Sentences with phrase «coat the back of a spoon with»

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

Not exact matches

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.

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.

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).

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

With a cook spoon or spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the back of the stirring implement.

Make a slurry with either of these and some of the coconut milk, then whisk into the coconut milk on the stove and heat until it thickens and coats the back of a spoon.

Just because we're vegan doesn't mean that we don't love rich and creamy soups with broth so thick that it coats the back of your spoon.

Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

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).

Finish by coating the top with the remaining semifreddo and smooth with the back of the spoon.

Pour the chocolate coated crumbs into the spring - form tin and press down firmly with the back of a metal 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.

When you've made all the enchiladas, pour another cup or two of the sauce on top and spread it around with the back of a spoon so that all the tortilla surfaces are coated with the sauce.

Place the pot over medium - low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant - read thermometer, 5 — 10 minutes.

Heat a non-stick saucepan on medium heat (or coat your pan with oil) and drop 1/4 cup amounts of batter onto the pan, using the back of spoon to spread the batter out into a thin, even layer.

Add all the curd and continue cooking / scraping the bottom with a spatula until the mixture becomes quite thick and coats 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.

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.

Wipe the bottom with the back of the spoon and very quickly, spoon chocolate all over to coat the candy.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats 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.

Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.

Using the back of a small spoon, coat the inside of cupcake liners with melted chocolate.

Lower the heat slightly, whisk in the eggs and continue to stir with a wooden spoon until the curd has thickened and coats the back of the spoon.