Sentences with phrase «time until stiff»

Not exact matches

While many in the financial industry predict it's just a matter of time until regulators subject cryptocurrencies to stiffer regulation, proponents argue that over-regulation would be akin to impeding the rise of the internet.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.

I have made this recipe 5 times and it also came out stiff, but I added another egg white to my batter until it resembled paste.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

With mixer running, add the sugar one tablespoon at a time and whip until the meringue holds very stiff peaks and becomes shiny.

Maybe my instructions weren't clear enough, but you're only supposed to lightly beat the egg with a fork a few times to break up the yolk, not whip it until it becomes stiff.

Once foamy, add in the first (150 grams, 3/4 cup) portion one spoonful at a time, and whip on high speed until the meringue is glossy and fluffy and stiff peaks have formed.

Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.

Then add the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue is shiny and holds stiff peaks.

Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.

• turn up speed to high and add remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.

Increase speed to high, and gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form.

With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

In a separate bowl, whisk up the aquafaba and add in the sugar, a spoonful at a time, until stiff peaks form.

If needed, add 1 Tablespoon of milk substitute at a time until the correct texture is achieved (not too stiff, not soupy — thick and sticky).

Increase the speed to medium - high, add the sugar one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.

Adding 1 tablespoon sugar at a time, beat until stiff but not dry.

Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

The spread should have a spreadable texture; if it is too stiff, add more oil 1 teaspoon at a time until the ideal texture is achieved.

Beat the egg whites until really stiff and then add the sugar a teaspoon at a time until the mixture is thick and glossy.

Add milk, 1 tablespoon at a time, beating until sugar is well moistened and frosting is no longer stiff, stopping once to scrape down bowl.

Adding the sugar, one spoon at a time, continue whisking, until the mixture begins to turn bright white and stiff.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat).

Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form.

Add more flour, a cup at a time, until the dough is too stiff to stir.

Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form (about 6 to 8 minutes).

Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

Add water a little bit at a time while you knead until you have a stiff dough.

A little at a time, stir in rye flour until the dough is stiff enough to knead by hand (it will be sticky, and you will not be kneading it.)

Add the sugar (spoonful at the time) and continue whisking until the mixture forms stiff peaks.

Add the sifted powdered sugar 1/2 cup at a time and mix on medium - high speed until mixture forms slightly stiff peeks and becomes glossy.

Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks.

Add coconut flour one tbsp at a time and mix well until a stiff dough forms.

Slowly add sugar a little at a time; beat until stiff peaks form.

Add sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

If it's a little too stiff then add the dairy - free milk (no more than 1/2 tsp at a time) until it is your desired consistency.

Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until stiff and glossy peaks form.

Beat the egg white to form stiff peaks and then stir in the yolks, one at a time and keep beating until you have a nice fluffy batter and add salt.

If it is too thin to hold its shape once dropped on the cookie sheet, add more flour — 1/4 cup at a time — until the batter can hold its shape (but will not be stiff).

However, tipped as the «sacrificial lamb» during the Hutton inquiry into the death of government scientist David Kelly — due to his role as defence secretary at the time of the war and stiff performance during the investigation — Hoon in fact emerged unscathed, not leaving defence until after the 2005 election, and only then for the job of leader of the Commons.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

If it is still stiff then return it to the microwave for 15 to 20 seconds at a time until it is very smooth.

If it is still quite stiff, add a bit of oil a half teaspoon at a time until it has reached the right consistency.

If it's too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.

Whisk the egg whites until stiff, then whisk in the sugars, 2 - 3 tbsp at a time, alternating with the paste.

Switch to the dough hook, and gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead.

Add 2/3 cup sugar a little at a time, beating until white just hold stiff peaks.