Sentences with phrase «of over simmering water»

Place white chocolate in a bowl of over simmering water, stirring occasionally until smooth.

Not exact matches

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

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).

I put it back in a pyrex over simmering water and whisked it until it combined more, but it still had the consistency of the caramel layer!

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Melt the chocolate in the top of a double boiler over simmering water until smooth and melted, stirring occasionally.

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Place a bowl over top of a pot of gently simmering water and voila!

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water.

Place a heat - resistant (glass or stainless steel bowl) over a pan of simmering water.

Place over a saucepan of simmering water and melt until smooth.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.

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 bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

for the filling: • place a glass bowl over a pot of 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).

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).

If it seems that the temperature of the mixture is rising very slowly, cover the bowl with the lid of the pot, as it sits over the simmering water.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

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

Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water.

To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.

To finish the torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butter.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Place a large stainless steel bowl over a sauce pan with about an inch of simmering water.

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 sauce pan over another with an inch or so of simmering water.

-- Combine egg whites, sugar in the heatproof bowl, set over a pan of simmering water.

Place the broken - up chocolate in a bowl over a pan containing 5 cm of barely simmering water, without the bowl touching the water.

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

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.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

Add in the butter pieces and set the bowl over the simmering pot of water.

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.).

If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of simmering water.

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

Set a steamer basket over a medium pot filled with an inch or so of simmering water.