Put them in a saucepan with lightly salted water to cover, bring to a boil over high heat, reduce the heat to low, and simmer until the leeks are very tender, about 20 minutes.
Bring to a boil, then reduce the heat, and simmer for about 1 hour or until tender.
Add the remaining spring of thyme, bay leaf, and white wine to the pot and bring to the boil.
Add the sweet potatoes, cleaned leeks and plenty of ginger to the clear broth and bring it to an aggressive boil.
Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
Bring the water to a boil in a large heavy saucepan, and add the salt and sugar.
Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half.
Bring the liquid to a boil and using a wooden spoon, scrape up all the browned bits that have stuck to the bottom and sides of the pan.
Reserve 2 cups and bring the remaining stock to a boil in a pan.
Bring the jam mixture to a boil over high heat, stirring frequently with a large heatproof rubber spatula.
Bring the pasta water to a boil while you steam the clams.
WSJ: Marc Vetri's Spaghetti in Parchment With Clams | Slow Food Fast
My father is a dumper: He likes to throw a lot of different things into the pot, put the lid on and bring the water to a roiling boil.
If I threw it on the fire I could bring a pot of beans to a boil.
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