Sentences with phrase «enough simmering water»

Then pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.

Place the steamer, still covered, over just enough simmering water on the stovetop that the water nearly touches the bottom of the steamer, but does not.

Not exact matches

Add enough water to cover, bring to a boil for 2 minutes, skim off any residue, reduce the heat to a simmer, cover, and simmer for 30 minutes.

Add enough water to cover, add the chayote and simmer until cooked.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Pour in just enough water to cover; simmer for 25 minutes.

* A double boiler is a pot with a couple inches of gently simmering water with a large bowl set over top that is large enough so that it does not come close to touching the simmering water.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Cook the rice according to the package (bring water to a boil, add rice, simmer 35 - 40 mins); roughly 1/2 cup dry with make enough for the 1 cup of cooked rice you need.

Place both in a pot of water with the cinnamon stick, bring to a boil, cover and simmer for 15 minutes, or until tender enough to mash.

Simmer the cotechino in enough water to cover it, 2 hours for a big cotechino, 45 minutes for a small one.

If the rice is not tender enough for your taste, add another 1/2 cup stock (or water), and simmer until absorbed.

Blue Hill's service director, Katie Bell, simmers the flat Champagne with coconut water — you could also use ginger ale or fruit juice — until it's thick enough to coat a spoon.

Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.

While the white chocolate and milk are sitting, add some water to the small saucepan and bring to a simmer, and top with a glass bowl (the bowl should be big enough that the bottom does not sit in the water).

Now add enough water to cover all the ingredients and let it simmer until the potatoes get soft.

Let simmer for roughly 20 minutes (long enough for the extra water to boil away), stirring occasionally.

Top up with some stock or water if there isn't enough liquid, then bring to the boil and cover to simmer for 1 1/2 hours or until the meat is tender but not retains its structure on the bone.

Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.

Pour in enough cold water to almost but not quite cover everything (100 — 200 ml) and bring to a simmer.

For fresh (not frozen) edamame, use enough water to allow them plenty of space to simmer in a large saucepan; bring to a boil, add the shelled or unshelled edamame, and simmer for 3 to 5 minutes.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium - high heat.

I only added a tiny amount of water though to the kale and garlic and let is simmer on very low heat covered till kale cooked enough.

Add 2 cups water, enough to cover the pork, bring to a boil, cover and simmer on low until pork belly is tender, 1 hour to 1 hour and 15 minutes.

Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat to a simmer, and simmer for 30 minutes.

Add the rest of the ingredients, plus enough water to cover the meat, and simmer 30 to 40 minutes.

Honestly, though, if all you did was throw your turkey bones into a big stock pot (I use one like this) with some veggie scraps (like carrot, celery, and onion) and enough water to cover everything, you'd end up with a great deal of delicious stock after you let everything simmer away for awhile.

When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water.

Add just enough water to cover, bring to a boil, lower the heat to a simmer, and cover.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

Simmer the chicken livers in enough salted water to cover for 10 minutes.

Fill a pot with enough water to reach the bottom of a steamer basket and bring to a simmer over medium heat.

My rice has been simmering for an hour, I've added 2 extra cups of water and still thick and not quiet done... I think with the added tomato paste there wasn't enough water for absorption.

Let simmer for roughly 20 minutes (long enough for the extra water to boil away), stirring occasionally.

Alternatively, if you are short on time, you can bring enough water to cover 1 cup of cashews to boil Add cashews and reduce heat to simmer Simmer for 13 - 15 minutes until cashews are soft Drain and rinse well Place in blender with filtered water Blend until simmer Simmer for 13 - 15 minutes until cashews are soft Drain and rinse well Place in blender with filtered water Blend until Simmer for 13 - 15 minutes until cashews are soft Drain and rinse well Place in blender with filtered water Blend until smooth

While sauce is simmering, place the chicken breast in a small pot and fill with enough water just to cover.