Sentences with phrase «of dissolved sugar»

After removing your SCOBY from your 3.5 litres of kombucha, add 15 grams of dissolved sugar or 20 MLs of sweet juice to your kombucha and seal jar with lid.

Not exact matches

10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

Stir, ensuring all of the sugar is dissolved.

For the tarragon vinaigrette: In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegar.

In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegar.

Next dissolve 1/3 of a cup of raw organic sugar in the heated water.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Cover and shake the mixture, trying to dissolve as much of the remaining sugar as possible.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

Put rest of ingredients into a saucepan and heat until sugar has dissolved.

Next time I will mix as instructed and maybe a little more mixing until some of the sugar dissolves.

I made sure to spend extra time with the mixer to get the coarser sugar to dissolve and achieve the playdough like texture of the final dough.

3 tbsp simple syrup (sugar syrup prepared by mixing and boiling equal quantity of sugar and water till the sugar is dissolved)

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

I used my homemade crystallized ginger: it has less of a bite than the kind you buy in the store and I love how the demerara sugar dissolves and every so slightly sweetens the pudding.

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup.

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.).

When directions say, «beat / mix until smooth,» and one of those ingredients is sugar, are you supposed to beat until the sugar is completely dissolved and there's no more granules?

You are surely more of an expert than I am, so for those less - skilled, I recommend the following instructions I found on various websites: cook on low, stir constantly only until sugar dissolves and begins to simmer.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth.

Because of 5 tablespoons of sugar, the solution is viscous and yeast will not dissolve completely.

Combine 1 cup of sugar, 1 tbsp of lemon juice, 1 tbsp of orange juice, and 3/4 cup of water in a skillet over medium heat until the sugar dissolves.

Here's how I would describe it: aroma like fruity caramel and the scent of pralines being made in Savannah's old - fashioned candy stores, chocolate dissolving into rich sweetness around silky firm caramel with notes of golden syrup, marshmallows, and demerara sugar, salt flakes dominant and assertive, heightening the flavour like Berthillon's salted caramel ice cream, caramel luscious as it melts away like butterscotch fairy - floss.

(Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your fingers.

Superfine sugar, also known as caster sugar or baking sugar, is used to ensure that all of the sugar is dissolved, giving a smooth texture.

Stir to dissolve the sugar, then place the loaf pan in the center of a half sheet pan and into the oven.

I like to use superfine sugar (castor), instead of granulated white sugar, as it dissolves faster and easier into the egg whites.

Let the sugar dissolve completely and bring to the boil for a couple of minutes.

1 to 2 - inch segment of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1 cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water

A drawback of using date sugar is it doesn't dissolve in liquids.

Cook until sugar is dissolved and bubbles form at the edge of the pan.

Dissolve the sugar in the mixture thoroughly by frequent beating with a mixer on medium - low every couple of minutes, taking up to 10 minutes in total usually necessary when using table sugar; 2.

The sugar usually doesn't completely dissolve when you shake the drink, so the cocktail will have a «gritty» aspect (the idea is to mimic the texture of lemon drop candy).

I know it's made of milk, white sugar, some orange zest in strips that of course dissolves at the end, some rice that gets crushed to almost powder (I don't know the why about this and I want to replace it with a tiny bit of rice flour).

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

You will know it is ready because the sugar has blended with the butter a bit, but don't worry if there is sugar on the bottom of the pot; it doesn't need to dissolve perfectly.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

Make the syrup: In a small saucepan, bring 1/2 cup water and 1/2 cup of the sugar to a simmer and cook until the sugar dissolves, 2 - 3 minutes.

Tapioca Starch will dissolve JUST LIKE 10x sugar, and tighten your icing up perfectly so it isn't dripping down the sides of your cupcakes and making you scream «I hate Pinterest for giving me this horrible idea!»

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium - high speed until the sugar dissolves and the whisk begins to leave a trail as it mixes, about 3 minutes.

Place the bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved, about 5 minutes.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

2:1 simple syrup / over medium heat combine 2 cups of white sugar with 1 cup of water and stir until dissolved