Sentences with phrase «into simmering water»

Working one at a time, break each eggs into a ramekin and slide into simmering water.

Use a slotted spoon to drop one oval of dough into the simmering water - boil for 1 minute then flip and boil for 1 minute on the other side.

Instead of dropping the egg into simmering water, they stir the boiling liquid until it forms a whirlpool.

Once the pasta is just about done, plunge the asparagus into the simmering water for a minute, just until bright green, then drain both in the same colander

I used 2 teaspoons and dropped the batter into the simmering water.

Crack each egg into a mug and slip into the simmering water.

Not exact matches

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

then, back into the pot with water to cover it and start the simmering.

Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water.

I have found the easiest way to make this is by poaching a whole chicken or putting 2 - 3 packages of chickens legs and / or thighs into a large stockpot filled with water and simmering for a couple hours.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

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.

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.

Drop fruit into water a few at a time and simmer 60 seconds, remove and plunge into cold water.

My dad used to stir and soak the corn meal into cold water (small amount) then drop the softened blobs into simmering liquid it seemed to cook easily and fairly fast.

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).

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.

Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (add reserved cooking water if sauce becomes overly dry and thick).

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Melt the chocolate and butter over a bain - marie, which is really just a fancy way of saying dump the globs of black and yellow into a heatproof bowl and melt over simmering (not boiling) water.

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

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

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.

To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain.

Gently lower the eggs into one and allow to simmer for 11 minutes, then remove the eggs and submerge into a bowl of ice water to cool.

Directions: Place small pan of chocolate and coffee into a larger pan of almost simmering water.

Place the jars back into the pan with hot water and simmer for about 10 minutes.

Pour the coconut milk and water into the pot with the chicken, and reduce the heat down to medium to bring to a simmer.

Pour the cauliflower into the boiling water, lower the heat to simmer and cook for about 3 minutes.

While the broth is coming to a simmer, whisk together the corn starch and cold water then stir into the simmering broth.

Slowly whisk hot milk into egg yolks then place bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water.

Place the chocolate and butter into a saucepan over simmering water and stir until the chocolate and butter melt and combine.

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

While the water is simmering, squeeze the dough into the pan and clip off small sections with a knife (or scissors), about 1 1/2 inches long.

In a medium saucepan over high heat, add 2 cups water; when it boils, reduce the heat to a simmer, place the steamer basket into the pan and cover.

We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion, garlic and olive oil or butter), I throw all my leftover spinach / arugula into the pasta water at the end to use it up and give us a portion of greens.

Break the chocolate into pieces and place in a bowl over simmering water, heat gently.

Put the chocolate into a heatproof bowl and set it over a pan of simmering water, make sure that the bottom of the pan doesn't touch water.

Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).

Form into baseball - sized dumplings and drop into boiling water, simmering for 20 minutes or until the dumplings float to the top.

Using a slotted spoon gently stir the pot of simmering water to circulate the water and carefully slide the egg into the water.

Once the water is close to a simmer, divide the dough into two pieces and pull into long, narrow loaves the shape of miniature French breads.

Cut the asparagus into bite sized pieces and drop them into a large saucepan of simmering water to blanch.

Place the diced apples, butter, vanilla, cordial and water into a saucepan and allow to simmer for 20 - 25 minutes or until the apple is tender and the liquid has reduced to a syrupy consistency

There's no need to knead this ricotta dumpling dough — just blend in a food processor and transfer to a pastry bag before piping into a pot of simmering water.

While potatoes bake and lentils simmer, place cashews, 1/4 cup water, lemon juice and salt into a blender or food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

Drop the dumplings by half - tablespoon into the boiling water, cover, and reduce to a simmer for 7 - 9 minutes.

Drop each pretzel into the simmering baking soda water and let it simmer for 30 seconds.

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.