Get
another big bowl of ice water ready: It's salad time.
Have
a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
Not exact matches
But,
of course, by the end
of the final week
of the games, I became the calloused Olympic viewer, watching with a
bowl of ice cream on my lap as a Chinese diver jumped three stories into the
water, rotating three and a half times on his way down, only to be critiqued by me —
ice cream lap girl — for making too
big of a splash.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups
big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large
bowl.
Make an
ice water bath in a
bigger bowl and set the
bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.
This means that I boil the broccoli for one or two minutes and then plunge it into a
big bowl full
of ice water.
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).
(Size will depend on the size
of your
bowl and the size
of your
ice cubes — they will need to be
big enough for
of them to hold two
ice cubes on its surface and for both
of them to stick out
of the
water.)