Sentences with phrase «cook over simmering water»

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

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.

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).

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.

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.

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.

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.

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

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.

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

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes.

Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 12 - 15 minutes.

Bring the quinoa and water or broth to a simmer over a medium heat Cover, and let it cook for 20 minutes or until the water / broth is nearly absorbed, stirring occasionally.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check).

Start Pears - while sweet potatoes are cooking, place the pears, cloves and water in a small saucepan, simmer over low heat for 12 minutes or until tender, stirring occasionally.

Whisk lemon juice, sugar, and eggs in a medium metal bowl; place over a large saucepan of simmering water and cook, whisking constantly, until mixture thickens, 5 — 6 minutes.

Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.

While water comes to a simmer cook the bacon in a 12 - inch fry pan over medium heat until well - browned on each side.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liqCook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liqcook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer.

Bring 5 star anise pods and 1/2 cup water to a simmer in a small saucepan over low heat, shaking pan often, and cook until fragrant and water is reduced by a little more than half, about 5 minutes.

Cook marijuana and butter in a small saucepan over low heat until butter is melted; add 1 cup water and bring to a gentle simmer (the water keeps the mixture from getting too hot, which is key to preventing the herb from burning).

Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium - low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20 — 25 minutes.

Drop each raw bagel in the simmering water and poach for 1 minute, then flip over and cook another 30 seconds.

Bring liquid to a simmer over medium; cook, stirring often, until water has almost completely evaporated and carrots are partially tender, about 5 minutes.

Cook over the pot of simmering water, whisking constantly until the mixture registers 165º F. Remove the bowl from simmering water and stir in the drained, bloomed gelatin sheets.

Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium - low heat and cook until cabbage is soft and liquid is reduced by about a third, 20 — 25 minutes.

water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8 — 10 minutes (you don't want the liquid to reduce much).

Bring chicken, bay leaves, and 2 1/2 cups water to a simmer in a medium pot over medium and cook until chicken is cooked through, 30 — 40 minutes.

salt, and 3/4 cup water to a simmer in a small saucepan over medium - high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes.

Bring beets and 3 cups water to a simmer in a small saucepan over medium - low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one - third, 25 — 30 minutes.

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.

Add the water to the vegetables, place over medium - high heat, bring to a simmer, and cook for 5 minutes.

Cover with a lid and bring to a boil over medium - high heat, then reduce the heat to a simmer and leave to cook for 15 - 20 minutes, until the grains are soft and all the water has been absorbed (if there is any water left at this point, simply drain it away).

Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Place the rack over the simmering water, cover, and steam just until the potatoes are fully cooked, about 25 minutes.