Not exact matches
* For the stovetop make a double boiler by bringing about an inch of
water to a low
simmer in a small saucepan then placing a bowl that sits on top
without touching the
water.
Place the broken - up chocolate in a bowl over a pan containing 5 cm of barely
simmering water,
without the bowl touching the
water.
Wait for the
water to come back to a boil for about 2 - 3 minutes, place 2 long chopsticks across the pot and place the lid on top (letting a little steam out keeps the rice from boiling over,
without letting all the liquid evaporate too quickly) then lower the heat to a bubbly
simmer for about 8 minutes.
It helps a lot if you
simmer your canned chickpeas, maybe with a litte added
water and reduce to half, takes about 10 mins, maybe longer for a large can, I use 1/2 A can at a time, almost all the chickpeas will have shed their skin
without any help from you.
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.
Bring to a
simmer, and grab another pan that fits inside the large one
without touching the
water.
Add to the
water and boil, reduce heat to
simmering without a lid, stirring occasionally for several hours.