Sentences with phrase «sieve into a bowl»
The phrase "sieve into a bowl" means to pour a substance through a fine meshed tool called a sieve in order to remove any lumps or solid particles, and collect the liquid or fine particles in a bowl. Full definition
If powdered sugar has made small solid lumps, put glaze through a fine mesh sieve into a bowl.
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Immediately pour mixture through sieve into bowl with butter, pressing through with a rubber spatula or wooden spoon.
Pour through a fine sieve into a bowl set in an ice water bath.
4 Strain the custard through a fine - mesh sieve into a bowl set over ice water, and stir until cool.
Strain cream mixture through a fine - mesh sieve into bowl with chocolate and butter; discard coffee grounds.
Strain through a cheesecloth lined sieve into a bowl and discard solids.
Halve egg and force each half through a coarse sieve into a bowl.
Immediately pour through prepared sieve into bowl.
Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest.
Press pastry cream through sieve into bowl.
Pour beef broth through a fine mesh sieve into a bowl and discard solids.
Strain the custard through a fine sieve into a bowl set in ice water and stir until cool.
Pour mushrooms with liquid through a paper towel - lined sieve into a bowl, pressing to extract liquid.
Strain through a fine - mesh sieve into a bowl with almonds, pressing on solids to extract as much liquid as possible; discard solids.
Push the ricotta though a sieve into a bowl.
Pour through a fine - mesh sieve into a bowl.
Pour the mixture through the sieve into the bowl.
Press the mixture through a sieve into a bowl.
It helps if you scrape the bottom of the sieve into the bowl regularly in between pressing pulp through.
Strain liquid from slow cooker through a fine sieve into a bowl.
Pour the mixture through a sieve into a bowl.
Strain through a fine - mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
Strain mixture through a sieve into a bowl and chill until cold.
Strain through a thin - meshed sieve into a bowl, using a spoon to press all the juice through.
Pour the mixture through the sieve into the bowl set in the ice bath.
Scrape the pulp stuck to the underside of the sieve into the bowl.
Pour the mixture through a sieve into a bowl or pitcher, then pour the warm curd into the cooled tart crust.
Pour the mixture through a sieve into a bowl or pitcher, straining out any bits of zest or lavender.
Pour filling through a fine - mesh sieve into a bowl, then whisk in chocolates, butter and vanilla.
Strain the sauce through a fine sieve into a bowl and discard the solids.
Strain through a fine sieve into a bowl.
You can use the same bowl to chill it or strain it once more through the sieve into another bowl.
Sift the almond meal through a fine - mesh sieve into a bowl and re-process the bits that are too large to pass through the sieve.
Force the filling through a fine - mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla.
Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids.
Strain sauce through a fine - mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon.
For the gravy, normally I would strain the pan drippings through a sieve into a bowl and after letting it rest, carefully skimming off the fat layer.
Strain cooking liquid through a fine sieve into a bowl; discard solids.
Strain the reduced juice through a fine sieve into a bowl.
Sift the mixture through a fine sieve into a bowl.
Pour mixture through a sieve into a bowl.
Pour the soaking water through a fine sieve into a bowl, and then press the pulp through the sieve into the soaking water (the solids will resemble a soft prune purée).
Strain the mixture through a fine mesh sieve into a bowl, pressing the juice through the strainer with a spoon and scraping off all of that good fruit juice from the bottom of the sieve into the bowl.
Pour the syrup through a fine - mesh sieve into a bowl to remove the pepper.
Add the pumpkin and whisk everything together, then strain through a fine - mesh sieve into a bowl or 2 - quart liquid measure (this step is optional - I skipped it).
Force purée through a fine - mesh sieve into a bowl.
Strain the mixture through a fine - mesh sieve into a bowl.
When the milk is done simmering strain it through a small mesh sieve into a bowl, making sure to press on the lavender and vanilla to drain all the flavor.
Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.