Sentences with phrase «in ice water bath»

Put strainer in ice water bath and cool for about 5 minutes.

Store sliced potatoes in an ice water bath for 1 hour (to reduce browning and starch) 3.

Pour through a fine sieve into a bowl set in an ice water bath.

Give the eggs a dunk in the ice water bath as you go to get rid of any leftover bits of shell.

Remove with a slotted spoon and place in the ice water bath.

Remove from the pan and immediately place in an ice water bath.

Drain and shock in an ice water bath.

Remove the tomatoes and place in an ice water bath.

Place in ice water bath, peel and cut into chunks.

Drain, and place the kale in an ice water bath.

You can speed the process by placing the instant pot bowl in an ice water bath, but be sure that it doesn't cool too much.

Using a slotted spoon, remove the peaches from the boiling water and place in an ice water bath to stop the cooking process.

If you leave the peaches in the boiling water too long, or don't cool them in the ice water bath, they will become cooked and mushy.

Peel the eggs immediately under cold running water; or, if you're not using them right away, set them in an ice water bath.

Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Not exact matches

Blanch (dip for 15 seconds in boiling water then transfer into an ice bath) the tarragon leaves.

When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath.

In a large bowl, add some ice and water to create a water bath.

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.

Make an ice bath by putting some ice and a small amount of water in a large bowl.

Just boil them in salted water for a bout five to six minutes until they're done how you like, then shock them in a bath of ice water.

Bring 4 quarts of water to boil in a large pot over high heat and prepare an ice bath (ice & cold water) in a large bowl.

To chill quickly, place soup in a bowl, and set in an ice - water bath, stirring frequently until cool.

In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool.

Bring a medium pot of water to boil, add the asparagus and parboil for 2 minutes and immediately toss them in the ice bath to halt the cooking process.

I like to blanch asparagus in salted water for 3 minutes, then shock it in an ice bath, so it stays bright green and crispy.

Make sure to rinse the noodles in cold water or place them in an ice bath immediately after cooking.

Remove basil leaves from stems and blanch in boiling water for 30 seconds and then shock in an ice bath to stop cooking and retain bright color, drain and set aside.

Meanwhile, whisk egg yolks in a medium bowl until smooth and fill another large bowl halfway with ice and water (in other words, make an ice bath).

Blanch the mint in the boiling water for about 20 seconds and then, using a slotted spoon, transfer to the ice bath to cool quickly.

The nice thing is with the boiling water + slotted spoon + ice bath method, you're in no rush.

I used the ice water bath trick, and then took about 1/4 of them, tossed them with some duxelle thinned with a bit of milk, dabbed it with some butter, and baked them in the oven.

While the milk is warming, make an ice bath by placing a 2 - quart (2l) bowl in a larger bowl partially filled with ice and water.

Take the ice cream bags out and rinse them so that little hands with boo - boos don't get a salt water bath, and then hand everyone a spoon and dig in.

Then I place a large glass bowl in the water so when I am ready to pour the custard into the bowl it is cold and the ice bath is ready to go.

Rinse the eggs under cold water to stop the cooking (or cool in an ice bath).

Steam chopped Bok Choy for 1 to 2 minutes, then shock in an ice bath, or just dump in a colander and rinse with cold water and drain.

Make the lobster stock: In a medium stock pot, bring the water to a boil and prepare an ice bath.

You can cut an «X» into each peach, dunk it into hot boiling water, chill it in an ice bath, then peel back the thin and sticky skin.

Blanch the collard leaves for about 20 seconds in boiling water, then immediately transfer to the ice water bath to stop the cooking.

Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath.

Optionally, make an ice bath by placing a few handfuls of ice cubes and a splash of cold water in a large bowl and placing the bowl with the custard inside of it.

I would still blanch the edamame in boiling water and then transfer the edamame to an ice water bath.

Immediately place in ice bath (bowl of water with ice cubes) to hasten cooking.

Remove the sprouts from the water and shock them in the ice bath.

Set bowl in a larger bowl with ice water to make an ice bath.

After the 12 minutes drain the hot water from the eggs and gently place them in the ice bath to chill.

If you like, you can create an ice bath by placing ice cubes and a bit of cold water in a large bowl, placing a slightly smaller bowl inside, and pouring the ice cream into the smaller bowl.

If you're in a hurry you can stick the bowl in an ice - water bath, or in the fridge or freezer.

Quickly blanch them for about 10 seconds in boiling salted water and transfer to an ice bath, to maintain a bright green color.