Sentences with phrase «consistency of heavy cream»

Allow to stand in fridge for 1 hour until consistency of heavy cream.

Slowly stir in the chicken broth, stirring constantly, until the liquid is the consistency of heavy cream.

Stir the contents of the bowl into the garlic broth and whisk it continuously over low - medium heat until it thickens to about the consistency of heavy cream or a loose bechamel.

The batter should have the consistency of heavy cream; if it's too thick, whisk in a little more water.

or until sauce has thickened to the consistency of heavy cream, stirring ocassionally.

Add a little more water at a time to thin to the consistency of heavy cream.

Batter should be the consistency of heavy cream.

Dressing should be the consistency of heavy cream.

Add the flour, salt and pepper and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.

Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream).

Blend 1 minute more, or until mixture has consistency of heavy cream.

Pour in the remaining milk and bring to a boil over medium - high heat, and then reduce to a simmer and cook, stirring frequently, until thickened to the consistency of heavy cream, 6 to 8 minutes.

Return the mixture to the pot and cook the custard over medium - low heat, stirring constantly with a heatproof silicone spatula until the custard has thickened to the consistency of heavy cream, 175 - 180ºF, 3 - 5 minutes.

Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick).

Your sauce should be the consistency of heavy cream, and you will need about 1 quart to make 8 enchiladas.

That's okay, just reheat until you're back to the consistency of heavy cream.

Add dill and fennel and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper.

Create a well in the center and gradually add club soda, whisking from the center outward to incorporate and blend, until batter is the consistency of heavy cream (you may have some club soda left over).

Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream).

Reduce heat; simmer until thickened to the consistency of heavy cream, 12 — 15 minutes.

Add milk and remaining 1/2 cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes.

Add roux and cook, whisking constantly, until gravy is the consistency of heavy cream and smooth and, well, looks like gravy, about 5 minutes.

toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream.

Thin with water until dressing is the consistency of heavy cream.

Stir in 1 cup milk and 1 cup water and cook, stirring occasionally, until thickened to the consistency of heavy cream, about 10 minutes.

water in a large bowl until smooth (glaze should be the consistency of heavy cream; add water by the teaspoonful to loosen if needed).

And not because it is actually hard but because you have to sit around (stirring occasionally) and wait for the mixture to become the consistency of heavy cream, which takes around 30 minutes.

(The mixture should have the consistency of heavy cream.)

The sauce should be approximately the consistency of heavy cream before you toss it with the pasta.

Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream.

Adopt the method and never serve a thin sauce again: 1) When you need a shortcut, stir equal amounts cornstarch and cold water in a small bowl until smooth and the consistency of heavy cream.

Whisk in water until dressing is the consistency of heavy cream (1/4 — 1/2 cup); season with salt and pepper.

Whisk remaining 1/2 cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5 — 7 minutes.

It should be the consistency of heavy cream.

Crepe batter should have the consistency of heavy cream.

Whisk constantly over medium - low heat until the mixture thickens to the consistency of heavy cream, about 5 minutes.

Meanwhile, place the protein powder in a small bowl and pour in the almond milk, coconut oil, and vanilla extract, stirring continuously until the icing is the consistency of heavy cream.

Blend for about 1 minute, or until the cream is smooth and has the consistency of heavy cream.

Chick pea flatbreads (Socca): Mix chick pea flour with water until you get the consistency of heavy cream (You can mix in gluten free flour if you want a lighter flatbread).

Add a few drops of water if too the mask is too thick, it should be the consistency of heavy cream.

Add enough water to make a consistency of heavy cream; stir until blended.