Sentences with phrase «thickening sauces when»

I keep Arrowroot on hand for thickening sauces when cooking and it also gets added to a lot of natural recipes like deodorant, baby powder, diaper cream, dry shampoo, etc..

Apart from sweets, I also use coconut butter to thicken sauces when making Indian - style and other savoury dishes and it works great.

Not exact matches

When cooking the sauce with 2 cups milk, do you have to cook and keep stirring until it thickens?

Even without the sauce thickening the flavor is so good but I bet it's even better when the sauce clings to the chicken!

The sauce didn't thicken much more when I added the corn starch.

Remove from the heat when the sauce begins to thicken and bubble.

When the tofu is ready, dump your sauce into the pan and cook for another 2 - 4 minutes, so sauce thickens.

The caramel sauce thickens considerably when it cools, so it should have been far beyond a liquid state.

When I started brainstorming lasagna sauce recipe ideas in my head, I suddenly remembered that I'd bought a packet of agar - agar powder (vegan gelatin) to experiment with a dessert recipe for Valentine's Day... What if I use the nutty flavour chickpea flour as a base for my sauce (which I had done once before) and thicken it up with agar - agar powder?

I'm trying to stay strictly primal / paleo, but I always run into problems when I need to thicken sauces or soups.

A number of readers have expressed their confusion when it comes to thickening sauces, gravies, or soups without using traditional floury methods.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

When sauce is thickened, add it to the pasta in the pot, and use a large slotted spoon to mix well, taking care not to break the pasta.

When the shrimp are almost cooked, add the sauce into the wok, keep stirring until the sauce thickens.

The sauce thicken a bit as it simmered, the cauliflower had a rich flavor from roasting, and there was just little sauce left when the cauliflower was all eaten.

The sauce thickens slightly when refrigerated and can be thinned out with a little cream or milk when you are ready to use it.

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

Serve when sauce has thickened.

When your stir - fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir - fry pan or wok is on fairly high heat.

When the mixture comes to a simmer, reduce heat to medium - low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickened — it should be thinner than regular barbecue sauce, but thicker than teriyaki sauce.

When the sauce has thickened, it will easily coat the back of a wooden spoon.

When sauce has reduced slightly and begun to thicken, remove from the heat and stir in the salt and rum, if using.

The first or second time I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5 - 8 minutes.

I make mine similar except I make a bit of roux (I use unbleached four, but arrowroot could be used instead) to thicken the sauce some (I used to make 4 - 6 up batches for our large family when the 8 kids were all at home) as I like mine a bit thick and not runny.

The key to making this sauce is to have patience when whisking, it will thicken and smooth out as it cooks.

When meatballs are cooked, place them in the sauce and simmer for 1 - hour or until sauce has thickened.

This sauce still thickens when cold, but is the perfect consistency at room temperature.

I also kept the sauce a little thin so that it would thicken up nicely when baking.

Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn't feel grainy when a little bit is rubbed between your fingers, 6 — 8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce).

When the veggies are soft, add the tomatoes and simmer, partly covered, for about 20 minutes, until the sauce has thickened and even browned around the edges.

First things first, do NOT use pre-shredded cheese when you make macaroni and cheese because the anti-caking agents that manufacturers toss the shredded cheese in will affect the quality of your Mornay sauce, meaning it will affect the way it thickens and melts.

And don't forget that a sauce will thicken when it cools!!

When sauce has thickened and pork chops are tender, serve each pork chop with a spoonful of the onion / mushroom sauce on top.

Using chilled sauce: Since there is butter in the sauce, it will thicken when refrigerated.

The only problem with mine was the sauce... I used arrowroot starch, and the sauce seemed to thicken a bit, but when I served it it was pretty runny and my leftovers had runny sauce too.

Your alfredo will be ready when the sauce thickens and adheres well to your noodles.

For example when thickening stir - fry sauces, basic white sauces and soups, I can recommend that you try to use tapioca starch or arrowroot starch (mix it with a little cool water or rice milk first before adding it to sauces).

When the sauce has thickened and warmed up, take the chicken and add it to a bed of cooked broccoli and serve with a sprinkle of more sesame seeds and green onion.

When sauce has thickened, add mascarpone and Parmesan cheese, stirring until completely melted.

When the sauce starts thickening taste the sauce to check for a caramel flavour.

The sauce will thicken more when it cools off.

When the sauce begins to thicken, add the tempeh to the pan and coat it with the sauce.