Sentences with phrase «gently in the bowl of water»

• Set the ball gently in the bowl of water, placing it so that the marked corners are at the top of the ball, as this will help prevent the ball from filling up with water.

Not exact matches

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering 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 hourin 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 hourIn 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 hourin 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 hourin 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.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

You just crack open the fruit, submerge it in a bowl of water and gently pry the seeds out with your fingers.

Or gently warm by placing in a soup mug or bowl, then place mug / bowl in a shallow bowl of hot water.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

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.

I defrost my fish by first taking it out of it's sealed plastic bag and running it under cool water in your sink (I usually place it in a shallow bowl or large dish and run the water gently over it, taking time to turn it around every now and then).

You could gently melt the strawberry truffles back down (I would place them in a bowl and place that bowl in another bowl of warm water, making sure to not get the truffles wet) and then stir in some more coconut butter to firm them up.

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

In the top of a double boiler or in a medium stainless - steel bowl set over a pot of gently simmering water, melt chocolatIn the top of a double boiler or in a medium stainless - steel bowl set over a pot of gently simmering water, melt chocolatin a medium stainless - steel bowl set over a pot of gently simmering water, melt chocolate.

Place the cacao butter in a heat proof bowl over a saucepan of water (Bain Marie) and gently melt on a low heat.

Gently melt the coconut oil in a bowl over a pan of steaming water.

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

Gently melt the coconut oil by placing it in a bowl over a pan of steaming water with the heat turned off (this should keep it below 42ºC and in its raw form).

To gently melt the coconut oil, place in a heat proof bowl set over a pan of steaming water with the heat turned off (you could use the same pan of water as the chocolate, just switch bowls the bowls over as needed).

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off.

To make the raspberry layer, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the lemon coconut filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the banana filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Gently melt the raw cacao butter and coconut cream in a bowl over a saucepan of hot water over a low heat.

Gently melt 50g raw cacao butter in a a bowl over a pan of water on a low heat.

Add the water to a small bowl and gently stir in the yeast; add a tiny pinch of sugar and set aside until foamy (about 10 - 15 minutes)(if it doesn't look like a more contained version of this after 10 - 15 minutes, you need to start over because your water was either too hot that it killed the yeast, or so cool that it couldn't properly activate it).

Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

To gently melt the coconut oil place in a heat proof bowl set over a pan of steaming water with the heat turned off.

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top.

Add the water to a small bowl and gently stir in the yeast; add pinch of sugar and set aside until foamy (15 - 20 minutes).

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Before serving, gently warm in microwave, stirring every 20 seconds, or in a heatproof bowl set over a saucepan of barely simmering water, adding water to thin if needed.

Pour mixture into a bowl and set bowl in a larger bowl of ice and cold water, stirring mixture gently until it is cold and slightly thickened but not set.

Reheat gently in a heatproof bowl set over a pan of simmering water before serving.

Gently melt the cacao butter or coconut oil by placing it in a heatproof bowl set over a small pan of steaming water with the heat turned off.

To make the boysenberry filling, gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Add the water to a small bowl and sprinkle in the yeast; gently stir to combine then add a pinch of sugar and set aside until foamy (15 - 20 minutes).

To make the base, gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Or, place it in a bowl of warm water and gently swish it around until thawed, refreshing the warm water periodically as it cools.

To Make: Cook this in a double boiler — a glass bowl or jar in a pot of * gently * simmering water works great.

Thaw frozen milk under running warm water, in a bowl of warm water, or overnight in the refrigerator, gently shaking the milk to mix the layers.

You can also gently warm the milk by placing it under warm running water or in a bowl of warm water.

In a small bowl, gently melt the chocolate either in the microwave — in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the waterIn a small bowl, gently melt the chocolate either in the microwave — in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the waterin the microwave — in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the waterin short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the water).

Meanwhile, in a bowl set over a medium saucepan of simmering water, gently melt remaining 2/3 cup chocolate.

Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

In a medium bowl set over a small pot of simmering water, gently melt the butter and chocolate together.

To clean leeks, trim them, slice in half lengthwise, and immerse in a bowl of cold water, shaking gently to release debris.