Sentences with phrase «in simmering water with»

6 Poach the eggs in simmering water with a splash of vinegar until soft - cooked.

Not exact matches

You can follow a more detailed recipe, but here are the basic instructions: Put your chicken carcass in a pot with water, bring it to a boil and then let it simmer for about four hours.

This recipe, featuring beef simmered for hours in coconut milk and fresh curry spices, undoubtedly was prepared with water buffalo in its original form, since beef is uncommon in Malaysia and Indonesia.

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 — 8 minutes, until most of the water is absorbed.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about one cup of water, and bring to a boil.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Fill a large baking pan with hot water (simmering is fine) and place in the oven.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Candied oranges — Candied oranges are slices of orange simmered (with the peel on) in a water and sugar solution until they are soft and sweet.

Pour in the coconut milk and 200 ml of boiling water, with the vegetable bouillon powder, and bring to a gentle simmer.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners» sugar, lemon juice and zest.

Cover an orange with water in a pan and bring to the boil, simmer for 30 minutes.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

All you need is a saucepan of boiling water with a couple tbsp of vinegar, drop your egg in and let it simmer for a couple minutes then remove with a slotted spoon.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Place the apricots in a medium saucepan, cover with water, and simmer until the fruit is soft, about 15 minutes.

Simmer in a large saucepan with 1/2 cup water, breaking up apple wedges into small pieces as they cook.

Place both in a pot of water with the cinnamon stick, bring to a boil, cover and simmer for 15 minutes, or until tender enough to mash.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Simmer the sauce for 4 - 5 minutes then stream in 2 teaspoons corn starch mixed with 2 Tablespoons water then simmer until thickened and bubbly, 1 - 2 more miSimmer the sauce for 4 - 5 minutes then stream in 2 teaspoons corn starch mixed with 2 Tablespoons water then simmer until thickened and bubbly, 1 - 2 more misimmer until thickened and bubbly, 1 - 2 more minutes.

Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer.

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.

Toward the end of the simmering time, place potatoes in a large pot and cover by 1 - inch with tap water.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

To make topping, gently melt white chocolate with shortening over a pot of simmering water or in short bursts in the microwave.

Eggs with asparagus: Simmer whole egg (s) in gently simmering water for six minutes; peel under cool running water.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Simmer the lentils in water with a sprig of thyme or sage or another aromatic herb and a clove of garlic until just barely tender.

My favorite: simmer spring water with chopped garlic, any kind of chopped hot pepper, and grated ginger; turn off heat and whisk in tomato paste, sweet white miso, and a little agave nectar or some other sweetener.

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.

In the meanwhile, prepare the lentils: simmer the lentils in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tendeIn the meanwhile, prepare the lentils: simmer the lentils in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tendein water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tender.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

In a double boiler, melt the chocolate with the water over 1 inch of simmering water, stirring until smooth.

2/3 of a cup of quinoa — rinse & place in a pot with double the amount of water, bring to a boil and simmer until the water has cooked off

How to cook black rice Place the black rice in a sieve and rinse well, then place in a medium saucepan with 4 cups (1 liter) water and 1/2 tsp salt, bring to a boil, cover and lower the heat to simmer.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

Place drained beans in a large pot with 6 cups (1.5 L) water, after boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes.

Bring a small pot with 2 inches of water in it to a simmer on the stovetop.

Place in a pot and cover with water, bring to a boil and then simmer until tender (or steam), takes roughly 5 min after boiling.