Sentences with phrase «foam subsides»
The phrase "foam subsides" means that the bubbles in foam gradually go away or disappear. Full definition
Heat 2 tablespoons of butter in a large skillet over medium heat until foam subsides.
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When foaming subsides, add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes.
Let foam subside, then stir in cranberry mixture.
As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes.
When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes.
Just let the foam subside and then return to heat.
Eventually the foam subsides and after about 15 minutes, you will notice that the milk turns a light beige color.
baking soda and stir until foaming subsides, then stir in remaining 1 tsp.
When the foaming subsides, add the flour and cook, stirring constantly, for 1 minute.
Heat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
In a 12 - inch heavy skillet heat 1 T butter over moderate heat until foam subsides and cook one third of the mushrooms with 2 T Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown.
Then the foam subsides and the milk solids begin to brown.
Add this to the dry ingredients and whisk together just enough to combine the batter and have the foam subside.
When the butter melts and the foam subsides a little, add the chopped ginger and green chilies and saute for a couple of minutes on medium heat.
While the water is heating, heat the butter in a large saute pan over medium high heat until the foam subsides and the butter begins to turn a light brown color.
butter to skillet and heat until foam subsides.
Cook the butter until it melts, the foam subsides and it begins to turn a golden brown color, about 3 minutes.
Heat butter and oil in a 12 - inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes.
Cook, swirling occasionally until foaming subsides and butter turns golden brown.
Stir constantly for 3 minutes, until the foam subsides and the mixture darkens and becomes smooth.
When the foam subsides, add all of the remaining ingredients and bring to a boil.
In a saucepan, heat the 6 tablespoons of butter over moderately low heat until the foam subsides, add the flour, and cook the roux, stirring, for 3 minutes.
When foam subsides, add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, for 15 to 20 minutes or until the foam subsides and the sauce is thick enough to coat the back of the spoon.
When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side.
Continue to stir until the foaming subsides and the mixture gets thick and doubles in volume.
Butter will begin to release moisture and start foaming, so keep stirring until the foam subsides and butter become a light brown with darker brown flecks throughout.
When the foam subsides and the butter begins to smell nutty, remove it from the heat.
In a nonstick skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes.