Sentences with phrase «whisk so»

Add the raspberry jam, stirring with a whisk so the jam melts and is thoroughly incorporated; let steep for about 5 minutes more.

Stir mixture really well with a whisk so that everything is evenly incorporated.

I couldn't find my whisk so I used a fork and a spoon to combine everything.

Measure the chickpea flour, water, olive oil, salt, and cumin to a large bowl and mix well with a whisk so that there are no clumps.

Measure the chickpea flour, water, olive oil, salt, and cumin to a large bowl and mix well with a whisk so that there are no clumps.

Carefully pour the hot syrup into the egg whites with the mixer running, avoiding the whisk so that hot syrup does not splash.

Bring this mixture to a boil, stirring frequently with a whisk so that it doesn't stick or burn.

You want to whisk it so there are no lumps.

Then, add oil in a slow steady stream but continue to whisk so it is well incorporated.

I started to and it was all getting clumped in the whisk so I switched to a rubber spatula.

I've been whisking so many things since, you don't even KNOW.)

You want to keep whisking so the eggs don't scramble.

Continue to cook the butter, whisking every so often, until it looks clear and the milk solids have dropped to the bottom of the pan.

Bring to a simmer, whisking so the sugar dissolves.

Slowly add the oil while rapidly whisking so you get a good emulsification (not separating).

Not exact matches

Management teams whisk through slides trying to get through a presentation to share how great things are going and they are eager to get through the meeting so they can get back to their real jobs.

Their truths so radically different than mine / (The elephant is like a tree, for crying out loud: how can I relinquish my own sense experience and consider that feel babbling about a whisk broom, a fire hose?

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

The «evangelical» vote = people so batsheet crazy they though god was going to come and whisk them all away, naked as can be in May 2011, errr October 2011, I mean sometime soon.

Scoop some into a bowl, whisk with an electric whisk until it's light and fluffy then whisk in your favourite essential oil (I love vanilla, it goes so well with coconut) and voila... a light, natural body lotion that will keep you smelling yummy all day and lasts forever

* The cream will be hard, so blend or whisk well before using.

Today I wanted summer so I whipped up this creamy tropical smoothie bowl with berries and I was instantly whisked off to...

Erika writes: Every recipe on Worth the Whisk has a story, so when Patti asked if I'd be willing to share these savory cheese biscuits with yogurt on her blog, I was glad — they've got a story, too.

Yes, the glaze does get lumpy after you add maple syrup, but adding a tbsp or so of milk and transferring to a bowl to give it a vigorous whisk is the solution!

Whisk the starter before measuring it, so you'll be measuring starter, not bubbles.

So, if you are whisking by hand & have a problem with separation, just get out your hand mixer.

Gradually pour the scalding cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.

Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add toWhisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add towhisk with as little as 1 cup milk, just enough so it dissolves) and add to pot.

~ Pour the egg mixture and keep whisking the eggs in the pan and slide the runny portion towards the sides so that all the mixture is evenly cooked.

Be careful, xanthan gum loves to clump up so make sure you are whisking and adding it at the same time.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

Then add the egg yolks to the warm milk in the pan in a steady stream, whisking constantly so the eggs do not scramble.

So yes, while I was stirring or whisking or measuring or pouring, I had «Ducky Momo Is My Friend» running through my head.

It is very important to whisk continuously so clumps don't form.

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

In it, whisk the lemon juice with the mustard, then drizzle in the olive oil, whisking all the while so the dressing emulsifies.

I add just a couple tablespoons first, whisk that and then add the rest of the cream, very slowly so that I don't get scrambled eggs.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

To do so, boil water and agar until agar is dissolved, whisking constantly, about 5 minutes.

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

I used Raw Almond Flour (not blanched); I used only three eggs + one chia egg + one flax egg; and my pan was about 8.5 * 4, so a bit bigger than recommended; I did not use the food processor, just mixed everything with a whisk and a spoon.

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

My almond flour was clumpy and I didn't know how to fix it (first time baking with it), I don't have a mixer so I used a whisk, and I forgot the ground flax until after it was in the pan and had to take the batter out and add it.

Slowly whisk the water reserved from the pasta into the egg yolk and cheese mixture so that the eggs begin to cook.

These dessert bars will whisk you away to an island paradise with just one bite, and since this recipe makes so many, why not take a few friends along with you?

Whisking flax gel into the vegetable oil in your recipe will not work because it won't allow the flax gel to disperse into the ingredients so it can do its job.

I do nt have an emersion blender so i did it the good ol fashion way, using the whisk This was a delicious dinner!

Then pour everything back in the pot and heat up again while whisking constantly till the custard starts to thicken (about 1 - 3 minutes), which will happen all of a sudden, so be ready for it and remove the pot from the heat immediately.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

My little guy had so much fun filling up the muffin cups with all the ingredients (I did pour the egg mixture but he did everything else — including helping me whisk the eggs).