Sentences with phrase «at cool room temperature until»

Set aside a few hours at cool room temperature until glaze is set.

Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.

Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.

Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and is bubbling, 12 to 15 hours.

Not exact matches

For this recipe, you will also allow it to cool at room temperature about an hour until it is a soft solid.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Allow the shells to cool completely on the parchment paper, then peel off and store in an airtight container, layered between wax paper, at room temperature or in the freezer (NOT the fridge) until you are ready to fill them.

Cool to room temperature, then refrigerate at least 4 hours or overnight, until thoroughly chilled.

Let cool to room temperature then refrigerate for at least 1 hour or until cold.

Proof for about 2 hours at warm room temperature (longer if your room is cooler), until the bagels look and feel a bit puffy.

Remove the meat from the oven and allow it to cool until you are able to handle it (it should still be very warm, as it is easier to shred than when it is cold or at room temperature).

Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour.

You can put both on while hot, and then let them sit at room temperature until they're completely cooled.

Let sit at room temperature until it cools.

Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours).

Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20 - 30 minutes (the mixture should not be warm at all).

Cool completely at room temperature until set.

Press the reserved whole pistachios all around the outside of the meringue / Put into the pre-heated oven and immediately reduce heat to 250º / Bake for 1 1/2 — 2 hours until it's crisp on the outside and marshmallow - like on the inside / Remove from oven and allow to cool completely / If serving same day, cover lightly with plastic wrap / If serving the next day wrap the shell airtight in plastic wrap and store at room temperature.

Let cool at room temperature 30 minutes, then chill until completely set, about 4 hours.

If the dough is cold, let it stand at room temperature until slightly softened, 5 minutes in a warm kitchen or 15 minutes in a cool kitchen.

Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturAt this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturat room temperature.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).

Cool at room temperature until the Rice Krispies Treats ® have set.

Let ganache cool at room temperature, stirring every 5 to 10 minutes, until the chocolate is thick enough to hold its shape.

Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl.

Drain and rinse under cool water until at room temperature.

Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.

Allow to cool at room temperature for about an hour and then chill for 30 minutes or more until chocolate hardens.

Remove the sautèed veggies from the heat, and let cool until at room temperature — be sure not to mix anything that is too hot with raw eggs.

Cook the noodles according to package directions until al dente, then drain and rinse under cool running water in a colander until they're at room temperature, then drain well again.

Let cool at room temperature until completely set, about 2 hours.

Serve at room temperature or chill until ready to serve cooled.

Let ganache cool at room temperature, stirring every 5 to 10 minutes until thick enough to hold its shape.

Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.

Drain and rinse until cool running water until at room temperature, then transfer to a serving bowl.

Drain the water and allow carrots to cool until they are at least comfortable to touch, and ideally at room temperature.

Let cool at room temperature for about 10 minutes, and then place dish in the freezer until ice crystals form around the edges, about 1 hour.

Drain and rinse with cool water until they're at room temperature.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Let cool at room temperature until thickened slightly, about 1 hour.

Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled.

Let cool on the baking sheet for at least 10 minutes (they will continue to get chewier until they reach room temperature).

Let cool at room temperature in the pan for one hour, then refrigerate just until firm for about another hour.

Fry at 325 degrees Farenheit in vegetable or peanut oil, then let the legs cool on a rack until they reach room temperature.

Allow to cool to cool, then cover and let stand at room temperature until needed, or cover and chill.

Let ganache cool at room temperature until thick, about 30 minutes.

Microwave at additional 10 to 20 - second intervals, stirring until smooth; cool to room temperature.