Sentences with phrase «dissolve sugar completely»

Ina small bowl, combine the fish sauce with the lime juice and sugar and stir to dissolve the sugar completely.

Turn off heat; stir mixture to dissolve sugar completely.

Not exact matches

Combine the butter and brown sugar in a small saucepan and cook over medium - low heat until the butter is completely melted and the sugar is dissolved.

To make the Nuoc Cham, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved.

When making the brine, be sure all sugar and salt is completely dissolved into the liquid before pouring onto the berries.

Whisk the mixture constantly (this is to prevent it from turning into scrambled eggs, not to beat it into a meringue) and heat it until the mixture is hot to the touch and the sugar has dissolved completely (about 130 ˚F / 54 °C).

Heat and stir until the sugar is completely dissolved.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

When fruit mixture reaches a full rolling boil, pour in sugar, stirring vigorously until completely dissolved.

Cook and stir until the sugar is completely dissolved.

Bring to a boil over medium high heat, stir until sugar is completely dissolved.

+ Stir sugar, pistachio milk, and salt until sugar is completely dissolved.

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Over medium - high heat, slowly stir until the sugar is completely dissolved.

Warm the mixture (until the sugar is completely dissolved).

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

When directions say, «beat / mix until smooth,» and one of those ingredients is sugar, are you supposed to beat until the sugar is completely dissolved and there's no more granules?

In a 2 quart freezer - safe container, stir together the coffee and sugar until the sugar has dissolved completely.

Let sit for about 10 minutes to allow the agar to bloom, then heat over low - medium, stirring occasionally until sugar and agar flakes are completely dissolved.

Because of 5 tablespoons of sugar, the solution is viscous and yeast will not dissolve completely.

Stir until the miso and sugar are completely dissolved.

Now you want to add the sugar gradually to the egg whites as this ensures that the sugar completely dissolves and does not produce a gritty meringue.

Add the sugar, honey, and oil in a small saucepan, and place over low heat until the sugar is completely dissolved.

The only issue I really have with this is it still does not dissolve completely like «real» powdered sugar.

When the sugar is completely dissolved, bring it to a boil without stirring until the color turns into dark caramel brown.

Place the water, fresh cream, caster sugar and agar - agar powder in a pan and bring to a boil for 8 minutes, stirring constantly until the sugar completely dissolves.

Once the sugar mixture is completely dissolved, slowly pour it over the oat mixture, stirring until the oat mixture is completely and evenly covered.

Let the sugar dissolve completely and bring to the boil for a couple of minutes.

Stir together to allow the sugar to dissolve completely.

Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 2 to 3 minutes.

Let cook, stirring occasionally, until the sugar is completely dissolved.

Gradually sprinkle in sugar (2 tablespoons at a time), beating after each addition 2 minutes or until sugar is dissolved completely about 15 minutes.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

The coffee makes this stage more difficult to judge on color alone, but the mixture should bubble and then clarify once the sugar has completely dissolved.

Stir often until sugar is completely dissolved.

The sugar usually doesn't completely dissolve when you shake the drink, so the cocktail will have a «gritty» aspect (the idea is to mimic the texture of lemon drop candy).

Stir sugar into prepared fruit and stir constantly until sugar is completely dissolved.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

In a small saucepan over medium - high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.

Stir constantly until the sugar is completely dissolved, about three minutes.

Stir pectin mixture into fruit mixture, stirring constantly until the sugar is completely dissolved (about three minutes).

In a small saucepan stir sugar into vinegar over low heat until completely dissolved.

Cook over medium heat, stirring occasionally until sugar is completely dissolved.

Heat the ingredients over medium - high heat until the sugar completely dissolves and the mixture starts to bubble.

Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes.

Reduce the heat and simmer for around 10 minutes, until the sugar is completely dissolved and the sauce has thickened.

The brown and raw cane sugars failed to completely dissolve, so in the final recipe, I omitted both and stuck with granulated sugar.

Bring the contents back to a simmer, then add chili seeds and sugar, stirring well until muscovado is completely dissolved.

Place the bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved, about 5 minutes.

In a medium saucepan, add sugar and water and cook over medium heat until the sugar has completely dissolved.