Sentences with phrase «over a saucepan of simmering water»

Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).

Meanwhile, melt the butter and chocolate in a stainless steel bowl placed over a saucepan of simmering water.

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

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

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

Set a medium bowl with the 2 cups chocolate chips over a saucepan of simmering water, stirring until melted and smooth.

Melt the cocoa butter and coconut oil in a double boiler or a heat - safe bowl perched over a saucepan of simmering water.

2 Place the egg yolks in a bowl that will fit comfortably over a saucepan of simmering water.

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

Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.

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

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.

For the topping, combine the egg whites, sugar and cream of tartar in a heatproof bowl over a saucepan of simmering water over low heat.

For the Filling and Topping: In a medium glass bowl, add the butterscotch chips and return over the saucepan of simmering water.

Frosting: Melt the chocolate in a stainless steel bowl placed 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.

In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.

So get out your double boiler for the egg yolks (a metal bowl over a saucepan of simmering water will also do) and get some ladyfingers (ladyfingers are miniature cakes about the size of two fingers side - by - side).

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.

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

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

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

Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2 - 5 minutes).

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).

Set the bowl over a saucepan of simmering water and heat until melted.

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.

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.

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

Chocolate Spiders: In a stainless steel bowl, 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.

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

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.

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

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

Set over a saucepan of simmering water and heat, stirring often, until melted.

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.

Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).

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