Sentences with phrase «saucepan over simmering water»

Place the chocolate and butter into a saucepan over simmering water and stir until the chocolate and butter melt and combine.

Place the chocolate in the top of a double boiler or a small saucepan over simmering water.

Not exact matches

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes.

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).

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

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).

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.

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

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.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.

* If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat.

To finish the torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water.

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.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

Place the bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl.

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of simmering water.

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

Line a bamboo steamer with baking paper and steam the pumpkin over a saucepan of gently simmering water for 7 minutes.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

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).

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

We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler).

Melt the chocolate and butter in a small glass bowl over a saucepan of simmering water or in the microwave set to medium on 30 second bursts, stirring frequently.

Add two cups of water to a saucepan and bring to a boil over medium - high heat, then reduce to a simmer.

Put a small saucepan set over medium heat, add the water, corn kernels and chipotle and bring to a simmer.

Once the cake is cooled, melt the chocolate in a small bowl placed over hot water simmering away in a saucepan.

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.

Then, in a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and shortening (or butter).

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.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Chocolate Spiders: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate.

Chocolate Spiders: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate.

Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer.

In a 2 - quart saucepan over medium - high heat, bring lightly salted water to a boil, reduce to a simmer, and stir in grits and garlic.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.

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

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

Combine berries, sugar, vanilla bean and seeds and 1.1 litres water in a large saucepan, simmer over low heat until infused (50 minutes).

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.

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

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.

Set the bowl over a saucepan with simmering water.

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.