridiculously complicated (I could not figure out how to thicken it properly, after it set in the fridge overnight) and the consistency is way too thin to spread or pipe.

After it thickens add in the remaining 1/2 cup milk and stir again to loosen.

Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

The Agar flakes will thicken the juices just enough to make any liquids left after reducing gel up.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

After 3 - 5 minutes, the mixture will be bubbling and thickened.

Brown ground beef before adding then add beef after you have thickened (with cornstarch) the soup.

* Keep in mind that this recipe thickens naturally about 20 - 30 minutes after it is mixed up, so if you think it's too thin you may want to wait until then before adding more coconut cream.

After all milk is added and the gravy starts to thicken stir in green chiles and chipotle.

After stirring and cooking for about 2 to 3 minutes, whisk in milk and continue whisking until the sauce thickens, which will happen quickly.

This brown sugar icing is made by cooking milk and flour until it thickens then after it's cooled, creaming that in with the butter and brown sugar.

But after the addition of those 2 cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at last part of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.

microwave it in 30 - second intervals, stirring after each interval, until the mixture has thickened.

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.

If the icing is not thick enough after adding 1 cup of powdered sugar, you can add another 1/2 cup to thicken it more.

The yogurt starts out a little on the thin side, but will thicken up nicely after it chills in the fridge.

It not only thickens the base, it keeps it from turning to crystals after freezing.

Will it thicken up when it cools after the two hours?

To get around this I put the mixing bowl into the fridge after combining the ingredients, then I stir every 30 secs or so til the mixture just starts to thicken enough to hold everything in suspension.

I had some trouble getting the sauce to really thicken even after a long simmer, so I served it with both a ladle and a slotted spoon.

yea, don't do that haha, it never thickened in the pan even after an hour, I obviously don't know anything about baking, so as you can imagine I just put the milky globs on the tray and gave it a go.

Next time I would thicken the sauce after taking it out of the oven and serve is with cabbage noodles!!!

It's great for adding coconut flavor and can serve other purposes, but not very useful as a thickening agent (after all it's just tiny shavings of coconut that are hardly more absorbant than a nut flour).

After 5 minutes, turn heat to medium - low and stir nearly constantly, until mixture thickens enough to coat the back of a spatula and not run when you drag a spoon through it (don't use your finger because this mixture is hot and will burn you).

I let the milk, cream and sugar thicken 10 minutes and when I put them on the mixer, after about 2 minutes on high, they turned solid and started to crumble.

It also thickens up quite a bit more after a night in the refrigerator.

After it was refrigerated, it thickened up over the next several days and became more paella - like.