Gently simmer over a low heat for about 10 minutes.
Not exact matches
Cook
over medium -
low heat,
simmering gently for about 10 minutes.
Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and
simmer gently over medium -
low heat for 20 - 25 minutes.
Simmer the berries
gently,
over medium -
low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes.
Add lamb, onion, and garlic, toss to coat, and
gently simmer over low to medium -
low heat, mostly covered, until lamb is fork - tender, about 1 1/2 hours.
Bring to a rapid
simmer, then turn down the
heat, cover, and
simmer gently over low heat for 15 minutes.
3 Pour in enough of the
simmering stock to cover the contents of the pan and let
simmer gently over medium to
low heat, stirring frequently, until liquid is absorbed.
Over medium -
low heat, bring the mixture to a
simmer and
simmer gently for 10 minutes, stirring frequently to prevent sticking.
Gently melt all ingredients in a double boiler set
over simmering (not boiling) water using
low heat.
Rewarm stew
gently over low heat, stirring occasionally (do not
simmer or the lobster will become tough and cream may separate).
Bring to a bare
simmer over medium -
low heat; cook
gently for 20 minutes.
Gently melt the cocoa butter, coconut oil, and beeswax in your 8 cup glass measuring cup with handle set in the large pot of
simmering water
over medium
low heat.
Add the ingredients to a sauce pan and bring them to a boil
over medium high
heat then reduce
heat to medium
low and allow them to a
simmer gently.
Gently simmer over medium -
low heat for 10 minutes.
Add the garlic and cook
over medium -
low heat for 5 minutes; the butter should
simmer gently but not brown.