Sentences with phrase «coat back of spoon»

3 Pour the mixture back into the saucepan, and stir constantly over medium - low heat until the sauce is thick enough to coat the back of a spoon, about 5 minutes.

3 Slowly cook the custard over medium - high heat, stirring frequently, until thick enough to coat the back of a spoon, about 170ºF; do not let the custard boil.

Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes.

Once the sauce has thickened (it should coat the back of a spoon), remove the bay leaf, and using a whisk to combine, melt in the grated cheese.

Cook for about 2 minutes, until it is thick enough to lightly coat the back of a spoon.

Once thick enough to coat the back of a spoon, drizzle over your plated vegetables and enjoy.

Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes.

The mixes should be reasonably runny so that they coat the back of a spoon.

Once the eggplants are done, the tomato sauce should look glossy and coat the back of a spoon nicely.

It could coat the back of a spoon, but it should still drip off and not cling or stick to it.

Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2 minutes.

Continue whisking until sauce is reduced by half + thick enough to coat the back of a spoon.

Return to the pot and cook over medium heat, whisking constantly, until thickened enough to coat the back of a spoon.

(it should coat the back of a spoon nicely).

Simmer the mole, adding stock or water to achieve correct consistency (the mole should coat the back of a spoon).

The base is ready when it achieves nape, a fancy French term that means it's thick enough to coat the back of a spoon (those French have a word for everything!).

Whisk in egg mixture and cook over low heat for 6 — 8 minutes, stirring constantly with a wooden spoon until mixture thickens enough to coat the back of the spoon.

Cook until slow bubbles form and the mixture thickens to coat the back of a spoon.

Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon in a thin, creamy layer.

Heat the mixture on a gentle heat for 5 - 7 minutes or until the mixture is creamy and thick enough to coat the back of a spoon.

Simmer for 10 - 15 minutes until the mixture has reduced and thickened and will coat the back of a spoon.

Set saucepan over medium - high heat, whisking constantly (unless you want scrambled eggs), cook mixture until it's thick enough to coat the back of a spoon, about 3 - 5 minutes.

Lower to a simmer, and cook for 4 - 5 minutes, whisking continuously until the liquid is thick enough to coat the back of a spoon.

(It will thicken enough to coat the back of a spoon, and «snail trails» can be formed in the cream — see this photo).

Reduce heat to low and simmer 10 - 15 minutes, whisking occasionally until the sauce is thick enough to coat the back of a spoon.

It should coat the back of a spoon (5 — 8 minutes).

The filling should lightly coat the back of a spoon or a spatula when it's done.

Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon.

Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.

Let this sauce simmer on low for 10 to 15 minutes, or until it's thick enough to coat the back of a spoon.

Stir in the Parmesan, then cook for another 3 - 5 minutes, or until the sauce begins to thicken and coat the back of the spoon.

It should be thick enough to coat the back of the spoon and hold a line when you draw your finger across it.

Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon.

Season once again with salt then bring to a simmer and let cook until thick enough to coat the back of a spoon, about 30 minutes.

Cook, stirring, until the consistency is smooth, creamy, and just thick enough to coat the back of a spoon (not so liquidy that it drips right off of it).

The mixture should be thick, drippy and coat the back of a spoon lightly.

Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.

Place it over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 76 to 79ºC / 170 to 175ºF on an instant - read thermometer (do not let boil).

It should coat the back of a spoon.

After about 20 - 25 minutes, the sauce will thicken enough to coat the back of a spoon.

The sauce should coat the back of a spoon.

Your sauce should now be thick enough to coat the back of a spoon.

It should coat the back of a spoon thickly.

Whisk constantly until mixture thickens slightly (it should coat the back of a spoon).

Add thenutmeg, salt, pepper, and minced herbs and continuously whisk until the mixture becomes thick (can coat the back of a spoon), about 5 minutes.

Allow to bubble, then reduce heat and simmer gently for 10 - 15 minutes, whisking occasionally, until the sauce is a deep red and thick enough to coat the back of a spoon.

In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).

Transfer to a double boiler and keep whisking slowly till the mixture turns thick enough to coat the back of a spoon.

Glaze should coat the back of a spoon with only a slight drip.

When ready, the mixture should coat the back of a spoon.