Sentences with phrase «keeping off heat»

Remove skillet from heat, cover, and let sit, keeping off heat.

Cover with lid and keep off heat.

Keep off the heat and let it sit for 5 minutes.

Not exact matches

Chris fired back, trying to keep the heat off the trapped Marines.

Temperature controls, as mentioned above, as well as lights on motion sensors help keep you from cooling, heating, and lighting empty rooms during off - peak times.

If the intellectuals in the plays of Chekhov who spent all their time guessing what would happen in twenty, thirty, or forty years had been told that in forty years interrogation by torture would be practiced in Russia; that prisoners would have their skulls squeezed within iron rings; that a human being would be lowered into an acid bath; that they would be trussed up naked to be bitten by ants and bedbugs; that a ramrod heated over a primus stove would be thrust up their anal canal («the secret brand»); that a man's genitals would be slowly crushed beneath the toe of a jackboot; and that, in the luckiest possible circumstances, prisoners would be tortured by being kept from sleeping for a week, by thirst, and by being beaten to a bloody pulp, not one of Chekhov's plays would have gotten to its end because all the heroes would have gone off to insane asylums.

Gently heat the saucepan for a couple of minute, keep it on a low heat at all times — you want it to cook slowly and take it off the heat before it reaches the boil.

Turn off the heat, add the corn, and keep covered for another 5 - 10 minutes.

When it slows to a halt, make sure the water does not boil too hard, but you may want to turn the heat up and down bit to keep it only just off the boil.

If you need to thicken the sauce, make sure to keep the pasta moving and take it off the heat as soon as it is close to where you want it.

And what perfect timing, because this week, the #SundaySupper tastemakers are heating up the grill and showing off some great recipes that will keep you grilling all summer long.

In the future I'd cook this at medium because majority of the caramel was turning brown and the clumps were still completely uncooked, so I had to take it off the heat and whisk it aggressively to keep it from burning.

Turn the heat off, keep the lid on the pot, and let the mixture sit for another 5 minutes so the rice absorbs all the flavors.

Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce.

Once all melted, turn the heat off and keep in the bowl to stay warm and soft.

In case of an oven fire, turn off the heat and keep the door closed to prevent flames from burning you or your clothing.

Boil them for 10 minutes and then turn off the heat to keep the jars hot and ready for the ketchup.

Turn off the heat and cover the pan to keep the cream hot.

Turn off the heat and set aside, keep the stock as you made need some to thin the sauce later.

Definitely boil the water first then add the rice... Stir it for a minute or so then shut off the heat and keep covered for about 10 to 15 minutes.

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

If not, wrap the jars with more kitchen towels to keep in the heat or place into a warmed oven that has been turned off.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

when i don't boil noodles, i made some stove top rice in a ceramic pot, the cermaic pot retains heat and keeps cooking rice after i turn the heat off, resulting in nicely steamed rice beautifully cooking in earthenware.

drunken chicken is my easy go to meat (i don't cook meat much cuz i think vegetables are easier), i bring the water to a strong boil, then put the whole chicken in there and lower the heat to medium, i let it simmer for 20 min, then turn off the heat while keeping the lid on and let the chicken sit in there for half an hour.

** Tip: If your house is a bit chilly, preheat your oven to about 200 degrees, shut it off and place the dough in there to rise as there will be enough residual heat in your oven to keep it nice a warm.

Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.

Turn the heat off and leave the jars in the water to keep hot.

Let it simmer for a few minutes and then turn the heat off, also keeping the lids warm so that the rubber edge remains soft.

Turn off the heat and cover to keep warm.

Turn off the heat but keep them warm.

Take the pan off the heat and keep covered until the liquid is absorbed, another 10 to 15 minutes.

While it's heating, cut off the corn kernels from the cobs (cutting in a large salad bowl helps keep the kernels from flying all over).

Gently melt the coconut oil by placing it in a bowl over a pan of steaming water with the heat turned off (this should keep it below 42ºC and in its raw form).

Turn off the heat, but keep the bowl over the warm water.

Remove the bag from the saucepan, drain the water, and return the bag of quinoa to the saucepan off of the heat to keep warm.

Turn off the heat and keep in the warm oven until you are ready to assemble the nachos.

HS: Hi Florence, I keep a close eye on them and make sure to pull them off the heat the minute they are finished cooking.

Once it reached 300 I took it off heat and kept stirring.

Taste for salt and pepper, add the remaining sour cream if you'd like the beans to be creamier, then turn off the heat and keep covered until needed.

The pork will never brown if you're fussing with it the whole time, so when we say «undisturbed,» that means keep your paws off it and let the heat of the pan and the pork do their thing.

The plastic - covered cables will keep the soil temperature stable, usually between 70 and 80 degrees F. and are equipped with a thermostat which shuts off the heat when the pre-set temperature is reached.

Just keep half an eye on the sizzling sausage, stir it every once in a while, and, once it's done, turn off the heat and transfer the meat to a bowl with a slotted spoon (leaving all of that red fatty goodness in the pot).

Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3 — 3 1/2 hours.

Keep an eye on them and take them off the heat when the grill - side is crispy but the inside is still tender and crunchy.

Transfer to reserved skillet and cook over low heat, moving skillet on and off heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes.

During the cooking process, stir once and keep an eye on it to ensure you turn the heat off once the water is gone.

Don't let it darken too much as it will keep cooking in the oil when you take it off the heat.

When simmering, turn off heat and keep covered.

What I do is take the chocolate off the heat when the chocolate is at about 40 C, keep stirring it (so the heat from the pot gets distributed evenly throughout the chocolate), and measure the temperature constantly to monitor how fast it's going up.