Not exact matches
1 dozen
eggs, hard boiled and cooled
in ice water 1 cup mayonnaise 2 teaspoons truffles
in oil salt and pepper 1/2 cup chopped fresh chives (reserve a bit for garnish)
Use a slotted spoon to place
eggs in a bowl of
ice water.
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 hour
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 hour
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 hour
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 hour
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.
ingredients: 1 sheet all - butter puff pastry, thawed overnight
in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1
egg beaten with 1 teaspoon
water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla
ice cream or sour cream, for serving
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3
egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
Gently add the
eggs to
iced water in a large bowl.
Once the
eggs have cooked, immediately place them
in a
ice water bath to stop them from cooking and maintain your perfect texture.
Make a small well
in the middle, crack
in the
egg and just a little bit of
ice cold
water.
Remove
eggs from the saucepan, and place them
in a large bowl of
ice water.
Make a well
in the flour and pour
in the two
egg yolks and a few tablespoons of
ice cold
water.
Remove
eggs and place
in a large bowl filled with
ice -
water.
In a separate bowl, beat the
egg yolk and
ice water together.
Using a slotted spoon, remove hard boiled
eggs and place
in a large bowl of
ice water.
Peel the
eggs immediately under cold running
water; or, if you're not using them right away, set them
in an
ice water bath.
Directions: Beat yolks by hand or with an electric beater / Gradually pour
in the sugar and beat until thick and pale yellow / Stir
in the liqueur and set the bowl
in a pan of almost - simmering
water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place
in a large bowl of
ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix
egg yolks & sugar with chocolate & butter mixture.
Steam for 6 minutes then remove the
eggs and place them
in ice cold
water.
Meanwhile, whisk
egg yolks
in a medium bowl until smooth and fill another large bowl halfway with
ice and
water (
in other words, make an
ice bath).
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3
eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g)
icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar
in small saucepan over medium heat until sugar dissolves.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons
iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1
egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter
in a food processor until the mixture resembles fine breadcrumbs.
Milk Chocolate
Ice Cream with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large
egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream
in a large, heatproof bowl and set over a saucepan of simmering
water (I can't lie I just put it right
in a saucepan over medium heat and skipped the simmering
water).
Rinse the
eggs under cold
water to stop the cooking (or cool
in an
ice bath).
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped
in freezer for 15 minutes after cut into cubes) 1/4 cup
water,
ice cold, or more if necessary OR 1 large
egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reci
egg with 2 teaspoons of
water, or more if necessary
Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reci
Egg Wash 1
egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reci
egg mixed with 1 tablespoon of
water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
1) Mix flour, butter and
icing sugar
in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add
in the
egg yolks and vanilla extracts and mix well, then add
iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap
in plastic wrap, and chill
in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly
in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or
ice cream (optional)
Remove the
eggs using a slotted spoon and immediately put
in a bowl of
ice water to stop the cooking process.
In a separate bowl mix the
egg, vinegar and
ice water.
fresh lemon juice 1 small red onion, thinly sliced, soaked
in ice water 10 minutes, and drained 1/2 cup canola oil 1/4 cup extra-virgin olive oil 1
egg yolk 2 tbsp.
Submerge the
eggs in a bowl of
ice water before peeling.
After the 12 minutes drain the hot
water from the
eggs and gently place them
in the
ice bath to chill.
Combine the
ice cubes,
egg liqueur, vodka, lemonade, and orange blossom
water in a glass and stir.
Give the
eggs a dunk
in the
ice water bath as you go to get rid of any leftover bits of shell.
If you are actually cooking for a crew, you can poach your
eggs in advance, then shock them
in ice water to stop the cooking process.
Our jammy
egg recipe is perfect: boil
water, gently lower
eggs in and pray they don't take a Humpty Dumpty fall, set a timer for EXACTLY 6 1/2 minutes, and then get them into
ice water to stop cooking.
In a small bowl, mix together
egg yolk and
ice water.
Have a big bowl of
ice water ready and when the
eggs are done cooking and place them
in the
ice bath for three minutes or so - long enough to stop the cooking.
Whisk
egg yolk, vinegar, and 1/4 cup
ice water in a small bowl.
Put the
ice water,
egg white, and non-fat dry milk
in the bowl of a stand mixer fitted with the whip attachment.
I use Viv Organic Agave Inulin
in smoothies, tea, hot chocolate, coffee, plain
ice water, scrambled
eggs, soups, yogurt and more.
Chickpea
water in particular is useful for whipping up
egg - free desserts from brownies to homemade
ice cream.
Drain the
eggs, then plunge
in ice water to cool.
6 lg (ideally new) potatoes 1 tin of solid white tuna, well - drained, pulled into chunks (important to buy the best you can afford or cook fresh tuna) 6 large hard - cooked
eggs (cut
in chunks) 3 lg tomatoes (skinned and sliced * see note) 1 bunch asparagus cooked till just barely done — still a little crunchy (Drain and toss
in ice water to stop the cooking.
Using a fork, whisk together the
egg yolk, vanilla and
ice water in a small bowl; stir into the dry mixture.
Tart Crust 1/2 cup cold butter 1 1/4 cup all purpose flour 1 beaten
egg yolk 2 - 3 TBS
ice water In a mixing bowl cut butter into flour till pieces are pea size.
Step 2)
In a large bowl add the
egg yolk and 150 ml
ice - cold
water or soda
water and whisk for 5 seconds.