Sentences with phrase «on a cooking thermometer»

Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35 - 40 mins for medium rare (60C) or 45 mins for cooked through (70C).

The internal temperature should be 165 degrees on a cooking thermometer.

Not exact matches

Cooking time will be determined by the weight of the meat and the temperature of your grill so rely on an internal probe thermometer.

Continue to cook over medium - high heat, stirring frequently, until mixture reaches 248 degrees (firm - ball stage) on a candy thermometer, about 20 minutes.

Once the sugar has turned golden brown (about 345 ˚F on a candy thermometer if you want to use it) turn off the heat and swirl it around to make sure all the sugar is evenly cooked, and then place it on a stable surface (another burner if you are using electric, or the same burner with the gas turned off).

After the roast had been cooking almost an hour and a half, I probed it with my meat thermometer and it said it was only 45 degrees — I was like WTF??!! A couple minutes later I realized the thermometer was on Celsius, not Fahrenheit!

Set pan over medium heat and cook, whisking frequently, until custard reaches 170 °F on an instant - read thermometer.

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Raise heat to medium - high; cook until mixture registers 260 degrees on a candy thermometer.

Prepare grill and cook burgers until cooked throughout and cheese has begun to melt on the inside (you will probably start to see small pockets of melted cheese or you could test with a meat thermometer to get an exact interior temperature).

Put the saucepan back on the heat and cook, stirring constantly with a spatula until the custard reaches 178 - 180F in your thermometer.

Cook for 6 minutes on each side — make sure to test with your thermometer, your burgers should be 165 °.

Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240 °F on a candy thermometer.

In a small saucepan, combine the granulated sugar with the water and cook until the syrup reaches 238 ° on an instant - read thermometer, about 5 minutes.

on a deep - fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through.

Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145 ° for medium rare, 12 to 15 minutes.

The ONLY way that you can cook this with a thermometer is if it is instant read, 350 on a regular candy thermometer is burnt beyond saving.

Cook on each side for about 5 - 7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165 °F and juices run clear.

Flip the burgers, cover, and cook to desired doneness, about 5 minutes for medium (130 °F to 135 °F on an instant - read thermometer).

Can't wait to make it again and cook the caramel for 2 hours and get up to 240 degrees on my sugar thermometer.

Add in the rest of the ingredients except for the vanilla.Return to microwave and cook mixture on HIGH power for 6 minutes until it reaches 240 degrees with a candy thermometer.

Cook them to 155 degrees F on an instant read thermometer.

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

So, I cooked these caramels to about 240 degrees on my thermometer.

Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165 °F on meat thermometer.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

Cook, turning as needed, until chicken is nicely charred and registers 160 degrees on an instant - read thermometer, 8 to 12 minutes.

Cook for 7 - 15 minutes longer (depending on the size of the lamb rack) until a meat thermometer inserted into the thickest part of the meat 125 °F on a for rare or 135 °F for medium rare.

Nestle the chicken and shrimp into the rice mixture, cover and cook for an additional 5 - 10 minutes, or until internal thermometer on chicken reads 165 degrees.

Add chicken to grill pan, and allow to cook until browned on both sides and cooked through, or a meat thermometer registers 160ºF, about 4 minutes per side.

Add chicken thighs and sear until golden brown on both sides and cooked through, about 10 - 12 minutes per side or until a meat thermometer reads 165ºF.

In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 °F on a candy thermometer.

Cover and let sit until chicken is just cooked through (165 °F on an instant - read thermometer), about 15 minutes.

Turn muffins and remove rings; cook until golden brown on both sides and an instant - read thermometer inserted in center registers 190 °F (88 °C), about 5 minutes more.

Continue cooking the sugar mixture without stirring for about 4 to 5 minutes, until it reaches the soft ball stage — 234 to 240 degrees F on a candy thermometer.

When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer.

Slide skillet into oven and cook steaks until medium - rare (125 ° to 130 ° on an instant - read thermometer), 5 to 6 minutes.

Cook the sugar mixture over medium - high heat until it reaches the softball stage, between 238 °F and 240 °F, on an instant read thermometer.

Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180 °, turning occasionally.

Place chicken in the hot oil and cook until it reaches 170 degrees on an instant read thermometer (your best friend while cooking meat).

Cook on low for 5 to 6 hours or until the internal temperature registers 65 degrees C on a meat thermometer inserted into the thickest part of the ham.

Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F on a meat thermometer inserted into the thickest part of the ham.

Bake on center rack for 45 - 50 minutes until chicken is cooked thoroughly and internal temperature is 165 - 170 degrees when checked with a meat thermometer.

The New York Steaks were also put on and the gentleman at the helm of this job wanted me to shoot the digital thermometer so my readers could see that they were perfectly cooked.

Place the pot over medium - low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant - read thermometer, 5 — 10 minutes.

Continue to cook the sugar, swirling often, until it becomes a deep amber color, and reached 340 ° on an instant - read thermometer, about 15 minutes.

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.

Reduce oven temperature to 325ºF and continue cooking approximately 1 1/4 hours for medium doneness (135 - 140 °F on thermometer).

Grill the steaks over medium - high heat, cooking for 4 to 5 minutes on each side or until a thermometer reads 130 °F.