Sentences with phrase «not simmering water»

In a large heat - proof bowl set over a pan of hot, not simmering water (do not allow the bottom of the bowl to touch the water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted.

Place 2/3 of the chocolate in a double boiler or in a bowl set over a pan / pot of steamy but not simmering water.

Not exact matches

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Ok, this is a great question... I recently used a can (not bpa lined) & made caramel by placing the can in a pot of water & let simmer 4 hours (not letting the water go below the can).

it would just simmer away and, because she started out with a decent amount of water, she did not add any more.

The second time, it would not absorb the water and I ended up draining most of the liquid out and eating it like a soup after simmering for quite awhile.

In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth.

For the glaze: heat the chocolate chips in a heat - proof bowl over, but not in, a pot of simmering water.

Set the heatproof bowl over the simmering water (the bowl with the yolks should not touch the simmering water).

* If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate.

Place the mixing bowl over the simmering water (the bottom of the bowl should not sit in the water).

Bring water to a boil, add rice, cover with a tight fitting lid, reduce heat to low, simmer for 30 minutes (Do NOT disturb), remove from heat, let sit for 10 minutes.

Place the semisweet chocolate chips in a heatproof bowl set over a pan of simmering water (the water should not be boiling, and the bottom of the bowl should not be touching the water).

Place the bowl over a small pot of simmering water, making sure the bowl doesn't touch the water.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

Heat up water in a small saucepan until hot but not simmering and add honey.

If the chocolate does not melt, place on a double boiler / pan of simmering water and stir until melted.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

In a small, heat - proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.

Place the bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

Add water, milk, oil, sea salt, golden raisins, oats and bring to simmer — but do not boil.

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

* A double boiler is a pot with a couple inches of gently simmering water with a large bowl set over top that is large enough so that it does not come close to touching the simmering water.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

Simmer until the rice fully absorbs the water - do not burn.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

While the mounds are freezing, melt the chocolate in a thick bottomed saucepan over a pan of barely simmering water (watch to ensure the chocolate doesn't overcook or burn).

When you simmer the meat for two hours and you say not to touch it, are there some cubes on the top that eventually dry out as the water evaporates?

Melt the chocolate and butter over a bain - marie, which is really just a fancy way of saying dump the globs of black and yellow into a heatproof bowl and melt over simmering (not boiling) water.

Bring the rice, water, salt and pepper (to taste) to a boil, immediately turn it down to a simmer, cover and don't touch it for 15 minutes.

I use a huge pork shoulder and love how this is a recipe that never goes wrong — If it's not falling apart, just add water and keep simmering.

In a small, heat - safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.

Carefully place in the boiling water and simmer gently until they're just fork tender but not falling apart, 3 - 5 minutes; take care not to overcook.

Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 20 - 25minutes stirring occasionally.

Place the steamer, still covered, over just enough simmering water on the stovetop that the water nearly touches the bottom of the steamer, but does not.

This is really handy, especially when adding to nabe (hot pot dishes), as they are already fully cooked and don't have to be simmered in separate water.

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water.

Combine the yolks, sugar and Champagne in a double boiler or a large shallow bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water.

Melt the chocolate in a bowl over not quite simmering water (ensure the bowl doesn't touch the water).

The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Meanwhile, lightly salt the water in the other pot and cook the potatoes in simmering water until fork tender but not too soft, about 20 minutes.

If using a double boiler, make sure the water is simmering, not boiling.