Sentences with phrase «as the crust gets»

In other words, as the crust gets less hydrated, the elevation of the Great Plains also gets lower.

Not exact matches

If all of that water was contained inside the Earth (as many Christian «claim» is the case when they get desperate because the other options clearly don't work), then you wouldn't have been able to walk on the surface because the Earth's crust would have turned into a literal quicksand soup.

This comes out clearly in one of his latest statements about the therapeutic» function of philosophy as applied to social issues: «helping people get out from under outdated philosophical ideas, helping break the crust of convention.»

While the crust was super crunchy right out of the oven, it did get soft as it cooled.

As soon as it comes out of the oven, it is spread with dark chocolate to ensure that it doesn't get soggy whatsoever; the pie crust will stay crispy when storeAs soon as it comes out of the oven, it is spread with dark chocolate to ensure that it doesn't get soggy whatsoever; the pie crust will stay crispy when storeas it comes out of the oven, it is spread with dark chocolate to ensure that it doesn't get soggy whatsoever; the pie crust will stay crispy when stored.

First problem was the crust, I couldn't get it to go up the sides evenly — after about 20 minutes of pressing and redistributing, etc., I finally just gave up and baked it as is.

My issue wasn't so much the crust as always getting a crack in the middle of the cake... even with water baths, etc..

I am going to try an experiment of doubling the recipe and baking it flat, cake - style, so as to get a larger area of the wonderful crust, and then cut it into large squares and slice it lengthwise, and try it like a ciabatta.

If you have a pizza stone, put it in the oven as it preheats (this will help you get a crisp crust).

I used a new dough recipe too — I normally don't put olive oil in my crust, but trying to get as close as possible to their recipe, I made this dough:

Sure, the okra doesn't get as slimy when roasted as it does stewed, but I knew it wouldn't be quite as crispy and easy to eat as the cornmeal - crusted version.

When you're ready to top the pizza, rub a bit of olive oil on the surface, as this helps keep the crust from getting soggy.

As a result, you get to enjoy a thin, crispy crust.

Thanks Elisa P for the encouragement to get moving on this recipe — I hope you like this crust as much as the chocolate one!

instead of using cheesecake that has to be cooked how about the box ones that get cold in the fridge make up your crumble crust and add it as you want and you can also put your fruits n and fridge it and eat it out of the cooler using the same jars.....

Sure, the flavor isn't as deep, but you still get the soft sprout under a caramelized crust.

«The pizza crust, which we've just launched in the U.S., is as authentic as any pizza you'd get in a Naples pizzeria,» White states.

We ended up making this tart in a 22 inch cake pan, as the crust needed a fair bit more buckwheat flour to get the right consistency (variation in flours perhaps?

Pour crust ingredients into an 8 ″ x8 ″ baking pan and press firmly into the bottom of the pan trying to get it as even and flat as possible.

You may want to cover the pie crust carefully with tin foil for the last 10 minutes of baking as my pie crust got brown.

In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible.

Did anyone experience the crust getting bubbly from the oil, not bubbly as in rising like literal bubbles?

Because I DO love pie crusts, as the peaches get juicier, what do I do to preserve the slightly soggy but mostly cookie crust?

I am from Arkansas and belive me they are just as good.You will need 3 crust to get 12.

The crust is no - bake and just about as easy as a tart crust gets.

Continue to cook, checking the tart every 5 - 8 minutes, and break up any dry crust that may be forming, getting less aggressive as the filling sets up.

The only thing I recommend is par bake the crust first, or bake lower and slower as it's really easy to get a soggy bottom on this pie.

The crust didn't really get done as well as I would have liked.

The trick to the tortilla bar pizza is using a cast iron pan, which can get roaring hot to give the cracker - like crust, and fitting the tortillas into the pan so that the toppings don't slide off, as the pizza has little or no raised crust.

And my preference is to leave the crust on the bread as I love how it gets nice and crunchy when baked.

I used my own recipe for 10 inch pie crust but used the filling pretty much as written except that I used a bag of the frozen sweet potatoes that get microwaved in the bag and then mashed.

I will try using a metal pie tin next time I bake it to get a crispier crust on the bottom as I used glass this time and it was a bit too soft for me.

I used to use Ezekiel tortillas as the «crust» for my homemade pizzas, but even though my family loved them, we got reallllly bored with those after a while.

Credit for this recipe goes to Minimalist Baker, although I've modified it to include proper nut preparation as well as to proportionately increase the filling ingredients to reflect 15 full sized muffing tins instead of one dozen, since I always get 15 nut crusts!

Follow the ingredient proportions carefully, though, as I experimented quite a lot to get the right crust - sauce - cheese ratio.

I pre-heated a small ramekin inside the oven as the bread was baking, and when I was ready to create a bit of steam in the oven to get the crust even crustier, I opened the oven, tossed a couple of ice cubes into the hot ramekin, and quickly closed the oven again to trap the steam inside.

It is very hard to get stellar results in your home oven, but I think a pizza stone is a wise investment that will give you as close to a blistered, chewy crust as you are going to get without a wood - fired oven.

Each lattice strip should make contact with the edge of the crust — no need to get it perfect, as you'll fold all the edges in later.

And if you don't have a cast iron, a stainless steel skillet or nonstick will also work, they just won't get quite as impressive of a crust.

The key here is to get the crust as thin as possible when stretching it out.

Honestly, this recipe is really tricky and sometimes people just have troubles getting them to look perfect... but really, you stomach doesn't care what it looks like The ONLY thing I can think is that you may have overbaked the crust, as the crust is pretty finicky!

To get a nice crust — as with a steak — you need to get your toaster screaming hot.

I listened to the crackling of the crust as the loaves of bread were cooling down and couldn't get enough of the aromas lingering in the air.

Just got my first box of Better Batter and will be making a choc cream pie with your crust for Thanksgiving... cross your fingers that my crust comes out as lovely as yours:) Thanks again!

I love the crust as you get with fried chicken and the great flavors (and no grease).

The golden crust adds flavor to the braise, as well as creates a fond on the bottom of the pan, which then gets picked up after you caramelize the vegetables.

Almost imperceptibly, the talented young politician whom most had labelled as just a bit too upper - crust ever to get to the very top, seemed to be changing.

These chunks of crust get squeezed and rotated as the Pacific plate slides northwest, away from California, relative to the North American plate.

And the ocean crust off the northeast part of Japan, having formed about 140 million years ago, is about as old as it can get.

It also would be far easier to get a water sample from Enceladus, which has plumes of water vapor, ice and particles shooting more than 300 miles off its surface, than from other moons, such as Jupiter's Europa, where a massive ocean is believed to be buried beneath a thick icy crust.