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

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.

Not exact matches

The reduction is complete when it coats the back of the spoon and falls in thin ribbons.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

When it became thick enough to coat the back of the spoon, I dumped in a bag of shredded unsweetened coconut, which thickens it up even more by absorption.

When the mixture coats the back of a spoon, in about 5 - 7 minutes, it is done.

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).

Whisk in milk; simmer over medium - low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

Give nuts another stir to coat them in the sugar and then using a metal slotted spoon or a spider scoop up a spoonful of nuts, letting any excess moisture drip back into the bowl.

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.

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.

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.

Meanwhile, in a saucepan, reduce reserved marinade to half its original volume, or until it coats 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).

Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon.

Once the stock is all whisked in, simmer gravy a few more minutes until it is thick enough — when the sauce coats the back of a spoon, it should be good to go.

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.

Gradually whisk in 1 cup whole milk and cook, whisking, until mixture thickens and coats the back of a spoon, about 5 minutes.

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.

5 Over a low heat, stir the cream mixture until it thickens.It should coat the back of a wooden spoon, and when you run your finger in a line over the back of the spoon, the cream should not run.

In a medium saucepan over medium - high heat, cook remaining ingredients until the mixture bubbles, thickens, starts to gel, and coats the back of a spoon.

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.

Stir in the remaining 1/4 cup liqueur and continue simmering for 10 to 15 minutes, until the sauce coats the back of a spoon.

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.