Sentences with phrase «over saucepan of simmering water until»

Stir both chocolates in a medium metal bowl set over a 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.

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

Not exact matches

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.

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.

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

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

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.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

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.

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.

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.

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

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.

Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.

Try this: Heat two quarts of water in a medium saucepan over high heat just until it simmers.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved.

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.

Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes.

Bring a large saucepan of water to a boil, add the lentils and a big pinch of salt, and simmer over medium heat for around 20 minutes or until the lentils are tender but still have a bite to them.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes.

Place over a saucepan of simmering water and, using a hand - held electric mixer, beat for 6 — 8 minutes or until thick and pale.

Place 1 - inch of water in a small saucepan and place over medium heat until simmering.

Whisk lemon juice, sugar, and eggs in a medium metal bowl; place over a large saucepan of simmering water and cook, whisking constantly, until mixture thickens, 5 — 6 minutes.

Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant - read thermometer inserted into mixture registers 170 °F, about 4 - 5 minutes.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Meanwhile, heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted (you can also microwave chocolate in a microwave - safe bowl in short bursts until melted, stirring in between bursts).

Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.

Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes.

Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave).

butter in a large heatproof bowl set over a large saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth.

sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium - high; reduce heat, cover pan, and simmer until rice is tender, 30 — 40 minutes.

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).

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.

Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes.

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

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.

Heat chocolate and milk in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).

Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

At the same time, in a steamer basket set over a large saucepan of simmering water, steam the broccolini for 2 minutes or until tender but still crisp.