Once the cake is cooled, melt the chocolate in a small bowl placed
over hot water simmering away in a saucepan.
Not exact matches
In the top of a double boiler
over hot, (not
simmering or boiling)
water, melt the dark chocolate, stirring constantly, until smooth.
Place the bowl
over simmering water ans whisk until the sugar dissolves and the mixture is
hot, about 3 minutes (be careful to not make it too
hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).
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.).
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium
hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or
hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and
simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and
simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to
simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce
over winter and spring veggies, sprinkle with chives.
Slowly whisk
hot milk into egg yolks then place bowl
over a small pot of
simmering water, making sure the bottom of the bowl doesn't touch the
water.
Set
over a pot of
simmering water, and whisk continuously, until the mixture is
hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.
If at any time fondant gets too thick, add
hot water, 1 tablespoon at a time, and warm in the microwave or
over a pot of
simmering water.
Set
over a saucepan of
simmering water and whisk until mixture is
hot and sugar is dissolved.
Cook marijuana and butter in a small saucepan
over low heat until butter is melted; add 1 cup
water and bring to a gentle
simmer (the
water keeps the mixture from getting too
hot, which is key to preventing the herb from burning).
Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set
over a saucepan of
simmering water (bowl should not touch
water), whisking constantly, until mixture is warm (not
hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).
Simmer over hot water until caramel is smooth.
Combine in a pot with
hot pepper sauce, wheat germ, tofu, rotini, corn, kidney beans,
water, and diced tomatoes; bring to a boil,
simmer over low heat till the rotini softens, within about twenty minutes.
Using a double boiler, (I use a glass bowl
over a pot of
simmering hot water) add the shea butter and coconut oil and let them melt
over the lowest heat setting, stirring occasionally.
In a large heat - proof bowl set
over a pan of
hot, not
simmering water (do not allow the bottom of the bowl to touch the
water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted.