Sentences with phrase «set over a pan of water»

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.

Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

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.

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.

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.

Put the chocolate into a heatproof bowl and set it over a pan of simmering water, make sure that the bottom of the pan doesn't touch water.

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, about 2 to 3 minutes.

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.

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.

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

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.

Set a heatproof bowl over a pan of barely simmering water and add the chocolate to the bowl.

Biscuit Base: 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).

Put the bittersweet chocolate in a ceramic bowl set over a pan of simmering water, or use a double boiler.

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

Reheat gently in a heatproof bowl set over a pan of simmering water before serving.