Transfer sugar water to a bowl and allow to cool.
Not exact matches
In such cases,
transferring the diluted liquid (again, pure
water) onto a
sugar tablet and then letting it evaporate works because the
sugar has a memory of the
water that has a memory of the chemical.
Whisk together 4 egg yolks and 2/3 C
sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then
transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
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Transfer to a wire wrack and allow cookies to completely cool before decorating — For the icing, mix together
sugar, meringue powder,
water, and vanilla until smooth (about 2 minutes).
Transfer the tamarind
water mixture to a blender (everything including the fruit and
sugar if added) and blend on high for a minute or two until smooth.
Transfer the cooled
water and
sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose
water.
It's as easy as mixing equal parts
sugar and
water, plus whatever flavouring you'd like (such as rosemary, or grated fresh ginger, or citrus peels) to the mixture, simmering for a few minutes, allowing to rest until cool, and
transferring to a container.
I haven't done it myself but perhaps, 1 1/2 cups blueberries, 1/4 maple syrup, 2 tbsp
sugar, tbsp
water, 2 tsp of lemon juice — boiling in a pot and then
transfer it to a jar.
Working one at a time, brush strip lightly with
water (or use your fingertips), then immediately
transfer to
sugar mixture and turn to coat.
Transfer the drained cherries into a saucepan, add
sugar,
water and cornstarch.
Steam
sugar snaps over boiling
water, covered, 2 minutes, then
transfer to a bowl of ice
water to stop cooking.
Little reminder on how to cook the broccoli and
sugar snap peas: Blanch both vegetables for 3 - 4 minutes in boiling
water then
transfer into an ice bath.
Blanch the carrot for 2 minutes in boiling
water, add the
sugar snap peas and continue boiling for 2 minutes, then
transfer into an ice bath.
Transfer garlic, cashews, and chiles (include all the seeds if you like things hot, or half of them if you aren't sure) to a blender; add vinegar,
sugar, and 1/2 cup
water and purée until smooth.
When the berry /
sugar /
water mixture reduces enough so that it resembles jam (we recommend stirring along the way to prevent burning at the bottom),
transfer to a small bowl and set aside.
Then
transfer the soaked rice into a blender, along with the coconut flakes, warmed coconut milk, spices (nutmeg, cinnamon, ginger and vanilla extract), salt,
sugar and yeast
water and blend to break up the rice granules.
So I passed her a clean baby food jar and a pipet and she carefully
transferred the purple
sugar water to the jar.