Sentences with phrase «with cold water until»

Note: In order for this natural «peptobismol» to work its magic, slippery elm must be mixed with cold water until it becomes slimy.

Drain and rinse with cold water until chilled.

After soaking, I rinsed brushes with cold water until the water ran clear.

Rinse quinoa with cold water until cool; drain.

Drain and rinse with cold water until the asparagus and pasta is cooled, then transfer to a large bowl.

Remove the shirt & rinse with cold water until the water runs clear.

Rinse the quinoa well with cold water until the water runs clear, then drain it.

Drain and rinse with cold water until the peas are room temperature.

Drain; rinse with cold water until cool.

Rinse rice several times with cold water until water runs clear.

Drain, then rinse very thoroughly with cold water until all traces of starchiness are gone, and drain again.

Drain lentils in a fine mesh colander and rinse with cold water until lentils are cold.

3 medium - large russet potatoes - peeled, shredded and rinsed with cold water until starch is washed away then patted dry

Drain and rinse with cold water until cool.

Not exact matches

Cover the beans with cold water, bring to a boil, then reduce heat and simmer until they are tender, about an hour.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hWith a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the other hand.

To make a thin paste by mixing flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste into a hot liquid and cooking it, stirring constantly, until the liquid has thickened.

Cover with cold water, bring to a boil, lower the heat to medium, and cook until the potatoes are tender and can easily be pierced with a fork.

Cover with cold water, put the lid on the pot, and boil until fork - tender.

Fill with 3 - quarts of cold water and cook over high heat until the water temperature reaches 210 F.

(To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.)

Cover with cold water, bring to the boil, and simmer for around 5 minutes until just tender.

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.

In a small bowl or ramekin, stir together 1/2 cup of cold water with the corn starch; whisk until a smooth, thicker texture forms.

:) Boil just until the pasta water gets really cloudy (which means that the pasta has given off its starch), and then drain immediately and either toss it in your warm salad, or, if possible, rinse the pasta well with cold water, then toss with some salt and oil, and whatever else you like.

Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft, drain and set aside to cool.

Combine cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

In a small bowl whisk remaining 1 cup cold water with cornstarch until dissolved.

Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.

Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined.

Add beaten egg and mix until a dough is formed adding cold water if necessary mould with hands until it resembles a ball

Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190 °F.

You can either add oil to the pasta to keep it from sticking or rinse it with cold water and keep it on water until you're ready to toss it with the sauce.

With the machine running, slowly add in the cold water until it forms into a ball.

To cook the BEET: place it in a pot with water covering a few inches over its surface; boil over high heat until fork - tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.

The dry and liquid ingredients within each Pod are sealed separately in dual chambers until the beverage is mixed with cold water in the Drinkfinity signature BPA - free, dishwasher - safe vessel to create a 20 - ounce beverage that can be consumed on - the - go and throughout the day.

Cover by 1 inch with cold water in a 2 - quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes.

For the black rice: Add the black rice to a bowl and rinse with cold water by stirring to release any broken pieces; repeat until the water is clear and clean.

Add the ice cold water to the dough by the tablespoon, stirring with a wooden spoon until it begins to come together

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.

At that point, I begin to gently stir until the sauce is a golden brown at which time I drop a tiny bit of the sauce with a teaspoon into a cup of very cold water.

Drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough.

With the butter in the strainer, rinse in cold water over the sink until the water runs clear.

Boil until tender, 3 to 5 minutes, then drain and immediately flush with cold water.

Place 3/4 cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes.

Now add the flour mixed well with the cold water and stir until the mix returns to a boil.

Place white rice in a large bowl and cover with cold water, stirring by hand until water is cloudy; drain in a fine - mesh sieve.