Sentences with phrase «boil over low»

In a saucepan, combine the purified water with grated turmeric and ginger and bring to a boil over low heat.

Add 4 cups water, salt, Italian seasoning, close with a lid and let it come to a boil over low flame.

In a small sauce pan add the raspberries and lemon juice, and bring to boil over low heat, then let simmer for five minutes.

Stir in brown sugar and cream Bring to a boil over low heat, then reduce to a simmer, stirring constantly.

Bring the custard to a boil over low heat, stirring constantly, and cook until thick enough to coat the back of a wooden spoon.

Procedures: Combine sugar, butter, and milk in a saucepan and bring to a boil over low heat; cook for a minute and remove from heat.

If the sauce still needs to thicken, boil over low heat whilst continuing to stir.

If the sauce still needs to thicken, boil over low heat while continuing to stir.

Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture.

Bring to the boil over a low to medium heat, stirring constantly, then immediately remove from the heat (do not allow to continue to boil).

Not exact matches

If you would like to heat the soup up a bit more after blending, then simply do so over low heat, stirring constantly, being sure to never let it come to a full boil.

Add the half and half, stir, and cook the soup over low heat until it thickens slightly, taking care not to boil the soup.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes.

Bring to a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.

Keep the sauce warm over very low heat until the pasta is finished boiling.

Bring to a rolling boil over medium - low heat.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

Bring to a boil over medium - high heat; immediately reduce to a low simmer.

Bring to a boil; reduce heat and simmer over low heat about 15 minutes or until thickened.

Bring to a boil over medium - low heat, stirring frequently, and boil for 3 - 5 minutes until a syrup begins to form.

Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through.

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.

Water boils at a lower temperature here, which meant about 1/2 cup more milk and over an hour for the rice to reach the optimal creamy gushiness.

Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.

First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes.

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 minutes.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

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

Cook over medium - high heat until the mixture comes to a low boil and thickens.

Bring to a boil, reduce heat to a simmer and cover; cook over medium - low heat for 30 minutes.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Bring to a boil over high heat, then cover with lid and reduce heat to low.

Bring to boil over high heat, cover and reduce heat to medium low.

Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.

Stir over low heat, until noodles are done boiling.

Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

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).

Heat all of the ingredients in a medium saucepan over low - medium heat until the agar agar -LCB- or gelatin -RCB- is dissolved and the mixture is near boiling.

Bring the mixture to a gentle boil over medium - low heat.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

Add the cream and continue to simmer the mixture over medium - low heat (do not allow it to boil) until it is again reduced by half.