Encara no tenim significats per a "whisk constantly".
1Second, you must whisk constantly.
2Place over a very low heat and whisk constantly for about 10-15 minutes until the custard thickens and coats the back of a spoon.
3Slowly stir the grits into the mixture, whisking constantly until all combined.
4Whisk constantly, with the pan below just simmering, until the lemon curd thickens.
5Heat to boiling, whisking constantly; season to taste with salt, pepper, and nutmeg.
6Slowly pour heated milk over egg yolk mixture to temper it, whisking constantly.
7Whisk the warm half-and- half into the mixture, beating with the whisk constantly.
8Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated.
9Add the milk gradually while whisking constantly to prevent lumps.
10Stir in broth and bring to a boil, whisking constantly.
11Then pour the boiling cream on to the mixture, whisking constantly to prevent curdling.
12Add the milk gradually, whisking constantly until a thick sauce.
13Add garlic, broth, and remaining oregano and thyme; bring to a boil, whisking constantly.
14Then pour the boiling cream on to the mix, whisking constantly to prevent curdling.
15Add oil slightly faster, pouring in a slow steady stream, whisking constantly, until very thick.
16Bring to a gentle simmer over medium-low heat and cook, whisking constantly, until gelatin dissolves.
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