If the mixture is slightly wet, continue to
cook until the liquid dissolves.
Not exact matches
Cook 2 - 3 minutes
until most of
liquid is
dissolved.
Directions: Use a broad bottomed pan for faster
cooking /
Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously
until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to
cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for
cooking depending on size of pot and type of cornmeal.
Cook until warm and the sugar has completely
dissolved and the
liquid is clear.
Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to
dissolve sugar,
until figs absorb some
liquid and mixture is syrupy, 10 — 15 minutes.
Stir vinegar, sugar and lemongrass in a saucepan over medium heat and
cook until sugar
dissolves and
liquid reduces by one - third.
Add 1/4 cup pasta
cooking liquid, then gradually add cheese, tossing
until melted and
dissolved into a luxurious, glossy sauce.
Add another 1/4 cup pasta
cooking liquid, then gradually add 1/2 cup cheese, tossing
until melted and
dissolved into a luxurious, glossy sauce.