Sentences with phrase «back of spatula»

It should hold together when pressed with the back of a spatula.

If poop is unformed, scrape off with designated spatula and use the back of the spatula to squeeze out water from the diaper against the side of the toilet or use The Potty Pail to spray it off.

Wet your fingers or use the back of a spatula and lightly press the mixture evenly into the pan.

If you prefer big clusters of granola, press the mixture down firmly with the back of a spatula or wooden spoon after you have completed the halfway stir during baking.

Using the back of your spatula, gently press them to 3/4 inch thick.

Press them down a little with the back of your spatula, until they are about 3/4 inch thick.

On a rimmed baking sheet with parchment paper, pour chocolate and use the back of a spatula to spread in an even layer, about 1 / 4 - inch to 1 / 8 - inch thick.

Line an 8 × 8 baking pan with parchment paper and transfer the cake batter to the pan, gently smoothing out evenly 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.

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

Pour mixture into baking dish, spreading an even layer and pressing down firmly 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.

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 sheet over the frozen flowers and spread evenly into the corners using the back of the spatula.

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.

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

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).

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.

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)

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.

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

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

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

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.

- 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.)

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).

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

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

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

Bake half way then flatten them with a spatula:) This worked great as the dough was very crumbly and dry before cooking but after a few min in the oven they easily kept together as they where flattened with the back of a spatula.

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

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

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.

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

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

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).

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

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.

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.

Gently press ingredients down with back of a spatula.

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

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).

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.

Not exact matches

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

With a cook spoon or spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the back of the stirring implement.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon..

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.

Use a spatula or the back of a spoon to press the brownie batter evenly into the bottom of the prepared pan (s).