Sentences with phrase «swirling pan»

Ladle in about 1/4 cup of the batter, swirling the pan to completely coat the bottom.

In a small heavy saucepan, cook the sugar and water together over medium heat, swirling the pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.

Heat, swirling the pan occasionally, until the sugar dissolves.

ON MAKING THIN CREPES Add the batter while holding your pan up on an angle, ladling in just a bit of batter and immediately swirling your pan.

Continue to cook, stirring or swirling the pan occasionally until the butter becomes a golden brown color and starts to smell nutty.

Add pepper and cook, swirling pan for 1 minute.

Stop stirring and continue to simmer until the mixture turns a light golden brown, swirling the pan if the edges begin to brown faster than the rest of the mixture.

Remove from the heat and add the butter, swirling the pan until it has melted and the milk has cooled slightly.

This is done by exposing the alcohol in the pan to fire from a match or gas burner and then swirling the pan until the flame subsides.

Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.

Continue to cook, stirring or swirling the pan occasionally until the butter becomes a golden brown color and starts to smell nutty.

In a small skillet over medium heat, melt the butter until it turns golden, gently swirling the pan, about 90 seconds.

Meanwhile, in a large, heavy saucepan over medium - high heat, bring the corn syrup to a boil, swirling the pan to evenly heat, about 45 seconds.

Cook, swirling the pan occasionally, until the mixture is very dark amber and registers 320 ° F on a candy thermometer, about 8 minutes total.

Cook, swirling pan occasionally (do not stir), until caramel turns golden amber.

Meanwhile, cook shallots in vegetable oil in a small saucepan over medium - high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5 — 7 minutes.

Continue to cook the butter, swirling the pan, until it turns golden brown and smells nutty, 5 to 7 minutes — the butter will foam while it's browning.

Cook, swirling pan occasionally, until liquid is reduced by about half, about 5 minutes.

Boil, swirling pan occasionally, until caramel is a deep amber color, 10 — 12 minutes.

Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes.

Cook, swirling pan occasionally, until thermometer registers 280 ° and caramel is dark amber, 15 — 20 minutes.

Add butter, swirling pan to melt; season pan sauce with salt and pepper.

Heat butter in a medium skillet over medium, swirling pan often, until butter foams, then browns, 4 — 6 minutes.

Bring cinnamon, cider, and sugar to a boil in a medium saucepan fitted with candy thermometer over high heat, swirling pan to dissolve sugar.

Add sugar to cabbage liquid and simmer, swirling pan occasionally, until liquid is a very deep purple and has reduced to about 1 cup, 10 — 15 minutes.

Increase heat to medium - high and cook, swirling pan frequently, until caramel is golden brown, about 4 minutes.

Melt the butter and allow it to brown, swirling the pan occasionally, until it's amber in color and smells nutty.

Increase heat and boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is medium - dark amber, 5 — 6 minutes.

Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes.

Toast benne seeds in a large saucepan over medium heat, swirling pan constantly, until golden brown and fragrant, about 5 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.

Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 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, swirling pan occasionally, until caramel is a deep amber color, 8 — 10 minutes.

Allow the butter to sizzle and melt, swirling the pan every so often as it bubbles and spatters.

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.

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

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.

Pour a pancake - sized amount of batter into the pan, swirling the pan to gently spread the crepe and fill in any holes.

Flip and add the remaining butter, swirling the pan to coat the bottom slice well.

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

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.

let it cook, swirling the pan every few seconds, until all of the popcorn has popped.

Place sugar in a small pan (2 - quart) over medium heat; swirling pan only on occasion, cook sugar until melted and golden brown.

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.

In a dry thick bottomed pan, add in sugar and melt sugar over medium heat, swirling the pan if necessary to melt the sugar evenly.

Pour small pancake size amount into a HOT skillet (I used cast iron), and then spread it as thin as possibly by lifting and swirling the pan a bit.

Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6 — 8 minutes.

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