Sentences with phrase «cup ice water»

Whisk egg yolks and 1/4 cup ice water in a small bowl and drizzle over flour mixture.
Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine.
Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed.
Ingredients: 1 Persian cucumber cut diced small 1/2 cup full cream coconut milk 1/2 cup iced water salt and pepper to taste few mint leaves few dill leaves few chives 1/2 cup chopped walnuts saffron dried rose petals almonds (optional) juice from half a lemon Instructions: Blend together all the herbs (mint, dill, chives) along with the water,... Read More»
Drizzle 1/3 cup ice water into the flour and toss with a fork until flour starts to clump.
Crust: 1 1/4 cups unbleached, all - purpose flour 1 1/4 cups whole - wheat pastry flour 2 Tablespoons powdered sugar 1 cup cold vegan butter, grated 1/4 - 1/2 cup ice water Filling: 1/4 cup vegan butter 5 medium apples, thinly sliced 2 Tablespoons lemon juice 1 Tablespoon cinnamon 1/2 teaspoon ground nutmeg 1/2 cup water 2 teaspoons cornstarch 2 teaspoon vanilla extract 1/2 cup maple syrup Non-dairy milk, for brushing
With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick.
What You Need: - 1/2 teaspoon salt - 2 1/2 cups flour - 2 sticks of unsalted butter - 1 cup ice water Step 1: Stick everything in the freezer for 15 to 20 minutes before you make the dough.
sea salt 1/4 cup ice water Preheat the oven to 400 degrees, but turn it down to your recipes temperature - often 350 for fruit pies - when you put the pie in.
Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
Ingredients: 1 Persian cucumber cut diced small 1/2 cup full cream coconut milk 1/2 cup iced water salt and pepper to taste few mint leaves few dill...
Drizzle 1/2 cup ice water over mixture and, using your hands, mix thoroughly (as though you were kneading) until no dry spots remain and dough stays together when pressed.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
2 1/2 cups sprouted flour (how to make sprouted flour, or buy sprouted flour here) 1 teaspoon sea salt (buy unrefined sea salt here) 1 cup (2 sticks) unsalted butter, cold, cut into small pieces (buy grass - fed butter here) 1/4 cup ice water
2 1/2 cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes 1/4 to 1/2 cup ice water
Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup ice water 3 tbsp sour cream 1 egg white
1 1/2 cups all purpose flour 1/2 cup vegan margarine 1/4 cup ice water 2 TB sugar pinch of salt 1 TB apple cider vinegar
Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
The dough: 2 1/4 cups all purpose flour 1/2 cup coconut oil (in solid but not rock hard state) 1 teaspoon salt 1 Tablespoon brown sugar 1/3 — 1/2 cup ice water
For crust 5 cups all - purpose flour (spooned and leveled), plus more for rolling 2 tablespoons granulated sugar 1 teaspoon fine sea salt 2 cups (4 sticks), chilled unsalted butter, cut into 1 / 2 - inch pieces 1 cup ice water
For Pie Crust: 1 1/2 cups all - purpose flour 2 tsp sugar 1/4 tsp kosher salt 1/2 cup (1 stick) cold unsalted butter, cut into pieces 1/4 cup ice water
2 1/2 cups all - purpose flour 1 cup vegan stick margarine, cubed and chilled (e.g., Earth Balance) 1 teaspoon salt 1 teaspoon sugar 1/4 to 1/2 cup ice water
For dough 3/4 cup all - purpose flour plus more for dusting 1/2 cup semolina 1 teaspoon granulated sugar 1/2 teaspoon salt 1 stick (4 ounces) unsalted butter, cold and cubed 1/4 cup ice water
1 cup dried chickpeas 2 tsp baking soda, divided 2 cloves garlic 1/4 cup + 1 tbsp fresh squeezed lemon juice 2 tsp kosher salt 1/2 tsp cumin 1 cup good quality tahini paste (stir thoroughly before using, as oil and solids tend to separate) 3/4 cup ice water
2 1/2 cups all - purpose flour 1 teaspoon salt 2 sticks (1 cup) unsalted butter, cold, cut into small 1/4 cup ice water, plus more if needed Dump flour and salt into the food processor; pulse to combine.
Cornmeal Pate Brisee (makes enough for two): 2 cups all - purpose flour 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, cold, cut into small pieces 1/4 to 1/2 cup ice water
2 1/2 cups all - purpose flour 1 teaspoon salt 2 sticks (1 cup) unsalted butter, cold, cut into small 1/4 cup ice water, plus more if needed
2 cups all - purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice water 4 Granny Smith apples 1/2 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, small diced 1/2 cup apricot jelly (I used homemade peach jam as it was what I had on hand) 2 tablespoons rum, or water
Sprinkle with 1/4 cup ice water.
2 1/2 cups all - purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 1/4 to 1/2 cup ice water
1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup organic raw cane sugar 1 tsp sea salt 3/4 cup ice water
1 tablespoon of Greek yogurt 1/4 to 1/2 cup iced water
With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds.
Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it.
Remove from heat and stir in hot sauce and 8 cups ice water.
Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water.
Add tahini and 1/2 cup ice water and process until smooth.
Add 1/3 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps.
With motor running, gradually stream in 1/2 cup ice water and process until dough comes together.
Remove pan from heat and add 8 cups ice water, then chicken pieces.
Transfer to a large bowl; drizzle 1/3 cup ice water over and, using a fork, mix gently, adding more water by the tablespoon if too dry, just until dough comes together in clumps.
Pastry dough: 1 1/4 cups all - purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1/2 cup unsalted butter, chilled, but into 1 / 2 - inch cubes 1/4 cup ice water
Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl.
Combine vinegar and 1/2 cup ice water in a measuring cup.
2 1/2 cups whole wheat pastry flour 1/2 teaspoon salt 1 cup Earth Balance, frozen and cut into 1/2 inch pieces 1/4 -1 / 2 cup ice water
a b c d e f g h i j k l m n o p q r s t u v w x y z