Drain immediately and plunge
into the ice water bath.
Immediately remove from heat, drain, and place asparagus and peas
into an ice water bath to stop the cooking.
When the water has boiled, pour over the mint to wilt the leaves, holding the strainer above the sink, and then immediately transfer the wilted leaves
into the ice water bath to shock.
Remove when tender, then toss
into an ice water bath until cold.
Transfer
into an ice water bath, drain when chilled.
Place eggs
into ice water bath until ready to use.
Not exact matches
Blanch (dip for 15 seconds in boiling
water then transfer
into an
ice bath) the tarragon leaves.
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.
Immediately transfer
into an
ice -
water bath to stop the cooking.
Drain
water from beans and immediately plunge them
into a
bath of
ice and
water to stop cooking.
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.
Place in
ice water bath, peel and cut
into chunks.
Once the brownies have baked and are removed from the oven, place them
into the
ice bath but be careful not to splash any
water onto the brownies.
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.
Drain and submerge beans
into a
bath of
ice water to stop the cooking process.
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 are ready to assemble immediately then place the bowl of lemon custard
into a larger bowl filled halfway with
ice water to make an
ice bath to chill it for about 10 minutes, stirring the cream often, or refrigerator for at least 30 minutes.
This recipe skips the tricksy
water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or
ice cream base, pour it over chocolate, stir to combine as though making ganache, pour
into cups, and chill until firm.
Little reminder on how to cook the broccoli and sugar snap peas: Blanch both vegetables for 3 - 4 minutes in boiling
water then transfer
into an
ice bath.
Blanch the carrot for 2 minutes in boiling
water, add the sugar snap peas and continue boiling for 2 minutes, then transfer
into an
ice bath.
Drain over a colander and immediately transfer
into an
ice -
water bath or rinse with very cold
water.
Blanch the green beans for 4 minutes, remove from the
water with a slotted spoon and run under very cold
water or submerge
into an
ice -
water bath to stop the cooking process.
Pour through a fine sieve
into a bowl set in an
ice water bath.
+ Prepare an
ice bath by putting
ice cubes and
water into a large bowl that your mixing bowl will fit
into.
Cool formula to ensure it is not too hot before feeding your baby by running the prepared, capped bottle under cool
water or placing it
into an
ice bath, taking care to keep the cooling
water from getting
into the bottle or on the nipple.
For someone whose body temperature has reached dangerous levels, full - body immersion
into an
ice bath or a cold body of
water is the most effective method of bringing it down quickly, says Bergeron.
To make green bean frozen treats for a quick cool down on a hot day, cut them
into bit sized pieces, drop them
into boiling
water for 45 seconds, and drop them in an
ice bath to stop the cooking.