Sentences with phrase «over the saucepan so»

Add egg whites and sugar to mixing bowl, and then place bowl over the saucepan so the bowl is sitting in the water.

Segment the citrus fruit over the saucepan so that the juices run into it and place fruit segments in saucepan.

Not exact matches

Cut the corn off the cob and put in a hot, dry saucepan over medium high heat and roast the corn for 5 minutes, stirring constantly so that it doesn't burn.

grapefruit syrup Combine the juice and sugar in a saucepan over medium heat and whisk constantly so the sugar dissolves.

Brown the butter by simply melting the butter over medium high heat in a large saucepan, swirling the pan around every so often so it heats evenly.

To make the caramel, melt the sugar in a heavy - bottomed saucepan over medium heat (it will take 3 - 5 minutes and you'll want to watch it closely after 3 minutes so it doesn't burn).

In a large saucepan over medium - high heat, sauté fennel and onion in olive oil for five or so minutes.

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 minutes.

Put a cup or so in a small saucepan and reduce over med - high heat until it is very reduced.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so.

in a small heavy - duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium - low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.

Place a small saucepan of water over a medium heat (so that it's not boiling, but nearly).

* If you don't have a steamer my suggestion is to bring a pan to a rolling boil and then place a colander over the water, place the potatoes into the colander and cover with a saucepan lid and leave to steam this way — occasionally giving them a turn with a wooden spoon so they steam evenly.

Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.

Put the butter, sugar, syrup, honey and salt into a saucepan and melt over a low heat, stirring every minute or so with a wooden spoon.

Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so.

Place saucepan over medium high heat and add coconut oil so it melts.

Drain, and return to saucepan over heat for a minute or so to dry out a bit.

I don't have a microwave, so I made the dressing in a saucepan over low heat, and it worked just fine.

Melt coconut oil and chocolate chips in a small saucepan over LOW heat, continuously stirring, being careful not to burn (this is easy to do so make sure heat starts on LOW and you keep stirring!)

Melt the chocolate chips and butter in a double broiler (or a glass bowl on top of a saucepan so that bowl doesn't touch water) slowly over low heat, stirring intermittently and adding butter 1 T at a time.

Melt together rice malt syrup, coconut oil and vanilla in a small saucepan over a low heat, so the mixture is nice and runny.

You will have a lot of liquid left over — make a pan sauce by reducing in a saucepan by half or so if desired.

(Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend,) Return the soup to a saucepan and warm it over low heat.