Sentences with phrase «use less liquid»

Those who drive cars that use less liquid fuel have the right idea (TDI diesels, hybrids, and electric cars).

* Feel free to use less liquid (about 2 cups) for a creamier milk or use a date or some stevia to sweeten this.

I also use less liquid.

You can also use whey protein, but keep in mind it will fluff up more so you may want to use less liquid.

However, next time I will use less liquid so as to finish the beans as a glaze.

I also use less liquid.

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

I select a pot that doesn't leave a lot of room around the shanks, so I can use less liquid and get a more concentrated sauce.

(Tip: Use less liquid and warm chickpeas, and you can get similar results with a regular food processor too.)

You can fuss with all the feedback from the other reviewers: use less liquid, cut back on the bacon and salt, double the garlic (these are all good suggestions) but the fundamentals of the dish are strong.

I'm also contemplating turning this into a mashed potato dish using less liquids.

(I used less liquid so it was more mousse textured) You are a genius Natalie x

Using less liquid can help prevent this.

I've tried the recipe without coconut flour, and as long as you have a thickener it works (this could be soft cheese, chia seeds, or just using less liquid)

Not exact matches

Anecdotally, it appears market participants may be using relatively more liquid instruments to hedge exposures in other less liquid market segments, perhaps unintentionally contributing to increased correlation across markets.

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

Might try it with a little less orange juice next time, as I ended up with some liquid left over (may have been the particular brand of oats I used, though?).

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

I used the gorgeous, organic beefstake tomatoes you see pictured, but if you'd like to speed up the sauce cooking time you can use plum or roma tomatoes, which have less liquid.

Using the unfrozen bananas made for less liquid so I added even less flour than usual.

You use considerably less liquid, cooking time is much faster, vitamins and minerals aren't leached away in the cooking and there's the added benefit of killing microorganisms in the very high water temperature.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

If you use it as a liquid do you still measure 1/4 cup then melt or use less then melt?

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

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.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

If an egg is adding moisture (often the case if the recipe calls for several eggs) and you want to use a liquid sweetener instead of granulated sugar, you can try using 1 or 2 less eggs.

You'll want to cut the liquid to 3 cups of broth and cook for 1 hour or maybe a little less, especially if using the zucchini.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

You could certainly use a liquid oil instead, but then I'd suggest using a bit less (maybe 2/3 the amount).

If you like your pancakes a little thicker, use a little less liquid.

Coconut flour absorbs a lot of liquid, so you'd want to use a lot less of it.

«We've found that when we put liquid feces in a biodigestor, the waste is broken down rapidly, and we can use the resulting liquid as a crop fertilizer, which is less acidic than fresh manure,» Benny says.

You could try using less 1/4 cup less liquid.

Coconut flour absorbs liquid at a much higher rate than all purpose flour does so you will need to use less.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

Hi Nat, sesame flour is more absorbent which means that if you use almond flour (fatty and less absorbent), you will have to reduce the amount of liquids.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin, Vanilla Protein Powder or Rice Flour 8 drops liquid Stevia, less if using sweetened milk or dashes of Powdered Stevia to taste 1/4 teaspoon Vanilla Extract

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

Add 2 1/2 cups of the reserved cooking liquid to the crock - pot - if you have less than that reserved use water to make up the difference.

I definitely recommend you experiment (you'll need to use less flour and more liquid in the crust) and come back to let us know!

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

Pour liquid mixture onto dry mixture using almond milk to add to mixture only until it forms a large ball (you may need less or more almond milk depending on the ingredients you use!)

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

Can I use coconut cream, which is less liquid to pulp ratio?

For richer soup, use less additional liquid.

If nothing works, you could also simply try to use a bit more seeds or less liquid in the recipe.

If not using millet flour less liquid will be necessary.