Try this: Heat two quarts of water in a medium
saucepan over high heat just until it simmers.
Not exact matches
In a
saucepan over medium -
high heat, scald (
just below boiling point) the milk.
Immediately drain in colander and rinse under cold water; set aside.In
saucepan over medium -
high heat or in microwave on
high power for 20 second intervals,
heat milk to
just below simmer.
Put the coconut milk in a small
saucepan over high heat and
just bring to a boil (little bubbles are starting to form) before removing from
heat.
In a small
saucepan over medium -
high,
heat the cream and milk until
just simmering.
Combine all the glaze ingredients in a
saucepan and
over a medium
high heat and bring to
just boiling.
In a
saucepan over medium -
high heat, bring the cream
just to a boil.
To make your own enchilada sauce from scratch,
just start by
heating olive oil in a
saucepan over medium
high heat.
In a large
saucepan over medium -
high heat, add the potatoes and fill
just to cover with cold, salted water.
Heat honey in a small
saucepan over medium -
high, swirling often, until nearly black, bubbling, and
just starting to smoke, about 5 minutes.
In a large
saucepan with a tight - fitting lid, bring milk
just to a simmer
over high heat.
Your own chili oil takes about five minutes to make: pour 1/2 cup of canola or sunflower oil into a small
saucepan or wok and place
over high heat until it's
just about smoking (3 - 4 minutes); add several garlic cloves and several tablespoons of ground Chinese red chili pepper (not cayenne) and allow it to sizzle for 30 seconds before removing from
heat and transferring to a
heat - safe bowl.
In a cast iron or heavy
saucepan, or wok, on bbq grill or side burner
over high heat,
heat the oil until it
just begins to smoke.
Place the chicken and enough water to cover in a medium
saucepan over high heat until water
just begins to bubble.
If you'd like it a little more concentrated (usually I think it's
just fine as is), pour it into a
saucepan, put it
over high heat, and boil it down until it's
just the way you like it.
If you'd like it a little more concentrated (usually I think it's
just fine as is), pour the sauce into a
saucepan, put it
over high heat, and boil it down until it's
just the way you like it.
Heat the coconut milk in a saucepan over medium - high heat, until it just reaches a b
Heat the coconut milk in a
saucepan over medium -
high heat, until it just reaches a b
heat, until it
just reaches a boil.
Directions To make the creme anglaise 1 Combine the milk, tarragon, and salt in a medium, heavy - bottomed
saucepan and bring
just to a simmer
over medium -
high heat.