Sentences with phrase «simmering water before»

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

Not exact matches

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Bring water to a high simmer before adding food to the basket above.

Bring to the boil then reduce to a simmer, cover and cook for 1 hour 15 minutes before adding the vegetables, mix well, add more water if needed.

Just before the end of the simmering time, reheat the noodles by placing the colander in the sink and pouring a kettle of boiling water over them.

In the morning add the mixture to saucepan with the milk and water and bring the mixture to the boil before allowing it to simmer and thicken to desired consistency.

Love your idea of simmering the oranges in a little sugar water before putting them in your upside down cake.

Since this recipe called for stock I whipped up a quick one: 10 cups of water, 3 large chopped carrots, a strip of kombu, a few dried shitakes, a few chopped stalks celery plus all the leaves from a bunch, lots of bay leaves (because I was leaving out the Old Bay:)-RRB- and simmered it for 2 to 3 hours before straining.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40 - 50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked.

Reheat in barely simmering water 1 minute just before serving.

This curry definitely had quite a bit more sauce than some of my other chicken dishes (like the spicy cashew coconut chicken) but I don't remember it being soupy... If you'd like the sauce a bit thicker next time you can always either reduce the amount of water or simmer it uncovered before you add the coconut milk.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

To accomplish this, I simmer them in salted water before flavoring them.

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.

Rewarm in barely simmering salted water 5 to 6 minutes before serving.

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

With this in mind, simply rinse your beans before adding them into a large pot of water, bringing it to the boil then simmering for 1 - 2 hours.

You first bring the water to a gentle simmer before adding the whole spices: Cinnamon, ginger and cardamom.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

4) 12 minutes before the vegetables are cooked, put the spaghetti in a pan of boiling water and simmer until cooked and then drain.

If the liquid runs out before the quinoa is done, add more water or broth and continue simmering.

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.

Heat in simmering water for 1 minute before serving if desired.

Before serving, gently warm in microwave, stirring every 20 seconds, or in a heatproof bowl set over a saucepan of barely simmering water, adding water to thin if needed.

Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp - tender (they should still be firm in the center), 12 — 15 minutes.

Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40 — 50 minutes.

Reduce heat and simmer until grains are tender and most of the liquid has evaporated (add more water as needed if liquid evaporates before grains are tender), 1 1/2 — 2 hours.

Add a little water and simmer 3 or 4 minutes before adding the beef and stock or water.

Another option I've discussed before is to simmer the bones in red wine first, then add water, or to smash the bones in vinegar before cooking, increasing the surface area exposed to cooking.

If you do eat them, they should be soaked overnight before cooking and then thoroughly cooked (~ 30 minutes in boiling / simmering water).

I recently read that if you put the apple cider vinegar in the water & let it all sit for an hour before simmering, more of the nutrients will be pulled from the bones, as it takes time for the vinegar to penetrate the bones — you will get an easier gelling product as well.

Bring the quinoa and water to a boil, reduce the temperature to medium - low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.