Sentences with phrase «too little liquid»

The most common type of canine kidney stone, these are solid masses that form in the kidney when there are elevated levels of calcium, oxalate, cystine, or phosphate along with too little liquid.

While this can vary slightly without being cause for alarm, you should definitely report to your avian veterinarian if you fear that there is too much or too little liquid in your bird's waste.

Well if it was too thick that almost certainly means it had too little liquid in proportion to the dry ingredients.

(Don't worry if it seems there is too little liquid, the cabbage will break down as it cooks).

Too little liquid and your rice will be dry and burnt.

Did I use too little liquid in the dough or do I just need to cook less time?

It's better to add too little liquid than too much.

Not exact matches

Try adding a little more liquid to help mix it better but make sure it doesn't turn too runny!

This: https://www.paleorunningmomma.com/paleo-bacon-egg-bake-bison-chili/ I didn't use exactly the same ingredients but I put some tomatoes in so maybe they gave it a little bit too much 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.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

Your blender will need to be quite powerful, and you might need a little more liquid if it gets too thick.

I've made Marion's recipe for years, but since it seemed too thin, I have always used more flour, a lot more flour, and a little less liquid to thicken the batter up.

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 minutes.

That should be enough liquid — the Instant Pot is supposed to have a little liquid too but always performs even if it is minimal.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

I added a little dark beer, so hopefully it isn't too liquid - y... Either way I'm sure it will be delicious!

Beware, I tried these this morning and I think there's way too much arrowroot or way too little other liquid.

If you add both protein powder to your mix, you may want to add a little more liquid to make sure it's not too thick.

Blend until smoothie is creamy and add a little liquid if it's too thick.

Since the first two times turned out well, it could you that you added too much liquid or too little dry ingredients this time (assuming you're using the same oven as before etc).

I don't know if I stirred too much, or maybe my bananas were a bit little, or if I shoud add more liquid as I was using oats too.

If liquid evaporates too quickly, add a little bit of water.

He commented that the flavor didn't stick to the noodles enough... I'm thinking that after I added the milk to the soup / seasoning it looked a little too liquid - y.

Cooking grits on high heat for too little time or without enough liquid yields coarse grits.

If you are adding any oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly.

What I really love about this is that it's super forgiving, if the sauce isn't loose enough, a couple splashes of starchy cooking liquid get ladled in, and if the sauce is too loose, a little bit more parmesan cheese is tossed in — easy peasy.

Add a little more liquid if it seems too thick.

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil, if desired.

You may need to add a little more liquid to get your blender going but don't add too much as you need a thick mixture.

4) Gently pour the milk - water - oil liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.

I too had a lot of liquid but siphoned it off with a turkey baster and thickened the liquid a bit, adding more chopped fresh herbs to make a very tasty sauce / gravy to drizzle over the potatoes (even tho they were very moist already — just added a little special touch).

Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry.

But because you are cooking a half batch the liquid may have left too quickly, so you could add a little water.

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

Dairy free, gluten free and vegan friendly, this healthier chocolate mousse recipe is gently sweetened with a little brown rice syrup (or you can use another natural liquid sweetener, too).

If the chili seems much too thick, add a little of the bean cooking liquid.

We had the pumpkin spice this morning — it was a little too moist for my taste (I would cut back on the milk or yogurt next time since the pumpkin puree is also like a liquid — the liquid to oats ratio seem to work best at 2:1) I also thought the spices were a little overpowering on the pumpkin — maybe a little less clove next time?

Make sure the yam is not too dry, if necessary add a little more water, the noodles can sometimes keep absorbing liquid.

Check the consistency — If too thick add more liquid (broth, coconut milk, or almond milk); alternatively simmer for a little longer.

This was great — be careful not to heat too high after the yogurt is added or it will break down / curdle; I might also have skimmed some of the liquid before adding the sauce as it ended up a little thinner than I had hoped — but it was still fabulous!

They fell apart a little bit as I loaded them into the baked pie crust, but not too much, and the finished pie had just the right amount of moisture without any liquid runoff.

Tasted great, I think I added too much liquid because I would have wanted it a little creamier.

If it is too dry, add a little water, it depends on how much liquid the lentils absorbs.

Also remember if it tests a little too firm you can always add a little more liquid.

Keep an eye on it and keep stirring it every so often: it should be running, not gloopy, but it should also hold on to a wooden spoon just a little; if it runs off like water, it's not set yet, or you've added too much liquid.

If the mix seems to be getting too thick (e.g. if the seeds have absorbed all available liquid), drizzle in a little more milk to loosen.

I have often let the gravy simmer a little too long and let it get too thick, so all you have to do is add a little more liquid and voila!

A little too much liquid but think one less egg and a little less ketchup will help next time.