Sentences with phrase «bowl in an ice water»

You can speed the process by placing the instant pot bowl in an ice water bath, but be sure that it doesn't cool too much.

Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.

Not exact matches

Remove the bowl from the ice water and chill in the refrigerator.

Use a slotted spoon to place eggs in a bowl of ice water.

As it was getting close to the hard ball mark, I had a bowl of ice water set up and I would put a drop of the hot candy in.

I put some cold water and ice cubes in a bigger bowl, then put the bowl with the icing inside it and stirred.

Drain and cool in a bowl of ice water.

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 hourin 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 hourIn 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 hourin 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 hourin 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.

i make a tiny bowl of ice water and dip my scooper in it before i scoop each ball of dough... try it, you won't even be mad.

Mix up the walnuts, endive, and dressing in a bowl (do not discard ice water, which will thin the sauce).

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.

Gently add the eggs to iced water in a large bowl.

Quick - chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

In a large bowl, add some ice and water to create a water bath.

You can hasten this along by transferring them back to their macerating bowl and setting that in a bowl of ice water.

To speed up the cooling process you could do what I did - use two stainless steel bowls from a nesting set and put the custard in the smaller one and some ice water in the larger one.

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.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

If not using immediately, place bowl in larger bowl of iced water.

Set in a large bowl filled with ice water to cool.

Then I drain it in a colander (making sure I pull out the ice cubes) and put the whole colander in the fridge on a plate to catch excess water or I make sure it is drained very well and just put it in a bowl in the fridge so that I can wash the colander and put it away.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

Remove eggs from the saucepan, and place them in a large bowl of ice water.

Make an ice bath by putting some ice and a small amount of water in a large bowl.

Whisk the flour and salt together in a large bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the ice water.

For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract.

Remove eggs and place in a large bowl filled with ice - water.

When completed cooled, make the icing by sifting the icing sugar into a bowl and whisking in the honey and water to create a smooth glaze.

In a separate bowl, beat the egg yolk and ice water together.

If the icing starts to harden in the pan, just place the pan over a bowl of hot water and whisk until smooth again.

Just an idea I've had while reading these comments (I haven't tried it)-- I wonder if, in warmer climes, you could freeze the bowl or put it in a sink of ice cold water and then whip??

Using a slotted spoon, remove hard boiled eggs and place in a large bowl of ice water.

Remove them and place them in a bowl with ice water for a minute.

Make the icing: place the sugar in a small bowl and gradually add the juice / water, mixing until smooth (add more liquid if necessary).

To make the Lemon Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach the right runny consistency.

Meanwhile, place bowl of berry blue gelatin in larger bowl of ice and water.

Needless to say, my boyfriend had to finish cooking the meal and I ate dinner with my hand in a bowl of ice water.

Bring 4 quarts of water to boil in a large pot over high heat and prepare an ice bath (ice & cold water) in a large bowl.

Place bowl of red gelatin in larger bowl of ice and water.

In the other bowl add icing sugar, cocoa powder and butter, melt it through boiling water steam and make chocolate sauce.

To chill quickly, place soup in a bowl, and set in an ice - water bath, stirring frequently until cool.

Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.

Combine icing sugar and hot water in a bowl and stir well to form a smooth, glossy paste.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

(Accelerate the cooling process by placing the bowl in a larger bowl half - filled with ice water.)

Dip the ice cream scooper into a small bowl with water in between each cookie.

Meanwhile, whisk egg yolks in a medium bowl until smooth and fill another large bowl halfway with ice and water (in other words, make an ice bath).

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.

To make the icing: In a small bowl, mix the confectioners» sugar and water with a fork until smooth.

Drain and submerge in bowl of ice water until cool, about 2 minutes.