Sentences with phrase «water over butter»

In a large bowl, pour boiling water over butter.

Not exact matches

To make the dressing, place the peanut butter and water into a saucepan and stir over a gentle heat until mixed.

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Place butter and chocolate in a bowl and set it over simmering water, stir until melted.

In a saucepan, combine the cream, water, butter, and salt and warm over medium - low heat.

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat.

Bring water, butter, and salt or sugar to a boil in a heavy - duty saucepan over high heat.

In a medium sized pot over medium heat, heat the water and butter until the butter melts.

While holding the cutting board over the pot of boiling water, use the butter knife to shuck (or scrape) small, even amounts of the batter into the water.

For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium - high heat.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butter.

In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat.

In a bowl melt the chocolate and coconut butter either in the microwave or in a metal bowl over a pot of hot water (preferred method).

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.

In a small saucepan over medium - high heat bring the butter, water, and sugar to a boil.

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

In a small saucepan, heat milk, water and butter over low heat until butter is melted, remove from heat and allow milk to cool to lukewarm temperature.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

In a small, heat - proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

Add in the butter pieces and set the bowl over the simmering pot of water.

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

Set metal bowl with chocolate and butter over the saucepan of the barely simmering water stirring occasionally until melted and smooth.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

In a medium pot, heat the butter, water, salt and sugar over a medium heat until the butter has melted and the water is boiling.

In a small saucepan set over over water, or in a double boiler, melt chocolate and butter and mix until smooth.

You can smooth it out by dipping a butter knife into warm water and running it (flat side) over the top of the cake.

I typically just melt a quantity over a water bath and pour it into foot butter or deodorant tubes for easy application.

Melt the chocolate and butter over a bain - marie, which is really just a fancy way of saying dump the globs of black and yellow into a heatproof bowl and melt over simmering (not boiling) water.

Using a double boiler or a metal bowl over a pot of simmering water melt butter, corn syrup and chocolate.

For pâte à choux: In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium - high heat.

In a small, heat - safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.

Combine chocolate and butter in the top of a double boiler over simmering water.

Melt the chocolate and butter in a bowl suspended over a pan of simmering water, and stir to combine.

To make the rum glaze, combine the butter, water and sugar in a saucepan over medium - high heat and bring to a boil.

In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth.

My approach to the whole melting and cooling stuff was to heat half the total amount of water in a kettle, pour it over butter, molasses, vinegar and shallots and blend with a blender.

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Melt the chocolate and butter in a small glass bowl over a saucepan of simmering water or in the microwave set to medium on 30 second bursts, stirring frequently.

Place the water, butter, salt, and sugar in a medium saucepan over medium high heat.

Melt butter and chocolate in double boiler, over boiling water.

Melted 150g Dr Oetker 72 % dark chocolate in a bowl over hot water together with 20g unsalted butter and 1 tbsp of maple syrup.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Then, in a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and shortening (or butter).

In a metal mixing bowl set over a double boiler or a hot water bath melt the chocolate and the butter.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

Add the water and peanut butter over medium heat and whisk together.