Sentences with phrase «medium heat so»

Cook on medium heat so you don't destroy any of the B vitamins found in whole grains.

Put it on a medium heat so the water simmer.

Add water and salt to taste, and cook 20 minutes over medium heat so that the flavors blend.

Use no more than medium heat so that the browning proceeds gradually.

You grate sweet potato, form it into circles in your pan, keep your pan on medium heat so they don't burn while cooking, then let them spend some quality time in the pan until they're golden and crisp.

Not exact matches

In the present case, it is important that we do not lose sight of the fact that, in reality, there is no such thing as an electrical field that is separable from current sources, a medium, chemical gradients, heat, gravity, and so on ad infinitum.

Cut the corn off the cob and put in a hot, dry saucepan over medium high heat and roast the corn for 5 minutes, stirring constantly so that it doesn't burn.

Gather about a couple of dozen or so medium - size (softball - size) stones to heat in the fire.

Place the pie on indirect heat in a medium - hot barbecue (450 degrees F. or so) and cook for 45 minutes or until the surface of the pie is golden brown.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Melt 1 tbsp butter in a saute pan over medium heat until it browns (we brown the butter so it takes on a nutty flavor).

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so.

Spray a grill pan with non-stick cooking spray, and allow it to heat over medium high heat for two minutes or so, until it is hot.

~ Thoroughly cook your oats with the almond milk and water, either on the stovetop (medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble over).

Heat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium high heat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heatHeat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium high heat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heatheat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heatheat up.

I preheated the griddle on medium for 2 minutes, then when I went to turn them after 2 minutes, they still were not done, so I increased the griddle time by 3 minutes and increased the heat to medium / high.

I prefer them a bit on the crisp side so I cooked it on medium heat for only about 3 minutes.

Reduce the heat to medium - low so the water is barely simmering.

The desired temp is over 400 degrees over the coals so we're going medium high to high heat here.

Add enough fat so that it covers the bottom of the pan and heat over medium while you prep everything else.

Reduce the heat to medium low and simmer for 10 minutes or so.

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

In a separate pan, heat up milk (slowly on medium stirring frequently so nothing burns on the bottom) and scrape vanilla bean seeds into the milk.

Reduce the heat to medium / low so that the water is just at a simmer.

Heat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high hHeat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high heatheat.

Fry with a little olive oil on a medium low heat so that the fat renders out slowly and it browns evenly.

I know heat is subjective, so I am giving amounts for a medium spicy soup.

Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240 °F on a candy thermometer.

Stir the broccoli around so all of it gets a bit of oil on it and sautee for 3 - 4 minutes over a medium heat.

Just sauté them over a medium high heat in a dry pan, stirring them every minute or so.

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

grapefruit syrup Combine the juice and sugar in a saucepan over medium heat and whisk constantly so the sugar dissolves.

The butter scorched if I went even close to high heat, so I had to go down to about medium high.

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.

Grill kebabs over medium - high heat for 2 - 3 minutes per side (so steak is medium rare).

Bring to a boil, reduce heat to medium - low and simmer, covered, until flavors are blended, 25 minutes or so.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Over medium - high heat, sauté the minced garlic for 30 seconds or so.

After 25 minutes or so (bubbling away on medium heat), it will start to reduce even quicker, and you don't want a mess on my hands.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

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.

Simply, cut the washed tomatoes into large chunks, drizzle some grape seed oil onto a small pot, and cook the tomatoes with the seasoning on medium heat, stirring occasionally so they don't burn.

In a medium pot on low heat, mix So Delicious coconut milk, sugar, cocoa powder, cornstarch, and salt until well combined.

Let tofu cook over medium heat until browned on one side, stirring the veggies from the marinade occasionally so they do not burn.

Reduce heat to medium so that the water is just simmering; add the salt and shrimp to the pot and poach the shrimp for 2 1/2 minutes.

Cook over medium high heat, turn frequently so all the flavors combine.

Put the Dutch oven on the stove and heat over medium - high for another 10 minutes or so until sauce thickens and reduces.

The batter is thick, so cook these pancakes slowly over medium - low to medium heat to firm centers.

Uncover and reduce the heat to medium - low (medium on my stovetop is a 5, so I had this at a 3) and allow the soup to cook for about 20 minutes, stirring occasionally.

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.