Sentences with phrase «double boiler for»

A friend used to cook steel cut or rolled oats in a double boiler for several hours on a low temperature.

You can either combine the herbs and the olive oil in a jar with an airtight lid and leave 3 - 4 weeks, shaking daily OR heat the herbs and olive oil over low / low heat in a double boiler for 3 hours (low heat!)

Use a double boiler for best results.

I'm in the process of slowly switching out all of my cookware for Xtrema with the exception of a cast iron skillet and double boiler for making lotion bars.

In case the ganache is too hard, put it back on a double boiler for a minute.

My version of Turkish eggs involves a bowl of Greek yogurt, whipped together with some fresh dill and garlic and cooked over a double boiler for a few minutes until it is warmed through, creamy, and luscious.

It's also important to remember that the best way to extract the beneficial oils from herbs such as chamomile and lavender is gently heating them in a double boiler for longer periods of time.

If the frosting ever gets too thick, you can always warm it again in the oven or over the double boiler for 30 - 60 seconds, just until you can stir it again.

Melt the coconut oil and dates in a double boiler for about 5 minutes.

Cook mixture in double boiler for 8 minutes, Stirring constantly.

You can also use a double boiler for this if you would like.

Above, Luisa is melting high - quality dark chocolate in a double boiler for a cake.

Not exact matches

Sure you could get a fancy double boiler pan, but who has money for that?!

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

Could also imagine a double - boiler for consisten low heat... Things my mom taught me...: --RRB-

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Use either a double - boiler or microwave on 50 % for 30 seconds to 1 minutes.

Melt the coconut oil for a few seconds in a double boiler and stir in the additional oils.

Melt both bags of chocolate in a double boiler, or follow the instructions on the package for melting in the microwave.

In a double boiler steam the beets whole do not cut them, for 15 - 18 minutes * set them aside and allow them to cool.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

Over a double boiler *, preferably using a glass bowl over top of the pot as it heats more slowly, add the dark chocolate and cream for the filling.

It also suggested cooking the cake itself in a double boiler — insert cake pan into pan of hot water, in the oven and cook for 2 & 3/4 hrs on low.

For the filling: Start by setting up a double boiler or a dish over a small pot with water to melt the chocolate.

You are using a double boiler method for these brownies, trust me it makes a huge difference!

FOR THE CHOCOLATE SAUCE In a double boiler, combine the chocolate chips, butter, cream and corn syrup.

FOR THE CHOCOLATE TOPPING: Clean out the double boiler and place dark chocolate, corn syrup and butter in pot.

FOR THE FROSTING Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler.

Make the glaze For glazing, melt the dark chocolate and butter in bain - marie (or in double boiler) stirring delicately until homogeneous.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

TIP: I always have caramel and chocolate sauce in my fridge; it keeps for quite a while.CHOCOLATE DRIZZLE: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water).

10 ounce bag marshmallows, melted in a greased double boiler or microwave for 30 second intervals, stirring reach interval until melted)

No need for a double boiler here, the coconut milk will melt the chocolate into a creamy ganache that you just pop in the fridge for a couple hours until it's solid.

- Place sheets in freezer and let chill for 30 minutes - Melt chocolate candy coating in a double boiler or in microwave according to package directions - Dip cookie balls into candy coating to cover.

For the chocolate topping, melt all the chocolate in the microwave or a double boiler.

For ultra low - carb chocolate chunks, use 100 % cocoa, some butter, coconut oil, or cocoa butter, and a non-aqueous sweetener like Truvia, melted in a double - boiler setup.

For the white chocolate shards, melt the cacao butter, rice malt syrup and coconut oil in a small saucepan or in a double - boiler.

Chop the chocolate coarsely and melt it in the microwave for 1 minute on high heat, or in a double boiler (see note).

For the mousse, melt the chocolate in a double boiler until silky smooth.

It is sure to wow, but is also incredibly easy to make — especially if you're lucky enough to be using an induction cooktop, where the heat control is so precise so you can melt the chocolate directly in the pot without any need for a double boiler.

In a double boiler, combine the coconut oil and syrup and stir for about 2 - 3 minutes.

microwave in 30 - second intervals, stirring for at least 10 seconds between each, until everything is melted and smooth (or melt it in a double boiler).

Melt the 1/2 cup of white chocolate chips in a double boiler over medium - low heat or in the microwave for about 1 minutes.

Step 4: Put the pot over a double boiler on a low simmer for 20 - 30 minutes.

Slowly melt the chocolate in a double boiler over low heat, or melt in the microwave by heating in 30 second increments (for approximately 2 minutes).

While this is my method, feel free to use a double boiler or microwave to melt the chocolate for this recipe.

1 1/2 ounces dark chocolate, melted (You can use a double boiler if you like, but I just popped it in the microwave for about 45 seconds.)

Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).

FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double - boiler), until melted, stirring occasionally.

Blend until smooth then add to egg yolk mixture with lemon juice and whisk until incorporated, then return to double boiler and cook for a further 10 mins until thickened slightly.