Sentences with phrase «when adding liquid»

This will affect the exact amounts needed when adding liquid ingredients.

I mix it in my Kitchenaid using the whip to cut in the butter and changing to the dought hook when adding the liquid.

And when adding the liquid to the hummus do we use the liquid from the can of beans, or just plain water?

(Aside - Once, long ago, I was told that when you add a liquid and dried ingredients (salt, pepper, spices) at the same time, you should mix the dried ingredients into the liquid and add them together.

When you add the liquid, stir the clumps out of it.

I find it works better when you add some liquid, as opposed to just frozen food.

While the butter was in very small bits (the flour mixture looks like wet - ish sand) when I added the liquid it was way too much.

I suggest when you add the liquids, do not use a mixer, gently fold the liquid with the solids... this will help to make a less dense cake.

When you add liquid sweetener to cacao butter, it causes the cacao butter to seize.

If you have say, a garlic flavor like in this recipe, but don't want the actual texture of garlic in the final result, adding it directly to the liquid (i.e. the butter, milk or cream) to let it steep will transfer to the potatoes when you add the liquid.

Not exact matches

And since the economy can supposedly be likened to a bathtub filled with an amorphous liquid, the level of which periodically rises and falls, it's up to the economist to suggest ways that add liquid when the level is too low and drain liquid when the level is too high.

When you add in refined products and other petroleum liquids, Canadian exports soared past 4.1 million barrels a day, a total that is higher than the next seven U.S. suppliers combined, and nearly four times more than Saudi Arabia, the U.S.'s second largest source of foreign oil.

Hi Anna, sadly not as blenders require a liquid in order to blend properly, but you don't need to add a liquid when making nut butter.

My cacao mix never went as liquid as yours even when i added water.

I've just made these but the cacao mixture was more like a paste rather than a liquid and so became very dry when adding to the puffed quinoa.

When the sugar is dissolved and the liquid begins to boil, add the hazelnuts and stir until nuts are coated.

To make the smoothie bags, simply place all ingredients except liquid and any wet add - ins (ones that won't blend well when frozen) in regular sandwich - size plastic baggies.

Hi Joyce, they say that «Lemon juice adds both lemon flavor and sourness whereas the zest only adds the lemon flavor», remember when you are adding juice you are also adding extra liquid.

I use a 2 cup liquid measuring cup and add the yeast mixture to the dry ingredients when it's almost risen to the top.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

When liquid levels are low, add more water.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lewhen risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leWhen rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

When you say coconut oil in liquid form do you mean to buy the liquid in the bottle or melt solidified coconut oil before adding?

lol I may be slow but do i need to add some liquid (water, broth) when i add the chicken, corn and salsa.

When you add the yeast to the liquid and wait for it to bubble, aren't you supposed to mix the water and yeast and milk and sugar up before letting it bubble?

NOTE: If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

Psyllium Husk is a soluble fiber that forms a gel - like substance and has the ability to swell up to 50 times its initial volume when added to liquid.

A little really goes a long way — a tablespoon will easily be enough to make one chia pudding as they expand when liquid is added to them.

cute name for the dish and sounds yummy — I add smoked paprika to lots of stuff and liquid smoke when I remember I have that too now — so so good

That said, you could keep the cucumber noodles in one jar, and the dressing in another, then when you're ready to eat, just drain any liquid off the noodles before adding the dressing.

When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt.

When the chicken is cooked through, add coconut milk in and stir it around until the liquid is boiled and finish.

Continue to add liquid, 1 tablespoon at a time until the dough holds its shape when pressed together with your hand.

Lately I've been using mint tea as my liquid base, and when the mood hits me, I add some powdered coffee.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppadd pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & peppAdd chopped parsley, grated cheese and taste for salt & pepper.

When dry - measured and added to the liquid the coolness of the eggs causes it to «harden - up» which when mixed and baked melts - in nicWhen dry - measured and added to the liquid the coolness of the eggs causes it to «harden - up» which when mixed and baked melts - in nicwhen mixed and baked melts - in nicely.

Chia seeds are popular in raw foods / vegan diets and are often used to make «pudding» because they swell when liquid is added and take on a somewhat gelatinous consistency.

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

When the broth begins to simmer, add the spices, plus 1/2 teaspoon salt, to the liquids, and stir to create a fragrant paste.

Since the meat is cooked before the liquid is added, I'd think the biggest indicator is when the potatoes are just done.

It's basically just like frosting, when it's too thin add more confectioners sugar, when it's too thick add more liquid.

When I added the chicken and beans, there was pretty much no liquid left and I started to get a little worried.

When it is baked, it will naturally have liquid, so use a slotted spoon so it drains out before adding to the tacos.

Following the recipe exactly but when I added the asparagus at the 3 hour mark, the risotto is very stiff, all liquid is gone.

When greens begin to wilt, add liquid and allow the leaves absorb it, about 5 - 8 minutes.

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on hand.

We call these green smoothies because they are thicker than traditional juice, but lots of folks add extra liquid when blending to make a more juice - like consistency.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

When the liquid mixture has cooled for about 5 minutes, add the gelatin and stir until well combined.