Place bowl
over ice water bath.
Not exact matches
Bring 4 quarts of
water to boil in a large pot
over high heat and prepare an
ice bath (
ice & cold
water) in a large bowl.
Remove the asparagus from the
water and place immediately
over an
ice bath until cool.
Set the custard bowl
over the
ice -
water bath to cool while you whip the cream to stiff peaks.
Prepare an
ice bath by setting a 2 - quart bowl
over a larger bowl that is partially filled with
ice water.
This recipe skips the tricksy
water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or
ice cream base, pour it
over chocolate, stir to combine as though making ganache, pour into cups, and chill until firm.
Drain
over a colander and immediately transfer into an
ice -
water bath or rinse with very cold
water.
When the
water has boiled, pour
over the mint to wilt the leaves, holding the strainer above the sink, and then immediately transfer the wilted leaves into the
ice water bath to shock.
And to muddy the
waters a little more, you also have to factor in the potential for increasing the overall training load
over the course of a training block by using techniques like
ice baths and massages, even if they reduce the adaptations from a a single workout by a little bit (that would be a tough one to quantify).