Heat chocolate chips in small
saucepan over hot water, or on low, stirring constantly, until smooth.
NOTE: If the batter gets too cold and sticky to handle, rewarm it over low heat, or, you can keep the batter warm by placing
the saucepan over hot water.
Heat chocolate chips in medium
saucepan over hot water, or on low, stirring constantly until smooth.
Not exact matches
Place both chocolates in a smaller
saucepan, then melt them
over the
hot water, stirring until smooth.
If you have a double boiler that works too, if not, you can create a
hot bath to melt your chocolate on the stove top (fill a small
saucepan with
water little less than halfway, bring to a boil, place a small bowl
over the boiling
water with your ingredients in it and whisk until melted).
Once the cake is cooled, melt the chocolate in a small bowl placed
over hot water simmering away in a
saucepan.
In a small
saucepan, heat your
hot water (just enough to cover the sugar), coconut sugar and Truvia
over medium heat until the crystals all break down and you have a dark brown simple syrup
Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8
hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups
water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In
saucepan over medium low heat, add vegetable oil, 308
hot sauce.
In a small
saucepan over medium - high heat, add 1/2 cup of cold
water, cornstarch,
hot mustard, and plum sauce.
Set
over a
saucepan of simmering
water and whisk until mixture is
hot and sugar is dissolved.
Take off the heat and stir until the chocolate reaches 29C (84F), then place it
over the
saucepan of
hot water with a kitchen towel
over to maintain the temperate at 32C (89F).
Gently melt the raw cacao butter and coconut cream in a bowl
over a
saucepan of
hot water over a low heat.
In a small
saucepan over low heat, combine the chocolate and
hot water and cook
over medium heat until chocolate is smooth, stirring constantly.
Heat a
saucepan over medium - high heat; once
hot, add olive oil, tomatillos and jalapenos, along with 2 tablespoons of
water.
Cook marijuana and butter in a small
saucepan over low heat until butter is melted; add 1 cup
water and bring to a gentle simmer (the
water keeps the mixture from getting too
hot, which is key to preventing the herb from burning).
Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set
over a
saucepan of simmering
water (bowl should not touch
water), whisking constantly, until mixture is warm (not
hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).
Heat vinegar, salt, brown sugar, and 1 cup
water with desired coloring ingredient in a small
saucepan over medium until
hot.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock,
hot 2 cups (480 ml) boiling
water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large
saucepan over medium heat, heat the olive oil.
Step 3: Put some
hot water from the kettle in a
saucepan (ask an adult for help) and put a clear glass / pyrex mixing bowl
over the top.
Warm honey in a small
saucepan over Low heat or using a
hot water bath.
Melt the cacao butter in a heat - proof bowl
over a
saucepan on
hot water on a low heat.
This is nicest if you either (1) whisk it with the milk in a
saucepan over the stove, or (2) dissolve the chai mix in a little
hot water, and then top with steamed milk prepared in a milk frother (like you have for coffee).
In medium
saucepan over medium heat, heat oil until just
hot enough to sizzle a drop of
water.