Sentences with phrase «as bottom side»

The voice command key also acts as a bottom side key for unlocking the external display.

So as soon as the bottom side has grill marks on it I eat it!

There is some Friday night action from the Championship as bottom side Burton look to find their first points of the new season.

Not exact matches

The bottom and sides were taped just as perfectly as the top.

The original draft angle for the Guac - Lock had the smaller opening at the bottom, but as you pushed the guac up through the larger opening, some of the dip would slide down the sides of the pushing part.

«Besides looking at a top - down strategy to recognize the power of design in organizations, the other side is to encourage a bottom - up look by promoting educational and traditional design craft, and introducing design thinking into engineering or MBA programs, where people don't think of themselves as designers in the traditional sense of the word,» said Hayes.

The bottom line here is that for a productive link building strategy, it makes sense to leverage both company communications and marketing resources as well as those of a SEO consultant that understand the specific mechanics of linking and can train client side departments how to leverage their current activities to earn citations online.

Finally, as a side note, please understand our trading strategy is not designed to call exact tops or bottoms in the market; rather, our goal is always to «take the meat out of the middle,» which enables us to realize the maximum profit with the least amount of risk.

This bottom of the barrel, level of debate, as an exchange of the billboards between religious and atheist only serves to highlight a profound ignorance on both side of the argument.

It may take a few more minutes to cook, but you'll find that the bottom and sides of your muffin will not be as dark, or hardened.

Add about 3/4 inch of grapeseed oil to a straight sided pan and place as many samosas that will fit, leaving a little space between and fry until the bottom is golden.

Rotate the peppers as each side turns black, including the top and bottom.

Turn the red peppers as each side blackens so that all sides, including the top and bottom, are charred.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

Once oil reaches 350 - 365 F place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden, about 4 - 5 minutes per side.

You use the rounds to line the bottom of the muffin tins and the strips to wrap the sides as seen below.

Cook until the bottom is golden brown and batter is set, then flip and cook the other side until it is golden and set as well.

Make a parchment liner for an 8 - inch baking pan that covers the bottom and up two sides with a 2 - inch overhang, which will be used as handles to remove brownies from pan.

Press the mixture into the bottom and up the sides of the pan, spreading it as evenly as possible.

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

Place each piadina in a dry pan (no extra fats needed) and cook for 2 minutes on either side, or until you see little brown bubbles forming, as it caramelises on the bottom.

Using the back of the spoon, push the chocolate up against the sides of the liner as well to create the bottom of the «cup.»

Brush marinade on the open side of the flank steak, scooping up the garlic settling at the bottom of the bowl as you do this.

I have a thin bottomed stock pot, a medium (2 - 3 quart) heavy bottomed pot, and a large beautiful glazed cast iron casserole dish with a lid which is square with tall sides, and similar capacity as a 9 × 13 pan (i'm a recent college grad cooking with hand me downs).

Scrape the sides and bottom of the bowl as needed.

Work your way down the side of the pumpkin, all the way to the bottom, widening the cut by shifting the knife back and forth as you go.

As soon as it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorchinAs soon as it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorchinas it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorching.

As you work, take special care at the ridge where the bottom connects to the side.

Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools.

As explained more in the recipe notes below, you'll know they're cooking properly when you get small bubbles on the top side and light brown spots on the bottom.

Scrape down the sides and bottom of your bowl as needed.

As soon as the butter begins to melt, add the brioche bun bottoms, cut - sides down, and toast until golden brown, 2 to 3 minuteAs soon as the butter begins to melt, add the brioche bun bottoms, cut - sides down, and toast until golden brown, 2 to 3 minuteas the butter begins to melt, add the brioche bun bottoms, cut - sides down, and toast until golden brown, 2 to 3 minutes.

When you see a light golden bottom, flip them over and let the other side get golden as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.

Once the bottom side is evenly browned, flip gently as they can be fragile.

Cook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.

Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour as well as the top side.

Scrape down the bottom and sides of the bowl as needed.

Add the eggs, vanilla, and starter, mixing until smooth and scraping the bowl's sides and bottom as you go.

Roll each noodle up from the bottom as tightly as you can without squeezing out the filling, and place each roll in the baking dish, seam side down.

Prick dough thoroughly on the bottom and sides with the tines of a fork to help prevent it from puffing up as it bakes.

Scape down the sides and bottom of your bowl as needed.

Add in the remaining half of meringue and continue to gently fold, stopping occasionally to scrape the sides and bottom of the bowl as needed.

Bring the bottom edge over the filling, and begin to roll up the burrito, tucking in the sides as you go until fully rolled.

Then place parchment paper on top and use a flat - bottomed object, such as a drinking glass, to press down firmly until it's evenly distributed and well packed on the bottom and up the sides.

When the cracker bottoms are deeply golden, roughly 9 minutes in, flip each cracker, and brown the flip side as well.

butter or lightly spray the tart pan with one of those vegetable cooking spray as this makes it much easier to remove the sides and bottom of the pan after baking.

Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.

In the bowl of your stand mixer, cream butter, cream cheese and sugars together until light and creamy, scraping the sides and bottom of the bowl as necessary.

Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter - turn as you go.

Additionally, the machine produces seven of the most popular bag styles: pillow, gusseted, block bottom, corner seal, full corner, 3 - sided, as well as Doy and Doy Zip with its patent - pending zipper applicator.