Sentences with phrase «whisking often»

Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush.

Heat the butter and maple syrup in a small sauce pan over medium - low heat until melted, whisking often until combined.

Bring to a boil over medium - high, whisking often, about 3 minutes.

When all soy milk is added, reduce heat to medium - low and cook, whisking often, 1 to 2 minutes.

Cook, whisking often, until it begins to thicken, about 5 minutes.

Simmer, whisking often, until sauce coats the back of a spoon, 8 — 10 minutes.

Whisk in granulated sugar, brown sugar, and salt (mixture will loosen) and cook, whisking often, until mixture thickens again and polenta is tender, 20 — 25 minutes.

Add sour cream mixture to the pot and bring to a boil, whisking often.

Continue to cook, whisking often, until sauce is thick and coats a spoon.

Place the saucepan on the stove over medium heat and cook until it thickens (this should take about 5 - 6 minutes), whisking often

I usually cook for about 10 - 15 minutes, whisking often to keep it from sticking to the pan.

Boil, whisking often, until the liquid has reduced to 1/2 cup, about 5 minutes.

Cook, whisking often, until grits are tender but still have some bite, 15 — 20 minutes.

Whisk in flour and cook, whisking often, until roux just begins to smell nutty, about 2 minutes.

Heat the milk mixture over medium heat, whisking often, until the mixture thickens and coats the back of a spoon.

Bring the milk and salt to a near boil in a large heavy - bottomed pot over high heat, whisking often so it doesn't scorch (once steam starts to rise off the top, watch the milk closely — it can boil over quickly).

Place pan over medium - low heat and bring to a bubble, whisking often.

Cook the purée over medium - high heat until it comes to a boil, whisking often, until a thick compote, about 12 minutes.

Whisk in milk and cream; bring to a boil, whisking often.

Heat the egg mixture, whisking often, until 155 degrees on a candy thermometer or until hot to the touch.

Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5 — 8 minutes.

Heat, whisking often, until the mixture is hot and thickened, about 5 minutes.

In a medium - sized sauce pan, bring the 3 cups of water and agar flakes to a boil and keep the mixture at a nice, rolling boil for 5 minutes, whisking often.

Reduce the heat and simmer, whisking often so that the bottom doesn't scorch, until the sauce thickens, 12 to 15 minutes.

Gradually whisk milk into sugar mixture and heat over medium heat, whisking often, until very warm to the touch.

Heat, whisking often, till both the gelatin and erythritol are completely dissolved.

Whisk in 1/2 cup water, ginger, and salt; bring to a boil over medium - high, whisking often.

3 To prepare Hot Chocolate: Bring 1 cup milk or nondairy milk and 1/4 cup Hot - Chocolate Mix to a low boil, whisking often to blend.

Reduce heat to medium - low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes.

Increase the heat to medium and bring the mixture to a boil, whisking often.

Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often.

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 minutes.

Meanwhile, heat the vinegar in a small sauce pan over medium - low heat; whisking often to avoid burning.

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

Whisking often, turn heat up to medium until the queso comes to a slow rolling boil.

Heat the egg and sugar mixture, whisking often, until it reaches 70 C (160 F) on a candy thermometer.

Bring to a boil over medium heat, whisking often.

Whisk often and check to see that it's thickening, if it's not, then turn the heat up a bit.

The key to the icing is to whisk often.

Not exact matches

They created a sort of time machine to whisk their characters into Bible stories for what often turned out to be very rousing re-creations.

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.

I often use 1tsp baking powder combined with 1 1/2 Tbsp oil and 1 1/2 Tbsp water (whisked together, makes an foamy / eggy kind of thing).

Whisk the batter often to avoid flour lumps.

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.

Every so often I still have some lumps at this point, so I place the bowl (I use a glass bowl) over a pan of simmering water and whisk until all the lumps are gone.

In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom.

Cook, stirring often with a whisk, until well toasted.

Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes.

Gradually whisk them into the boiling water, then lower the heat and simmer gently for 10 mins, stirring often to prevent sticking and clumping.

«In the hospital, so often the baby gets whisked away right after birth, but the baby belongs to the family,» Ceal notes.