Sentences with phrase «mixture over low heat»

Whisk the coconut milk and gelatin mixture over low heat until smooth and warm.

Heat the mixture over low heat on a stove for five minutes, to melt the glycerin.

In a slow stream, add in the eggs while continuously whisking the mixture over low heat.

Cook the mixture over low heat, stirring constantly, until the mixture thickens reaches 149 degrees F, or if you don't have a thermometer, until your spoon forms lines in the mixture.

Cook apple mixture over low heat, stirring occasionally to keep it from scorching, until slightly thicker than applesauce, 2 — 3 hours.

Cook the combined mixture over a low heat until it thickens, stirring continuously.

Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.

Warm the mixture over a low heat until it is fully combined.

Cook the mixture over low heat, stirring constantly, for about 3 to 5 minutes, until the mixture thickens.

Not exact matches

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens.

Melt over low heat and stir until a smooth mixture forms.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Bring to a boil over medium - low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Strawberry jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook over medium - low heat until the strawberries are soft and mixture thickens slightly.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

Continue cooking over low heat until the mixture thickens, 5 - 8 minutes.

Pour the egg mixture into the skillet and cook over low heat.

Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown.

Whisk the mixture constantly over low heat for about 2 minutes, until mixture is sticky and paste - like.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Bring the mixture to a boil over high heat; then add the beans, reduce the heat to medium - low, and simmer for 30 minutes.

On the stove over low heat, melt the white chocolate chips with the condensed milk, stirring constantly, until the mixture is melted and smooth.

Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.

Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

Add chili powder, cumin, and cayenne and cook over medium low heat for 5 - 7 minutes or until mixture is heated through and flavors are well blended.

Transfer pureed mixture back to skillet to reheat gently over medium - low heat.

Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

Cook over medium - high heat until the mixture comes to a low boil and thickens.

Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3 - 4 minutes, stirring constantly.

Place the mixture in a saucepan and place over medium - low heat.

Heat the mixture over medium - low heat until the gelatin is fully dissolHeat the mixture over medium - low heat until the gelatin is fully dissolheat until the gelatin is fully dissolved.

Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture.

Return to the saucepan and stir over low heat for 8 - 10 minutes or until the mixture thickens and coats the back of a spoon.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth.

Cover and cook over low heat until mixture thickens slightly, whisking occasionally, about 10 minutes.

Pour the mixture into a medium saucepan set over low heat.

Simmer over low heat, whisking constantly, until the mixture thickens — it should take about 3 minutes.

Pour the mixture into a heavy - bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan.

I reduced the mixture in a small saucepan over medium - low heat to create a slightly thick syrup to drizzle over the grilled mushrooms.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Heat all of the ingredients in a medium saucepan over low - medium heat until the agar agar -LCB- or gelatin -RCB- is dissolved and the mixture is near boilHeat all of the ingredients in a medium saucepan over low - medium heat until the agar agar -LCB- or gelatin -RCB- is dissolved and the mixture is near boilheat until the agar agar -LCB- or gelatin -RCB- is dissolved and the mixture is near boiling.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

Bring the mixture to a gentle boil over medium - low heat.

Pour in the mushroom / pea mixture and stir over low heat until pasta is coated.