Sentences with phrase «back of one's spatula»

Gently press ingredients down with back of a spatula.

While mixing in pesto, use back of spatula or wooden spoon to gently crush tomatoes.

Press sauce with back of spatula.

Press mixture down with the back of a spatula or spoon to ensure it is even and place in the freezer to set for approximately 15 minutes.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

With the back of the spatula press the zucchini mixture down, cook for 3 minutes.

Slice into 3 / 4 - inch thick slices, flatten slightly with the back of a spatula, then season on both sides with salt and pepper.

Whisking constantly, cook until the mixture is a bit thicker than heavy cream — a finger dragged across the back of a spatula should leave a trail.

Spread out the potatoes into a 7 to 8 inch cake and flatten everything with the back of a spatula.

Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.

When the tater tots have warmed through, take a potato masher or the back of a spatula or wooden spoon to press the tater tots into an even layer.

After 5 minutes, turn heat to medium - low and stir nearly constantly, until mixture thickens enough to coat the back of a spatula and not run when you drag a spoon through it (don't use your finger because this mixture is hot and will burn you).

Stir constantly and scrape the bottom with a spatula until the mixture thickens into custard which thinly coats the back of the spatula.

Mound the potatoes in two circular mounds and press them down with the back of a spatula to compact.

With the shortbread dough still in plastic wrap, shape the bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly against a cutting board to form a point.

Press into an 8x8 pan, flattening with your hands or the back of a spatula until it's all spread evenly.

* I found it easier to distribute the mixture on the edges then carefully with the back of the spatula spreading the mixture from the edges working your way to the middle.

Gently flip and lightly press down on the pancakes using the back of the spatula.

Whichever way you choose, use the back of a spatula to flatten and smooth the top.

Spread the granola into the sheet pan, and use the back of the spatula to gently press into an even layer.

Press down with the back of a spatula until the surface is nice and flat.

Pack down with the back of a spatula again, then let cool without stirring.

Use the back of a spatula or wooden spoon to smash the berries, until a thick sauce forms.

Spread evenly on a cookie sheet (non-stick, or on foil) and press down firmly with the back of a spatula (this will create some nice chunky granola).

When the oil is hot, add the falafel and cook for about 3 minutes per side (you can gently press each ball down with the back of a spatula to form a thick pancake if it makes things easier.)

- Cook for about 3 minutes per side (you can gently press each ball down with the back of a spatula to form a thick pancake if it makes things easier.)

Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35 - 40 minutes, until just beginning to brown around the edges.

Add half the fritters, pressing down with the back of a spatula to flatten.

Just press the back of the spatula across the bake so everything is well combined together.

Pat the mixture down lightly with the back of a spatula, as it will be rather lumpy.

They'll stick to the cookie sheet a bit — so I use the back of a spatula to loosen them and scoop them into a freezer safe container.

Place the mixture back into the saucepan over medium heat, stirring constantly and scrapping the bottom as you stir until the mixture thickens and coats the back of a spatula (about 10 minutes)

transfer the mixture to your prepared pan and use the back of the spatula (or, if the mixture isn't too hot, use your fingers) to press the bards firmly and evenly into the pan.

Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).

Remember to test if they are done by pressing on the burgers with the back of your spatula.

Stir occasionally while crushing the tomatoes with the back of your spatula (you can add some pasta water if your sauce begins to stick to your saucepan).

Be sure to press the garlic butter down with the back of a spatula or spoon so the small pieces of garlic are pushed into the air pockets of the bread.

Set saucepan over medium - high heat, whisking constantly, cook mixture until it's thick enough to coat the back of the spatula, about 3 - 5 minutes.

Pour the batter into the prepared baking sheet over the frozen flowers and spread evenly into the corners using the back of the spatula.

Working in batches, spoon 1/4 cup of the batter onto the skillet and spread it out with the back of a spatula.

Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

Continue cooking the mixture, stirring constantly with a rubber spatula until mixture has thickened and coats the back of the spatula.

Continue cooking, stirring constantly with a rubber spatula, until mixture has thickened and coats the back of the spatula.

Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

Once butter has melted, add sandwiches and gently press down with the back of a spatula.

Watch for it to thicken and test for doneness: when the mixture coats the back of the spatula — meaning you can swipe your finger across the spatula and the stripe remains visible — it's done.