Sentences with phrase «sugar water until»

Scoville used a panel of tasters who kept sampling the mixture of chiles and sugar water until the pungency was gone.

Not exact matches

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

Boil the water with the sugar until a syrup is obtained, remove from the flame and add the vanilla extract.

Stir often until the water has cooked off, then continue to stir until the sugar begins to caramelize and turn light brown.

In a small thick - bottomed saucepan mix together the water and the granulated sugar until well blended.

In a small sauce pot over medium high heat, boil the 1 1/2 cups sugar and the water, until syrup reaches about 240F degrees.

Using a small saucepan (I recommend an older one that doesn't conduct heat well... you make less mistakes that way) add the sugar, water, and corn syrup, stir until combined.

Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth.

In order to get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use.

Place the flour, salt, sugar, 2 tablespoons ice - cold water and butter in a food processor and mix until everything becomes crumbly.

Almond paste is a mixture of finely ground blanched almonds, sugar and water that has been cooked until smooth.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Place sugar, water, and orange zest in a pot on medium - low heat and cook until sugar is dissolved, let if boiled for 5 minutes.

Make the crust: whisk flour, salt, sugar, baking powder, and olive oil together, then slowly pour in the cold water and knead until dough comes together.

Add the sugar and water to a medium sized pan and gently heat until the sugar is dissolved, stirring often.

Mix until the sugar is completely covered with water, resembling wet sand.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth.

Candied oranges — Candied oranges are slices of orange simmered (with the peel on) in a water and sugar solution until they are soft and sweet.

-- Transfer to a wire wrack and allow cookies to completely cool before decorating — For the icing, mix together sugar, meringue powder, water, and vanilla until smooth (about 2 minutes).

In a mini food processor, process dates, water, brown sugar and vanilla until completely smooth, scraping down sides once or twice as needed.

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy — press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.

Finally simmer the peels in sugar water for ~ 45 minutes (or until the peels look transparent).

Whisk together the icing sugar and cinnamon, then drizzle in the water until a thick but pourable mixture is achieved.

Transfer the tamarind water mixture to a blender (everything including the fruit and sugar if added) and blend on high for a minute or two until smooth.

In a measuring jug combine hot water with the coconut sugar and stir until dissolved.

About 10 hours before you want to start cooking, combine the hot water, salt, thyme and sugar and stir until dissolved.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

In the meantime, boil the water with the sugar until an instant read thermometer indicates 121 C or 230 F.

Stir the water and sugar until they are completely combined, making sure the syrup doesn't burn or get too hot and solidify [Note: I've found this happens when there are bubbles over the entire syrup surface area — so watch for it].

Add water and continue stirring until sugar has melted.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Place the caster sugar, water, and vanilla extract in a small saucepan and place over a medium heat until the sugar crystals have dissolved.

Place over a water bath until sugar is dissolved and the mixture is warm to the touch.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

To decorate, add water to the icing sugar 1 tsp at a time and mix until you have a thick paste the consistency of toothpaste.

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

Combine sugar, syrup, and water in a saucepan and stir over low hear until granulated sugar dissolves.

While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup.

In a small saucepan, combine the granulated sugar with the water and cook until the syrup reaches 238 ° on an instant - read thermometer, about 5 minutes.

Beat in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Place the sugar and water into a saucepan on a medium heat, stir until the sugar dissolves and it starts to boil.