Sentences with phrase «over simmering water until»

Stir and cook over simmering water until the custard coats the back of the spoon, about 10 minutes.

Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes.

You know the deal; melt the chocolate in a heatproof bowl over simmering water until smooth and melted.

Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk.

Melt dark chocolate in the microwave or in a heatproof bowl over simmering water until smooth.

A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch.

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

Not exact matches

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

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!

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

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.

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

Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.

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).

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

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.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

Add taco seasoning and water, simmer over medium heat until liquid is absorbed.

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.).

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.

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

ADD the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium - high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.

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.

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.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

To make the crème filling, use a double boiler or a heatproof bowl set over simmering water to melt the white chocolate until smooth.

In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth.

Heat over medium heat until the water simmers.

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

Melt the chocolate in the top of a double boiler or heatproof bowl, over barely simmering water, stirring occasionally until smooth.

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.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork - tender.

In a double boiler, melt the chocolate with the water over 1 inch of simmering water, stirring until smooth.

In the top of a double boiler over barely simmering water, stir white chocolate until melted.

Place white chocolate in a bowl of over simmering water, stirring occasionally until smooth.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Transfer the bowl over a pan of simmering water, and whisk until the cream thickens.

Add the tomato puree and water, stir to combine, and let simmer over medium heat for 10 minutes, or until some of the water has evaporated off.

Place the chocolate and butter into a saucepan over simmering water and stir until the chocolate and butter melt and combine.

Serve immediately, or keep potatoes warm until ready to use by tenting with aluminum foil and placing over a pot of barely simmering water.

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