Sentences with phrase «simmering water»

Chocolate Glaze: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter (or shortening).

Then put 5 ounces (140 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl, placed over a saucepan of simmering water.

Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts.

If frosting gets too thick, gently reheat over pot of simmering water.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

Chocolate Topping: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter.

Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes.

Melt butter and 1 lb chocolate in a medium sized bowl over simmering water in a pot.

Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.

In a small heatproof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water, melt the chocolate.

Chocolate Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate.

In a steamer basket over simmering water, add the bay leaf, peppers, and garlic cloves.

Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved.

In a large bowl, over simmering water, melt the butter and chocolate until smooth.

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

To make the frosting, set a glass bowl over a pot of simmering water, making sure the bowl does not actually touch the water.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

Every so often I still have some lumps at this point, so I place the bowl (I use a glass bowl) over a pan of simmering water and whisk until all the lumps are gone.

Combine the chocolate, butter, rum in a heatproof bowl and set over a pan with simmering water.

Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot.

Melt the chocolate in a bowl over simmering water.

In a small, heat - safe bowl, place the chopped butter and chocolate and place over a small pot of simmering water, making sure the water in the pot doesn't touch the bowl.

In the top of a double boiler or in a medium stainless - steel bowl set over a pot of gently simmering water, melt chocolate.

Warm back to spreading consistency in a heatproof bowl set over barely simmering water, stirring until it liquefies.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.

Cook the noodles in plenty of rapidly simmering water until al dente.

Frozen spinach egg cups defrosted in simmering water on the stove (still in silicone!)

In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream.

Melt bittersweet chocolate and butter in a double boiler over barely simmering water.

Chocolate Brownies: Melt the chocolate and butter in a large stainless steel bowl, placed over a saucepan of simmering water.

To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate.

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water.

Add everything to a bowl and place over a saucepan of simmering water.

Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water.

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

In a heat - proof bowl above a pot of simmering water, heat the eggs and sugar to 110 - 120 ºF (43 - 49 ºC) while whisking constantly.

Melt dark chocolate in the microwave or in a heatproof bowl over simmering water until smooth.

There's no need to knead this ricotta dumpling dough — just blend in a food processor and transfer to a pastry bag before piping into a pot of simmering water.

Combine chocolate chips, butter, and unsweetened chocolate in a medium bowl and place over a saucepan of barely simmering water.

You can do this in the microwave or in a heatproof bowl placed over a saucepan of simmering water.

Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.

Cut the asparagus into bite sized pieces and drop them into a large saucepan of simmering water to blanch.

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

Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.

Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.