Sentences with phrase «whisk for another minute»

Keep whisking for a minute until you cook out all of that raw flour taste.

Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed.

Just add the cornmeal to the hot water, whisk for a minute or 2 and walk away.

Continue to whisk for a minute or two, until entire surface has bubbled.

When golden brown bits begin to form at the bottom of the pan, remove it from the heat, and continue whisking for another minute or two.

I then add the bitter almond extract, and whisk for another minute or so.

When the butter looks just about ready (golden but not black), remove from the heat and continue whisking for another minute or so.

Sieve in your cornstarch and give it a whisk for a minute.

• Add yoghurt, and whisk for another minute till well incorporated.

Not exact matches

Whisk in egg yolks and orange peel, and cook for about five minutes or until the mixture thickens slightly, stirring constantly; do not boil.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy.

Warm 3/4 cup of almond milk to 110 F. Add in sugar and yeast, whisk together and leave for 10 minutes.

Heat for 1 minute, whisking constantly.

HEAT the milk over medium heat, whisking constantly, for 3 to 5 minutes or until the mixture is steaming hot but not boiling.

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

In a mixing bowl, cream the butter with an electric whisk for 3 minutes on medium speed until smooth and fluffy.

Let it sit for 2 minutes, and then whisk.

Whisk together a little flour and water to make a slurry and slowly add it to the pan, then simmer for 5 minutes longer.

Whisking constantly, simmer for 8 to 10 minutes, or until it reaches the desired consistency.

Bring to a simmer and cook for 3 minutes, whisking frequently.

Let the flour cook out for a minute and then slowly add the whole milk whisking while adding.

Once all the syrup is added, turn the mixer to high and whisk for 5 - 10 minutes.

Cook the roux at a medium temperature, whisking constantly for about 1 minute to avoid lumps.

Whisk for 10 minutes, until the mixture has cooled and is thick.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat.

In a large saucepan, heat the sugar over medium heat, stirring continuously with a whisk or spoon, for 5 to 7 minutes.

Allow to cook for about 5 minutes as you continue to vigorously whisk and stir until thickened.

Let cook for a minute or two, and then slowly whisk in the milk.

Mix all the ingredients well for 2 minutes with a whisk or electric beater.

First, combine flax and water in a cup and whisk; let sit for ten minutes, then whisk the almond milk with the lemon juice and let sit while preparing the rest of the ingredients.

To make the frosting, whip the butter on medium - high speed of an electric mixer using the whisk attachment for 5 minutes.

All that goodness gets whisked together with some olive oil and salt & pepper for a delicious, homemade salad dressing that only takes five minutes to make!

Whisk in flour and red pepper flakes and cook, whisking constantly, for about 3 minutes to make a roux.

Continuing to whisk, let butter and flour cook for about one minute.

The grip is comfortable, perfect for when you have to whisk for several minutes at a time, and the sturdy wires can not be matched when whipping up things in the kitchen.

Whisk for an additional minute.

Pour the cream back into the saucepan and cook over medium - low heat, whisking constantly, for about 5 minutes until cream thickens.

Add herbs and cook on low, whisking occasionally, for about 3 minutes.

Gradually whisk in the half - and - half, stirring and simmering over low heat for 5 minutes until thickened.

Whisk for 3 minutes or until your pastry cream has thickened and coats the back of a wooden spoon.

Slowly whisk in the milk and mustard, if using, then turn the heat up and bring to a simmer for 2 minutes, whisking often.

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.

Continue to cook, whisking constantly for approximately 10 minutes until a thick batter is formed.

To make the whipping cream, pop your bowl, whisk and measuring cup in the freezer for about 15 to 30 minutes, remove, then pour ingredients into the cold mixing bowl, and whip on low until combined then turn on high and mix until fluffy.

Whisk the mixture constantly over low heat for about 2 minutes, until mixture is sticky and paste - like.

Whisk in flour and chopped onion - saute for 1 - 2 minutes.

Whisk together for a minute or so then remove from heat and set aside.

Add the minced shallot to the hot bacon grease and cook for 1 minute, before whisking in the vinegar and Dijon emulsion.