Sentences with phrase «bowls in a pan of water»

I actually did it straight in a pan over gas heat (instead of a bowl in a pan of water) and oh my!!!! So good!

Next stand both bowls in a pan of water and heat, I didn't want to place the bowls directly on my pan base so I used two small metal tart tins.

Not exact matches

Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt.

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).

Start heating the water in the double boiler, or if you're using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn't actually touch the water.

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

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).

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.

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

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

-- 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.

Remove from the heat and immediately place the bottom of the pan in the bowl of cold water to stop the cooking process.

You can put pan bottom in a bowl of cool water to quickly cool the syrup.

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.

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 small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melteIn a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until meltein a heat proof bowl over top of boiling water, until melted.

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

Remove from the pan and place in a bowl of cold water to cool.

In a small, heat - safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.

Melt the chocolate and butter in a bowl suspended over a pan of simmering water, and stir to combine.

Our trick for rising was to put the bowl of dough into a large foam cooler that had a pan of warm water on the bottom and covered the cooler to keep the moist warmth in.

You can also melt your chocolate in a bowl over a pan of simmering water.

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl.

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.

(My note: I melted the chocolate in the microwave oven, and skip the step on placing the bowl of melted chocolate over a pan of warm water).

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Melted 75g good quality unflavoured white chocolate in a bowl over a pan of hot water.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water.

For the coating, place the dark chocolate and coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.

Place white chocolate in metal bowl set over pan of barely simmering water.

A good way to take care of the crystals that form on the side of the walls of the pan is this: Keep a little bowl of water with your pastry brush in it.

Place the chocolate in a large stainless steel bowl and set on a sauce pan containing 1 inch of simmering water.

Melt the butter and plain chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base doesn't touch the water.

Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Melt chocolate in a small bowl set over a pan of simmering water.

Add the chocolate chips to a small glass bowl then place it in a small sauce pan with about 1 - 2 ″ of water.

Melt the chocolate in a bowl over a pan of hot water (or on a low setting in the microwave).

(If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water.

Melt the cacao butter in a bowl over a pan of water on a low hear.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water.