Sentences with phrase «back of the spoon»

Gently press down the dough with the back of a spoon to spread to 2 inch circles.

Spread the batter out a little with the back of a spoon to make a 4 - inch pancake.

Spoon the ice cream into the dish in an even layer and smooth up the surface with the back of a spoon.

The mole should cover the back of a spoon.

Press with the back of a spoon to get as much of the mixture through as possible.

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).

Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.

A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

The reduction is complete when it coats the back of the spoon and falls in thin ribbons.

Stir until the sauce coats the back of a spoon.

It is ready when the mixture coats the back of a spoon, about 5 minutes.

Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

To do this, you can crush graham crackers in a food processor or put a few graham crackers in a ziplock bag and crush them with the back of a spoon.

Use the back of a spoon and press and turn slightly to create the finished look.

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

Continue to cook and stir for about 4 - 5 minutes until the mix is thick enough to coat the back of a spoon.

Spread the batter out slightly, if need be, with the back of a spoon.

Using the back of the spoon, create an indent in each meringue.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Then pour the mixture into your pre-prepared pan, press it down with the back of a spoon, cover it with clingfilm / plastic wrap and place it into the fridge for at least an hour to chill.

Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.

To do so, double the amount to 3 tablespoons and «mash» the granules into a fine powder with a mortar & pestle or the back of a spoon in a bowl.)

Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle.

With the back of the a spoon, smash the berries, then place the saucepan over medium low heat.

Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).

Custard should coat the back of a spoon and a finger swiped across it should leave a clean line.

If you don't have a thermometer indication for mixture thickens enough is if it covers the back of a spoon.

Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes.

Give it a little help with the back of a spoon, if needed.

Before the seeds get too dark or burn, remove them from the saucepan onto a small sheet pan and press them somewhat into a flat layer with the back of the spoon.

Let it drain in a colander for 5 minutes, press down with the back of a spoon to excrete extra water.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

Press it down with the back of a spoon so it is nice and compacted.

With the back of a spoon, make 6 divots.

Use the back of the spoon to spread the 4 patties out into thin circles.

Heat the mixture on medium / high, stirring constantly until back of spoon is coated (185 degrees F if using a thermometer).

Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5 - 8 minutes.

Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant - read thermometer registers 175 °F, 3 — 4 minutes.

Transfer mixture back to saucepan and heat over medium heat, stirring, until thick enough to coat the back of a spoon.

Heat over medium heat, stirring constantly until it's thickened and coats the back of a spoon.

Use your fingers or the back of a spoon to pat down the mixture a bit.

Reduce the heat to medium - low and continue to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon.

If you don't have a pastry bag, use a small ice cream scoop and the back of a spoon to shape the potato mounds.

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

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

It is a thin custard so the best way to test is run your finger through the cream on the back of the spoon.

Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth.

Once the berries have thawed and are a bit soft lightly mash the berries with the back of a spoon.

Press 2 / 3rds of the oat mixture into your lined baking tray, using the back of a spoon to spread the mixture around (a wet spoon will stop it from sticking).

Spread the dough, using the back of a spoon until it evenly covers the base of the tin.