Sentences with phrase «bowl of simmering water»

To reheat the sauce, place it in a bowl over a larger bowl of simmering water, and stir until just heated through.

Not exact matches

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Place a bowl over top of a pot of gently simmering water and voila!

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water.

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

Place a heat - resistant (glass or stainless steel bowl) over a pan of simmering water.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.

For the glaze: heat the chocolate chips in a heat - proof bowl over, but not in, a pot of simmering water.

Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

for the filling: • place a glass bowl over a pot of simmering water.

* If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate.

Place the mixing bowl over the simmering water (the bottom of the bowl should not sit in the water).

Place the semisweet chocolate chips in a heatproof bowl set over a pan of simmering water (the water should not be boiling, and the bottom of the bowl should not be touching the water).

If it seems that the temperature of the mixture is rising very slowly, cover the bowl with the lid of the pot, as it sits over the simmering water.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

Place the bowl over a small pot of simmering water, making sure the bowl doesn't touch the water.

Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.

To finish the torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butter.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

Place a large stainless steel bowl over a sauce pan with about an inch of simmering water.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

In a small, heat - proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.

-- Combine egg whites, sugar in the heatproof bowl, set over a pan of simmering water.

Place the broken - up chocolate in a bowl over a pan containing 5 cm of barely simmering water, without the bowl touching the water.

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

Add in the butter pieces and set the bowl over the simmering pot of water.

Place the bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl.

If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of simmering water.

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Set metal bowl with chocolate and butter over the saucepan of the barely simmering water stirring occasionally until melted and smooth.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

* A double boiler is a pot with a couple inches of gently simmering water with a large bowl set over top that is large enough so that it does not come close to touching the simmering water.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In a separate small bowl, add the miso paste and a few tablespoons of the hot simmering water.

To make the frosting, melt chocolate in a bowl set over a pot of simmering water.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.