Sentences with phrase «over a saucepan half»

Put the chocolate in a stainless steel bowl and set it over a saucepan which is filled half with water (double boiler).

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).

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 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.

* 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.

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

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.

Strain through sieve set over another saucepan and keep poultry stock warm.

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.

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.

Place the bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl.

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

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

Set metal bowl with chocolate and butter over the saucepan of the barely simmering water stirring occasionally until melted and smooth.

Place the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

Line a bamboo steamer with baking paper and steam the pumpkin over a saucepan of gently simmering water for 7 minutes.

Add egg whites and sugar to mixing bowl, and then place bowl over the saucepan so the bowl is sitting in the water.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler).

Melt the chocolate and butter in a small glass bowl over a saucepan of simmering water or in the microwave set to medium on 30 second bursts, stirring frequently.

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

Then, in a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and shortening (or butter).

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

I personally don't even heat up the coconut oil; I add the 3 ingredients together and stir constantly, if I get lumps of hardened coconut oil I put it over a saucepan with warm water to get the double broiler effect.

Chocolate Spiders: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate.

Chocolate Spiders: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.

I knew I had a winner when I was hunched over the saucepan scooping up the dip before the cheese had even melted.

Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water until completely smooth.

Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted.

Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and 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.

Set the bowl over a saucepan with simmering water.

Place the bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved, about 5 minutes.

By placing a bowl over a saucepan of steaming water melt the chocolate and coconut oil, stirring continuously to ensure smooth consistency.

Heat the double boiler or put a glass bowl over a saucepan with simmering water.

Set mixer bowl with egg white mixture over saucepan of simmering water.

Place the butter and chocolate in a large heatproof bowl over the saucepan without the water touching the bottom of the bowl.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water.

Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Place chocolate chips in a medium bowl set over a saucepan of barely simmering water.

Directions Peel the celeriac, cut it into even - sized chunks and put them in a steamer placed over a saucepan filled with -LSB-...]

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.

Use a double boiler or a large glass bowl over a saucepan of simmering water.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).