Sentences with phrase «add in the ice water»

Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together in a shaggy but cohesive ball.

Add in ice water, 1 Tablespoon at a time, pulsing 3 - 5 times after each addition, until the mixture just comes together.

Not exact matches

Hi Annabelle, I don't add any extra water or ice to my smoothie recipes unless it's stated in the recipe.

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 hourin 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 hourIn 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 hourin 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 hourin 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.

Gently add the eggs to iced water in a large bowl.

yes, infusing them with alcohol is the best way to keep fruits and berries from freezing too hard in ice cream (fruit is around 90 % water, so just adding them will make them freeze icy - hard).

In a large bowl, add some ice and water to create a water bath.

If icing is too thick, add more water in 1 tsp increments.

In a food processor first add flour, followed by frozen butter cubes, salt, sugar, and about 4 tbsp of ice cold water.

To thin icing for filling in the cookies, add more water 1 T. at at a time (it should only take 1 or 2 T. more) until icing melts back into itself after a few seconds.

You can also pre-make & freeze the mixture into ice cubes to add to some water or iced tea for an extra boost of flavor in the future.

Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.

Make a small well in the middle, add in almost all the ice water.

Make a small well, add in 3 tbsp iced cold water.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

Whisk the flour and salt together in a large bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the ice water.

Then add in 2 tbsp of ice cold water and process again until the dough forms a ball.

Add in the vinegar, then sprinkle on just enough ice water so that you can gather the dough into a cohesive mass.

I prefer the very plain jane method of enjoying just a splash of it in a glass of ice water, but it is often added to sparkling water, and in various ways to enhance cocktails.

Make the icing: place the sugar in a small bowl and gradually add the juice / water, mixing until smooth (add more liquid if necessary).

With the food processor running, add the ice water by spoonful until the dough comes together in a ball.

To make the Lemon Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach the right runny consistency.

In the other bowl add icing sugar, cocoa powder and butter, melt it through boiling water steam and make chocolate sauce.

Create a well in the dry ingredients, and add 1/2 cup of ice water to the center.

Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.

Bring a medium pot of water to boil, add the asparagus and parboil for 2 minutes and immediately toss them in the ice bath to halt the cooking process.

Just dump in the flour, butter and salt, spin a few times, add ice water, a little at a time until it forms a ball.

These include drinking it in hot water with a little lemon, adding it to popsicles, adding it to homemade ice creams, making Homemade Jello, or making this Homemade Gummy Candy!

I made the shake by simply adding water and a few ice cubes in a blender and creating a shake.

I prepared this by adding water to one serving and a little bit of ice in a blender.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Put the apple cider vinegar in the ice water and add to the flour and butter mixture by the tablespoon until it begins to come together.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

In a cocktail shaker filled with ice, add the gin, vermouth, lemon juice and rose water.

Add 2 tablespoons boiling water in the chocolate icing and mix well.

With your machine running, add in 6 tablespoons of ice water.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

Savor each berry individually or add to hot and cold cereals, blender fruit juice drinks, add a handful to your water bottle and eat them as you drink, use in trail mix, soups, salads, whole fruit and nut bars, baked goods, Goji tea and fruit juice blends and ice cream!

Add the ice water a little bit at a time, pulsing in between, until dough comes together.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optionAdd in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optionadd iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.

The other tiny change I made was to add ice water (1 - 2 tablespoons) to the dough in the food processor, it helped it blend better.

Measure the water in a 2 - cup measuring cup, adding ice until the total amount equals 1 1/2 cups.

If your blender has made the smoothie too warm, you can either cool it down in the fridge or freezer, or add some ice cubes or frozen fruit to it (You may need to add more water as this will thicken it further).

I recently posted a yummy cherry amaretto coconut ice cream that I have been using in a smoothie (I add a ripe banana, water and frozen blueberries).

PREPARATION Build ingredients into a mixing glass, add ice, shake vigorously, strain over fresh ice in a glass, top with soda water.

In a medium sized glass, add the gin and the cranberry simple syrup, fill to 3/4 with tonic water, add frozen cranberries and an ice cube and garnish with a twist of lemon peel.

Because roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice instead.

I omitted the water and added two big handfuls of ice and followed the instructions in the manual for making ice cream in the Vitamix.

With machine running, add ice water in a slow, steady stream through feed tube.