Sentences with phrase «to be the right consistency»

The batter is the right consistency for cake this way.

Then just add some more liquid (almond milk or water) until the batter is the right consistency.

I am an experienced baker, but I know it is a gamble whether or not my caramel will be the right consistency based on color.

You will need to judge if the chocolate coating is the right consistency.

Once the buttercream is the right consistency, beat in the salt and vanilla.

Add a bit of water at a time, until you feel is the right consistency for you.

The most important thing to watch for is the right consistency of the coconut flour batter prior to frying.

Remove from heat as soon as the arrowroot is the right consistency.

If you try to eat it too soon, it won't be the right consistency.

OK, now that I had it thickened... How do I know what's the right consistency?

If there's one thing that's important to me about skincare is SPF, and if there's one thing that's essential about SPFs is the right consistency and scent, and this Hawaiian Tropic Sun Lotion ticks all the boxes.

I would gradually add them while kneading, until you feel like the dough is he right consistency.

Anyway, there was no real recipe, it was just more a matter of mixing together an egg, some milk, and some flour until the batter was the right consistency, and then cooking them in a hot, non-stick pan (the non-stick part is important!).

Ah yes, this can be frustrating because frozen fruit helps give you that cold smoothie that's the right consistency.

After a few minutes I realized it needed a bit more flour, so I added 1/4 cup and it was the right consistency.

What should be the right consistency?

Getting the filling part of the recipe just right is tricky, but if it's the right consistency, these turn out perfect!

Your coconut oil needs to be the right consistency.

I chilled the undercooked mixture which turned out to be runny BUT I did learn that if it's undercooked, you can scrape the caramel back into the saucepan (even after 3 hours of cooling) and boil it for a few more minutes (I think I did maybe 4 - 5 more minutes) until it is the right consistency.

I think the maple syrup is part of what helps these cookies to be the right consistency, otherwise there's too much dry ingredients and not enough liquid to balance it out.

The recipe I saw whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??

Pinch the mixture together between your fingers — if it holds its shape it's the right consistency.

It's never going to be the same but one way to do it is to freeze 80 % of it in ice cubes and then blend with the other 20 % liquid (maybe returning to the freezer for a while until it's the right consistency).

If necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistency).

Hossai — If it was the right consistency going into the fridge, it probably just firmed up in there.

This step is essential in getting your cookies to be the right consistency, so don't skip it!

I had to keep squishing the filling in the Ziploc bag because the butter kept separating but like you said, probably 15 mins after first mixing it, it was the right consistency.

I also eyeballed the measurements and just added stuff until it looked to be the right consistency.

If it is too sticky add a couple tablespoons of flour at a time until it is the right consistency.

And let it drain until it was the right consistency.

My first batch seemed to be the right consistency, a thick batter resembling raw pancake mixture.

It has lightened up a bit now i have churned it and is the right consistency but v sweet.

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.

Is it still too thick because when it's warm it's the right consistency... And btw thanks for the wonderful recipe

For best results, we recommend using King Arthur All - Purpose Flour in this recipe or adding additional flour until the batter looks like it's the right consistency.

I had to adjust the frosting recipe a lot to get it to be the right consistency.

Add milk until it's the right consistency.

I would try do half the amount of coconut sugar and then add 1 teaspoon at a time until it's the right consistency.

This mix is easy to use — you just pour out as much mix as you want, then add water until it is the right consistency for pancakes.

If it is too dry add more water, 1 tablespoon at a time, until it is the right consistency.

Start by pouring in 1/4 c of the water and work this into the crumb mixture, add more water a little at a time (up to a 1/2 c) until it's the right consistency and isn't too sticky... you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball.

Is it the right consistency?

Once it's the right consistency, slowly drizzle onto the centre of the top of the cake.

If it's too thick you can continue adding cream a couple drops at a time until it is the right consistency.