Sentences with phrase «over a saucepan on»

Melt the cacao butter in a heat - proof bowl over a saucepan on hot water on a low heat.

Not exact matches

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolveOn your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolveon your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

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.

Melt the chocolate chips in a saucepan over medium - low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.

Immediately drain in colander and rinse under cold water; set aside.In saucepan over medium - high heat or in microwave on high power for 20 second intervals, heat milk to just below simmer.

Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly until smooth.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).

When you have about 5 minutes left on the baking / roasting time of your tofu, combine all soy honey garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly.

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.

While the pork is on the bbq, pour the reserved marinade in a small saucepan and let it simmer over a medium - low heat for 4 or 5 minutes.

Heat the oil in a large saucepan over medium high heat and fry eggplant slices in batches, on both sides, until golden brown.

Combine cream and coffee beans in a medium saucepan and set on stove over medium heat until foaming and steaming, stirring occasionally.

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.

Bring heavy cream to the brink of a boil in a small saucepan on the stove, then pour over chopped chocolate.

Thereafter, pour in the hot almond milk (you can heat the milk over a small saucepan on the stovetop or in the microwave in a heat - safe bowl until it is hot, but not boiling; You don't want it to burn.)

To complete the cake, set a saucepan on the stove and gently melt the margarine over medium heat.

3Heat 2 - 3 tablespoons of Colavita Extra Virgin olive oil in saucepan on your stove top over medium - low heat.

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.

Lightly spray a saucepan with olive or coconut oil, add almonds, and warm up over medium heat until pan sizzles when you sprinkle water on it.

Put the saucepan back on the burner, still over medium heat, and add the coconut sugar, almond flour, cocoa powder, and vanilla.

Add the maple syrup and coconut oil to a small saucepan and put it on over medium heat, stirring until just melted.

In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender (5 - 20 minutes, depending on the bean: cranberries boiled for about 15; edamame's were actually microwaved for just a couple of minutes).

Heat chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth.

Heat the oil and butter in a saucepan over medium - low heat until it reaches 220 degrees F on a candy thermometer.

Pour the peach and coconut puree into a medium saucepan and cook on the stove over medium heat.

Rewarm in a microwave for 45 seconds on high or in a saucepan over medium heat.

Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Place the cacao butter in a heat proof bowl over a saucepan of water (Bain Marie) and gently melt on a low heat.

In a big and well - loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15 - 20 minutes with the lid on, stirring occasionally.

In a small saucepan set over medium heat, add the sauce and cook until bubbles start to break on the surface, 5 to 10 minutes.

In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 375ºF (190ºC) on a thermometer.

Fill a medium saucepan with 1 1/2 inches of oil, then heat it over medium heat until it registers 375 degrees Fahrenheit on a deep - fry thermometer.

(If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water.

make the rhubarb sauce (this can be made on day 1 or day 2): combine 2 c (250g) of the chopped rhubarb, the remaining 1/2 c (100g) sugar, and a good pinch of salt in a saucepan and heat over medium high heat, stirring often.

Combine the peanut butter, tahini, brown rice syrup, agave / coconut nectar, and salt in a small saucepan on the stove over low heat.

Add the coconut milk and maple syrup to a small saucepan set over medium - low heat, and stick a thermometer on the side of the pan (you'll need to heat the mixture to 180 ˚F to ensure ensure the final product doesn't separate).

To serve, place the roasted root vegetables on a serving platter, lightly heat up the queso sauce in a small saucepan and drizzle over the vegetables.

Melt the chocolate and butter together in a saucepan over a low heat on the stove top.

The chili can be reheated in a small saucepan on the stove over low heat, and the cooked quinoa can be steamed.

Heat 3 inches oil in a 3 - to 4 - quart heavy saucepan over moderately high heat until it registers 375 °F on thermometer.

Put a saucepan on boil with a heatproof bowl over the top of it (not touching the water) and place your chopped dark chocolate in the bowl to melt over low / medium heat.

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium - high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes.

To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium - high heat without stirring until the mixture reaches the soft - ball stage (244 °F / 118 °C on a candy thermometer).

Place the saucepan on the stove and cook over medium low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

Transfer to a medium (2 - quart) saucepan and cook over medium - high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom.

Pour the puree through a mesh sieve placed over a medium saucepan, pressing on the solids to extract as much nectarine liquid as possible.

Pour custard back into the saucepan and cook over moderately low heat, stirring with a wooden spoon for about 2 to 3 minutes or until it registers 170 to 175 °F on thermometer.