Sentences with phrase «in ice water until»

Plunge in boiling water for 30 seconds or so then submerge in ice water until cool enough to handle.

Not exact matches

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

Place the flour, salt, sugar, 2 tablespoons ice - cold water and butter in a food processor and mix until everything becomes crumbly.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Leave the veggies in the ice water for about 5 minutes, or until thoroughly chilled.

Quick - chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together.

Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together in a shaggy but cohesive ball.

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.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

To thin icing for filling in the cookies, add more water 1 T. at at a time (it should only take 1 or 2 T. more) until icing melts back into itself after a few seconds.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

Then add in 2 tbsp of ice cold water and process again until the dough forms a ball.

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

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.

Combine mango, yogurt, 1/3 cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy.

If the icing starts to harden in the pan, just place the pan over a bowl of hot water and whisk until smooth again.

Make the icing: place the sugar in a small bowl and gradually add the juice / water, mixing until smooth (add more liquid if necessary).

With the food processor running, add the ice water by spoonful until the dough comes together in a ball.

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

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.

Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.

Just dump in the flour, butter and salt, spin a few times, add ice water, a little at a time until it forms a ball.

warm water (in humidity use less water) Beat all ingredients until icing forms peaks at low speed.

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).

To make the icing: In a small bowl, mix the confectioners» sugar and water with a fork until smooth.

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.

Drain and submerge in bowl of ice water until cool, about 2 minutes.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

While the cakes are baking, make a glaze in a small mixing bowl by stirring together the icing sugar, lemon juice, and water until smooth.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

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.

Then cook the green beans in a large pot of boiling salted water until crisp - tender (3 - 5 mins), drain them, and transfer them to the bowl of ice water.

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.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Sprinkle in the ice water, mixing until the dough is cohesive.

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.

Put the lettuce, avocado flesh, endive (or other green), lime, ice, water, salt and wasabi in a blender and process until very smooth.

One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers.

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

With the motor running, pour in the ice water and continue processing until the dough forms.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.

Add the ice water a little bit at a time, pulsing in between, until dough comes together.

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)

Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.

With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together.

Measure the water in a 2 - cup measuring cup, adding ice until the total amount equals 1 1/2 cups.

Slowly pour in the ice water, blending as you go until the humus is completely smooth and of the desired consistency.