Sentences with phrase «crust forms on each side»

Give steak a second fry, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side.

Not exact matches

Combine graham crackers crumbs and butter melted into buttered pie plate to form the crust on bottom and sides.

Sear for 30 to 60 seconds on all sides, until the outside is even more deeply browned and a crust has formed.

Roll the dough into a 10 - 12 inch circle (depending on how thick you want the crust) Pinch the sides to form a slightly raised crust.

Heat olive oil in a large Dutch oven over medium - high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).

Cook for 4 - 5 minutes or until the plantain forms a slightly golden crust, then flip and cook for another 3 - 4 minutes or so on the other side.

Flip and cook for an additional 2 - 3 minutes to form a crust on the other side.

Allow short ribs to sear for approximately 5 minutes on each side, forming a dark caramelized crust.

Sear the beef cubes for several minutes on each side, until a golden crust forms (you don't want the meat to be crowded in the pan so this might need to be done in two batches).

In a medium skillet, sear the tuna on both sides over high heat until a crust forms and the fish reaches your preferred doneness, 2 to 3 minutes per side for rare.

The secret is to get the oil in the pan very hot and shimmery before you add in the zucchini, then once the zucchini has been added don't stir too much, let it form a nice brown crust before you make the first stir, then wait and stir it again a couple minutes later when a nice crust has formed on the other side.

Place the steaks in the pan and cook until a nice crust has formed on each side, about 5 minutes.

Turn steaks and cook until crust forms on the other side and an instant - read thermometer inserted into the thickest part registers 125 ° for medium - rare, about 4 minutes.

I heated the cake up more, which caused the sides of the bread to burn even more and the top of the bread to form an extra layer of crust from the glaze I had put on before.

Turn the dough so that the oil coats all sides (this will keep a crust from forming on its exterior.)