Sentences with phrase «swirling occasionally»

Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290 °, about 5 minutes.

Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.

When onions and potatoes are almost done, cook butter in a small saucepan over medium, swirling occasionally, until it is browned and smells nutty (be careful not to let it burn), about 4 minutes.

Once the potatoes are almost done, melt the butter in a small pan over medium heat, swirling occasionally until it turns brown and smells nutty.

Cook, swirling occasionally until foaming subsides and butter turns golden brown.

Continue to boil, gently swirling occasionally, until medium amber.

Remove the lid and cook, swirling occasionally, until the caramel is light golden, 1 to 2 minutes more.

Cook the butter, swirling occasionally until the butter is browned.

Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes.

in a small heavy - duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium - low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.

Cook over medium - high heat until a medium - dark amber color, swirling occasionally.

Let sit, swirling occasionally, until hot to the touch (about 115F).

Heat on medium, swirling occasionally to distribute the butter.

Boil until mixture is fragrant and a deep golden brown, swirling occasionally.

Melt the butter, swirling occasionally.

Then let the ingredients bubble and come together, swirling occasionally to prevent burning.

Swirl occasionally.

Not exact matches

With crunchy guitars, contagious melodies, swirling synthesizers and more facial hair than any band since ZZ Top, Grandaddy trademarked a catchy, charming and occasionally challenging style that for better or worse came to be known as «space - pop.»

If more crispness is desired, place skillet over medium heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved.

Swirl the pan occasionally, and when it stops foaming pay attention — you want it to brown, but just a bit.

Let the butter melt, swirling the pan occasionally until butter is melted.

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue to cook the butter, swirling the pan occasionally, until the milk solids brown and sink and the butter smells nutty.

Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes.

Cook over medium - high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!)

Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes.

Once the butter has melted let it come to a boil, swirling the pan occasionally.

Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma.

Swirl the pan occasionally but do not stir.

Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes.

Note, I let the honey sit in the oil a while occasionally swirling it to help loosen it up.

Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes.

Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel - brown and smells nutty, about 5 minutes.

Add the chocolate swirl ingredients to the glass bowl, and stir occasionally with a rubber spatula until melted, set aside.

Stop stirring and cook, swirling pot occasionally so sugar melts evenly, until it is a deep golden caramel.

Cook until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush and swirling pan, about 5 minutes.

Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.

Make sure not to stir while the sugar is caramelizing, but instead occasionally lift the pan with one hand and swirl it around to ensure even browning.

You can swirl the pan occasionally, but do not stir.

Cook over medium heat, gently swirling pan occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 6 to 8 minutes.

Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes.

Swirl the pan occasionally to keep cooking even.

Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.

Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until a deep amber color, 8 — 10 minutes.

Increase heat to medium - high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5 - 8 minutes.

Cook, swirling pan occasionally, until caramel is a deep amber color, 8 — 10 minutes.

Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10 — 12 minutes.

Cook spring onion bulbs and oil in a small saucepan over medium heat, swirling pan occasionally, until bulbs are golden brown, about 3 minutes.