Sentences with phrase «to simmer the mixture»
"To simmer the mixture" means that you need to heat the ingredients on low heat, just below boiling point, until small bubbles appear and the liquid becomes hot. Full definition
Continue simmering the mixture for 40 minutes, or until tender.
cookingchanneltv.com
Gently simmer the mixture, uncovered, until the ginger is tender, about 1/2 hour.
When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes.
Combine all the ingredients in a saucepan and bring to a boil, then reduce the heat and simmer the mixture uncovered for 20 minutes.
While simmering the mixture, do we need to keep stirring constantly, occasionally, or none at all?
Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more.
No need to use a lid — just simmer this mixture for 20 minutes, stirring occasionally throughout the cooking process until the whole thing is reduced by 2/3.
If using water, simmer the mixture for about 45 seconds.
Reduce the heat medium - low and simmer the mixture until it is reduced by half.
Add the cream and continue to simmer the mixture over medium - low heat (do not allow it to boil) until it is again reduced by half.
It is made from simmering a mixture of cream, milk, and sugar (and don't forget the fresh vanilla bean!)
Simmer mixture on low for 5 - 10 min.
Simmering the mixture no longer than 25 minutes keeps the vegetable flavor fresh and vibrant.
Bring to a boil then reduce heat and simmer mixture until liquid becomes thick and syrupy, about 10 - 15 minutes.
Simmer the mixture for about 3 - 5 minutes, stirring occasionally.
Simmer mixture over medium heat until thick and bubbly, 3 - 5 minutes.
All it takes is simmering a mixture of your chosen milk, sugar and a pinch of salt over medium heat until it thickens.
Hi Debbie - it might also help to simmer the mixture on the stove longer to help it thicken more.
Cover and simmer this mixture for 20 to 30 minutes.
Simmer the mixture until the cook can't resist ladling a bowlful for sampling.
Stir in the tomatoes, sugar, lime juice, nutmeg, annatto oil, the reserved cubed beef, and simmer the mixture for 20 minutes.
Simmer the mixture for 5 minutes to blend flavors, being careful that the butter does not brown.
Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.
Reduce heat to low and continue to simmer the mixture for 10 minutes without stirring.
Simmer the mixture, uncovered, stirring occasionally, for about 1 hour, or until thickened and reduced to about 1 1/2 cups.
Simmer the mixture for 3 to 4 minutes, or until the mussels open.
Simmer mixture for 5 minutes.
Don't you need to mix the starch with cold water before adding to the simmering mixture, or else you get gooey clumps?
Simmer mixture for 2 minutes, or until the sauce thickens a bit.
Cover and simmer the mixture for at least one hour, stirring occasionally.
Simmer the mixture for 15 to 20 minutes to blend the flavors.
Simmer the mixture for 2 minutes, stirring occasionally and add the onion sauce, mixing it well.
Simmer the mixture for 30 seconds until it is shiny and smooth.
Continue to simmer the mixture, stirring occasionally, until it is reduced by about 1/2 and has begun to thicken (about 30 minutes).
Simmer the mixture for 10 minutes and then add the palm shortening and simmer until it has melted.
Add the juice and pineapple and simmer the mixture until the pork is just cooked through, 5 - 8 minutes.
Simmer the mixture until the flavors are well combined.
Simmer the mixture for 50 - 60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender.
Lower heat and simmer mixture 10 minutes, stirring constantly, until mixture is thick.
Simmer the mixture until the livers are almost done, about 10 minutes.
Simmer the mixture for a couple of minutes.
Reduce the heat to a simmer and simmer the mixture for 20 to 30 minutes.
Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful.
Simmer the mixture, stirring occasionally, for about 30 minutes or until the sauce has thickened.
This being said, the simmering mixture is a bit irritating (non MCS people should not have this problem though), so I keep the lid on.