Sentences with phrase «times more liquid»

Made from natural reclaimed paper fibers, we've designed our bedding to absorb three times more liquid than wood shavings - ensuring small pets stay warm and dry all day long.

Clean & Cozy is soft and fluffy to encourage burrowing or nesting while absorbing two times more liquid than wood shavings.

Made from natural reclaimed paper fibers, we've designed our bedding to absorb 3 times more liquid than wood shavings - ensuring small pets stay warm and dry all day long.

The hairy artificial tongues held onto 10 times more liquid than hairless ones (Physical Review Fluids, doi.org/ckjj).

Not exact matches

«We developed a new carbon - fiber matrix that's much stronger and more capable at cryo than anything before, and it holds 1,200 tons of liquid oxygen,» he said at the time.

Over time, grit blows into the water, which responds by pushing up more liquid to form another pool.

However, at nearly 63 times current earnings - a whopping p / e ratio, to be sure - even if the firm were to grow its profit to the level of Berkshire - $ 8.5 billion - it would still lack the liquid assets and marketable securities the house that Warren Buffett built has, and it would not have a diversified income stream, making it far more vulnerable to changes in the competitive landscape; a major concern when you contemplate that Google operates in an industry where dramatic shifts consumer behavior can happen overnight.

Cash more liquid but bonds you'll get a better yield and more of a flight to safety during the down times (usually).

When you add in refined products and other petroleum liquids, Canadian exports soared past 4.1 million barrels a day, a total that is higher than the next seven U.S. suppliers combined, and nearly four times more than Saudi Arabia, the U.S.'s second largest source of foreign oil.

Left out all sweeteners, added mixed berries and a sliced apple, reduced cinnamon to 1 tbsp (will increase to 2 next time) and a tad more liquid.

Mix well adding a little more liquid at a time until you have formed a ball of dough.

Continue to add stock, 3/4 cup at a time, allowing almost all of the liquid to be absorbed before adding more.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Brown rice will need more time and more liquid.

I would definitely at more liquid (stock, water) to this soup next time I make it as it was a little too thick for my taste.

Btw, from when I did use bananas, frozen in their skins they do look off when they come out to defrost... and they seemed to have more liquid volume... just in case someone uses those for the first time.

I'd either add a little more orzo next time or reduce the liquid (depending on how you like your pasta to veggie ratio).

Coconut flour absorbs several times its own volume in liquid, which means you need many more eggs / much more liquid ingredients in a coconut flour cookie.

Pour off the liquid and repeat a few more times until the liquid is clear.

If you need more liquid, add 1 tablespoon at a time.

I'll have to try it with less liquid next time to go for even more of a mousse texture.

I cooked these ahead of time to get more liquid absorbed into them, thus getting a more voluminous breakfast!

Continue adding the stock a ladle at a time, stirring until the liquid is absorbed before adding more.

If you are finding your old recipes are cooking too fast go ahead and add more liquid or cook for a shorter amount of time.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

For jammier, even more deeply caramelized onions, continue cooking for another few hours, but this time leave the lid ajar so the liquid can evaporate.

I tried this technique to help the flour absorb more moisture by giving it more time with just liquid and no gum.

Next time I might try a little more liquid and possibly a splash of cream to give a creamy sauce.

Next time, I think I will try cutting the recipe by half and using more liquid.

I added more liquid and actually drank it in a Mason jar without toppings because I didn't have time to sit down.

Recipes that are doubled or tripled don't take any more or less time to cook, but the proportions of liquid can change.

I'll reduce the liquid next time or add more flour.

Add more liquid, a tablespoon at a time, if it seems too thick.

I added more liquid after the prescribed cooking time and cooked it longer but this ended up in a gummy mess.

I would try a little less next time (or more liquid like another egg).

If so how much would the cooking time change and do we need more liquid?

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

Since this is my first time cooking with coconut flour, I would like to cook these pancakes a few more times as written before I try different liquids like mashed blueberries, overripe bananas or soaked zucchinis or carrots.

I would make the same changes again, and maybe add even more of the cooking liquid next time.

More liquid results in a longer dehydration time.

I have made this a few times and love it, but I always have to add more liquid.

This left them a little drier than I expected so next time I might compensate with a more liquid risotto going into the oven.

I am considering adding it to the pan after 10 minutes of oven time and / or adding more liquid to see if that would help but was wondering if you have any tips.

Oh, one more thing — bircher muesli is traditionally prepared the night before so the oats have time to absorb the liquid.

Wait until the liquid is almost completely absorbed before continuing to add more stock 3/4 cup at a time.

Another time I made them using half white flour and half «white whole wheat» flour (King Arthur), also very good but you have to add a little more liquid to get the pancakes to be the right consistency.

You may have to add more or less liquid, change cooking times, increase quantity of sweetener and flavors, etc..

Took a bit longer than expected but came out well... it's almost thai flavored w / the coconut / lime combo, so I'd swap in thai basil next time and a bit more cashews or maybe walnuts for a bit more crunch (the cashews absorbed too much liquid and got soggy).

I figure there is more to it than just the ingredients like at what time you eat the bar, do you eat it by itself or with what kind of liquid?

If you are having trouble getting it to blend, you need to add more liquid — just a little at a time.