Sentences with phrase «until excess liquid»

Add the fresh mushrooms, then the slivers of softened dried shiitaké and stir - fry for about 1 minute, or until any excess liquid has evaporated and the mushrooms are aromatic.

Let the stew simmer until the excess liquid has evaporated away and you have the desired consistency.

This should take just 5 - 8 minutes or so, until the excess liquids in the pan are gone (you'll want them all caramelized onto the walnuts, although they'll look «wet»).

Not exact matches

Using clean hands, squeeze the spinach mixture until most of the liquid has been squeezed out and discard the excess liquid.

Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.

The technique involves pressing out excess liquid, seasoning with salt (or marinating), coating with cornstarch, and then shallow pan frying until golden and crispy all over.

To remove excess liquid from the thawed spinach, gather in a clean kitchen towel and squeeze until no more liquid comes out.

Reduce 250 ml remaining liquid (discard excess) over high heat to 50 ml or until syrupy (10 - 15 minutes), refrigerate until required.

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.

Finally add the grated cheddar cheese and cook until the cheese melts and all the excess liquid is absorbed.

Drain off any excess liquid, then mash the beans with the spoon until most of the beans are broken up.

If excess liquid remains, continue to simmer with the lid removed until thickened.

Let it sit for about 30 minutes, drain the excess liquid, and dehydrate at 115F for 15 hours or until crisp.

Plunge spinach into boiling water until wilted and drain well to remove excess liquid.

Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry.

If the rice is cooked and the dish is still a bit liquid, raise the heat until the excess moisture evaporates.

Remove steak from marinade and shake off any excess liquid, then grill each side for just a few minutes, until outside is nicely seared in spots and internal temperature reaches 130 °F (check with an instant - read thermometer) for medium - rare.

Add the hearts of palm mixture from step 1 and sauté until everything is warm and the excess liquid is absorbed (about 5 minutes).

Then cover with a second triple layer of towels and press firmly until the towels are saturated with excess liquid.