Sentences with phrase «n't burn the butter»

Turn the heat up to high but don't burn the butter.

Do not burn your butter or the garlic.

Not exact matches

(I thought I killed my Ninja blender doing this one, luckily it worked again after the motor cooled so pulse the butter a lot so you don't burn out your blender) Store in a sealed container, may be frozen in smaller batches.

don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color + the point where it burns is often less than a minute.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

It has a much higher smoke point than butter, so you can cook with it and not worry about it burning.

Instead of using Phase (artificial butter) to grill their hot dog buns they are using real butter and taking the time to clarify the butter (so that it doesn't burn on the hot grill).

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

butter in a Dutch oven over medium heat (do not allow butter to burn, adjust heat accordingly throughout browning process).

The most important thing is to cook the butter and pecan mixture until brown enough but not burned.

I paniced and decided to toss in the butter before it burned even though there was still some very, very small lumps of sugar not yet melted.

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While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Do you have any thoughts on one of the earlier comments posted where they suggested adding the room temperature cream first to sort of temper the sugar and then adding the butter after the sauce cools slightly so as not to burn the butter?

Just make sure that when you brown the butter, you don't try to multitask (like I did) because you'll end up with burnt butter, and no amount of chocolate and toffee can hide that.

Be careful not to let the butter brown too long or it will burn.

These cakes come from this beautiful magazine and even though I am crazy for plums they are not 100 % necessary in this recipe: the burnt - butter pistachio cakes are so amazing I recommend them even without the fruit topping.

Burnt butter is not delicious.

(Don't take your eyes off the butter in case it burns.)

A few random facts about me: I love burnt toast, peanut butter, and my english labrador Coupe, If I could live in pajamas I wouldn't hesitate, I put fruit preserves on my eggs, and the best way to my heart is through food... cook for me!

If you're not using it immediately (say, drizzling it over steamed vegetables), get it out of the hot pan and into a bowl so the residual heat doesn't continue to push the butter from brown to burnt.

Once the butter is brown and smells nutty, (but NOT burnt) add onions and salt.

(Be careful not to let your butter get burnt!

Well, maybe one thing: butter that doesn't burn when I cook with it.

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

Cook for 7 minutes, being careful not to burn the butter.

Bake for about 4 minutes, until the butter is melted — don't do it any longer or it will start to burn.

Be careful not to BURN butter, this process usually takes 5 - 10 minutes.

Because all of the water and milk solids (milk proteins) have been removed it won't burn like butter does if heated too high.

In a saucepan, melt 8 tablespoons of butter over medium - low until it's almost brown, but don't let the butter burn.

In a saucepan, melt 2 tablespoons of butter over medium - low; you don't want the butter to burn.

If your butter is starting to get too dark, stop frying onions in it because you don't want the butter to burn.

In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it's finished melting to ensure you don't burn the chocolate.

As soon as the butter is browned, remove from heat and pour into a small bowl to cool (do not leave in the saucepan or it will continue to cook or burn!).

If you want to do a bunch, I'd do them in batches, starting with new butter every few rounds of frying just so your butter doesn't burn.

Be careful not to burn the butter.

Continue cooking until the milk solids turn nutty brown and the butter smells toasty, being careful not to burn

Your butter should be smelling nice and flavorful and should be picking up a tiny bit of color (you need to have had it on very low heat so it doesn't burn).

butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes.

I could not resist waiting for my biscuits to cool, so in a labor love (and a true lack of patience) I burned my little finger tips while slathering my roasted garlic butter all over my biscuit... Oh, yes... all over!

Let me start by saying two things 1 - I didn't over bake it and 2 - we all hate caramel (which tastes like burned sugar to us) so I substituted simple cream cheese frosting (equal parts cream cheese / unsalted butter / dash of vanilla / powdered sugar).

Step 5In a large skillet over medium high heat, heat the butter for about 2 minutes, being careful not to burn it.

Stir butter constantly until it is an evenly golden brown color, be careful not to burn!

Don't put your heat up too high or your butter will burn.

A: The main reason why Indians choose ghee over butter is because it is perfect for high heat cooking since it does not burn easily.

As I mentioned on my facebook page, I couldn't even wait for the pumpkin butter to cool off completely before taste testing it, so I burnt my tongue.

Keep an eye on the butter as it melts and be very careful not to burn it.

Also, my blender is having a very difficult time with the nuts and seeds, even after soaking overnight they just will not smooth out, so I've been substituting smooth nut butters (not too hard to make even in a cheap food processor, as long as you stop it every few minutes to let the motor cool down — I burned out one food processor making a nut butter, letting it run for about 10 minutes solid!)

When swirling the peanut butter and jam on top, just be careful not to get the jam too close to the edge of the muffin and burn.

Be careful not burn the coconut butter.