Sentences with phrase «from boiling over»

Well, putting a little blob of butter in your potato pot will keep the potatoes from boiling over.

When I pour oil in my pasta pot after it comes to a boil it keeps it from boiling over so perhaps that's why it hasn't worked with potatoes.

As a leader, your responsibility is to keep that ever - simmering pot of stress and tension from boiling over.

May I also remind you that all pots (of public interest) need constant stirring by interested, knowledgeable passers - by to hopefully (against all odds) stop them from boiling over with the foam of public discontent due mainly to the too - many hired crooks»... I mean cooks»... negligence, apathy and general incompetent inward - looking selfish «let's - eat - now; it'll - be-OK (I hope)» attitudes / actions, all fostered by ORE..

But what can you do to prevent fraternal frustrations from boiling over in the first place?

Think of it again in terms of foreign policy: Even superficial interactions (like student exchange programs) can ease tensions and keep the pot from boiling over.

In this special section, you'll discover some of the more promising ways to keep the climate cauldron from boiling over.

We're overdue for another energy revolution to keep our climate cauldron from boiling over.

Especially given economic motivations, we've generally been able to solve our disputes diplomatically, or at least prevent them from boiling over too much, and that seems like a much better outcome.

Stop the frustration from boiling over, even when your kids battle in the backseat of the car or completely trash their rooms.

Invest in a set of light, brightly coloured clothes to make the most of the heat and stop yourself from boiling over.

When you are able to recognize what frustrates you the most, you are on the path to stopping your temper from boiling over.

This microwave version of peanut brittle is easier to prepare than most, but be sure to use a large bowl to keep the mixture from boiling over as the volume increases.

Bring to a boil over medium - high heat, stirring often to prevent rice from sticking and milk from boiling over.

If you are having a problem with the liquid boiling over, I have heard if you run some butter or coconut oil around the inner top edge of the pan, it keeps the mixture from boiling over.

Wait for the water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over, without letting all the liquid evaporate too quickly) then lower the heat to a bubbly simmer for about 8 minutes.

Cook, stirring enough to keep from boiling over, for 5 - 10 minutes, until reduced to your preference (syrup will thicken slightly as it cools).

I had no idea that you could keep water from boiling over with a wooden spoon — I will have to remember that trick for sure!!

If you can see and relieve a pressure point like that, you can really keep your business from boiling over.

Not exact matches

I was physically suffering from my rage — I had boils all over my body, I wasn't sleeping, I was short - tempered and unhappy.

Trudeau acknowledged that none of these measures would have prevented the kind of controversy that has been boiling over the past few weeks, stemming from a $ 90,172 cheque written by Prime Minister Stephen Harper's chief of staff, Nigel Wright, to repay wrongful expenses by Sen. Mike Duffy, who has since quit the Conservative caucus.

it would seem — this is all boil - over from several threads on the skeptics and truthbeknown websites — and what appears to be a flame war that raged across these sites a few years ago.

Fire from the sky, a fierce wind, boils all over his body.

Using a flat - edged wooden squegee, he applies a starch paste made from boiled rice just as serigraphers apply paint over a silk screen.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Bring to the boil over a low to medium heat, stirring constantly, then immediately remove from the heat (do not allow to continue to boil).

In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa; heat and whisk until gentle boil occurs; remove from heat.

In a small saucepan, heat raisins and rum to a boil over medium high heat, cover, and remove from heat.

Put the coconut milk in a small saucepan over high heat and just bring to a boil (little bubbles are starting to form) before removing from heat.

In a large pot of boiling salted water, cook the spaghetti over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.

Keeping things at a low boil prevents the caramel sugars from forming grainy crystals, prevents boil over and hot sugar spatters.

Bring to a boil over medium heat, stirring often to keep from scorching.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Place the pot over moderate heat and heat the milk until it reaches at least 180 °F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over.

Insert a candy thermometer into the mixture and boil until it reaches 235 degrees F. Remove from heat, stir in melted butter, pour over the cereal and mix together.

When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove from heat and pour over the chocolate chips.

The second pot boiling over the fire contained the coffee; which, quaffed from the calabashes, tested as fine as if sipped out of cups of the purest Sévres porcelain.

Place the mixture in the greased top of a double boiler and cook over boiling water; or use a can with a tight fitting cover and place the can in a pan of boiling water about 2/3 from the top of the can.

Gently melt the cacao butter and coconut butter together over a double boiler (glass bowl over a pot of boiling water), remove from heat and add the vanilla powder, coconut nectar and stevia, if using.

Also nicoise salad... I've started boiling fingerling potatoes & eggs, steaming green beans & making the dressing over the weekend (dressing from the nicoise salad recipe in the Joy of Cooking).

Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster sugar 1/3 cup (80 ml) passion fruit juice * 3 tablespoons passion fruit pulp, with seeds, to serve Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).

One thing I noticed from pouring over niu rou mien recipes is that most of them instructed you to boil the beef to get rid of the impurities.

Bring to a slow boil over medium - high heat then cover and remove from heat.

While the piecrust is cooling, make the lemon verbena cream: In a medium saucepan over medium - high heat, bring the milk to a low boil and remove from heat.

Once the milk starts to heat up you will need to stir it regularly to prevent it from sticking and to make sure it doesn't boil over.

When the villagers eventually woke from their stupors, Gluskabe told them that from then on, they would need to work for the sweet treat of maple syrup by hauling rocks, lighting fires and boiling the sap over the hot stones.

In 1 - quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat.

Last week, I had shrimp (left over from our seafood boil) to cook and remembered this amazing combination of peppery, garlicky, southern goodness.

Remove the boiling sugar from the heat and pour over the coarse almonds.