Make sure you allow your pistachio butter to fully
cool down to room temperature in the jar before putting on the lid & placing in the fridge, because we don't want to create any steam.
Instead of adding the water to the tea temperature oil / wax / butter mixture and blending it, and then blending again every 5 mins until reaching desired texture, what I did was let the wax / oil / butter
mix cool down to room temperature first, where it starts solidifying and looks like a salve.
Scoop the strawberry chia seed jam into a sterilised jar and leave to
cool down to room temperature for a couple of hours before popping the lid on and storing in the fridge.
Remove the butter and pecan mixture from the skillet and let
it cool down to room temperature or slightly cooler.
Allow the lemon curd to sit in the pan until
it cools down to room temperature.
I put that aside to
cool down to room temperature, and put the rest of the ingredients into the bowl of my stand mixer.
Cover the mixture with a plastic wrap and let
it cool down to room temperature.
Remove from the heat, transfer the curd to a shallow bowl and whisk until
it cools down to a room temperature.
Leave to
cool down to room temperature.
Or, you can let
it cool down to room temperature then chill for several hours or overnight in the refrigerator if you'd like to serve it cold.
In a saucepan over medium heat, melt butter then turn off heat and let
it cool down to room temperature.
Remove the pan from heat and allow the beans to
cool down to room temperature.
Refrigerate the ganache just until
it cools down to room temperature.
Move it to a jar and leave to
cool down to room temperature, then use.
Let
it cool down to room temperature.
Allow the milk to
cool down to room temperature, and then place in the freezer.
Let
it cool down to room temperature and add 1/2 cup of fresh or frozen strawberries.
Let
it cool down to room temperature.
After
it cools down to room temperature, cover it and store in the refrigerator overnight.