Sentences with phrase «pan over the saucepan»

Boil some water in a small saucepan, then put a small sauté pan over the saucepan, lower the heat, and put the chocolate in the sauté pan.

Not exact matches

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

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.

In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.

When it's melted, remove the saucepan from the heat, but leave the chocolate over the pan to allow it to stay warm.

Set the saucepan over medium heat while stirring constantly, making sure the scrape the bottom of the pan.

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).

You upend four cans of beans — black or pinto are best — and their liquid into a saucepan, add a chunk of butter, and shake a bottle of hot sauce over the pan for ten seconds.

Place the remaining milk, the cream, sugar and glucose syrup into a large saucepan (it should fill the pan no more than a third), and place over a medium heat.

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.

Heat the coconut milk and 1/3 cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 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.

Place the cured, rinsed salmon in a medium oven - safe saucepan or casserole (the salmon shouldn't touch the edges of the pan) and pour enough olive oil over the salmon to barely submerge it.

In a medium saucepan, heat the oil over medium - high heat until it is 350 ° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.

Simply put your sesame seeds in a dry frying pan or saucepan over a medium heat.

In a medium saucepan over high heat, add 2 cups water; when it boils, reduce the heat to a simmer, place the steamer basket into the pan and cover.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Increase the heat to high, cover the saucepan, and steam over medium heat, shaking the pan occasionally, until the mussels open, about 3 minutes.

Heat the oil in a large saucepan or saute pan over medium heat.

Lightly spray a saucepan with olive or coconut oil, add almonds, and warm up over medium heat until pan sizzles when you sprinkle water on it.

Heat the oil in a large saucepan or large, wide frying pan with a cover, over medium - high heat.

Add the sugar to a medium saucepan in an even layer, and warm over medium heat until the sugar at the edges of the pan begins to melt.

Meanwhile, make the drizzle syrup by mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof glass bowl and either stir in the pan over a gentle heat until fully dissolved and simmering or heat in the microwave until dissolved and just beginning to boil (stirring frequently in between microwave bursts).

Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan.

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.

Then place the leeks in a large saucepan and sauté over medium heat for 10 minutes, with 1 to 2 teaspoons of water to keep the leeks from sticking to the bottom of the pan.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Heat one tablespoon of oil in a large saucepan or stew pan over medium - high heat.

* 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.

For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.

Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan.

Add the coconut milk and maple syrup to a small saucepan set over medium - low heat, and stick a thermometer on the side of the pan (you'll need to heat the mixture to 180 ˚F to ensure ensure the final product doesn't separate).

Meanwhile in a separate pan melt butter in a saucepan over medium heat until foaming.

Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.

In a deep frying pan or saucepan, heat the oil over medium heat.

Place the saucepan over medium - high heat and bring the cream to scalding (small bubbles form around the edge of the pan).

Heat the oil in a 2 1/2 - quart saucepan or a wok over medium heat until a bit of curry paste sizzles when added to the pan.

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes.

Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium - high.

Bring 5 star anise pods and 1/2 cup water to a simmer in a small saucepan over low heat, shaking pan often, and cook until fragrant and water is reduced by a little more than half, about 5 minutes.

Just fire up a medium saucepan over medium - low heat and lay those bacon strips in the pan, turning them often, until they're brown and crispy and the fat is rendered, 8 — 10 minutes.

sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium - high; reduce heat, cover pan, and simmer until rice is tender, 30 — 40 minutes.

Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often with a heatproof spatula (for a smooth yogurt, take care not to incorporate too much air), until thermometer registers 185 °.

Cook spring onion bulbs and oil in a small saucepan over medium heat, swirling pan occasionally, until bulbs are golden brown, about 3 minutes.

Toast benne seeds in a large saucepan over medium heat, swirling pan constantly, until golden brown and fragrant, about 5 minutes.