Sentences with phrase «very end of the cooking»

I would add the hot sauce at the very end of cooking so you can taste the chicken first and know how much if any you want to add.

(I've also added the peas near the very end of the cooking instead of early on in as the recipe suggests) / When peas have finished their simmering process, add the remaining broth and bring to a boil / Add all of the rice and simmer uncovered until rice is just tender, about 20 minutes / Season generously with pepper, stir in the remaining 2 T butter and 3 T parmesan cheese.

Saffitz prefers to season with salt and black pepper (lots of black pepper) at the very end of the cooking process.

I thought you were also supposed to add acids at the very end of cooking beans for the same reason as the salt.

I never discarded the vegetables but I did add the beans at the very end of the cooking time along with the sausage.

They key with adding protein to your oatmeal is to stir it in at the VERY END of cooking.

Not exact matches

The cooked beef is added in at the very end along with a little bit of plain yogurt.

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

It's also VERY flavorful (tofu is basically a sponge that soaks up whatever flavor you cook it in) and quite cost effective, as well — as usual, my pantry contained many of the ingredients for this sauce already, so it ended up costing me about $ 4.00 per serving for this amazing meal.

Not only will the end result taste better, it's a beautiful way to embrace the seasons and cycles of the earth — a very grounding way of cooking and being in the world.

When I take the log out of the oven it is still very soft but the ends are very cooked.

Simmer the beans until very tender, about 1 hour, adding in 1/2 teaspoon fine sea salt toward the end of cooking.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

But I am very fond of the stuff I can buy at the store, and in the end, I think we're all making the choices in cooking that make sense for us.

Finally... I used high - quality Rancho Gordo beans but I was very thankful I did presoak them, as they were cooked perfectly by the end of the 5 hours and I wouldn't have wanted to wait much later for dinner.

Usually when I'm cooking with mushrooms, I throw them in at the very end of the meal so they stay on the firmer side.

If you put the peppers in at the beginning they'll be very soft by the end of the cooking time.

Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open.

Added the couscous at the very end after the interior of the tomato had cooked down with water and a touch of white wine.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

I ended up having to cook it for another whole hour and even though I covered it with foil, the extra hour burned up all of the sauce and the skin was not very tasty.

The beef rolls will be very, very tender at the end of cooking.

If you are using it together w / the veggies and the recipe all together then mix the Teriyaki sauce ingredients in a mixing bowl and at the very end is when you add the Teriyaki sauce letting it cook for about 3 minutes with the rest of the veggies / chicken in the pan.

i tried to follow the recipe to a t because i'm a very inexperienced cook and i ended up with 43 pierogi (including two heart - shaped ones) out of this but i'm not complaining we ate till we were stuffed and there's at least two more meals worth in my freezer for later.

Cooking is very therapeutic to me, so at the end of a 13 - hour day, my wind - down time is spent cCooking is very therapeutic to me, so at the end of a 13 - hour day, my wind - down time is spent cookingcooking.

Those are the top ends of the spare ribs and while they're a bit of a hassle to eat they're very good if you cook them until tender and then cut into pieces to serve.

Cook it ahead of time and add it at the very end.

Our very own Michael Politz, founder and publisher of Food and Beverage Magazine who recently held a high end, private, celebrity filled birthday celebration at Niu Gu had Chef Li and Joe bring in special seafoods, vegetables, cooking wines, rare vinegars and ingredients, brought in exclusively for the event posted on his Facebook page:

Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour soup over the kale to allow it to slightly cook.

I'd say that you just add it in at the very end (maybe 5 minutes left of cooking), and reduce the liquid by at least 1/2 a cup.

It's been very much a search via Google to trace some of the players involved recently but despite no end of searching, it has been difficult to pin down Cook.

Because it takes so long, I'd recommend making your top layer sauce and adding shredded cheese towards the end of cooking, otherwise it will be very dark.

Flavour: because stocks are made with fewer bones than bone broth and are cooked for such a short period of time, the flavour gets sacrificed and ends up tasting very diluted.

These, too, came out very dry (I ended up throwing out the second half of batter) and I found, like some others posted, that they burned on outside if let them cook fully on inside.

Then, after three years of nutrition counseling, cooking classes, and newsletters meant to boost fruit and veggie consumption, they started out at 3.5, and ended up at the «very high» intake of... 3.4.

I debated even having a backsplash at one point, but at the end of the day I know I am a very messy cook and I thought it was best to have the protection on the wall for easy cleaning.