Sentences with phrase «bottom sticks to the bottom of the pan»

I put them in and the bottom sticks to the bottom of the pan and when I turn it everything falls out.

Not exact matches

Stir periodically to prevent the oats from sticking to the bottom of the pan.

Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2 - 3 hours until thick — making sure to stir and add more water if it starts to stick to the bottom of the pan.

Allow mixture to simmer for 30 - 35 minutes stirring every 5 minutes to ensure barley doesn't stick to the bottom of the pan.

One where the chocolate chips actually stay suspended in the batter and don't sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible...

Do not leave unattended, as it will stick to the bottom of the pan.

Use 1/8 cup of cinnamon sugar, place at the bottom of the pan, then rotate the pan around so that the cinnamon sugar sticks to where the butter is.

Bring to a boil and cook, stirring to scrape any brown bits stuck to the bottom of the pan, until the glaze thickens a little.

Pour as much of the turkey drippings as you can out of the pan and into a heatproof container or bowl (plenty will remain stuck to the bottom), and reserve these drippings.

No need to stir, just give your peperonata a couple of shakes so that the onions don't stick to the bottom of the pan.

Heat on low about 3 to 5 minutes, stirring occasionally to prevent stuffing from sticking to the bottom of the pan.

This is to prevent the cake from sticking to the bottom and sides of the pan when you try to flip it out later.

When the pan is hot, add wine and scrape the bottom of the pan with a wooden spoon or metal spatula for about 15 seconds to loosen any brown bits stuck to the bottom.

With the pan still over medium heat, scrape the bottom of the pan with a metal spatula to loosen the burnt drippings that are stuck to the bottom.

Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan

Also I think I will put a piece of parchment on the bottom of the pan next time as it stuck to the pan a little bit.

If onions are sticking to bottom of pan, deglaze by adding a couple of tablespoons of apple cider vinegar to pan.

(Optionall: cut a 3 - inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.)

Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise).

Add the arborio rice and sauté until nutty and fragrant, stirring frequently so it doesn't stick to the bottom of the pan, about 3 - 4 minutes.

Simmer for about a minute and scrape up any browned bits stuck to the bottom of the pan.

With clean wet fingers (wet fingers keeps the dough from sticking to them) press the dough across the bottom of the pan.

Burnt or not, I always end up with it stuck to the bottom of the pan!

Whisk continuously to prevent the brown bits from sticking to the bottom of the pan, as these contain most of the flavor, until the desired dark brown color is achieved.

Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium - low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn't stick and burn on the bottom of the pan.

I've made granola in the past and have not used parchment paper, only to find that the granola sticks to the bottom of the pan and actually burns.

Use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan and add a few cups of broth to deglaze the pan.

If they don't, nudge them with a spatula, sometimes they will stick to the bottom of the pan.

Stir occasionally, so the mustard seeds don't burn or stick to the bottom of the pan.

One where the chocolate chips actually stay suspended in the batter and don't sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible to save.

Make sure you do this step; nothing ruins a party faster than quinoa stuck to the bottom of your pan.

Keep stirring milk regularly, making sure it does not stick to the bottom of the pan.

Stir occasionally to make sure not bits are sticking to the bottom of the pan.

Remove the pan from the heat to add the wine and deglaze the pan, scraping up any bits that might be stuck to the bottom of the pan.

Cook, covered, for 1 hour, stirring occasionally so that the chili doesn't stick to the bottom of the pan.

Butter an 8» or 9» square pan and (optionally) place a line of parchment paper in the bottom with ends coming up to later use as handles to lift the whole baked oatmeal and to prevent sticking.

Add the ground turkey, season with salt, pepper and nutmeg, then cook until the meat has browned and starts to stick to the bottom of the pan.

My bread was way too wet and stuck to the bottom of the pan when done; any suggestions?

It takes time and care, and if you get interrupted then it's best to take the pan off the heat as if the sauce sticks to the bottom of the pan you can end up with a lumpy sauce (though if you do end up with a lumpy sauce you can pass it through a sieve).

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Use a wooden spatula to scrape off any bits of food that are browned and stuck to the bottom of the pan.

Once complete with browning the meat, add the apple cider vinegar and scrape up the brown bits of meat that have stuck to the bottom of the pan.

Add water only if you see that the chicken is sticking to the bottom of the pan and tends to burn or if you feel the gravy is too dry.

Simmer small pieces covered for about 35 min, stirring at beginning to prevent sticking to bottom of pan.

Allow onions to cook down for 45 minutes, stirring every so often and adding a splash of beef broth to deglaze the bottom of the pan to prevent onions from sticking and burning.

Now add the chicken stock and deglaze the pan by scraping up the browned bits stuck to the bottom of the pan.

When stock cooks off and rice is beginning to stick to the bottom of the pan, add two more ladles of stock.

I usually put a colander into the pot, as this prevents the dumplings to getting stuck on the bottom of the pan.

To prevent it from sticking, always thoroughly butter the bottom and the sides of your baking pan with enough butter, or use cooking parchment paper, depending on the recipe.

Stir often to make sure nothing sticks to the bottom of the pan, until the mixture comes to a boil.