Sentences with phrase «of simmering water in»

Not exact matches

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 — 8 minutes, until most of the water is absorbed.

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

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).

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

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.

In a pan, simmer the whole cloves of garlic in water for 5 minutes and drain (This gets rid of any bitterness from the garlicIn a pan, simmer the whole cloves of garlic in water for 5 minutes and drain (This gets rid of any bitterness from the garlicin water for 5 minutes and drain (This gets rid of any bitterness from the garlic).

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.

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.

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).

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

As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about one cup of water, and bring to a boil.

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Bring an inch of water to a simmer in a large saucepan.

The pieces of meat are marinated in a mixture of egg white and cornstarch, then dropped in either simmering water or oil for a brief pre-cooking time.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

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.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

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

Candied oranges — Candied oranges are slices of orange simmered (with the peel on) in a water and sugar solution until they are soft and sweet.

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).

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

Pour in the coconut milk and 200 ml of boiling water, with the vegetable bouillon powder, and bring to a gentle simmer.

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

For 4, I browned 16 raw meatballs in a skillet, added 1/4 of your sauce recipe, added a splash of water to loosen the sauce a bit, and simmered until cooked through.

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.

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.

-- 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.

In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners» sugar, lemon juice and zest.

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.

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.).

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

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