Sentences with phrase «if crust»

For example: If the crust under the ocean took a month to shove 10 meters on a fault line, then the oceans would dissipate that change as the process is slow.

If the crust went up in temperature by a very small fraction of a degree, it would be the same as the atmosphere going up by a lot.

If crust or redness is present, I suggest a vet checkup.

If the crust has puffed, press it down gently with the back of a spoon.

If the crust puffs up during baking, gently press it down with the back of a fork and prick it a few times.

But I do eat pecan pie on occasion and sometimes apple if the crust stays crunchy http://www.closet-fashionista.com/

I like both crispy and soft crusts, thin and thick ones, but most of all I really love if the crust is super easy to whip up.

If the crust strips start to fall apart as you braid them, that's ok — I can tell you this torte will taste just as good no matter what it looks like!

Check the pie after 20 minutes and if the crust edges are getting dark cover them with foil.

There's the obvious panna cottas and fruit pies or fruit desserts (if the crust is made with real food flour such as spelt or kamut), but sometimes it's nice to have a treat that is easy, quick and made with whole foods.

If the crust hasn't formed, raise the heat to medium - high and cook for another 5 to 10 minutes to form the crust.

But if the crust is nicely chilled you should have no issue.

The concentration of radioactivity measured down Germany's deepest hole (5.7 miles) would account for all the heat flowing out at the earth's surface if that concentration continued down to a depth of only 18.8 miles and if the crust were 4 billion years old.47

Astrobiologists fear that if the crust is too thick, any possible life would be limited to organisms that use chemical energy from hydrothermal vents, a very restricted niche.

If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.

Pumpkin pie — smash or cut up both the filling and curst (if the crust is soft enough) into tiny pieces

If your crust does puff up slightly, gently press it down, using the back of a spoon, as soon as you remove the pan from the oven.

;) If your crust tends to fall apart, by the way, try rolling it a bit thicker.

And pie is delicious even if the crust is a little crumbly or the filling leaks all over the pie plate when you cut it.

I can't wait to see if my crust is a good one, never been a great crust maker before going GF.

* If your crust seems to be browning too quickly, carefully wrap a strip of aluminum foil around the pie pan to cover the crust.

If the crust strips start to fall apart as you braid them, that's ok — I can tell you this torte will taste just as good no matter what it looks like!

I like both crispy and soft crusts, thin and thick ones, but most of all I really love if the crust is super easy to whip up.

I will finish it tonight, and I really don't know what to do with the small layer of coconut oil on the top of the crust (I don't even know if the crust is baked properly?

If crust slides down sides, gently press back up.

Even if the crust is well made, the fruit is in its prime, and you bake it for the full amount of time, your final product still might not look like a Twin Peaks diner slice, and that's a good thing.

Cover loosely with foil if the crust is browning too quickly.

Reduce oven temperature to 350 °, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 50 — 60 minutes longer.

If crust is browning too fast, cover the pie edges with foil and continue baking.

Reduce oven temperature to 375 °F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer.

If the crust isn't amazing, it won't matter what you put on it.

I find typical pie crusts difficult to get right, and even if a crust made with all natural fats and organic ingredients won't really harm you, it's not exactly health enhancing either.

If crust edges are browning too quickly, cover if necessary.

If the crust is to thin, the cheese will burst out of the shell.

If crust puffs up during baking, gently press crust down with back of wooden spoon.

If crust is your jam, this folded pizza will become your favorite recipe.

If crust puffs up in the oven, prick with a fork and continue baking.

If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.

(If the crust puffs up a bit while baking, just gently press it down while it is cooling.)

But really, if the crust was not sweet, had a little cocoa powder, red food coloring, and touch of vanilla in it....

And if our crust experience was any indication, I'd swap out -LSB-...]

I was wondering if this crust would work for a rhubarb pie or other fruit pies?

I can't remember if the crust stayed crisp or not, it was just plain delicious even the second and third day!

If crust edges are always coming out too dark, cover with strips of foil while baking or invest in a pie crust shield.

If the crust is browning too fast, you can use a strip of foil to cover the edges of the pie while it finishes baking.

Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

I personally would have scored it higher if the crust had not been so dry that it stuck to my lips as I bit into it.

If your crust is too pale after the recommended baking time, bake it longer, to the darkness you like.

I am just wondering if the crust recipe has some wrong measurements.

If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.