Sentences with phrase «set in a pan of water»

Another option is to bake it as a custard in greased mugs or custard cups... which are then set in a pan of water (1/2 to 3/4 inch water) to bake.

Not exact matches

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Start heating the water in the double boiler, or if you're using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn't actually touch the water.

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

To make it pourable, set it in a pan of very hot water for 1/2 hours, shaking a few times.

Place the semisweet chocolate chips in a heatproof bowl set over a pan of simmering water (the water should not be boiling, and the bottom of the bowl should not be touching the water).

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

-- Combine egg whites, sugar in the heatproof bowl, set over a pan of simmering water.

Place the water bath in the oven and bake for 50 - 60 minutes, or until the top looks just set except for in the very middle and if you give the pan a gently nudge there's a slight wobble in the middle of the cheesecake.

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.

Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water.

For the coating, place the dark chocolate and coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.

Place white chocolate in metal bowl set over pan of barely simmering water.

Place the chocolate in a large stainless steel bowl and set on a sauce pan containing 1 inch of simmering water.

Set the pan in a larger pan (a 12 × 2 - inch cake pan or a roasting pan and surround it with 1 inch of very hot water.

Melt chocolate in a small bowl set over a pan of simmering water.

Melt the chocolate in a bowl over a pan of hot water (or on a low setting in the microwave).

(If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water.

Place the plate in a steamer basket (bamboo is optimal, but any steamer basket will do) set over a pan of 2 inches of boiling water.

Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water.

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

If you're using store bought chocolate, melt by placing in a heat proof bowl set over a pan of boiling water.

To gently melt the coconut oil, place in a heat proof bowl set over a pan of steaming water with the heat turned off (you could use the same pan of water as the chocolate, just switch bowls the bowls over as needed).

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off.

To make the raspberry layer, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

Place the chocolate chips in a heatproof bowl and set over a pan of simmering water.

For the Spooky «Cheese»: Put the compound chocolate and corn syrup in a heatproof bowl and set the bowl over a pan of lightly simmering water (do not let the bowl touch the water).

Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water.

Bring 2 cups of water to a boil in a small sauce pan, add 2 pitted fresh dates, remove the pan from the heat and let the dates soften for about 2 minutes, then remove the dates from the pan and set aside

Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.

Place the white chocolate chips in a heatproof bowl and set over a pan of simmering water.

Firstly melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off.

Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Place chocolate in a heatproof bowl set over a pan of simmering water.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

To gently melt the coconut oil place in a heat proof bowl set over a pan of steaming water with the heat turned off.

Melt the chocolate and butter in a bowl set over a pan of simmering water until smooth and all of the chocolate is melted.

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top.

If the dough isn't rising I will turn my oven to 200 with a small pan of water, turn it off and set my bowl in there to finish rising.

Place 2/3 of the chocolate in a double boiler or in a bowl set over a pan / pot of steamy but not simmering water.

FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double - boiler), until melted, stirring occasionally.