Sentences with phrase «of ice water until»

Immediately remove them from the boiling water and submerge them in a bowl of ice water until they cool.

Whisk in the remaining milk mixture, then pour mixture into a plastic bag, seal, and submerge in a bowl of ice water until chilled.

Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.

Drain and submerge in bowl of ice water until cool, about 2 minutes.

Drain and immediately transfer the beans to a bowl of ice water until cool.

Not exact matches

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Quick - chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Make an ice water bath in a bigger bowl and set the bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.

To decorate, add water to the icing sugar 1 tsp at a time and mix until you have a thick paste the consistency of toothpaste.

Then add in 2 tbsp of ice cold water and process again until the dough forms a ball.

Just boil them in salted water for a bout five to six minutes until they're done how you like, then shock them in a bath of ice water.

If the icing starts to harden in the pan, just place the pan over a bowl of hot water and whisk until smooth again.

Add 1/4 cup of ice water and mix together the dough with your hands until it holds together when squeezed.

Once caught, the fish are bled and put into a mixture of ice cold sea water and ice, called slush ice, where they are stored until we reach the dock.

Add the 2 tablespoons of ice water and mix with a fork until the dough is just coming together, adding additional tablespoons of water if needed to make a smooth dough.

This requires no such nerve - wracking processes; it is literally as easy as boiling water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip of its original volume, intense magnification of the original taste, and oh so gooey on a crepe (filled with fresh banana and mango, here), on ice cream or on a spoon.

If you don't want to make royal icing, then add some milk or water slowing to a cup or more of icing sugar until you get the desired consistency and add food colouring.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

To prepare the icing, mix the powdered sugar with the vanilla and a bit of water at a time until it is smooth.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

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.

Then cook the green beans in a large pot of boiling salted water until crisp - tender (3 - 5 mins), drain them, and transfer them to the bowl of ice water.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

If the icing seems too thick, add about 3 tbsp of hot water to thin it out — continue whisking until icing is smooth.

Stir the salt into the ice water until it is dissolved, then slowly add the saltwater to the flour mixture, mixing until the mixture is shaggy and there are no large patches of unblended flour, about 30 seconds.

Transfer to a large bowl of ice water and chill until cold, about 3 minutes.

If the icing seems too thick, add about 3 tbsp of hot water to thin it out - continue whisking until icing is smooth.

~ Add 1 cup of water and 4 ice cubes and blend again until smooth.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

To serve, pop the ice cubes out of the tin by running the bottoms under warm water until they loosen.

Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.

The chocolate icing did not thicken up enough for me, so I added 1/4 tsp tapioca starch to 1 tsp of hot water (mixed that first) then slowly added to the icing stirring until it started to thicken.

Add 1/2 cup of the ice water; pulse until mixture just starts to clump together, about 8 times, adding additional water, 1 tablespoon at a time, if necessary.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.

Slowly pour in the ice water, blending as you go until the humus is completely smooth and of the desired consistency.

Mix the icing sugar with a few drops of water until you obtain a cream.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny.

Transfer to a bowl of ice - cold water and leave until the prawns are completely cold.

Leave them in the bowl of ice water for a few minutes until fully cold.

Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough).

Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.

Sifted 100g icing sugar with 25g cocoa powder and added about 2 tbsp water until I had a spreadable consistency (Dan's recipe used twice the amount of icing sugar and cocoa, but I thought this would be enough).

To achieve the 20 second icing, keep adding water 1 tbsp at a time until a ribbon of icing drizzled over the bowl disappears / «melts» back into the bowl of icing in about 20 seconds.

Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes.

This recipe skips the tricksy water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or ice cream base, pour it over chocolate, stir to combine as though making ganache, pour into cups, and chill until firm.

1 scoop Less Naked Chocolate Whey Protein Powder 1 scoop Naked Powdered Peanut Butter 1/2 cup milk (of choice) 1 cup water Ice, as needed Place all of the ingredients in your blender and blend until -LSB-...]

Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes.

Transfer eggs to bowl of ice water and chill until cold, about 5 minutes.