Sentences with phrase «at a low boil»

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

Bring to a boil, then cook at a low boil until the potatoes are tender, about 12 minutes.

Reduced to a simmer, cover with a lid and allow to cook at a low boil for about 10 - 15 minutes, until the squash and potato are very tender.

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

Cook the broth for 30 minutes at a low boil until it takes on a deep red color and has reduced approximately 1 inch.

Reduce the heat keeping the liquid at a low boil.

Adjust the heat, as necessary, to keep the caramel at a low boil.

Cover and simmer at a low boil for 15 minutes.

Cook at 250 - 275 degrees, or with the water pan at a low boil.

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

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

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

Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15 — 20 minutes.

Keeping things at a low boil prevents the caramel sugars from forming grainy crystals, prevents boil over and hot sugar spatters.

Cook mixture at a low boil, stirring occasionally for 5 minutes.

Add the dumplings to the water and cook at a low boil for 15 to 20 minutes.

Cook at a low boil until desired consistency.

Stir in pasta, and continue cooking at a low boil, stirring occasionally, for the recommended cooking time on the pasta package.

I do turn down the heat so that the water is at a low boil, and with the pot covered, I've never had it run dry.

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).

Keep it at a low boil for a minute or two, then serve it piping hot in a small teacup.

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

You want to keep it at a low boil, and we will be adding it in stages to the farro.

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.