Sentences with phrase «add cubed butter»

Add the cubed butter and using a pastry blender, blend until a course mixtures forms

Add cubed butter.

Add the cubed butter and stir in, allowing to melt while the mixture cools to 120º - 130ºF.

Then add the cubed butter and use your fingers to rub the butter into the flour so the whole mixture eventually looks like breadcrumbs.

Add the cubed butter slices and pulse until pea size crumbs begin to appear.

Add the cubed butter and rub the butter between your fingers until the dough resembles coarse sand with a few larger pieces remaining.

Add cubed butter and pulse until mixture resembles fine meal and begins to clump together.

Add the cubed butter and use a fork or your hands to mix in the butter until it resembles coarse meal.

Add cubed butter and process until mixture resembles coarse sand.

With the mixer on low, slowly add cubed butter and mix until incorporated.

Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers.

Add the cubed butter and pulse until it's in small pieces.

Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.

Add the cubed butter in 4 additions.

Not exact matches

To make the crust in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal.

Add the cold, cubed butter and, using your fingers, work the butter into the flour mixture.

Place in a bowl the flour, brown sugar and cinnamon, stir and add the butter in cubes, and join with yours fingers until it takes on a breadcrumbs consistency.

Add cubed chilled butter and press it with a fork to combine evenly.

Run Bullet until well - blended, then add a few more cubes of butter and repeat.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Once the meringue is cool and the butter soft, turn the mixer to medium - low speed and begin adding the butter to the meringue one cube at a time, waiting until each cube is incorporated before adding the next.

Add in the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Add cubed cold butter and cut in until crumbly.

Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).

In a food processor first add flour, followed by frozen butter cubes, salt, sugar, and about 4 tbsp of ice cold water.

Pulse a few times, then add the 6 tablespoons (90g) of cubed butter and pulse until the mixture resembles very coarse cornmeal.

Whisk the flour and salt together in a large bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the ice water.

Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Add the chilled, cubed butter and, using a pastry blender, blend together the butter and flour until it resembles coarse sand.

To the above bowl, add 1 stick of cold butter (cut into small cubes) and using your fingers break the butter and incorporate it into the dough.

Add butter cubes and, using your hands (or a pastry blender if you prefer), quickly work the butter into the mixture until distributed and clumps form.

Seven Layer Bars (Spread each layer on top of the other starting with graham crackers) Melt 1 cube of butter in a 9 by 13 pan then add in layers: Bake at 350 for 25 - 30 minutes.

I tucked pieces of apples and pecans between the cubes of bread, then added bits of butter to the top.

If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

Add the butter cubes and toss to separate and coat them with flour.

Add the bread cubes, apple, and dot with the 8 teaspoons of dairy free butter.

Add butter 1 - 2 cubes at a time, whisking until melted.

Add butter cubes and blend until the mixture resembles coarse meal, about 30 seconds.

Add the butter cubes and pulse until the mixture is reduces to flakes.

Add the chicken cubes to the butter and saute them until cooked through.

Add the butter cubes and blend until the mixture resembles coarse meal (bottom photo), about 30 seconds.

If you use solid type of honey like I do, process it with the flour mixture making sure it is well mixed before adding in the butter cubes.

Add the cubed chilled butter, and rub it in between your fingers until it's all distributed into the flour.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

Add butter (cubed), apple sauce, and vanilla and pulse so the mixture becomes crumble.

Pulse to aerate the ingredients before cubing the cold butter, adding it to the work bowl and then continuing to pulse until pea - sized pieces form.

Once the bottom of the bowl feels neutral and not warm, switch the mixer attachment from the whisk attachment to the paddle attachment, turn onto the lowest setting and begin adding butter butter cubes, one at a time, until fully combine.

In a large bowl sift the flour, add the soften butter cut on small cubes and mix until crumble - like.