Sentences with phrase «constantly over medium»

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.

Add 1/2 cup sugar and 1/2 cup water to cooked puree; cook and stir constantly over medium heat until thickened, 15 - 20 minutes.

Whisk constantly over medium heat until it thickens to the point where you can see the bottom of the pan when you whisk.

Remove from heat and add cornstarch to strawberry mixture, then return to boil, stirring constantly over medium heat.

Stir constantly over medium low heat until mixture comes to a boil.

Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes.

Stir constantly over medium until mixture is thick and starts to bubble.

Pour into a small saucepan and cook, stirring constantly over medium high heat.

Make some toasted almonds: Add some slivered or whole almonds to a small saucepan with a few teaspoons of oil and stir constantly over medium heat until golden.

Stir constantly over medium - low heat until butter melts, sugar dissolves, and mixture is smooth.

Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and coats the spatula (I used a wooden spoon).

Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed.

Using a wooden spoon, stir constantly over medium heat until cream begins to thicken, about 4 to 5 minutes.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Stir constantly over medium heat until the onion is soft, for about 5 minutes.

Whisk constantly over medium heat until mixture thickens and boils.

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.

Stir constantly over medium high heat until the mixture turns a medium dark brown.

Not exact matches

Cut the corn off the cob and put in a hot, dry saucepan over medium high heat and roast the corn for 5 minutes, stirring constantly so that it doesn't burn.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

HEAT the milk over medium heat, whisking constantly, for 3 to 5 minutes or until the mixture is steaming hot but not boiling.

Pour the cornflour mixture into the pot and continue to cook over a medium heat, stirring constantly, until the mixture has thickened slightly.

Bring to the boil over a low to medium heat, stirring constantly, then immediately remove from the heat (do not allow to continue to boil).

Cook over medium - high heat, whisking constantly, until thickened and slowly boiling.

Over medium - high heat, bring the syrup up to 233 °F (112 °C), stirring constantly with a wooden spoon, about 3 - 4 minutes.

In 2 - quart heavy saucepan, heat granulated sugar over medium - low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt.

Heat over medium heat, stirring constantly until it's thickened and coats the back of a spoon.

Add 1 tablespoon olive oil to skillet and saute shallots over medium - high heat, stirring constantly, until caramelized.

Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly until smooth.

Pour the cream back into the saucepan and cook over medium - low heat, whisking constantly, for about 5 minutes until cream thickens.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

Cook over medium heat, stirring constantly until thickened.

Bring to a boil over medium heat, whisking constantly.

Cook over medium heat stirring constantly until custard thickens and can coat the back of a spoon about 10 - 12 minutes.

In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly.

While the tart crust is baking, place the chocolate and heavy cream over medium - low heat and melt the chocolate, stirring constantly.

Cook the pot of cheese / wine over medium fire, constantly stirring it with a wooden spoon till the cheese melted and the mixture becomes homogeneous.

Stirring constantly, bring to a boil over medium heat.

saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.

Heat butter in a skillet over medium heat until butter is foaming and nut - brown in color, stirring constantly about 3 to 5 minutes.

Cook over medium - high heat, stirring almost constantly, until thick and bubbly (about 7 - 8 minutes), then reduce the heat to low and cook 2 minutes more.

Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, about 5 minutes.

Set the saucepan over medium heat while stirring constantly, making sure the scrape the bottom of the pan.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Place brown sugar, cream, butter and salt in a saucepan over medium heat and stir constantly until dissolved.

Whisking constantly, bring to a bubble over medium - high heat.

Cook over medium - low heat, whisking constantly, until no longer grainy (3 - 5 minutes).

Heat oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.

Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

Cook over medium, low heat for 10 minutes; until thick and soften, stirring constantly.