Sentences with phrase «dissolve the sugar into»

Bring it to a boil to dissolve the sugar into a simple syrup.

The glaze is made by dissolving sugar into the juice of two lemons.

Dissolving the sugar into the base ingredient makes for an even better distribution of flavors throughout and a smoother texture.2

Not exact matches

Put the honey and brown sugar in a microwave safe dish (I used my glass measuring cup) and heat for 1 minute, or until the brown sugar dissolves into the honey.

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).

Immediately return to burner and turn heat down to low while blending and dissolving the sugar / corn syrup mixture into the butter.

In a small saucepan, dissolve brown sugar into cream over medium - low heat.

Stir corn starch and sugar into the bowl and mix until sugar is dissolved.

Put rest of ingredients into a saucepan and heat until sugar has dissolved.

Place the sugar and water into a saucepan on a medium heat, stir until the sugar dissolves and it starts to boil.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Submerge the elderflower heads into the liquid and leave for 24 hours stirring every so often to help the sugar dissolve

Here's how I would describe it: aroma like fruity caramel and the scent of pralines being made in Savannah's old - fashioned candy stores, chocolate dissolving into rich sweetness around silky firm caramel with notes of golden syrup, marshmallows, and demerara sugar, salt flakes dominant and assertive, heightening the flavour like Berthillon's salted caramel ice cream, caramel luscious as it melts away like butterscotch fairy - floss.

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

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

I like to use superfine sugar (castor), instead of granulated white sugar, as it dissolves faster and easier into the egg whites.

Once the sugar has dissolved, I poured the contents into a 8» square baking pan, remove any bubbles that may appear on top.

Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved.

I like to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular granulated white sugar.

The sugar will melt into the water and the entire mixture will come to a boil, with the sugar fully dissolved, while the sugar is still clear.

Add the coconut sugar, cinnamon, and nutmeg and whip on high speed for about 2 minutes until the sugar dissolves into the mixture.

Whisk sugar into melted chocolate and stir until dissolved.

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

Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the salt and sugar to dissolve into the cream.

I like to let the sugar dissolve a bit into the butter - it helps when you coat the popcorn.

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.

Place first two ingredients into medium saucepan and heat over medium heat until brown sugar is dissolved.

Apparently sugar can provide a little extra structure if not dissolved into the batter.

Heat until the sugar has dissolved, pour the mixture into a bowl and gradually whisk in the canola oil.

In a large glass or ceramic bowl, stir honey or sugar into warm water until dissolved.

Prepare the glaze by stirring the orange juice into the sugar until the sugar has dissolved and the glaze is smooth.

Whisk brown sugar and salt into milk until fully dissolved.

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

-- Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe — Stir the milk and sugar together in a medium - sized bowl until the sugar is dissolved, about 3 minutes — Mix in the cream and vanilla — Pour the mixture into the ice cream machine and let it run for the manufacturer's recommended time.

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

Off heat and then pour about a quarter of the coconut oil mixture into the powdered sugar and whisk until all the sugar is dissolved and no clumps remain.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

NOTE: The flour or cornstarch helps the sweetener not to dissolve into the sugar plums so please do not skip this ingredient.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

Stir yeast and 3 tablespoons sugar into 1/2 cup potato water until dissolved.

Directions: In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.

Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.

Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces 1 Tablespoon instant espresso powder, dissolved in 1/2 Tablespoon boiling water 3/4 cup granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)

1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)

Dissolve the sugar in the lime juice, then put it into a blender with all the remaining ingredients and blend until smooth.

The sugar should be dissolved, and the mixture should have thickened into a syrup.

When making the caramel sauce, it's important not to stir the sugar into the water; simply sprinkle it over and watch it dissolve.

To make the caramel, combine the granulated sugar, dark brown sugar and water into a medium saucepan over medium - low heat, stirring frequently until the sugar has dissolved.