Sentences with phrase «hot simmering water»

In a separate small bowl, add the miso paste and a few tablespoons of the hot simmering water.

Not exact matches

In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth.

Fill a large baking pan with hot water (simmering is fine) and place in the oven.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

Heat up water in a small saucepan until hot but not simmering and add honey.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

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.

Simmer 2 cups of hot water in a small pan.

This is really handy, especially when adding to nabe (hot pot dishes), as they are already fully cooked and don't have to be simmered in separate water.

Of course some of the holes get larger after blanching with hot water and simmering with shoyu, sugar and mirin; these holes can be a real problem when making inari zushi.

Once the cake is cooled, melt the chocolate in a small bowl placed over hot water simmering away in a saucepan.

Simmer them, stirring frequently, until thickened, about 15 - 20 minutes, depending on how hot the boiling water is to start the process.

My favorite: simmer spring water with chopped garlic, any kind of chopped hot pepper, and grated ginger; turn off heat and whisk in tomato paste, sweet white miso, and a little agave nectar or some other sweetener.

Place the jars back into the pan with hot water and simmer for about 10 minutes.

Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15 - 20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

Slowly whisk hot milk into egg yolks then place bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water.

Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

It takes about 45 minutes for the split peas to soften up when simmering in hot broth or water.

Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved.

While the broth is simmering, place the noodles in a large bowl and cover with hot water.

Bring to the boil, then down to a simmer and cook for about 25 - 30 minutes, adding more hot water if needed.

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).

Gradually add this mixture to the simmering meat, strring to keep the sauce smooth, adding more hot water if the mixture is too thick.

Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

In a pot, cover the New Mexican and pasilla chiles with hot water and simmer for 15 minutes or until soft.

Simmer over hot water until caramel is smooth.

Combine in a pot with hot pepper sauce, wheat germ, tofu, rotini, corn, kidney beans, water, and diced tomatoes; bring to a boil, simmer over low heat till the rotini softens, within about twenty minutes.

Heated by the hot core, the rock in the mantle rises and falls like water gently simmering in a pan, though this convection occurs much more slowly.

Simmer for 30 - 35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry.

Using a double boiler, (I use a glass bowl over a pot of simmering hot water) add the shea butter and coconut oil and let them melt over the lowest heat setting, stirring occasionally.

Save Print Sweet Hot Cranberry Vinaigrette Serves: 1 serving Ingredients 1/2 cup unsweetened cranberry juice 1/2 cup purified water 1/2 packet Sweetleaf Stevia 1/4 cup chopped onion Sprinkle of cayenne Pinch of tarragon (phase 2 & 3) 1 tablespoon flaxseed oil Instructions Add all ingredients except for flaxseed oil to saucepan and simmer until reduced to 3 to 4 tablespoonfuls or about 1/4 cup.

Variations: Instead of using chicken and making chicken stock, use 5 cups Dashi and add any of the following: fried tofu cut into triangles and simmered in hot water for 5 mintues, fish cake slices, cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).

In a large heat - proof bowl set over a pan of hot, not simmering water (do not allow the bottom of the bowl to touch the water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted.

simmer whole star anise pods or seeds in hot water (alone or with some of our other favorite spices) for a therapeutic tea

If you are using tea bags, simply add one or two bags to a mug, splash in some cool water, and top of the mug with simmering hot water.