Aún no tenemos significados para "syrupy consistency".
1Pour in the Pernod and boil until reduced to a syrupy consistency.
2Remove the chops and reduce the liquid to a syrupy consistency.
3Remove the chicken from the pan and reduce the wine to a syrupy consistency.
4As the sugar cooks, it gives a syrupy consistency to this very traditional dish.
5Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover.
6Cook over medium heat, stirring occasionally until liquid thickens to a syrupy consistency and begins to bubble.
7Scrape any sediment from the bottom of the pan to flavour the sauce, which should achieve a syrupy consistency.
8Now make the sauce: put the vinegar and sugar in a pan and simmer until they take on a syrupy consistency.
9Over a high heat, reduce the sauce once again until it just starts to turn into a light syrupy consistency (not slick and jam like).
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