Sentences with phrase «saucepan of simmering water until»

Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.

Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water until completely smooth.

Not exact matches

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 — 8 minutes, until most of the water is absorbed.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

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).

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).

Place over a saucepan of simmering water and melt until smooth.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

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

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Make the syrup: In a small saucepan, bring 1/2 cup water and 1/2 cup of the sugar to a simmer and cook until the sugar dissolves, 2 - 3 minutes.

In a 2 - quart saucepan, combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and water is absorbed / evaporated, stirring occasionally.

Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted.

Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Place the bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved, about 5 minutes.

Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes.

Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils).

Try this: Heat two quarts of water in a medium saucepan over high heat just until it simmers.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved.

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.

1 part sugar syrup (put equal parts water and white sugar in a saucepan, bring to a boil, lower heat and simmer until slightly thickened; 1 Cup of sugar and one of water will yield about 1.5 Cups of syrup)

Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes.

Bring a large saucepan of water to a boil, add the lentils and a big pinch of salt, and simmer over medium heat for around 20 minutes or until the lentils are tender but still have a bite to them.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes.

Place over a saucepan of simmering water and, using a hand - held electric mixer, beat for 6 — 8 minutes or until thick and pale.

Place 1 - inch of water in a small saucepan and place over medium heat until simmering.

Whisk lemon juice, sugar, and eggs in a medium metal bowl; place over a large saucepan of simmering water and cook, whisking constantly, until mixture thickens, 5 — 6 minutes.

Place the other half of the berries in a saucepan with a tsp of water and simmer for 5 mins until the berries have softened.

Put the blueberries, lemon juice, sugar, and the 3 tablespoons of cold water into a saucepan and bring to a boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy liquid.

Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant - read thermometer inserted into mixture registers 170 °F, about 4 - 5 minutes.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Meanwhile, heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted (you can also microwave chocolate in a microwave - safe bowl in short bursts until melted, stirring in between bursts).

Place in a saucepan with about 1 cm of water and simmer until the apples have broken down and are easily crushed with a masher or fork.

Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.

Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes.

Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave).