Set a medium -
sized pot of salted water to boil.
Bring medium -
sized pot of salted water to boil.
Not exact matches
Blanch the broccolini in a medium -
sized pot of boiling
salted water for 2 minutes.
Bring large
pot of water to a boil, add pinch
of salt, place potatoes in
water (no need to peel but you can) and turn heat down to med or med low and low - boil until potatoes are easily pierced with a knife, 10 - 30 minutes depending on
size.
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.
Add the quinoa to a medium -
sized pot, add twice the amount
of water (2 cups), and add 1/2 tsp
salt.
Bring 2 cups
of water to a boil in a medium -
sized pot and then add the quinoa and little
salt.
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 quinoa and a teaspoon
of sea
salt to a medium
sized pot and pour about 2 cups
of water or bone broth.
You'll need a medium
sized pot, rolled oats, measuring cups, a pinch
of sea
salt, a wooden spoon, and
water.