Sentences with phrase «ice water mixture»

Sprinkle 2 tablespoons of the ice water mixture over the dough.

Not exact matches

Add ice water, 1 tablespoon at a time, pulsing until only the mixture begins to clump together.

Stir in 1 Tbsp ice water until mixture forms a dough.

Whisk together the icing sugar and cinnamon, then drizzle in the water until a thick but pourable mixture is achieved.

Make an ice water bath in a bigger bowl and set the bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.

You can also pre-make & freeze the mixture into ice cubes to add to some water or iced tea for an extra boost of flavor in the future.

Add in ice water, 1 Tablespoon at a time, pulsing 3 - 5 times after each addition, until the mixture just comes together.

To make the mozzarella balls, use a small cookie scoop to scoop out the mixture, and drop the balls into the ice - cold water.

Sprinkle 4 tablespoons of the ice water over the mixture.

Add ice water until the mixture just starts to come together.

Once caught, the fish are bled and put into a mixture of ice cold sea water and ice, called slush ice, where they are stored until we reach the dock.

Pour the mixture through a strainer into a large bowl, and place this bowl into another bowl filled with ice water.

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.

Add the ice water 1 tablespoon at a time until mixture holds together.

Drizzle in half the ice water a little at a time and toss the mixture with your fingers, squeezing some together here and there until the dough just barely holds together.

Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.

Put the apple cider vinegar in the ice water and add to the flour and butter mixture by the tablespoon until it begins to come together.

Stir the salt into the ice water until it is dissolved, then slowly add the saltwater to the flour mixture, mixing until the mixture is shaggy and there are no large patches of unblended flour, about 30 seconds.

Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.

Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.

Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.

Puree the mixture, and while the machine is running, pour the ice water through the feeding tube.

If mixture is too thick for your taste, you may add some water, or add the ice and blend on high until ice is completely crushed.

Add 1/2 cup of the ice water; pulse until mixture just starts to clump together, about 8 times, adding additional water, 1 tablespoon at a time, if necessary.

Set this mixture over water and ice and chill until cold.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Drizzle 3 tablespoons ice water over mixture.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed.

Scramble eggs, then add to sandy mixture along with ice water.

Add the ice water and stir with a fork until the mixture just comes together, you don't want it too wet.

Gather the mixture into a mound, make a volcano - like well in the center, and pour in the yolk and ice water.

Sprinkle 2 tablespoons of ice water over the mixture.

Add the ice water, 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together.

Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.

Whisk in the remaining milk mixture, then pour mixture into a plastic bag, seal, and submerge in a bowl of ice water until chilled.

Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water.

If the mixture seems too thick, add a few teaspoons of yogurt or ice water.

ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair).

ice water in a small bowl and drizzle over flour mixture, tossing with a fork to distribute.

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.

ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate.

Then add ice cold water tbsp by tbsp and work the mixture carefully and lightly until it forms a dough 4.

ice water over remaining flour mixture in bowl and knead again to bring it together.

Drizzle 1/2 cup ice water over mixture and, using your hands, mix thoroughly (as though you were kneading) until no dry spots remain and dough stays together when pressed.

Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine.

For individual servings, pour about 4 oz of the sangria mixture into a glass with ice, spoon in a few piece of fruit and then add a splash of sparkling water, to taste.

After you have added this first 1/2 cup ice water, pulse a few more times to see if the mixture is beginning to come together in the food processor.