Sentences with phrase «water at a simmer»

Keeping the water at a simmer rather than a rolling boil will also keep your potatoes from becoming too watery.

Then drop it into the water and time it for exactly 3 minutes, keeping the water at a simmer.

Not exact matches

Add 1 quart water and cook (covered) at bubbling simmer 1 1/2 to 2 hours.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Bring to a boil, then reduce heat to low so that the water is at a bare simmer.

Allow to cook at a low simmer for 20 minutes or until the water has evaporated.

Add 1 - 2 cups water depending on the desired consistency, and let simmer for at least 20 minutes.

Reduce the heat to medium / low so that the water is just at a simmer.

While the chutney is simmering, roast the squash on a parchment lined baking sheet with a little water added at 400 degrees F.

For all types, it is best to add the oats to cold water and then cook at a simmer.

Drop fruit into water a few at a time and simmer 60 seconds, remove and plunge into cold water.

Blanch 8 or 10 tomatoes at a time in the pot of simmering water — leave them for one or two minutes until skins begin to loosen.

Keep water at a gentle simmer and cook egg for 3 - 4 minutes for soft yolk and 5 - 6 for firm yolk.

Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged.

It helps a lot if you simmer your canned chickpeas, maybe with a litte added water and reduce to half, takes about 10 mins, maybe longer for a large can, I use 1/2 A can at a time, almost all the chickpeas will have shed their skin without any help from you.

Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Boiling the soaked beans in water for at least 10 minutes and then turning it down to simmer will reduce the toxin to a very low safe level.

We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion, garlic and olive oil or butter), I throw all my leftover spinach / arugula into the pasta water at the end to use it up and give us a portion of greens.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Bring the water to a boil, and then lower the heat so the water is at a bare simmer.

If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water.

Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Simmer pretzels, one at a time (or two, with smaller pretzels), about 30 seconds each, holding them under surface of water, use a slotted spoon or spatula.

For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer.

Every so often I still have some lumps at this point, so I place the bowl (I use a glass bowl) over a pan of simmering water and whisk until all the lumps are gone.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

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.

Cooking: bring two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for ~ 15 minutes or until the germ separates from the seed.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Make sure water is at a steady simmer and producing lots of steam.

Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Reduce heat until water is at a strong simmer.

At service, warm a pot of water on the stove to a gentle simmer — about 76 - 80DegC (169 - 176DegF) if you have a temperature probe.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid.

Then at that point, throw in the marinade and 1/2 cup water and very gently simmer until the broth is glazed and saucy.

Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.

Meanwhile, bring 2» water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up).

Adjust the heat, if necessary, to keep the water just at the simmer point.

Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35 - 40 minutes, making sure meat is always at least half - covered with liquid, adding small amounts of water as necessary.

Cover and cook until the beans are done, adjusting the heat to keep the water at a bare, bare simmer.

I saute the onions and the carrots in olive oil, rinse and drain the black beans, saute them with the onion - carrot mixture, add the broth and some water, season, and simmer for at least an hour.

After 30 minutes, remove the lid and continue to simmer at a low heat for 30 more minutes to remove excess water.

Simmer for several minutes or soak them in warm water or apple juice (soak for at least half an hour).

Working one at a time, break each eggs into a ramekin and slide into simmering water.

Cover with a lid and bring to a boil over medium - high heat, then reduce the heat to a simmer and leave to cook for 15 - 20 minutes, until the grains are soft and all the water has been absorbed (if there is any water left at this point, simply drain it away).