Sentences with phrase «bringing it to the boil too»

Not exact matches

To make creamy pasta sauce, add half and half and cheese to the skillet, too, and bring to a gentle boiTo make creamy pasta sauce, add half and half and cheese to the skillet, too, and bring to a gentle boito the skillet, too, and bring to a gentle boito a gentle boil.

If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).

One alternative: Stabilize milk with starch, like cornstarch or flour, if you want to bring it to a boil; the starch will prevent curdling (and it'll thicken the milk, too).

If you are serving this over rice, rinse the rice well, add the water (I added saffron too) and bring to a boil.

Bring to a boil and cook until the potatoes are easily pierced by a fork, but not too soft.

I was thinking if I heat it less (for the milk drink at least) and not bring to boil — perhaps that would work too... Anyway, thank you for the idea!

Also, I make a lot of Thai dishes using coconut milk and have found that the milk will separate if I have the heat too high (and bring the dish to a boil).

Bring to a boil, lower heat and allow to simmer until thick and creamy, about 15 to 20 minutes, stirring occasionally and adding more water or milk if it becomes too thick and starts to sputter.

Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40 — 50 minutes.

I usually make brown rice and bring it just back to a boil before turning the oven off - which is usually about 5 minutes for it, too.

Bring it back to a boil, but be careful not to cook the meat too much.

And then there's home pasteurization where you want to maybe bring up the temperature of the breast milk up to right before a boil, just to maybe kill off any bacteria or extra germs that you could easily access too.

Add the hot stock, bring to a boil, then reduce the heat to maintain a simmer and cook gently until the zucchini is tender but not too soft.

Add just enough liquid (water, wine, beer) to cover the ingredients - not too much - and bring to the boil.