Bring the mixture to a boil by stirring continuously.
Not exact matches
Bring the
mixture to a
boil over high heat, then reduce the temperature
to a simmer, cover, and continue
to simmer
to 15 minutes until most of the liquid has been absorbed
by the quinoa and the quinoa has popped and begins
to look fluffy.
Bring the
mixture to a
boil; then reduce the heat and simmer until it reduces in volume
by half or less (depending on preference).
In a saucepan over medium - high heat,
bring the apple cider and honey
to a
boil and let the
mixture simmer until it reduces
by half.
Bring to a
boil, lower the heat
to medium high and simmer gently for 8
to 10 minutes or until the
mixture is reduced
by nearly half and is thickened.
Bring the
mixture to a
boil, lower heat and allow
to simmer until the liquid has reduced
by about half, about 4 minutes.
Bring the
mixture to a
boil over a medium heat then simmer until reduced
by a third.
Add the reserved tomato puree
to the skillet,
bring to a
boil, lower heat, and simmer until the
mixture is reduced
by about one - third.
Bring to a
boil, before reducing heat and allowing the
mixture to simmer uncovered until it has reduced
by half.
Bring mixture to a low
boil, reduce heat
to medium - low, and let simmer until
mixture is has thickened and reduced
by half — whisking every now and then — about 20 minutes.
Add wine,
bring to a
boil, and cook until
mixture is reduced
by half, about 3 minutes.
And the artisans say they create colors
by «playing with water» — adding varying amounts of ingredients like pomegranate skins and then
bringing the
mixture to a
boil.