Sentences with phrase «dissolve sugar then»

Whisk to dissolve the sugar then add thyme.

Stir to dissolve sugar then let cook, undisturbed, until amber in color, about 8 minutes.

Not exact matches

Stir to dissolve sugar, then remove from heat.

Are you stirring this for 4 hours or just stirring until the sugar is dissolved and then letting it simmer for 4 hours?

Then I don't always follow my own instructional advice — a Swiss meringue is a cooked buttercream where you must «cook» egg whites and sugar in a bain marie (aka double boiler) until the egg whites reach 160 degrees F. and the sugar is completed dissolved.

Place over a medium heat on the stove and stir just until the sugar dissolves then stop stirring.

Whisk the teriyaki sauce one more time to make sure the sugar is dissolved, then pour it over the fish.

Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Mix all the icing ingredients together in a small pot and slowly bring to a boil, then simmer until glossy and all the sugar has dissolved.

Heat until butter melts and all ingredients come together, then whisk in sugars, stirring until dissolved.

Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint.

Gently warm the sloe gin and sugar in a small pan then add the gelatine to the mixture and stir until it has dissolved.

Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

Allowed the sugar to dissolve then upped the heat until the sugar was boiling.

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.

Stir constantly until the sugar dissolves, then stir occasionally until the milk just barely comes to a simmer.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2 - 3 minutes, whisking until the sugar has dissolved.

Stir to dissolve the sugar, then place the loaf pan in the center of a half sheet pan and into the oven.

Stir to dissolve the sugar and then turn off the heat.

With rubber spatula, stir in brown sugar until dissolved, then stir in 1 1/2 cups milk until well combined.

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.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens.

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.

in a medium sauce pan, stir together the water and coconut sugar over high heat until the sugar dissolves, then bring to a boil.

Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.

Bring to a boil, stir until sugar dissolves, then reduce the heat and simmer until reduced to about 1 1/2 cups, about 10 minutes.

Then add in the sugar and stir till the sugar dissolves.

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.

Mix on low until incorporated then increase speed about 1 setting and beat until sugar is mostly dissolved and mixture is creamy.

Whisk until sugar is dissolved and then bring to a boil.

Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat and let cool.

Stir together 2 cups 100 % kona coffee, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.

You are heating the egg white mixture to fully dissolve the sugar, then you are whipping until nice, fluffy, gorgeous peaks are formed.

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

Then, over medium - high heat, cook the ingredients until boiling, stirring to dissolve the sugar.

Cook until the sugar and salt dissolve, 2 minutes, then pour the mixture over the carrots and cauliflower.

Dissolve the sugar in the lemon juice, then whisk in the oil.

Stir constantly until the sugar and salt are dissolved, then remove from heat and cool.

Bring the mixture to a low boil, stirring every now and then until the sugar dissolves.

Add the sugar and stir until dissolved then pour in the vinegar.

In a large bowl, whisk eggs until smooth, then whisk in coconut sugar until dissolved.

Bring to a boil, then reduce heat and simmer for 20 minutes, until sugar has dissolved.

Bring to a boil, then lower the heat and cool until the sugar is dissolved, stirring often.

Stir until sugar is dissolved, then stir this syrup into the remaining tangerine juice.

Return liquid to sauce pan, place pan over medium heat, then add honey, sugar, and molasses, and stir until just dissolved.

Bring to boil, then reduce heat to low and simmer for about three minutes or until the honey or coconut sugar has completely dissolved.

In the same pan add in the coconut milk and sugar, heat until the sugar has dissolved and thickened slightly, and then add back in the chickpea flour mixture.