Sentences with phrase «pan over low heat whisk»

In a small sauce pan over low heat whisk together peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy.

Not exact matches

Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

For # 10 you can do the same, use a heavy duty sauce pan to melt your chocolate + shortening over low heat, whisking constantly.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

Meanwhile, heat the vinegar in a small sauce pan over medium - low heat; whisking often to avoid burning.

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.

For oil garnish, add all ingredients to a small sauce pan, whisking continuously over low heat.

Pour yolk mixture into the pan with the remaining hot liquid and whisk together over medium - low heat.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium - low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan.

Place pan over medium - low heat and bring to a bubble, whisking often.

Place over medium - low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3 — 4 minutes total.

Add the brown rice syrup, honey, coconut oil, and cashew butter to a small sauce pan and heat over low while whisking continuously.

Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant - read thermometer, approximately 3 minutes.

Add the rest of the ingredients and cook over medium - low heat, stirring with a whisk for 5 minutes or until tiny bubbles form around the edge of the pan (do not boil).

Heat the butter and maple syrup in a small sauce pan over medium - low heat until melted, whisking often until combiHeat the butter and maple syrup in a small sauce pan over medium - low heat until melted, whisking often until combiheat until melted, whisking often until combined.

If icing starts to harden in the pan, put pan over low heat and whisk continuously until soft again.

Return the mixture to the pan and cook over medium - low heat, whisking constantly, until the whisk leaves lines in the custard.