Sentences with phrase «warmer heats milk»

The unique warmer heats milk from the bottle or storage pouch.

The warmer heats milk to around 20 °C which is an optimal temperature for breast milk nutrients.

If the warmer heat the milk over body temp (40 °C +) then you milk will begin to lose essential nutrients.

Not exact matches

I didn't worry about the milk spoiling in the heat or finding a microwave to warm the milk up if we were running around.

To heat it up I spoon the amount I want into a saucepan with a little extra almond milk, stirring the milk in as it warms.

Mix the oats, nut milk, 1/2 a cup of water and a pinch of salt in a saucepan and start to warm it over a medium heat.

Pour the milk into a medium saucepan and warm over medium high heat until pleasantly warm but not boiling.

Stir in the brown rice milk, allow the sauce to warm through and then remove from the heat.

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more almond milk or water, stirring, until warm and creamy.

In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa; heat and whisk until gentle boil occurs; remove from heat.

Warm the cream, milk and vanilla pod together in a small saucepan over a low heat.

In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.

Reduce the heat to low, pour in the yogurt or butter milk, and stir until warmed through; do not allow to boil.

In a pan over low to medium heat, warm the cereal milk.

To make the pastry cream, warm the milk in a medium saucepan over low heat, until bubbles form around the edges.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

The only true heated cooking I did was to saute some garlic in the microwave and warm the milk to make cheese!

Heat the milk until it's slightly warm, but not too hot or it will kill the yeast.

Heat the milk, add a little «starter» (store - bought yogurt or some of your own from the last batch), keep it warm for a few hours, and you're done.

In a medium saucepan whisk cream and milk over medium low heat to warm.

Using a double boiler on low heat, warm coconut milk.

Warm the coconut milk in a medium saucepan over medium heat.

Meanwhile, heat almond milk in microwave for 1 min (or on stove until warm but not hot).

Heat up the milk just until warm.

Heat the cashew milk in a small saucepan over medium heat for 2 — 3 minutes or until just warHeat the cashew milk in a small saucepan over medium heat for 2 — 3 minutes or until just warheat for 2 — 3 minutes or until just warmed.

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Heat the cashew milk over medium heat in a saucepan until quite warm but not hot (just over room temperature — if it's too hot it will burn the yeaHeat the cashew milk over medium heat in a saucepan until quite warm but not hot (just over room temperature — if it's too hot it will burn the yeaheat in a saucepan until quite warm but not hot (just over room temperature — if it's too hot it will burn the yeast).

In a saucepan over medium - low heat, or in the microwave, warm the milk and water together until just over room temp.

In a medium saucepan, warm up the milk over medium heat for 2 minutes as you assemble the ingredients.

In a small saucepan set over medium - low heat, whisk together milk with maple syrup, butterfly pea powder, and spices until powder is dissolved and milk is warm but not yet simmering.

For hot cereal: warm milk over medium heat.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cHeat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cheat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cheat, season to taste and cool.

Heat the water, milk alternative, and margarine together in the microwave until the mixture is very warm, but not too hot to touch, about 125 - 130 °F.

In a medium sauce pan, heat the milk, sugar and salt until warm.

Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm).

In a microwave - safe bowl heat milk until it becomes slightly warm.

To make white sauce, I always use all the ingredients at the same temperature, so make sure to heat the milk in the microwave for about 2 minutes (or in a saucepan), so it's warm.

In a small saucepan over medium - low heat, warm the milk until small bubbles appear at the edges, but it is not simmering.

Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.

Warm the milk in a small saucepan until it bubbles, then remove from heat.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Heat the coconut milk until warm and pour over the chopped chocolate.

3) Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20 - 30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and / or lime.

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

In a small saucepan, warm the milk over moderately low heat.

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.

Slowly drizzle in warmed MILK; continue whisking rapidly to keep lumps from forming; continue on medium heat and whisk until sauce begins to thicken (about 3 - 5 minutes)

Gradually whisk milk into sugar mixture and heat over medium heat, whisking often, until very warm to the touch.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.