Sentences with phrase «cook over simmering»

Stir and cook over simmering water until the custard coats the back of the spoon, about 10 minutes.

Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk.

Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.

Not exact matches

No add - ons, no special ingredients — just five durian simmered together in a cooking bowl over an open flame will do it.

Scoop the simmering sauce over the cauliflower every now and then while it's cooking.

Bring to a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.

Cook over medium - low heat, simmering gently for about 10 minutes.

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).

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

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).

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

In the winter, when cooking is an entirely delightful way to spend the afternoon, I can hover over the pot and experiment with a notebook page worth of ingredients and a slo - mo simmering that fills the house with tummy - rumbling scents.

Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 10 minutes.

Cook sauce over medium heat stirring often and reduce to a slow simmer for 20 - 30 minutes to thicken a bit.

Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through.

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

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.

Heat over medium - high to simmering and continue simmering until parsnips are tender and milk has cooked down and thickly coated the parsnips; this may take about 20 minutes.

Add the drained artichokes and bring to a simmer over medium heat and cook for 2 - 3 minutes.

Meanwhile, place the butter in a heavy bottomed pot over medium heat till it starts to simmer, then add the sage and cook until the sage is very fragrant and crisp.

Simmer over medium - low until the rice is cooked, about 35 - 40 minutes.

My trick to cooking kamut however is to simmer it for over an hour, at least the entire time the soup is reducing down.

If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook for 3 minutes, add 3 cups of the broth, when starting to simmer lower the heat, cover and cook for 20 minutes.

Bring to a simmer over medium heat and continue to cook undisturbed for 45 seconds.

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

ADD the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium - high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.

Then, you want to prepare the pineapple barbecue sauce and pour it over the meatballs... bring it to a boil, then reduce the heat to a simmer and cook for 8 minutes.

Bring to a boil, reduce heat to a simmer and cover; cook over medium - low heat for 30 minutes.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Reduce heat to medium - low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Bring to a simmer over low heat and cook, stirring occasionally, until thickened, 15 - 20 minutes.

Simmering chicken stock with saffron and turmeric was poured over and was cooked for about 10 minutes to partially cook the rice.

Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges.

We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler).

Reduce to a simmer, continue to cook whilst stirring over a low flame for 5 - 10 minutes, until thickened.

Add asparagus and simmer over moderate heat until just cooked, about 90 seconds to 2 minutes, depending upon stalk thickness.

Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick - cooking barley or about 45 minutes for pearl barley.

I reserved the other half so I could simmer it for a bit to pour over the cooked tenderloin.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Cover, and cook, over the lowest heat (while still maintaining a low simmer), until the beans are tender.

Bring to a simmer over medium - high heat and cook until reduced to 1/4 cup, 3 to 5 minutes; set aside.

Bring to a gentle simmer over medium heat, then reduce the heat to low and let cook for about 15 minutes to let the flavours mingle.

To cook, place the tamales in a steamer unit over a pot of simmering water.

Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved.