Sentences with phrase «until right consistency»

Quick question though; when you say 1 - 4 eggs, does that mean add until right consistency?

Beat until right consistency to spread.

I used a food processor and pulsed until the right consistency.

If it is too dry, add one teaspoon of water at a time until the right consistency is reached (should stick together when you pinch it with your fingers, but not so sticky that it sticks to your fingers — fine line).

Add 4 + cups of flour until right consistency.

If not continue cooking and repeat the test until the right consistency.

Quick question though; when you say 1 - 4 eggs, does that mean add until right consistency?

If the frosting is a little too heavy for spreading over the cake, add a bit more almond milk until the right consistency.

at a time, until the right consistency is reached.

Lol, put the mixture in an ice cream machine, or just freeze for 30 minutes, stir, freeze for another 30, stir, and freeze again until the right consistency is reached!

Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.

It's done in a matter of minutes, just add all ingredients in the bowl of a food processor and blend until right consistency is achieved.

Beat until right consistency to spread.

If the gravy is too thick, add a little more bone broth / coconut milk / water until the right consistency is reached.

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).

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

extra coconut flour until I felt the consistency was right for scooping.

Just slowly add it to the blender until you get the right consistency.

If it isn't add a tablespoon of confectioners» sugar at a time until it achieves the right consistency.

Dietary needs forced me to make a few substitutions, I used Udees GF Oats, Pumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consistency.

If your batter is too dry, add a bit more milk until you reach the right consistency.

Forgot to mention, I did not use 3/4 cup of water, only used 1 - 2 Tblsp water (until it looked the right consistency), so did not have a problem with it being «watery».

It's just like frosting, you just add more dry ingredients until the consistency is right for you.

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

If it isn't, increase the liquid portion by a 1/4 teaspoon at a time until you achieve the right consistency.

(After 3 minutes, check back every minute or so until it reaches the right consistency.)

You could try adding it slowly until you get the right consistency, but I'd recommend going for hemp hearts instead if you're able.

If it wouldn't run off a spoon, it's too thick... add a little more milk until you get the right consistency.

I would probably add 1 Tbsp of yogurt at a time until the dough gets the right consistency — probably one or two Tbsp should be enough.

If it wouldn't run off a spoon, it's too thick... add a little more coconut milk until you get the right consistency.

Experiment, starting with 1/4 cup hot sauce and then increasing until you get the right consistency.

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]??

Pastry chefs routinely spread melted chocolate over sheet pans, wait until the chocolate is set to the exact right consistency, and then use a metal spatula (and considerable sleight of hand) to scrape up ruffles and ribbons and all kinds of extravagant shapes.

Start with 1/2 cup of oil and continue until you reach the right consistency, up to 3/4 cup.

However my second attempt this week I kept adding more 1/4 cups of flour until I reached the 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!).

If you are still having problems then you may want to add a tablespoon of tapioca flour at a tim until you get the right consistency.

I scooped all the hummus out into a bowl and hand stirred in the juice from the cans until the consistency was right.

You just have to try until you find the right consistency.

With motor running drizzle in olive oil until creamy, adding water to get to the right pouring consistency.

Place all ingredients, except vegetable stock in a food processor or blender and pulse until smooth, adding a little bit of vegetable stock to get the right consistency.

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

It should be smooth and silky, if not, stir with a spoon and do it again until it reaches the right consistency.

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

And let it drain until it was the right consistency.

I added soymilk, frozen mango, frozen papaya, and ice until the consistency was right.

I think you'd be better off just adding extra panko breadcrumbs until you get the right consistency.

Take time to grind your spread to the right consistency until it is smooth and light.

You may have needed to add more flour, I add more flour until I get the right consistency.