Sentences with phrase «reduce heat so»

Reduce the heat so that the wine is barely simmering.

Bring to a boil, reduce the heat so that it bubbles gently but steadily, and cook until the squash is fully tender, 10 to 15 minutes.

Bring it up to the boil and add the white wine vinegar, then reduce the heat so that it's barely bubbling.

Step 4: Stir in the pumpkin puree and the diced pumpkin and reduce heat so that risotto and pumpkin mix in and infuse.

Reduce the heat so it stops boiling and let it cook for another four or five minutes, making sure to stir so all the agar does not end up on the base.

Reduce heat so that liquid is at a simmer and cook, stirring occasionally, until fruit is very soft, 20 — 25 minutes.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up).

Reduce heat so liquid is simmering gently, cover, and transfer to oven.

Meanwhile, bring 2» water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar.

Bring the mixture to a boil, and then reduce the heat so it bubbles gently but steadily.

Bring to a simmer, then reduce heat so mixture is at a very gentle simmer.

Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers.

Reduce the heat so the water is steaming but not boiling.

Reduce the heat so the chutney is simmering slightly, with some bubbles burbling up.

Bring to a rolling boil and then reduce heat so that the water is just barely simmering.

At first it will bubble furiously, but once the bubbles look glossier and well, thicker, reduce the heat so it doesn't burn.

Cover with the lid and bring to a boil, then reduce heat so that the water simmers.

Towards the end, you may want to reduce the heat some so you don't get splattered on.

reduce the heat so that the soup cooks at a simmer.

Not exact matches

We raise much of our food, burn wood for heat, water is gravity spring (no pump), private septic system, solar power I installed feeds grid back, no electric bill, wireless internet tower income pays our property taxes, so basically we can live on a vastly reduced income should it be needed, Much of our savings is in precious metals.

Other victims had been so badly charred and reduced to ashes by the heat, which had risen to a thousand degrees or more, that the remains of families consisting of several people could be carried away in a single laundry basket.

Then fry in a small amount of oil until slightly golden, then reduce the heat, cover with BBQ sauce and simmer until the sauce has fully reduced, so the tofu is fully coated and quite sticky.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

Bring to a boil, then reduce heat to low so that the water is at a bare simmer.

Reduce the heat to medium - low so the water is barely simmering.

Let it come to a boil and then reduce the heat down so everything barely bubbles.

Reduce the heat to medium low and simmer for 10 minutes or so.

Heat to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so).

Reduce the heat to medium / low so that the water is just at a simmer.

I had heated the oven to 400, so I put the tray in and reduced the temperature to 375, and set the timer for 15 minutes.

Flip, reduce the heat to low, cover, and simmer gently until very tender, about 35 minutes for boneless or 45 minutes for bone - in, nudging every 10 minutes or so.

Bring to a boil, reduce heat to medium - low and simmer, covered, until flavors are blended, 25 minutes or so.

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.

Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup.

It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

After 25 minutes or so (bubbling away on medium heat), it will start to reduce even quicker, and you don't want a mess on my hands.

I learned this by trying the same mustard recipe two ways — one used a bit more beer so I reduced it over heat, and the other I blended in the food processor to thicken, using no heat.

Reduce heat to medium so that the water is just simmering; add the salt and shrimp to the pot and poach the shrimp for 2 1/2 minutes.

Put the Dutch oven on the stove and heat over medium - high for another 10 minutes or so until sauce thickens and reduces.

Uncover and reduce the heat to medium - low (medium on my stovetop is a 5, so I had this at a 3) and allow the soup to cook for about 20 minutes, stirring occasionally.

Once browned, reduce the heat to medium and sprinkle the flour over the sausage and then stir it around so the sausage is all nicely coated in flour.

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

Reduce the heat to medium - low and cook for 10 minutes, stirring occasionally so that the flour doesn't burn.

Reduce heat to medium, and cook, stirring, another 10 minutes or so, until onions are brown and tender.

Continue stirring over medium to medium - high heat for 7 - 8 minutes until the sauce reduces a bit and gets all sticky on the chickpeas (basically, so the chickpeas are no longer swimming in a pool of sauce).

Reduce the heat to 325 - 350 and bake for another 10 minutes or so until the pears are done and the caramel sauce is bubbly.

Add garlic and saute, stirring, for another minute; avoid letting the garlic brown, so reduce heat if necessary.

Stir so the spices are mixe through, reduce the heat, cover and leave to cook around 20 - 30 min until the potatoes are tender, stirring now and then.

Bring to a boil, then reduce heat to medium - low and cook for approximately 30 - 45 minutes, or until the carrots and potatoes are soft, stirring it every 15 minutes or so.

I also found reducing the sauce didn't thicken it enough so I added arrowroot off the heat.