Sentences with phrase «maintain simmer»

Common sense, but still worth repeating — a pot with a lid boils much faster, can maintain a simmer at a lower temperature, and cooks up more quickly than a pot without.

Maintain a simmer until the potatoes are completely cooked, about 10 minutes.

Once boiling, turn the heat down to maintain a simmer.

Reduce the heat to maintain a simmer and cook, stirring occasionally, for 8 to 10 minutes; not all water will be absorbed when it is removed from the stove, but it thickens as it cools.

Uncover slightly, reduce heat to maintain a simmer and cook for 15 minutes.

Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes.

Add the hot stock, bring to a boil, then reduce the heat to maintain a simmer and cook gently until the zucchini is tender but not too soft.

Reduce the heat to maintain a simmer and cook the beans until tender, about 1 hour.

Immediately reduce heat to maintain a simmer, cover and cook for 45 minutes, stirring occasionally.

Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.

Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes.

Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Decrease the heat to medium - low or enough to maintain a simmer.

Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20 - 25 minutes.

Reduce heat to maintain a simmer - bubbles should break on the surface without sputtering - cover partially, and let cook for 1 1/2 to 2 hours.

Bring to a boil, then reduce to low heat to maintain simmer.

Once boiling, reduce the heat to medium - low or low to maintain a simmer.

Reduce the heat to maintain a simmer, stirring constantly.

Reduce the heat to maintain a simmer and cook the lentils, uncovered, for about 25 - 30 minutes, stirring occasionally.

Add the broth, lentils, and carrots; bring to a simmer, then reduce heat to low to maintain simmer and cook until lentils are soft, about 30 to 40 minutes (Note: this makes a thick soup - if you want a thinner consistency, add a cup or two more broth).

Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4 -1 / 2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping).

Reduce the heat to maintain a simmer and cook for 8 to 10 minutes, or until the fruit starts to break down.

Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

Decrease the heat to maintain a simmer, cover, and cook until the freekeh is tender with a slight chewiness, 18 to 20 minutes.

Bring to a boil, then reduce the heat to maintain a simmer.

Bring a large saucepan of water to a boil and then reduce the heat to maintain a simmer.

Bring to a low boil, and then reduce the heat to maintain a simmer.

Increase heat to medium - high and bring the soup to gentle boil, then reduce heat to medium - low to maintain a simmer.

Maintain a simmer for 4 minutes, stirring often.

Bring the sauce to a simmer then turn the heat down to low, make sure it maintains a simmer, then cook it for 20 minutes, stirring occasionally.

Not exact matches

Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes.

Bring to a boil and reduce heat to maintain a low simmer.

Reduce heat to maintain a vigorous simmer.

Bring to a simmer, transfer to the oven, and braise, adding more broth if necessary to maintain the level, until the meat is fork tender, about 1-1/2 hours.

Maintain a gentle simmer with some bubbling for the 10 minutes.

Add water; heat to boiling on high, then reduce heat to maintain steady simmer.

The veggies here are slowly simmered over a low heat maintaining their nutrition, which your body will more easily digest when eating.

Reduce the heat to maintain a steady simmer and cook for 20 minutes.

Raise to medium - high, and bring to a light boil, then reduce to medium - low, and cover partially with a lid to maintain a gentle simmer.

Cover, and cook, over the lowest heat (while still maintaining a low simmer), until the beans are tender.

In a medium saucepan, heat stock until just simmering, reduce heat to very low to maintain the heat.

Adjust the heat to maintain a gentle simmer and cook uncovered until the chicken is very tender and falling off the bone, about 45 min.

Add the stock (it will sizzle and sputter a bit, so be careful) and lower the heat to maintain a steady but not - too - vigorous simmer.

Reduce the heat to medium - low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

Reduce heat to medium - low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes.

Reduce heat to maintain a steady simmer and add vegetables (beans.)

Bring to a bubble, then reduce the heat and maintain a low simmer for about 15 minutes, stirring occasionally.

Bring the soup to a boil and then reduce heat to medium - low to maintain a good simmer.

For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer.

Add chicken and reduce heat to maintain a bare simmer; cook until an instant - read thermometer inserted in the thickest part of the meat registers 165 °F, 12 to 15 minutes.