Sentences with phrase «crust does»

The temperature gradient in Earth's outer crust does not prove that there is net energy outflow.

Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown.

(Beside all the extra calories from the bread, think of all the oil that's added to the deep dish pans to make sure the crust doesn't stick!)

The crust doesn't stay exactly as crispy as before adding the topping but it shouldn't get soggy.

If you are making this into thin crust like I did, you want to make sure you eat it right around the time you prepare it because the crust doesn't hold up when you are spreading the cream cheese mixture onto the thin crust.

This pie crust doesn't rise, so it should easily fit in the same baking dish.

The best part is this works for Paleo - style diets, since the crust doesn't involve using any grains.

Note earlier I mentioned to cut is thinly, we do this (and don't overlap) so the veggies cook completely as the crust does.

If your crust does puff up slightly, gently press it down, using the back of a spoon, as soon as you remove the pan from the oven.

Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn't crumble and lose its shape.

The crust does not need to be baked.

Venting and crimping the top crust doesn't just make your pie look beautiful; it also releases steam and keeps the filling sealed inside.

With a small individual tart a softer crust doesn't pose a big problem.

Place the pizzas in your heated oven and bake for 15 - 20 minutes, keeping an eye on them after about 10 minutes to make sure the crust doesn't burn.

I do need to eat these with a fork, the crust doesn't hold together very well for me.

Don't pass this by, thinking it will be brittle and difficult — despite being gluten free, this crust does not crumble apart, is very easy to work with, and is very forgiving.

Once the pizza dough goes on and is ready, you need to work fast to ensure your pizza crust does not burn.

Venting and crimping the top crust doesn't just make your pie look beautiful; it also releases steam, prevents the crust from getting soggy, and keeps the filling sealed inside.

Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown.

The pizza crust doesn't have to rise overnight in the refrigerator, but the results will be more flavorful.

The crust doesn't even need to bake!

No no seriously you did not sound sarcastic:) I have never used a dough hook there is something gratifying about kneading (easy to play with puns with bread) the crust does look killer and it will make one helluva Reuben.

The consistency resembles pudding and the crust does not compliment the bland mass of vegan goo inside.

This crust does not hold up at all.

If you really want to try it out, the crust doesn't involve coconut flour.

Cover them with a towel or plastic wrap to keep moisture in so a hard crust doesn't form.

And, in case you're wondering / slightly worried, this crust does NOT taste like bananas.

Serve these tarts in their molds, as the phyllo crust does not have as much structural integrity as normal tart crusts, and may collapse outward if unmolded.

You may need to lower the heat a bit to make sure the crust does not burn.

As a result, the crust doesn't brown well....

** Tip: Place some tinfoil or a pie crust shield around the edges of our pie so that the crust doesn't burn!

And this crust does not just provide a vehicle for getting the other ingredients to your mouth, but contributes fully to the taste and texture of one heck of a nutritious and delicious pizza.

Because the crust does not rise, it's important for textural success that you roll out the dough to the correct size — try using a 9 - inch round cake pan for reference.

Since my boys go gaga for anything involving baked apples, this gluten free apple tart with a high protein, grain free crust doesn't last long around here.

Your humidity will make it so your crust doesn't stay crisp as long as mine will.

It's true, the crust does taste a lot like squash.

She also warned to use a pie shield or tin foil so the crust does not burn.

I'm trying to make an apple pie but your gluten free pie crust doesn't have a required time for cooking.

-LSB-...] for this recipe — any crust does the job.

The pie crust doesn't cook sufficiently with only 15 min of baking blind.

The best part is this works for Paleo - style diets, since the crust doesn't involve using any grains.

Your idea of the cornmeal crust does sound like a great twist.

We bake the crust longer than recommended so it's not so floppy when the pizza is done, but if you let your pizza cool several minutes the crust does start to firm up as it cools.

what kind of flour did you sprinkle on the bench to ensure the crust doesn't stick?

The only thing went wrong — the crust didn't stick together properly, was crumbly and I used spatula to tranfer it to the plate.

This is a good option if you're not vegan, but make sure to really spray those pans with oil, so the crusts don't get stuck.

I'm sorry that your pizza crust didn't quite turn out, but it still looks scrumptious.

However my crust did not firm up and while cutting out the squares it crumbled up.

The crust didn't really hold together well but I think if I had crushed the cones a little finer I wouldn't have had that problem.

Over the weekend, I made this in a tart pan and the bottom crust did not cook properly toward the middle (bottom close to the outside was fine.)