Sentences with phrase «inch of simmering water»

Set a large bamboo steamer over a large pot filled with 1 - inch of simmering water.

Drain in sieve, then set sieve over same pot above 1 inch of simmering water (bottom of sieve should not touch water).

Place the chocolate in a large stainless steel bowl and set on a sauce pan containing 1 inch of simmering water.

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

Place a large stainless steel bowl over a sauce pan with about an inch of simmering water.

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

Or, to steam, place in a steamer basket over 2 inches of simmering water and cover to steam for roughly 5 - 10 minutes or until fork tender.

Not exact matches

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

To simmer: fill a saucepan with an inch or two of water, broth or marinade and bring it to a boil.

Bring an inch of water to a simmer in a large saucepan.

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 cools.

Add 1 inch of water to a small sauce pan and bring to a low simmer.

To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat.

Place sauce pan over another with an inch or so of simmering water.

Set a steamer basket over a medium pot filled with an inch or so of simmering water.

Using a steaming apparatus of your choice, bring 1/4 to 1 / 2 - inch of water to a simmer over medium heat.

* A double boiler is a pot with a couple inches of gently simmering water with a large bowl set over top that is large enough so that it does not come close to touching the simmering water.

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.

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

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

Option A (Alton's way): Using a steaming apparatus of your choice, bring 1/4 to 1 / 2 - inch of water to a simmer over medium heat.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water.

- Fill a large skillet with 1 inch of water and heat to simmering.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer.

Meanwhile, bring a small sauce pot with about an inch of water to a simmer.

Place 1 - inch of water in a small saucepan and place over medium heat until simmering.

For the Vanilla Meringue: Bring a medium saucepan with one inch of water to a simmer.

Place over a small saucepan filled with about 1 inch of barely simmering water.

- Bring an inch of water to the simmer in a saucepan.

Add about an inch of water into the saucepan and bring to a simmer over medium heat.

Fill a sauce pot with 2 - inches of water and bring to a simmer.

Bring 1 inch of water to a simmer in a small pan.

Fill a pot with an inch or so of water and over low heat bring to a simmer.

Fill the pan with 1 inch of water and bring to a simmer over medium - low heat (the bowl will begin to rattle).

To get started, I fill a large, shallow sauté pan with an inch or so of water and bring it to a simmer.

Create a small double boiler by filling a medium saucepan with about 2 inches of water and bringing it to a simmer.

Bring an inch of water to a simmer over low heat in a medium saucepan.

Bring 1 - 2 inches of water to a simmer in a small saucepan.

What I do is soak them overnight in about three inches of cold water, leaving them out on the counter, and then simmer them for 45 minutes after first bringing to a boil (leave the lid on all the way through).

Fill the bottom of a pot, a dutch oven is perfect, with a couple inches of water and bring to a rapid simmer.