Sentences with phrase «simmering water when»

Not exact matches

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.

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 lewhen 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 leWhen 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.

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.

To cook the ravioli, bring water and 2 tablespoons of sugar to a low simmer (when bubbles are only around the edges of pot).

When the water returns to a boil, turn down the heat to simmer and cover.

When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.

The applesauce is ready when the apples chunks are tender and most of the water has simmered out.

When the flour is mixed in, add the water and bring the pot to a boil and then lower to a bubbling simmer.

When you simmer the meat for two hours and you say not to touch it, are there some cubes on the top that eventually dry out as the water evaporates?

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.

When the water begins to boil, reduce the heat to simmer, or a low boil, and cook for 90 minutes, or until the chickpeas are cooked to your desired texture.

This is really handy, especially when adding to nabe (hot pot dishes), as they are already fully cooked and don't have to be simmered in separate water.

Of course some of the holes get larger after blanching with hot water and simmering with shoyu, sugar and mirin; these holes can be a real problem when making inari zushi.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

When the water boils, reduce heat to a simmer and add the eggs and simmer for 6 minutes and 10 seconds.

When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock

I cook quinoa on the stove (in water, broth, lemon juice, or whatever I have) and when almost all the water is gone and it's simmering, I add my greens on top with salt (typically kale).

I did the flour mixture, let it simmer a bit, and when that didn't work, I used a cornstarch / water mixture to try to thicken it further.

In a medium saucepan over high heat, add 2 cups water; when it boils, reduce the heat to a simmer, place the steamer basket into the pan and cover.

When water simmers, place bowl back over the water.

When sweet potato is close to finish, prepare oatmeal by mixing with water and simmering on stovetop for about five minutes, or microwaving for about two, until fully cooked.

Add water, cover and reduce the heat to simmer until sprouts are tender when poked (about 5 minutes).

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

When the water returns to a boil, reduce the heat and simmer for about 15 minutes or until the greens are tender.

It takes about 45 minutes for the split peas to soften up when simmering in hot broth or water.

When the water has boiled, add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful that it does not boil over.

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.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

When reheating, either bring it to a simmer over medium low heat and / or whisk with warm water to thin it out again.

Simmer uncovered over low heat until sweet potatoes are tender, about 30 minutes, stirring frequently and adding water as needed when the sauce gets too thick.

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.

When I'm ready to make broth, I take the bag of scraps out of the freezer, put them in a pot, cover with water, bring to a boil and then simmer for 2 hours.

When you're ready to serve, slip the eggs into barely simmering water for 30 seconds, just to reheat (but not cook) them.

Set the bowl over, but not touching, the simmering water and whisk continuously until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 5 to 10 minutes

When your waters boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook for 10 - 12 mins until the grains become translucent and an unusual outer white ring shows.

When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water.

The oats simmer for just five minutes when using the quick - cooking oatmeal Cook until the water is absorbed and the oats are tender.

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.

When in doubt, simmer the ingredient separately first, and taste the water.»

Bring the broth to a boil and then turn it down to a simmer, adding more water when necessary.

Reduce the heat to maintain a simmer and cook, stirring occasionally, for 8 to 10 minutes; not all water will be absorbed when it is removed from the stove, but it thickens as it cools.

When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes.

When water returns to a boil, reduce the heat to medium, cover, and simmer 10 minutes.

Simmer for 30 - 35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry.

Simmer for 8 - 24 hours uncovered, adding more water when the level drops.

Cover and turn down to simmer for 12 - 15 minutes or when water is absorbed.

When the water is boiling, add in your potatoes, cover with a lid, and reduce the heat 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.

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

When you simmer bones with veggies and vinegar in a pot full of water magic happens!