Sentences with phrase «at a boil until»

Add the macaroni and cook at a boil until just tender or al dente

Not exact matches

Keeping the pot at a pretty brisk boil, cook the farro until it's done, and then drain it through a fine - mesh sieve.

Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil.

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.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Homework Series # 2: Belgian - Style Double IPA (all - grain) 13.5 # Briess Brewers 2 row 1.5 # Flaked Wheat 1 # Briess Munich Malt 10L.75 # Briess Caramel 20L.5 # Gambrinus Honey Malt 1.6 oz Weyermann Acidulated Malt.7 oz Mt. Hood MASH HOP (Mash temp: 150 degrees F; Mash time: 30 min)(Boil Total Time: 60 min; Target IBU: 118) 1.5 oz Galena 60 min 1.2 oz Nugget 60 min.5 oz Chinook 30 min 9.6 oz Clean Belgian Candi Sugar 5 min.5 oz Palisade 1 min Ferment with W.L. Belgian Wit II Ale Yeast at 68 degrees F for 10 days or until complete.

it all dates back to boiled ones I was served for lunch as a child and sitting at the table until dinner time because I would not eat them.

Homework Series # 1: Hoppy Red Ale (all - grain) * Note: this recipe is for a 13 Gallon batch * 28 # Great Western 2 - row 3.5 # Briess Munich 2.25 # Briess Caramel Vienna 2.25 # Briess Caramel Munich 2 # Briess 80L.2 # Briess Blackprinz (Mash temp: 149 degrees F; Mash time: 20 min)(Boil Total Time: 60 min; Target IBU: 70) 2.4 oz CTZ 60 min 3.5 oz Centennial 0 min Ferment with W.L. California Ale Yeast at 68 degrees F for 7 days or until complete.

Cook for 7 - 10 minutes, until thickened and at a low boil.

You can choose to bake your potatoes for about 50 - 60 minutes at 350 F. until tender or like I did, peel, cut into chunks and boil until tender.

Add frozen wontons one at a time, until all are in the pot and the liquid has returned to a boil.

Continue heating the mixture at a low boil for another minute, until it is thickened and looking glossy.

Add the quinoa and broth at the end, bring to a boil and cook until quinoa is ready.

At a low boil, cook the sugar mixture until it reaches 215 degrees (you could go as high as 220 degrees depending how thick you like your syrup — remember it will thicken more when cool).

Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).

Stir chocolate until melted, taking care to not break the chocolate (if it does break, simply add a bit of boiling water a little at a time and whisk vigorously until smooth again).

Heat the juice in a medium saucepan at medium - high heat until it comes to a boil.

** soak your chickpeas at least an hour to overnight, drain, and then boil in water until soft, usually about 1 hour.

In a large pot of salted, boiling water, place the pierogies, about 6 at a time, until they float to the surface of the water (about 3 minutes).

Place red gelatin in a medium - size bowl and add 1 cup boiling water, stirring at least 2 minutes until gelatin is completely dissolved.

Heat milk to boiling, remove from heat, add 3 cups of powdered sugar all at once, and beat until smooth.

Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily.

Place the pot over moderate heat and heat the milk until it reaches at least 180 °F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over.

Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.

And be sure only to boil until the mixture becomes gelatinous (which I found took closer to 7 minutes at a true low boil), or again separating the gel from the seeds will become very difficult.

Add heavy cream to a small saucepan and heat over medium - low heat until cream is heated through and just starting to bubble at the edges (do not let it boil).

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

Cover and cook over medium heat at a rapid boil until the meat is tender, about 45 minutes.

The reason for this is that the interior of meats can not be heated beyond the boiling point of water until all the water is removed — at which point the meat would be very tough.

Place the cream into a saucepan and heat until just begins to boil at the edges.

Bring to a boil over high heat, then reduce heat slightly to medium / medium - high until the water is at a low boil.

Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes.

Sterilise the jam jar by putting it in boiling water for 5 minutes or washing well and then putting in an oven at 140 degrees centigrade on a baking tray until fully dry.

Bring it up to a boil and let it boil away until reduced by at least half.

Let it to boil down until it is a deep amber color, at least 10 minutes.

Pour the boiling water over the dried mushrooms in a small bowl, cover and set aside to soak until softened, at least 15 minutes.

Leaving heat at med - high, bring mixture to boil stirring occasionally, then reduce heat to med - low and cover for 20 minutes, or until noodles are soft.

Cook at a low boil for 1 minute, until a thick, smooth sauce forms.

Add the butter, bring it to a slow boil and continue to cook at a low boil until the mixture turns a deep caramel brown color.

Then I added the butter, brought it to a slow boil and continued to cook it at a low boil until the mixture turned a deep caramel brown color.

Let the sugar boil without stirring at all, until it reaches 305 °F, about 3 - 5 minutes.

You can either bake the sweet potato at 400 degrees F for 45 minutes to an hour (after piercing potato with a fork a few times to vent), or you can cube and boil the peeled potato until fork tender (almost like making mashed potatoes!)

When it is at a boil, remove lid and continue to cook without stirring until it reaches the soft - ball stage — 112 - 115ºC / 234 - 240ºF.

If you are in a hurry keep it at a medium boil until the rice and potatoes are tender.

Heat the cream, sugar, and salt in a big, wide heavy - duty pot (use one that's at least 4 qts, 4l) until it begins to boil.

Using a large spoon, gently lower pretzels into water a few at a time and boil until they float.

Bring to a boil and allow the potatoes to boil for at least 8 - 10 minutes or until potatoes soft enough to stab a fork through.

Once at a boil place lid on the pan and simmer for about 20 minutes, or until the rice has absorbed the liquid and is fluffy.

Keep the gauze on the boil for at least 20 minutes or until you feel a burning sensation.

Add the noodles to the boiling water and cook until tender; begin checking them at 3 minutes.