Sentences with phrase «barely simmering»

In a heatproof bowl set over a pot of barely simmering water, melt chocolate.

2 Put both chocolates, the butter, and dissolved coffee in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler).

6 To cook the poached eggs, heat a small pot of water with a dash of white vinegar to barely simmering.

Reduce the heat so that the wine is barely simmering.

9 Put the bittersweet chocolate in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler).

Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave - safe large glass or ceramic bowl in a microwave at 50 percent power for 4 — 5 minutes) stirring frequently, then cool completely.

Place the 8 ounces (225 grams) of chocolate and the butter in a large stainless steel bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth.

Place the 8 ounces of chocolate and the butter in a large heatproof bowl set directly in a wide skillet of barely simmering water.

Heat the cream in a saucepan set over medium heat until just barely simmering.

pan of a double boiler, place over (not touching) barely simmering water in the bottom pan, and heat, stirring occasionally, until the chocolate and butter?

Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth.

Chocolate Topping: In a heatproof bowl set over a pan of barely simmering water, melt chocolate and butter together, stirring until smooth.

3) After several hours of barely simmering, remove from heat and strain through a fine mesh sieve, strainer or cheesecloth.

Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

Drop dough by 3 tablespoonfuls into a barely simmering chicken mixture.

Perfectly Poached: Crack one egg at a time into a teacup or small bowl and gently slide into barely simmering water.

Put your chocolate chunks in a bowl and melt over a pot of barely simmering water.

Pour the chicken stock into a sauce pan and heat until just barely simmering.

Next time I suggest two things to guard against it... first, do it double - boiler style, with a heatproof bowl over a pan of barely simmering water (don't let the bottom of the bowl touch the water).

Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth.

Working quickly because fondant will harden, scrape into a medium heatproof bowl set over barely simmering water (do not let water touch bowl).

chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).

Heat chocolate and milk in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.

Now place the basin over a saucepan of barely simmering water, making quite sure the basin isn't actually touching the water.

Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

butter in a large heatproof bowl set over a large saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth.

Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave).

Before serving, gently warm in microwave, stirring every 20 seconds, or in a heatproof bowl set over a saucepan of barely simmering water, adding water to thin if needed.

When you're ready to serve, slip the eggs into barely simmering water for 30 seconds, just to reheat (but not cook) them.

• heat cream in a small pan until barely simmering, simmer for 1 minute then pour over the chocolate and nutella, stir to ensure the chocolate and nutella are covered by the cream, then let stand for 5 minutes

Set a heatproof bowl over a pan of barely simmering water and add the chocolate to the bowl.

Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.

Tip: To reheat the sauce, transfer it to a small bowl and heat over a pan of barely simmering water.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

Meanwhile, heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted (you can also microwave chocolate in a microwave - safe bowl in short bursts until melted, stirring in between bursts).

To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.

Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.

Check periodically that the stew is barely simmering — it should cook slowly in the oven.

Place over a small saucepan filled with about 1 inch of barely simmering water.

Over medium - low heat, heat 1 cup of water in the bottom of a medium double boiler until it's just barely simmering.

Meanwhile, over low heat, heat 1/2 cup of water in the bottom of a small double boiler until it's just barely simmering.

For the Caramel Drizzle: While the pie is still warm, combine the butter, caramels, and 1 tablespoon water in a large heatproof bowl set over a small pot of barely simmering water.

Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.

Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check).

To reheat, spoon the glaze into a heatproof bowl that fits over a saucepan of barely simmering water.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Melt together butterscotch chips, water and coffee powder using a double over barely simmering water.

Place chocolate and remaining butter in a heat resistant bowl over a small saucepan of barely simmering water over low heat.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water, or in a double boiler.