Sentences with phrase «over simmering water in»

Put the bowl over the simmering water in the saucepan.

Melt butter and 1 lb chocolate in a medium sized bowl over simmering water in a pot.

Not exact matches

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes.

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

I put it back in a pyrex over simmering water and whisked it until it combined more, but it still had the consistency of the caramel layer!

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

Place butter and chocolate in a bowl and set it over simmering water, stir until melted.

Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat.

Melt the chocolate in the top of a double boiler over simmering water until smooth and melted, stirring occasionally.

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

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.

Bring water in pot to a steady simmer over medium heat.

I reheat leftover quinoa in a fine mesh sieve over simmering water.

Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water.

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.

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

In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth.

For the glaze: heat the chocolate chips in a heat - proof bowl over, but not in, a pot of simmering water.

Place the mixing bowl over the simmering water (the bottom of the bowl should not sit in the water).

Place the semisweet chocolate chips in a heatproof bowl set over a pan of simmering water (the water should not be boiling, and the bottom of the bowl should not be touching the water).

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water.

To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.

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

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butteIn a double broiler or in a large bowl over a pan of simmering water, add chocolate and buttein a large bowl over a pan of simmering water, add chocolate and butter.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

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 small skillet over medium heat, simmer the honey, water and rosemary for a few minutes.

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.

In a small, heat - proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.

-- Combine egg whites, sugar in the heatproof bowl, set over a pan of simmering water.

Place the broken - up chocolate in a bowl over a pan containing 5 cm of barely simmering water, without the bowl touching the water.

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

Add in the butter pieces and set the bowl over the simmering pot of water.

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.).

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

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

In a small pot, over medium heat, bring black lentils, water and salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or until they are cooked through but not mushy.

In a small sauce pan combine your peaches, honey and water and bring to a simmer over medium heat.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

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.

To make the frosting, melt chocolate in a bowl set over a pot of simmering water.

While the mounds are freezing, melt the chocolate in a thick bottomed saucepan over a pan of barely simmering water (watch to ensure the chocolate doesn't overcook or burn).