Cook over the pot of simmering water, whisking constantly until the mixture registers 165º F. Remove the bowl
from simmering water and stir in the drained, bloomed gelatin sheets.
The steam
from the simmering water will heat the bowl.
Though it is traditional to serve sabayon still warm —
from the simmering water over which it is whisked — this version also tastes delicious chilled.
When the matzo balls are finished, remove
from simmering water with a slotted spoon and add to chicken stock
When there is only a couple pieces of chocolate left to melt then remove the bowl
from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.
Not exact matches
In a pan,
simmer the whole cloves of garlic in
water for 5 minutes and drain (This gets rid of any bitterness
from the garlic).
Heat
water to a boil, add in pear slices and all other ingredients.Reduce heat to
simmer and cook, stirring frequently, for about 5 minutesthen remove
from...
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a
simmer and cook for about 8 minutes, until cherries are slightly softened / Remove
from heat.
Coconut cream — Coconut cream is much thicker and richer than coconut milk and is made
from simmering four parts shredded coconut in one part
water.
Bring
water to a boil, add rice, cover with a tight fitting lid, reduce heat to low,
simmer for 30 minutes (Do NOT disturb), remove
from heat, let sit for 10 minutes.
Keeping the
water at a
simmer rather than a rolling boil will also keep your potatoes
from becoming too watery.
Bring
water to a
simmer; remove
from heat.
After an hour or so, when the chicken is fully cooked in the
water with the veggies, remove it and separate the chicken
from the bone and then toss the bones back into the stock pot to let it gently
simmer for hours and hours.
added a little
water to bottom, then
simmered on stove for hours in a covered pan... then basting with juices
from bottom of the pan periodically and adding
water as necessary... the absolute best you have ever eaten... the salts
from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!
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.
Melt the chocolate in a bowl over a pan of gentle
simmering water, do not allow the base of the bowl to touch the
water, stir occasionally then remove
from the heat.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and
simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and
simmer for another 5 minutes / If vegetables are done, remove them
from the pan and continue to
simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove
from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned,
simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified
water and a splash of apple cider vinegar (helps to leach out the minerals and goodness
from the bones), and let it
simmer on the stove for the next day.
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.
It helps a lot if you
simmer your canned chickpeas, maybe with a litte added
water and reduce to half, takes about 10 mins, maybe longer for a large can, I use 1/2 A can at a time, almost all the chickpeas will have shed their skin without any help
from you.
Do this by placing the bowl over a pan of barely
simmering water for a few seconds, stirring it, then removing it
from the heat, and checking the temperature.
White chocolate, lime and candied kumquat truffles based on a truffle recipe
from the gorgeous The Sweet Life: Desserts
from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of
simmering water, stirring until creamy and smooth.
The noodles should skimmed regularly
from the
simmering - salted
water with a slotted spoon so that they don't get too hard are then transferred to a pot of cold
water to cool off.
Combine
water and honey in a small saucepan and bring to a low boil,
simmer 1 minute and remove
from the heat.
Since this recipe called for stock I whipped up a quick one: 10 cups of
water, 3 large chopped carrots, a strip of kombu, a few dried shitakes, a few chopped stalks celery plus all the leaves
from a bunch, lots of bay leaves (because I was leaving out the Old Bay:)-RRB- and
simmered it for 2 to 3 hours before straining.
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).
Stir in tomato sauce and
water; bring to a
simmer over medium - high heat, scrapping up browned bits
from bottom of the pan.
Cover the pot with a lid and let the quinoa
simmer for about 15 minutes until all the
water is gone and the quinoa popped — by this I mean the tiny spirals separating
from the seeds.
Carefully remove the bowl
from the
simmering pot of
water and turn off the heat.
Cover the pod with a lid and let the quinoa
simmer for about 15 minutes until all the
water is gone and the quinoa popped — by this I mean the tiny spirals separating
from the seeds.
Bouillon comes
from the French word «bouillir» which means «to boil» and refers to how chicken bouillon is prepared, since a combination of ingredients are
simmered in
water and spices, until the liquid condenses into a tasty broth that is full of flavor.
Add
water or stock, tinned tomatoes and crushed garlic to a pan and bring to the boil.Give it the good stir and
simmer for 10 minutes.Remove the pan
from the heat.
In a large, heatproof bowl set over a pan of
simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove
from the heat and let cool a bit.
Blend the cashews and
water until very smooth, and stir into the soup pot along with the cooked vegetables
from the frying pan, and
simmer on low for 5 to 10 minutes covered before serving.
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted
water and
simmer with lid on for 15 — 20 minutes, until tender / Remove
from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove
from oven and let cool / My squash ribbons sort of fell apart at this point.
Cooking: bring two cups of
water to a boil with one cup of grain, covering at a low
simmer and cooking for ~ 15 minutes or until the germ separates
from the seed.
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C
water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash
from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or
water / Stir to mix /
Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Place the bowl over a pan of
simmering water until the butter and chocolate are melted, then remove the bowl
from the heat.
Melt half of chocolate in a small, deep bowl set over a saucepan of barely
simmering water, then remove bowl
from pan.
To cook, remove the pans
from the fridge and set in
simmering water about 20 minutes, so you can pull the legs out without breaking.
Remove bowl
from over
simmering water.
Coconut milk has the liquid consistency of cow's milk and is made
from simmering one part shredded coconut in one part
water.
It is made
from simmering four parts shredded coconut in one part
water.
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of
water, lemon zest and juice 3) Stir mixture every now any then, letting it
simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of
water at a time 5) While mixture is cooking, sterilize glass jar with boiling
water 6) Remove jam
from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.
Melt baking chocolate with remaining 1/4 cup of butter in a double - boiler over
simmering water, whisking occasionally until smooth; remove
from heat and set aside.
I used 4 cans of sugar free red beans
from Kroger and processed two of the cans into kind of a chunky bean dip texture and
simmered it all in my cast iron dutch oven for just over an hour, adding three cups of
water over that time and thickening it back down each time.
Simmer the chicken, 1/2 of the onions, and the garlic in
water to cover until the chicken is done and starts to fall away
from the bones.
Once the leeks are cooked, add the sweet potatoes and ginger with 1.5 litres of hot
water from the kettle and the stock powder or cube, then bring to the boil and
simmer for 10 minutes, until the potatoes are cooked.
Cook marijuana and butter in a small saucepan over low heat until butter is melted; add 1 cup
water and bring to a gentle
simmer (the
water keeps the mixture
from getting too hot, which is key to preventing the herb
from burning).