Sentences with phrase «simmer the stock for»

But I have one here that doesn't need to have you simmering stock for hours on end.

Continue to simmer the stock for the rest of the day, at least 6 hours and up to 8 hours, if possible.

Simmering the stock for an hour creates a velvet smooth stock.

Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks.

Not exact matches

Meanwhile, in the U.S., stock indexes continued lower for a third consecutive day on Thursday as investors reacted to simmering tensions between Washington and Pyongyang.

Risks of a Federal Reserve's interest rate hike in June moved front and center Thursday, jostling for position with a simmering China - U.S. trade war, and weaker currencies on the growing list of headaches for stock investors in Asia.

Add the reserved beef stock and the potatoes and bring the mixture to a boil; reduce the heat and simmer for 30 minutes, or until the potatoes are tender.

Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15 - 20 minutes.

After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.

Add vegetables to a decent sized pot with chicken stock, bay leaf, and crushed red pepper, bring to a boil and reduce to simmer, cook for 10 min.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Keeping the stock at a very gentle simmer eliminates the need for skimming: Just fine - strain when the stock is done, and the quality won't be compromised.

Add beef, turnips lemon and tomatoes and stock and bring to the boil and then simmer for 45 minutes to 1 hour.

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

Add the stock and reduce to a simmer for about thirty minutes until pork is tender and nearly all liquid is absorbed.

Once the stock is in, let it simmer for 20 minutes.

Remove tails and add to simmering Shrimp Etouffee (tied in cloth) for instant flavor without shrimp stock.

add chopped butternut squash and water / stock, bring to boil, then simmer for awhile.

Lower the heat and simmer the veggies and stock for about 30 minutes until the veggies are soft.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Add the wine, beef stock, bay leaf, thyme, salt and pepper and simmer for 20 - 30 minutes until the soup has thickened.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

No simmering the chicken for hours, straining the stock and removing chicken bones You just concentrate on the star of the recipe — the Matzo balls!

«Last March I found some cabbage root and simmered it briefly it in a reduced pintade neck stock with sliced new garlic, which was actually dipped into the stock for 7 minutes, precisely.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

In a stock pot, heat the fish stock, bouquet garni and lobster shells over medium heat and bring to a simmer for 20 minutes.

Then after letting it sit for three weeks on the counter, skimming as necessary, I added a 6 month old mother on a lark and used the hand blender to create an emulsion, which I dried to a powder and sprinkled into the duck foot stock that eventually was incorporated into the meurette sauce in which I simmered, briefly, ris de veau.

At this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions

4) Add the coconut milk, water, stock and soy sauce and bring to the boil and then add the prawns and simmer for 2 minutes.

Add the squash and stock, bring to the boil then leave to simmer for 20 to 25 minutes, or until the squash is tender.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Next, add the lentils, chicken stock and tomato paste, cover and simmer for 20 minutes, or until the lentils are tender.

+ You can also reduce your stock for a more potent flavor... just simmer the stock after you drain the solids.

Simmering chicken stock with saffron and turmeric was poured over and was cooked for about 10 minutes to partially cook the rice.

Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the stock has reduced to about a third of the original volume.

Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.

Add the duck pieces and choy sum to the simmering stock and heat for 2 - 3 minutes — just enough time to warm the duck and wilt the choy sum — then ladle over the noodles.

Cook quinoa in a lidded saucepan with stock: cover, bring to a boil, turn down to simmer for 15 minutes.

Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Add the beef stock, the garlic, and the split peas; cover, and simmer for 1 hour.

Break up tomatoes, add stock and simmer for another 15 minutes.

Add the frozen lobster tails, seafood stock, bring to a boil, reduce to a simmer, and cook for 10 - 12 minutes.

Thin the mixture with 1 1/2 cups of the reserved stock, add the reserved pork, and simmer over low heat for 30 minutes.

Bring the stock to the boil then reduce to a simmer for 20 minutes until most of the stock has been absorbed.

Top up with a little extra stock if the mix is looking dry, and simmer for a further 20 minutes or until fruit is cooked through.

Simmer for 10 minutes before adding tinned tomatoes and stock.

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes