Sentences with phrase «to a light boil»

Wilfrid Almendra, installation view of Light Boiled Like Liquid Soap, Palais de Tokyo, Paris, 2017.

a very small amount, such as 1 teasp to one cup of unsweetened coconut milk, light boil for 6 minutes to dissolve the flakes, plus 2 tablespoons of Trader Joes cocoa and 2 teasp of coconut sugar, a half teasp vanilla makes a great pudding / flan serving 2 with 4/5 grams of sugar, refridge for 1 - 2 hrs

«Light Boiled Like Liquid Soap» is a series of newly commissioned works by Wilfrid Almendra.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

Heat your butter up to a light boil, whisking all the while.

Bring to a light boil.

Pour milk into the saucepan, bring to a light boil, and whisk constantly for 5 minutes until thickened.

Cover and bring to a light boil.

Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.

Bring the mixture up to a light boil, then turn the heat to low and let it simmer.

Heat over medium heat to a light boil and add the corn starch slurry (1 heaping tsp cornstarch to 2 tsp cold water, mixed well to a liquid consistency) slowly, whisking to combine and thicken the sauce.

Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.

When the water reaches a light boil, add the florets of cauliflower and cook for 3 - 4 minutes; drain the cauliflower and allow them to cool slightly for 2 to 3 minutes.

Bring to a light boil over medium heat, reduce heat to medium low, and allow simmer for 5 minutes covered.

Raise to medium - high, and bring to a light boil, then reduce to medium - low, and cover partially with a lid to maintain a gentle simmer.

Stir occasionally until it comes to a light boil, then stir constantly for three minutes.

Heat the coconut milk and almond milk to a light boil (about medium heat) and add the parsnip cubes, curry powder, and salt.

Put the juice back in the larger pan and bring to a light boil.

In a large saucepan, bring your water and coconut sugar to a light boil.

Bring to a light boil, cook for 30 - 45 seconds, then remove from heat.

Bring the meat sauce to a light boil.

Cook until mixture reaches a light boil.

Slowly bring everything to a light boil, turn the heat down immediately and simmer, uncovered, for about 1 hour until the chicken is cooked through and really soft.

Bring the pot to a light boil, then reduce to a low simmer.

After it comes to a light boil, turn the heat down to very low.

Turn the heat to medium, stirring occasionally until all the sweetener has dissolved and the water comes to a light boil.

Raise the heat to medium - high and bring the soup to a light boil.

When boiling the matzo balls, do so at a light boil, so vigorous bubbling won't break up the delicate matzo balls.

Add the cream and bring the mixture to a light boil, then reduce heat to low and simmer for about 10 minutes.

Return the now cardamom infused cream to the stove and bring to a light boil.

Add the water and milk to the pot and bring to a light boil.

Once the milk to comes to a light boil shred in about 1 cup of low - fat queso Manchego (or your favorite low - fat cheese) mix everything together until the cheese is melted, then turn off the heat

Add all ingredients to a small saucepan, bring to a light boil, and reduce to a simmer.

On your stovetop bring one cup of heavy whipping cream to a light boil over medium - low heat.

Pour in the stock, and increase heat to medium - high to bring to a light boil.

Increase heat and bring to a light boil, then reduce heat to medium - low and maintain a very gentle simmer for 10 minutes.

Bring the pasta sauce to a light boil and then cover the pan with a lid and turn the heat down to low.

Bring to a light boil and then pour over the red onions, carrots and radishes, individually in their mason jars.

Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

When most of the wine has cooked off, pour in the chicken broth, and increase heat to medium - high; bring the soup to a light boil.

Bring the mixture to a light boil then remove from heat and sift in the tapioca starch, xanthan gum, pumpkin pie spice, and sea salt; whisk vigirously for 20 - 30 seconds.

Bring the mixture to a light boil, stir for 10 - 15 seconds, then remove from heat and stir in the almond milk and coconut oil, if using (it'll help the cream set up quicker once the cake is assembled).

Increase heat and bring to a light boil, then reduce to maintain a simmer.

Pour water to a depth of 1 inch into bottom of a double boiler set over medium heat; bring to a light boil.

Cook until it start to come to a light boil and has started to thicken, whisking occasionally.

Bring to a light boil then slowly — while whisking — sift in the cacao powder and pectin then continue cooking for 2 - 3 minutes, just until the pectin has dissolved.