Sentences with phrase «hot syrup»

Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream.

Arrange slices on a rimmed platter; pour hot syrup over oranges.

With mixer running, gradually add hot syrup in a thin stream, allowing syrup to drizzle down side of bowl into egg whites.

Gradually add hot syrup from saucepan to egg whites, beating at medium - high speed and allowing syrup to drizzle down sides of bowl.

Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.

Remove from heat and generously brush the cold cake with hot syrup.

Let spices sit in hot syrup until it is cooled, and then remove.

With the mixer on low, slowly drizzle hot syrup into egg whites until combined.

To release heat from the liquid outer core, the solid rock in Earth's mantle moves in slow, convective swirls, like a churning pot of hot syrup.

Peel and core pears carefully and immerse them in hot syrup along with prunes.

Carefully pour hot syrup into whipping egg whites and whip on high speed until cooled, fluffy, and shiny, about 2 - 3 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash).

even though the ingredient list is identical to yours, mine says to cook to 248, pour in 1/2 of hot syrup.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl.

By the time the egg whites are at stiff peaks, the syrup should be at 240 - 245 degrees F. Pour the hot syrup into the meringue while whisking at high speed.

Pour the hot syrup into the meringue while beating at high speed.

Very carefully pour the hot syrup into the chickpea brine mixture while still beating.

Drizzle with the hot syrup and stir well to coat.

With the wire whisk attachment on your mixer, at full speed beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes.

Once the cake is removed from the oven, immediately pour the hot syrup over the cake.

As soon as the syrup reaches the desired temp turn the mixer onto low and slowly pour the hot syrup into the gelatin mixture.

Pour the hot syrup over the chiles again, put on the weight to keep them all covered in liquid.

Put the cut chiles into the Mason jar or other glass container, pour with boiling - hot syrup (caution — don't burn yourself).

With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated.

Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.

Immediately (and carefully) pour the hot syrup over the popped corn and pecans, and stir until the corn is well coated.

If you aren't familiar with what cold - pack canning is, it is when you put raw fruit in the jar and then cover it in hot syrup.

With the mixer at medium speed, pour tall of the hot syrup slowly down the side of the bowl into the gelatin mixture.

Just wanted to let you know, that it might be helpful for you to use a hand mixer, after you remove the hot syrup from fire, gradually add the milk powder while mixing.

Served with whipped butter and hot syrup.

I realized I was adding natural peanut butter that I store in the fridge to that hot syrup and it would seize up quickly.

Carefully pour the hot syrup into the egg whites with the mixer running, avoiding the whisk so that hot syrup does not splash.

Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed.

When the mixture comes to temperature turn the stand mixture onto low, Slowly drizzle in the hot syrup.

Gradually pour the hot syrup into the egg whites while the mixer is running.

When the hot syrup is ready, carefully pour it into the egg whites a little at a time, with the beaters still running, whisking until it has all been mixed in.

Pour hot syrup into the bowl of popped amaranth, mixing quickly together with hands and pressing into a baking pan lined with parchment paper.

After adding the pectin and cooking for the requisite time, the hot syrup was poured into containers and deposited into a hot water bath.

I have the kids stand back while I pour the hot syrup over their mixing masterpiece and toss until everything is evenly coated.

Arrange the quince halves, cut side up, on a baking dish (not too shallow), and pour the hot syrup over them.

With the mixer still running, carefully drizzle the hot syrup into the egg whites; whip until cooled.

The hot syrup has to melt the oil film in order to allow the viscous syrup opportunity to penetrate the voids!

Lamb, a geologist at Oxford University, invokes an array of foodstuffs — Viennese schnitzel, fudge cake, hot syrup — to explain how a continental plate diving under South America drove the mountains upwards.

Bring to a simmer over low - medium heat and then immediately pour that hot syrup over the dry ingredients.

Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter.