As it continues to cook, the milk will caramelize and eventually it turns
a deep golden brown color with a thick, sticky texture.
Keep cooking until the roux reaches
a deep golden brown color.
Bake the cookies for approximately 13 - 15 minutes or until the shortbreads are
a deep golden brown color.
Continue to bake the pie for about 35 - 45 minutes or until the crust is
a deep golden brown color and the juices are bubbling and thick.
They should have
a deep golden brown color.
You're looking for
a deep golden brown color.
Let it cook for about 4 - 5 minutes, or until the pears get
a deep golden brown color.
Continue heating, stirring often, until the butter is
a deep golden brown color, being careful not to burn it.
There's no shortcut when it comes to caramelizing the onions — it's going to take time and quite a bit of stirring for them to achieve
that deep golden brown color (which equals depth of flavor, too), so be patient.
Maintain medium high heat until the scallops turn
a deep golden brown color.