I'm a big fan of quickly blanching broccoli
in boiling hot water until the florets turn bright green and tender.
Not exact matches
Start by preparing your raisins and hazelnuts;
boil the kettle and soak the raisins
in hot water until needed.
In the top of a double boiler over
hot, (not simmering or
boiling)
water, melt the dark chocolate, stirring constantly,
until smooth.
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.).
I take canning jars, place them
in boiling water, take them out, place a funnel over the jar, ladle the
hot apple butter into funnels
until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.
Using a scissors, snip dried chillies to pieces, remove seeds and soak
in hot boiling water until soften.
Drop ravioli
in salted
boiling water and let
boil for about 6 - 7 minutes,
until the inside is
hot and the cheese is melted.
If you have a double boiler that works too, if not, you can create a
hot bath to melt your chocolate on the stove top (fill a small saucepan with
water little less than halfway, bring to a
boil, place a small bowl over the
boiling water with your ingredients
in it and whisk
until melted).
Blanch the green beans
in the
boiling water until they are tender and bright green, about 2 minutes, then remove them from the
hot water and immediately submerge them
in the ice
water to stop the cooking.
Dissolve cocoa powder
in boiling hot water, mixing
until a smooth paste is obtained.
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag
in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed
in boiling water for 1 minute
until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
With motor running, gradually stream
in 3/4 cup
hot (but not
boiling)
water; blend, adding more orange juice as needed,
until smooth and creamy.
Purée nuts, agave, salt, and 4 cups very
hot water (but not
boiling;
hot water yields creamier milk)
in a blender on high speed
until very smooth, about 2 minutes.
Meanwhile, bring granulated sugar and remaining 1/4 cup
hot water to a
boil in a small saucepan, stirring
until sugar is dissolved, then remove from heat.
1) Rinse dried quinoa
until water is clear 2) Place rinsed quinoa and
water in a pot and bring to a
boil 3) Once
water starts
boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette
in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions
in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add
in diced sausages and stir for about one minute 10) Add
in cooked quinoa and mix together 11) Add
in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve
hot and garnish with chopped spring onions
The questions reminded me of the infamous
boiling frog experiment
in which the frog doesn't feel the
water getting
hotter until it's too late.
Moisten Rice Paper Wrappers (one at a time) either
in very warm to
hot (not
boiling)
water until they are soft and pliable.
In a pressure - cooker, the water vapor stays inside, and thus allows liquid water to get arbitrarily hot without boiling — until the whole thing explodes, which is why there is that little thinghy on top which in fact limits the pressure and instead allows the water to boil at a higher temperature than norma
In a pressure - cooker, the
water vapor stays inside, and thus allows liquid
water to get arbitrarily
hot without
boiling —
until the whole thing explodes, which is why there is that little thinghy on top which
in fact limits the pressure and instead allows the water to boil at a higher temperature than norma
in fact limits the pressure and instead allows the
water to
boil at a higher temperature than normal.