Sentences with phrase «simmering water so»

Not exact matches

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Bring to a boil, then reduce heat to low so that the water is at a bare simmer.

Reduce the heat to medium - low so the water is barely simmering.

Reduce the heat to medium / low so that the water is just at a simmer.

Place sauce pan over another with an inch or so of simmering water.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

Set a steamer basket over a medium pot filled with an inch or so of simmering water.

Finally pour in 400 - 500 ml of water, turn up the heat and allow the quinoa to simmer for 10 - 12 minutes or so until the grains have expanded and fluffed up and taste tender but retain a bit of bite.

* A double boiler is a pot with a couple inches of gently simmering water with a large bowl set over top that is large enough so that it does not come close to touching the 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.

Dial the heat back so the water is just simmering actively - low - med.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Cover with the lid and bring to a boil, then reduce heat so that the water simmers.

Reduce heat to medium so that the water is just simmering; add the salt and shrimp to the pot and poach the shrimp for 2 1/2 minutes.

Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through - 15 minutes or so.

I was worried about using a raw citrus fruit for this blood orange upside down cake, so I decided to help soften up the rinds a little bit very gently simmering them in a little sugar water for 25 minutes.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

The noodles should skimmed regularly from the simmering - salted water with a slotted spoon so that they don't get too hard are then transferred to a pot of cold water to cool off.

When simmering covered none of the water can evaporate so it's all still there once I went to add the coconut milk.

Bring the water to a boil, and then lower the heat so the water is at a bare simmer.

Bring to a rolling boil and then reduce heat so that the water is just barely simmering.

I made quinoa salad ahead of time as it lasts quite a while (1 cup quinoa with just shy of 2 cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added walnuts).

Bring the water to a boil, then reduce to low heat and let simmer for 10 minutes, stirring every minute or so.

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.

Place the chocolate chips in a medium bowl and rest on the medium saucepan, so that the bowl is elevated above the simmering water.

But others mentioned a very wet batter and having to add in dry ingredients to make it work, so I figured I should try «boiling» it sans water (also known as just cooking / simmering) and it worked great, even with me using 1/2 the honey.

I've used this substitution in the past for chocolate cakes that called for erythritol or honey: I'm a die hard stevia fan, so i substituted one cup of sweetener for 6 - 8 diced prunes in 1/3 to 1/2 cup water and simmered for about 20 minutes.

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Turn to simmer and check frequently so as not to run out of water.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Heat a pot half - full of water to a gentle simmer, cover it with a piece of cloth so the bowl does not move and place a stainless - steel bowl filled with chopped milk chocolate on top.

Then reduce to a simmer, add the sauteed mushrooms to the pot, and cover with a bit more water — covering the veggies by 2 inches or so.

To cook, remove the pans from the fridge and set in simmering water about 20 minutes, so you can pull the legs out without breaking.

No way I could simmer it and not have it burn so I added a cup of water and 1/4 cup of lime juice.

Fill a pot with an inch or so of water and over low heat bring to a simmer.

Add the peas and water with the sweet potato and bring to a simmer, with the lid on for half an hour or so until soft, timing depends on the age of your split peas and whether you've soaked them, until the split peas are softened.

The sauce will need to simmer for about 3 hours, but make sure you check it every half - hour or so and add boiling water, if necessary.

Meanwhile, bring 2» water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar.

Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen).

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up).

In a heatproof bowl over simmering water, melt the chocolate, stirring every so often.

To get started, I fill a large, shallow sauté pan with an inch or so of water and bring it to a simmer.

When making steel cut oats, I bring the water to a boil, add the oats and then simmer for 20 - 30 minutes until they are as soft as I like them, stirring every once in a while so they don't stick to the bottom.

Put it on a medium heat so the water simmer.

So have a saucepan with water lightly simmering in it ready.

Kitchenaid bowl ontop of a pot of simmering water & whisking'til both of our arms were about to fall off... I'm so excited for our impending Vitamix... stuff like this will be a breeze!

After it comes to a boil have an adult remove the lid and reduce heat to medium so that the water is simmering.

Bring farro and water to a boil with a lid on (allow for some air so it doesn't boil over) and then lower heat to simmer.