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1 Second, you must whisk constantly .
2 Place over a very low heat and whisk constantly for about 10-15 minutes until the custard thickens and coats the back of a spoon.
3 Slowly stir the grits into the mixture, whisking constantly until all combined.
4 Whisk constantly , with the pan below just simmering, until the lemon curd thickens.
5 Heat to boiling, whisking constantly ; season to taste with salt, pepper, and nutmeg.
6 Slowly pour heated milk over egg yolk mixture to temper it, whisking constantly .
7 Whisk the warm half-and- half into the mixture, beating with the whisk constantly .
8 Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated.
9 Add the milk gradually while whisking constantly to prevent lumps.
10 Stir in broth and bring to a boil, whisking constantly .
11 Then pour the boiling cream on to the mixture, whisking constantly to prevent curdling.
12 Add the milk gradually, whisking constantly until a thick sauce.
13 Add garlic, broth, and remaining oregano and thyme; bring to a boil, whisking constantly .
14 Then pour the boiling cream on to the mix, whisking constantly to prevent curdling.
15 Add oil slightly faster, pouring in a slow steady stream, whisking constantly , until very thick.
16 Bring to a gentle simmer over medium-low heat and cook, whisking constantly , until gelatin dissolves.
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