Sentences with phrase «temperature water until»

Add room temperature water until the bottle is just shy of full, making sure to leave room for the sprayer lid.

Not exact matches

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Orange mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.

Add ginger syrup and water to taste and let sit at room temperature until it's fizzy and tastes good to you.

Add the tea bags and allow the tea to steep until the water has completely cooled to room temperature.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

To reheat, just add a little water in the pan, cover and heat on medium - low temperature until steamy.

In a small saucepan, heat milk, water and butter over low heat until butter is melted, remove from heat and allow milk to cool to lukewarm temperature.

Lemon Cream: in a small bowl mix gelatin and water and set aside for 15 minutes at room temperature, until the gelatin absorbs all the liquid.

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.).

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

The amount of water you need totally varies depending on the type of flour, humidity of the room, temperature, elevation, etc. so just keep adding until it forms a ball that's a little sticky.

Fill with 3 - quarts of cold water and cook over high heat until the water temperature reaches 210 F.

of water and set aside for 15 minutes at room temperature until the gelatin absorbs all the liquid.

Drain and rinse under cool water until at room temperature.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Cook the noodles according to package directions until al dente, then drain and rinse under cool running water in a colander until they're at room temperature, then drain well again.

The sugar syrup is prepared by heating white sugar (or caster sugar, as it's known in the UK) and a bit of water until it reaches a temperature of 230 — 240 ºF (110 — 115 ºC).

Poach until whites are set but yolks are still runny, about three to five minutes depending on the temperature of your water.

* Crispy almonds is a Nourishing Traditions recommendation to soak nuts in warm, salted water for up to 24 hours (to help neutralize phytic acid), then to dry the nuts at a low temperature (I use my dehydrator) until they are completely «crispy».

I came across a cookbook few months ago on probiotics and yoghurts and in order to make a homemade yoghurt, you use full fat coconut milk and store - bought plain coconut milk yoghurt, heat the coconut milk until a certain high temperature, mix in, pour the rest in sealed jar, place the jar in a very hot water, and allow the whole thing to ferment.

Drain and rinse until cool running water until at room temperature, then transfer to a serving bowl.

Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180 °F).

To remove the popsicles, either let them sit out for 5 - 10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room - temperature water for 10 - 15 seconds, then gently pull to release.

Or you can develop with flavor by adding a cup each of warm water and bread flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Drain the water and allow carrots to cool until they are at least comfortable to touch, and ideally at room temperature.

Drain and rinse with cool water until they're at room temperature.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Add the chicken breasts to the water, reduce the heat to low, and simmer the breasts until their internal temperature reaches 180 °F, about 30 minutes.

In a small saucepan, combine the water and sugar and heat until the temperature reaches 115 - 120 degrees C, stirring constantly.

Stir well, cover and leave at room temperature until the water is absorbed (about 30 minutes).

If the milk and eggs aren't quite warm enough, place them in bowls or measuring cups in a shallow bath of warm water in the sink for a few minutes until they reach the appropriate temperature.

In a heatproof bowl above a pot of simmering water, heat all caramel mousse ingredients until they reach the temperature of 150 ºF (65ºC).

* Crispy nuts is a Nourishing Traditions cookbook concept, where it is recommended to soak nuts in warm, salted water for up to 24 hours (to help neutralize phytic acid), then to dry the nuts at a low temperature (I use my dehydrator) until they are completely «crispy».

The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches an ideal temperature.

Drain and rinse with cold water until the peas are room temperature.

Warm the non-dairy milk and water together in a small saucepan on the stove until just under a boiling temperature, or as small bubbles start to form.

Add 1 1/4 cups room - temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter).

Bake in a hot water bath in a 300 degree F. oven or until an internal temperature of 155 degrees F is reached.

In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.

Let stand at room temperature for about 10 minutes, stirring occasionally, until chia seeds soak up the water and form a gel.

Let stand at room temperature for about 10 minutes, stirring occasionally, until chia seeds soak up the water and form a gel.Divide chia seed gel between 2 glasses.

Swiss Water ® Process starts with small batches of coffee beans and water, monitoring time and temperature until the coffee is 99.9 % caffeine Water ® Process starts with small batches of coffee beans and water, monitoring time and temperature until the coffee is 99.9 % caffeine water, monitoring time and temperature until the coffee is 99.9 % caffeine free.

i live in indonesia which is very hot and i check it with my temperature that shows the condition of room temperature in here is about 32 celcius already, so when i try to cool down after i melt the chocolate to to 46 C, its impossible to make it to 27 C, so i tried to use cool water in a bowl and i put it on the bottom of my chocolate that has been melted until it reach 27C, and i heat it again to 31 C, then i put it in my room with air conditioning with temperature of 25C, the next day when i woke up the fat bloom appear and the chocolate is not firm.

Once the water reaches a full boil, lower the temperature to medium and let simmer until the pumpkin flesh is tender.

It's best to put the milk in a bottle or breast milk storage bag and submerge in hot water until it reaches the right temperature.

Another method is holding the frozen bag under a stream of warm running water until the milk is thawed and reaches room temperature.

Start out using cool water, and gradually increase the temperature until the milk is completely defrosted.