Sentences with phrase «coat the back of a spoon»
Coating the back of a spoon refers to a cooking technique where a liquid, like a sauce or a custard, is thick enough that when you dip a spoon into it and lift it up, the liquid leaves a thin layer on the back of the spoon instead of dripping off immediately. Full definition
Add dried cherries and simmer until sauce coats back of spoon — about 15 - 20 minutes.
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Whisk really well and cook over medium heat, whisking continuously until mixture coats the back of a spoon.
Pour cream - egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes.
Mine was so runny and never coated the back of the spoon.
Reduce heat to medium low and simmer for 25 minutes or until reduction coats back of spoon.
Stir in the vegan butter and pinch of salt and cook for another few minutes, or until the mix coats the back of a spoon.
When the caramel coats the back of the spoon, it's ready to be removed from the heat.
Stir until the sauce coats the back of a spoon.
It is ready when the mixture coats the back of a spoon, about 5 minutes.
Once it is all mixed together, pour the whole mixture into the pot and heat gently, stirring with wooden spoon until the thin custard coats the back of the spoon.
It should thickly coat the back of a spoon when done.
The filling should lightly coat the back of a spoon or a spatula when it's done.
Glaze should coat the back of a spoon with only a slight drip.
(it should coat the back of a spoon nicely).
Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes (mine was less than 8 minutes, around 5 - 6 minutes).
Cook over medium heat stirring constantly until custard thickens and can coat the back of a spoon about 10 - 12 minutes.
Then, when the pudding coats the back of a spoon, add the vanilla, butter or ghee, and bloomed gelatin + water and whisk vigorously for a couple of minutes to make sure the gelatin is completely dissolved.
Drizzle on top for a magic shell effect, or rub on the inside of your cup by coating the back of a spoon and spreading the chocolate around the inside of your glass.
Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20 — 25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency).
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.
Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon.
Reduce the heat to medium - low and continue to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon.
Pour in the cream, lemon zest and a few pinches of salt and pepper to taste and let simmer until sauce coats the back of a spoon, 10 - 15 minutes.
Return the mixture to the saucepan and, without boiling, cook over low heat, whisking frequently until the mixture coats the back of a spoon thickly, 4 to 5 minutes.
Cook for about 2 minutes, until it is thick enough to lightly coat the back of a spoon.
When it is all mixed in, pour the custard mixture back into the saucepan set over a medium heat and stir constantly, not vigorously, with a wooden spoon until the custard coats the back of the spoon.
Coat the back of a spoon with a little olive oil to help spread it out.
Once the eggplants are done, the tomato sauce should look glossy and coat the back of a spoon nicely.
Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes.
Gently simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes.
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).
Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.
The reduction is complete when it coats the back of the spoon and falls in thin ribbons.
Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
Continue to whisk occasionally and cook until the mixture just begins to thicken and the mixture coats the back of a spoon (about 6 minutes).
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).
Continue to cook and stir for about 4 - 5 minutes until the mix is thick enough to coat the back of a spoon.
Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.
Custard should coat the back of a spoon and a finger swiped across it should leave a clean line.
Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5 - 8 minutes.
Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant - read thermometer registers 175 °F, 3 — 4 minutes.
Transfer mixture back to saucepan and heat over medium heat, stirring, until thick enough to coat the back of a spoon.
Heat over medium heat, stirring constantly until it's thickened and coats the back of a spoon.
Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth.