Sentences with phrase «over the saucepan with»

I personally don't even heat up the coconut oil; I add the 3 ingredients together and stir constantly, if I get lumps of hardened coconut oil I put it over a saucepan with warm water to get the double broiler effect.

Set the bowl over a saucepan with simmering water.

Heat the double boiler or put a glass bowl over a saucepan with simmering water.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water.

Put the cacao butter (or coconut oil) into a mixing bowl and set the mixing bowl over the saucepan with water to create a «double boiler».

Because I wanted the cookies to look good in the photos, I tempered the chocolate by melting 100 grams of chocolate it in a glass bowl over a saucepan with simmering water.

Heat the double boiler or put a glass bowl over a saucepan with simmering water.

It's as simple as placing a heatproof bowl snugly over a saucepan with a little water in the bottom.

Put the cacao butter (or coconut oil) into a mixing bowl and set the mixing bowl over the saucepan with water to create a «double boiler».

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Simply place the quinoa in a saucepan with just over double the amount of boiling water plus a drizzling of apple cider vinegar and a sprinkling of herbs and salt.

Put the chocolate in a stainless steel bowl and set it over a saucepan which is filled half with water (double boiler).

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

Combine berries with lemon juice and 2 tablespoons maple syrup in a small saucepan and bring to a boil over medium heat.

In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk.

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).

In a small saucepan bring 1/4 cup water with 2 tablespoons brown sugar to a boil over medium heat.

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.

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

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).

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

Heat butter and olive oil in a 3 - to 4 - quart Dutch oven or heavy - bottomed saucepan with a tight fitting lid over medium heat.

Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.

In a small saucepan bring water with brown sugar to a boil over medium heat.

Place the cocoa powder along with 1 cup of the half - and - half into a medium saucepan over medium heat and whisk to combine.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

With the back of the a spoon, smash the berries, then place the saucepan over medium low heat.

In a large saucepan, heat the sugar over medium heat, stirring continuously with a whisk or spoon, for 5 to 7 minutes.

Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple tablespoons of brown sugar over medium - high heat.

In 2 - quart heavy saucepan, heat granulated sugar over medium - low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt.

Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate hear to evaporate the moisture.

Make the Quick Tomato Sauce: Coat the bottom of a medium saucepan with oil and place over medium heat.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

Bring the milk, seasoned with salt, to boil in a medium - size saucepan over medium heat.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

Drain the Jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 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.

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

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).

In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla.

In a small saucepan, melt butter over low heat with the rum.

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

In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.

In a saucepan over high heat, combine the maple syrup with the oil.

Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat.

Line a bamboo steamer with baking paper and steam the pumpkin over a saucepan of gently simmering water for 7 minutes.

In a saucepan or a pot with a light colored bottom, place the butter over medium heat.

Simply heat a piece of charcoal, preferably natural charcoal, directly over a flame until it's bright red and transfer it to small metal tin that you place in the center of a saucepan filled with the puréed eggplant.

In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

Drizzle a little oil over the hot coal to provide smoke, then immediately cover the saucepan with a lid to trap the smoke and let infuse into the spread.