Sentences with phrase «just let the mixture cool»

If you want to get the consistency of a true dip, just let the mixture cool a bit and toss everything into your food processor to get it nice and creamy.

Not exact matches

I am hoping they will be edible once they cool but there was a lot of liquid that seeped to the paper when I spooned them there, just wanted to see if this was normal, or if I should let the mixture harden in the pan longer before I spoon them onto the paper?

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Clarifying butter is essentially the same as removing fat from stock, just pour the heated mixture into a container and let it cool.

Continue to stir over ice bath until cool — I just let the mixture reach room temperature then refrigerated it, covered.

Heat cocoa butter with turmeric until just melted (if the mixture turns translucent, let it cool a bit until opaque but still runny — that way it won't melt into the bars and will sit prettily on top instead).

Meanwhile sprinkle gelatin on remaining 1 cup cool stock; let stand 1 minute, add to strained stock mixture; then heat, stirring until gelatin just dissolves.

I then transferred the mixture to cheese cloth and placed the mixture in a sealed sauerkraut crock (the kind with the lip of water around the edge — just the mixture inside the cheese cloth and nothing else), and I let it sit for about 48 hours (a little longer than the recommended 36 hours — I live in a basement apartment in a cool climate, so the temperature was around 60 degrees most of the time).