Sentences with phrase «of simmering water»

Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4 - 5 minutes; set aside.
Place the bowl over a small pot of simmering water, making sure the bowl doesn't touch the water.
Melt the chocolate and butter in a bowl set over a pan of simmering water until smooth and all of the chocolate is melted.
Stir white chocolate in a medium metal bowl set over saucepan of simmering water until melted and smooth.
** You can also use the bowl of your stand mixer and place it on top of a small sauce pan with a couple inches of simmering water in the bottom.
Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes.
Place sauce pan over another with an inch or so of simmering water.
Melt the cacao butter and coconut butter very gently — you can do this in a pan or over a bowl of simmering water.
, but you can also use a pot of simmering water with a glass bowl that fits over the top.
Place 1 teaspoon sugar and pinch of salt in 1 quart of simmering water.
Place the bowl over a pan of simmering water ensuring the bowl isn't touching the water.
Place over a small pot of simmering water, making sure the bowl doesn't touch the water and that there is enough water in the pot to simmer for at least 4 minutes.
Place the bowl over a pan of simmering water until the butter and chocolate are melted, then remove the bowl from the heat.
Set mixer bowl with egg white mixture over saucepan of simmering water.
Place a large stainless steel bowl over a sauce pan with about an inch of simmering water.
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
You can use a steamer basket, or you can put the spinach right in a few inches of simmering water in a pot.
FROSTING: Place white chocolate in double boiler over pot of simmering water just until it begins to melt.
Add one ladle full of the simmering water to the rice, stirring almost constantly.
If reheating, place the brown rice and black beans in a steamer basket over a pot of simmering water on the stove.
Place bowl over a double boiler of simmering water, and begin drizzling in the hot melted butter, slowly and gradually, until emulsified.
Cook the pasta in plenty of simmering water until al dente.
In a small, heat - safe bowl, melt the chopped chocolate chopped butter until smooth (either over a double boiler in which the bowl sits over a small pot of simmering water without touching the water, or in the microwave in 30 - second intervals at 60 % power, stirring in between).
* If you don't have a double boiler, you can make your own by setting a bowl overtop of a sauce pan with a small amount of simmering water in it (see pictures below).
(If the sauce thickens too much, just add couple of teaspoon of the simmering water to thin it out.)
Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
Scald 3 half - pint jars in a large pot of simmering water fitted with a rack — you will use this pot to process the jars.
Cook carrots in a pan of simmering water for 20 minutes or until just tender.
Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3 - 4 minutes.
Rewarm in a saucepan of simmering water for 1 minute.
I don't use a double boiler often enough to justify storing one in our kitchen, so I just use a regular pot with a few inches of simmering water in the bottom, and a bowl large enough to sit on top of the pot.
Set a steamer basket over a medium pot filled with an inch or so of simmering water.
To reheat the sauce, place it in a bowl over a larger bowl of simmering water, and stir until just heated through.
If the lemon curd is still too thick to pour easily, gently heat in a heatproof bowl set over a saucepan of simmering water just until pourable.
Gently melt the cocoa butter, coconut oil, and beeswax in your 8 cup glass measuring cup with handle set in the large pot of simmering water over medium low heat.
Place it in a double boiler, or a pot of simmering water with a heat - proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl.
Melt over a double boiler (i.e. in a bowl sitting atop a saucepan of simmering water on the stove) until runny.
Rewarm as needed to soften the caramel; a microwave is efficient but you can also warm the jar in a 1 - to 2 - inch puddle (shorter than the jar lid, of course) of simmering water in a saucepan until it re-liquefies.
Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it.
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).
Note: To re-heat place the leftover quinoa in a fine mesh sieve and put it in a pot of simmering water to steam until warm.
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).
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 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).
Place a heat - resistant (glass or stainless steel bowl) over a pan of simmering water.
Melt the chocolate in a glass bowl over a pan of simmering water or in the microwave on medium setting at 30 second bursts, stirring frequently until smooth and liquid.

Phrases with «of simmering water»

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