Sentences with phrase «constantly with a wooden spoon»

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).

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).

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.

for Add the carnaroli rice and toast, stirring constantly with a wooden spoon, for 2 to 3 minutes (the individual rice grains should be slightly translucent along the edges).

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until the foams disappear (critical stage).

Pour the mixture back into your saucepan, and stirring constantly with a wooden spoon or heatproof spatula, heat the mixture just until hot to the touch.

Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15 - 20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage.

Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes.

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).

Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil.

Stir constantly with a wooden spoon until the mixture comes together (it will happen quickly).

Heat over medium - high heat, stirring constantly with a wooden spoon.

Bring to a boil over medium heat, stirring constantly with a wooden spoon.

Pour the mixture back into the saucepan and cook for 3 to 5 minutes, stirring constantly with a wooden spoon until the custard thickens and you can draw a line across the back of the spoon with your finger.

Heat on a burner set to medium - low, stirring constantly with a wooden spoon, until a candy thermometer measures it at 175 degrees.

Place over low heat and stir constantly with a wooden spoon until thickened, or a thermometer registers 170 °.

Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan.

add blackberries, water, and syrup to a small saucepan over medium heat, and stir constantly with a wooden spoon (if berries are bubbling and splattering turn heat down to medium - low).

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.

As soon as the liquids boil and the butter is melted, turn the heat down to low and pour in the flour mixture all at once, stirring constantly with a wooden spoon.

On medium - high heat, add 3/4 cup all - purpose flour and stir constantly with a wooden spoon for a few minutes.

Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8 — 10 minutes.

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.

Return to saucepan and cook over medium - low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant - read thermometer registers 175 °, 3 — 4 minutes.

Add the Dandies and stir constantly with a wooden spoon

Cook over medium heat, stirring constantly with a wooden spoon or spatula, scraping sides, until it thickens and bubbles at edges (about 5 - 8 minutes).

Not exact matches

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

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.

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).

With a wooden spoon, stir constantly for about 20 seconds or until the garlic has softened up.

Stir in Flour, then immediately add 1 can Evaporated Milk, stirring constantly with large wooden spoon for approx. 1 minute.

Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly.

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.

Stir in the flour with a wooden spoon, and cook for 2 - 3 minutes, stirring constantly.

Stir constantly over low heat with a wooden spoon until the eggnog begins to thicken, about 10 minutes.

Let those flames lick at the side of the pan, and keep the ingredients moving constantly with a combination of stirring with a wooden spoon and shaking the pan.

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.

Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon, until it melts into a thick brown, amber - colored liquid as you continue to stir.

Stir constantly with a sharp - edged wooden spoon, scraping down the sides of the pot, until the mixture starts to turn granular, about 5 minutes.

In a small saucepan, make a roux using equal parts butter and flour (five tablespoons each will do nicely); do not brown (watch closely, stirring constantly ideally with a wooden spoon); add to this the liquid left from the scallops and enough chicken stock to make two cups liquid, including one cup half and half cream, stirring well to combine.