Sentences with phrase «water mixture constantly»

I stir the flour and water mixture constantly on low, cook until I see some «ribbons» patterns, that's the consistency we're looking for.

Not exact matches

Gradually drizzle the boiling water / sugar mixture into the chocolate, stirring constantly.

Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Whisking constantly, add the milk powder and water mixture.

Add the water in the same way, beating constantly to produce a smooth mixture with the consistency of a thick batter.

Combine cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened.

Slowly pour in water, stirring constantly until mixture forms a thick batter.

FILLING: Mix dry ingredients, gradually stir in boiling water and cook over direct heat, stirring constantly until mixture thickens.

Add the water to the mixture slowly, mixing constantly.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 — 2 minutes.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check).

Whisk lemon juice, sugar, and eggs in a medium metal bowl; place over a large saucepan of simmering water and cook, whisking constantly, until mixture thickens, 5 — 6 minutes.

Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant - read thermometer inserted into mixture registers 170 °F, about 4 - 5 minutes.

Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

Cook over medium heat, stirring constantly, to 265 degrees on a candy thermometer (or until small amounts of the mixture dropped into very cold water forms a hard ball).

Cook over the pot of simmering water, whisking constantly until the mixture registers 165º F. Remove the bowl from simmering water and stir in the drained, bloomed gelatin sheets.

Whisk flour / water mixture into boiling broth whisking constantly until thickened.

Stir or mix constantly while streaming in the water and continue stirring until the mixture begins to come together.

Slowly pour beaten egg mixture into water mixture, stirring constantly.

Add the water and constantly stirring with a whisk, bring the mixture to a boil.

Combine the sugar and water in a heavy - bottomed saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture starts bubbling.

Mix flour in an ounce or two of cold water, mix well until there are no lumps and then blend the mixture into the simmering skillet, cooking and stirring constantly for 2 minutes.

Add cornmeal mixture to boiling water, stirring constantly.

When you combine the oatmeal and warm water, you have to stir it constantly until the mixture becomes starchy.