Sentences with phrase «around edge of pan»

Return to the saucepan and cook, stirring constantly, for 3 to 5 minutes, or until bubbles form around the edge of the pan.

Cool in pan on a rack 10 minutes, then run a knife around edge of pan.

Run a knife around the edge of the pan, and loosen.

Braid the pieces together and loop around the edge of the pan.

Run a knife around the edge of the pan when ready to remove and gently push down on the bottom of the pan.

Add the rest of the ingredients and cook over medium - low heat, stirring with a whisk for 5 minutes or until tiny bubbles form around the edge of the pan (do not boil).

Run a wet butter knife around the edge of the pan before removing the sides.

Heat the milk until bubbles formed around the edge of the pan.

I read a lot about this: some women use thermometers to make sure they got it hot enough, but my lactation consultant told me just scald it until bubbles start to form around the edge of the pan.

This is fine if baby drinks it, but if your baby rejects the milk, you can scald it — heat to approximately 180 degrees or until bubbles appear around the edge of the pan before storing to solve this problem.

To scald milk: ◾ Heat milk to about 180 F (82 C), or until you see little bubbles around the edge of the pan (not to a full, rolling boil).

oil around edge of pan, until rice begins to crisp, about 3 minutes.

Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking).

Place the saucepan over medium - high heat and bring the cream to scalding (small bubbles form around the edge of the pan).

Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.

Run a thin knife around the edge of the pan to loosen the cheesecake from the sides.

Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan

Put thighs in the center, and breast and legs around the edge of the pan.

Run a knife around the edge of the pan and turn out onto a clean cutting surface.

Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack.

Run a small, thin knife around the edge of the pan a couple of times before inverting onto a cake stand or large serving plate.

When ready to serve, run a hot knife around the edge of the pan to loosen.

Run thin knife around edge of pan to loosen.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares.

Run a knife around the edge of the pan and unmold onto the rack to cool completely.

Continue whisking and cook over low - medium flame until warmed through and small bubbles appear around edge of pan.

Carefully run a knife around edge of pan to loosen; cool 1 hour.

Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).

Run paring knife around edge of pan to allow cake to settle evenly without cracking.

Heat to 180 degrees (check temperature with a candy thermometer) or until tiny bubbles form around the edge of the pan.

Run a sharp knife around the edge of the pan to loosen the brownies, then turn out each layer onto a wire rack to cool completely.

Run a paring knife around the edge of the pan and invert the cake onto the wire rack.

Run a knife around the edge of the pan and invert the cake onto a serving plate.

Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

Run a thin knife around edge of pan to release cake.

Run knife around edge of each pan to loosen cakes.

Run the spatula around the edge of the pan, gently pulling the omelette in towards the centre in a few spots to let extra egg flow out to the side.

Heat the coconut milk and 1/3 cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan.

Dip a small knife in warm water and slowly run it around the edge of the pan, dipping again as necessary, to loosen the cake.

When the mousse is ready, run a knife around the edge of the pan and release the springform.

Once done, remove from the oven and allow to cool in the pan about 20 minutes and then run a knife around the edge of the pan, place a cooling rack on top and carefully flip the whole thing over so the cake falls out onto the cooling rack.

Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.

Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.

Five minutes after shutting off the oven, run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake.

Let the layers cool for a couple minutes before running a spatula around the edge of the pan to remove.

Run a knife around the edge of the pan, if necessary to release the cake.

Run a small, thin knife around the edge of the pan before inverting the cake onto the rack.

Run a knife around the edge of the pan to separate the cheesecake from the cheesecake tin (another tip to prevent cracks).