Soak wakame in
a small bowl of cold water 20 minutes.
To make the caramel topping: Put a heatproof bowl close to the stovetop, along with
a small bowl of cold water and a pastry brush (preferably silicone).
Not exact matches
In a
small bowl, add the cornstarch with 1/4 cup
of cold water and mix well.
Take 1/3 cup
of the flour and mix it together with the
cold water in a
small bowl to form a kind
of paste.
In a
small bowl or ramekin, stir together 1/2 cup
of cold water with the corn starch; whisk until a smooth, thicker texture forms.
Place the gelatin in a
small bowl and stir in the 8 tablespoons
of cold water.
Sprinkle the gelatin over 1/4 cup
of cold water in a
small bowl and let it soften (bloom).
In a
small bowl, whisk the tamari, rice vinegar, maple syrup, 1/4 tsp Chinese five - spice, sesame oil, just 1 tbsp
of the cornstarch, and 1/4 cup
cold water.
If you like, you can create an ice bath by placing ice cubes and a bit
of cold water in a large
bowl, placing a slightly
smaller bowl inside, and pouring the ice cream into the
smaller bowl.
Transfer to a
small bowl of ice
water; let cool until
cold, about 5 minutes.