Sentences with phrase «whisking constantly»

Gradually pour the warmed milk into the yolk mixture, whisking constantly.

Slowly add the milk a little at a time whisking constantly to avoid lumps.

Continue adding the oil in a steady stream, whisking constantly, until all of the oil is incorporated and the mixture is thick.

Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.

Add the milk in a slow but steady stream, whisking constantly, until well - combined.

Cook, whisking constantly, until the butter is melted and the sugars have dissolved, 2 to 3 minutes.

Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes.

Pour about 1/4 cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth.

Reduce heat to low and gently pour in the cream mixture while whisking constantly.

Lower the heat, then slowly pour in the grits, whisking constantly to avoid lumping.

Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.

Cook, whisking constantly, until thickened, about 1 minute.

Transfer the mixture back to the saucepan and cook over medium - low heat, whisking constantly.

Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly.

Solution: Continue to simmer the gravy, whisking constantly, until the gravy is smooth.

Cook for 15 minutes or until tapioca is done, whisking constantly.

Reduce heat to medium - low, and simmer gently 45 seconds, or until thickened and smooth, whisking constantly.

Slowly pour chocolate - butter mixture into egg mixture, whisking constantly.

Add flour and cook 1 minute, whisking constantly.

Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine.

Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine.

Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Whisking constantly, slowly pour in about a half cup of the cream mixture to temper the yolks.

Boil for 5 minutes, whisking constantly.

Heat while whisking constantly.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Return the mixture to the saucepan and cook over medium - high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly.

Return the mixture to a 2 - quart saucepan with the remaning milk over medium - low heat, whisking constantly until slightly thickened, 5 to 6 minutes.

Heat the mixture while whisking constantly, until it becomes thick and stretchy and pulls away from the sides of the pan, about 4 - 5 minutes.

In a heat - proof bowl above a pot of simmering water, heat the eggs and sugar to 110 - 120 ºF (43 - 49 ºC) while whisking constantly.

Bring to a simmer, then reduce heat and let cook a couple minutes, whisking constantly, until slightly thickened.

Cook over medium - high heat, whisking constantly, until thickened.

Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan.

Once brewed, combine the cappuccino with cornstarch in a medium saucepan over medium to low heat, whisking constantly.

Continue to simmer over medium - low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170 °F to 175 °F, about 4 minutes (do not allow mixture to boil).

Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken.

Combine prepared cappuccino with cornstarch in a medium saucepan over medium to low heat, whisking constantly.

Whisk in flour and let cook, whisking constantly until toasted and starting to brown, about 3 minutes.

Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling.

Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.

Slowly drizzle in milk, whisking constantly as you do to incorporate into the flour and butter mixture.

Add the chicken stock in a slow, steady stream, whisking constantly.

Whisking constantly to prevent lumps, slowly add the polenta.

Heat sugar, water and syrup in a heavy bottomed pan, whisking constantly.

Gradually add chicken stock, whisking constantly to combine.

Slowly pour in about a cup of the soup broth to warm the egg mixture, whisking constantly.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl.

Add the remaining ranch dressing in a slow, steady stream, whisking constantly until well - combined.

Cook the mixture, whisking constantly, an additional 2 to 3 minutes or until it thickens.