Sentences with phrase «sides of the saucepan»

Continue to cook, without stirring, until mixture is a deep amber color, brushing sides of saucepan with water as needed to wash down any crystals that may form.

Stir the bottom and sides of the saucepan frequently to prevent burning.

Pour in oil to come 4» up sides of saucepan and heat over medium until thermometer registers 325 °.

Do not scrape sides of saucepan; this caramel will be slightly overdone and can be discarded.

Increase heat to medium - high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248 °, about 4 minutes.

Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough).

Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238 °.

Line the steamer and sides of the saucepan with corn husks.

Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40 - 60 minutes).

Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn't adhere to the pan.

After 20 minutes the caramel should have reduced to half of its original volume, be much thicker, and be pulling away from the sides of the saucepan when bubbling.

Cook the mixture until it detaches from the sides of the saucepan.

Once all the flour has been incorporated, reduce heat to low and cook mixture, whisking often to prevent scorching and to keep a skin from forming on top, until a thick lumpy porridge forms that is just starting to pull away from the sides of the saucepan, 20 — 25 minutes.

Stir with a wooden spatula taking care to scrape bottom and sides of saucepan.

Clip thermometer to the side of saucepan; increase heat to medium.

Use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan.

Shake the pan often until the sugar is melted, using a pastry brush dipped in water to dab the sides of the saucepan if the sugar granules sticks to the edges of the pan.

Finish by stirring in some almond milk, and using a wooden spoon to mash some of the potatoes on the side of the saucepan (this will add even more creaminess).

The liquid will get frothy and start to foam up the side of the saucepan; just use a kitchen whisk to stir and deflate the foam.

Make the meringue: In a small saucepan set over medium heat, add the sugar and water and stir carefully (try not to splatter the mixture up the sides of the saucepan) until the mixture resembles wet sand.

Add the flour to the boiling mixture all at once and stir continuously until mixture pulls away from the sides of the saucepan and forms a ball.

If any sugar splashes onto the sides of the saucepan, use a pastry brush soaked in water to dilute any crystal formation.

Stir with a whisk briskly for at least 1 minute until the mixture becomes glossy and begins pulling away from the sides of the saucepan.

While the salmon burgers are cooking, add vegetable oil to your KitchenAid ® Professional Hard Anodized Nonstick 1.5 - Quart Saucepan with Lid so it comes 2/3 of the way up the sides of the Saucepan.

As soon as bubbles start to appear on the sides of the saucepan, mix in the bonito flakes.

Brush down the sides of the saucepan with a wet pastry brush as necessary.

Attach thermometer to side of saucepan and continue to cook over medium heat until thermometer registers 250 °.

Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238 ˚.

Beat it vigorously with a wooden spoon, slapping it against the side of the saucepan.

Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248 °, 7 — 10 minutes.

Clip a candy or deep fry thermometer to the side of the saucepan and place it over medium heat.

Then clamp a candy thermometer to the side of the saucepan.

Clip a candy thermometer to the side of the saucepan, bring to a boil and cook until the temperature reaches the soft ball stage, 236 degrees Fahrenheit.

Wash down the sides of the saucepan with a pastry brush that has been dipped in warm water.

As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it.