Beat the sugar and egg yolks with an electric mixer on medium - high speed in a large
deep bowl until very thick and pale and the volume has increased at least three times.
Whisk all the ingredients for the peanut ginger sauce together in
a deep bowl until combined.
Crush the garlic cloves with the salt in a mortar or
deep bowl until you have a smooth paste.
Not exact matches
On these rare occasions, I kick my feet onto my desk, push my
bowler over my eyes and pretend to be in
deep thought
until my ardour returns.
Clip a candy /
deep fry thermometer to the side of the
bowl and cook
until the mixture reaches 160 °F (about 4 minutes).
Press with the moistened tines of a fork into a small
bowl of granulated sugar, then press down on the top of each piece of dough
until the tines leave an impression about 1 / 4 - inch
deep.
In a
deep mixing
bowl, beat cream with an electric mixer on medium - high
until peaks start to form.
Microwave caramels, corn syrup and 2 tablespoons cream on HIGH (100 %) in a small,
deep microwave - safe
bowl for 2 to 3 minutes or
until caramels are melted, stirring once during cooking time.
Let the mixture come to a
bowl, while whisking constantly
until it turns to a
deep amber color.
Beat cream with an electric mixer on medium - high speed in a large
deep bowl just
until it holds soft peaks when beaters are lifted.
Mix ingredients in a blender or in a large
deep bowl using an immersion stick blender
until there are no visible lumps.
In a
deep mixing
bowl mix the flour, fennel, sugar, nuts and coconut (if using) with a whisk
until nicely mixed and no lumps remain.
Place the noodles in a
deep bowl and pour the boiling water over the noodles
until completely submerged.