Sentences with phrase «drip back»

Dip half of each cookie into the chocolate and allow the extra chocolate to drip back into the bowl.

Remove them using a dipping fork, tapping the fork on the side of the bowl to allow any excess chocolate to drip back into the bowl.

* Some of the water from the sponges will evaporate and leave the area, but some will drip back into the tub.

It can literally take hours to let steam drip back into healthy clean water.

Let the excess chocolate drip back into the pan, and carefully slide each chocolate - coated egg back onto the parchment.

Let the residual chocolate drip back into the pot.

Most of the saline will drip back out, but some of it will go where it's needed.

Take it out of the chocolate and let the excess white chocolate drip back into the bowl.

Allow the excess egg to drip back into the bowl.

Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt.

Dip in eggs, letting excess drip back into bowl, then coat in breadcrumbs, shaking off excess.

Working with 2 pieces at a time, dip fish into batter, letting excess drip back into bowl.

When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side.

Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.

Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl.

Dip in buttermilk, allowing excess to drip back into bowl.

Coat with egg, allowing excess to drip back into bowl.

Holding each fig by the stem, dip in the melted chocolate, give it a little shake to allow any excess chocolate to drip back into the bowl.

Remove with a fork, allowing any excess chocolate to drip back into the bowl, and place truffles on a parchment paper - lined baking sheet or plate.

Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko.

Working in batches, dip fish into batter, allowing excess batter to drip back into bowl.

Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl.

Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into bowl.

Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl.

Working in 3 batches and returning oil to 350 ° after each, dip squid into batter, letting excess drip back into bowl.

Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.

Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.

Gently toss cookies in glaze until lightly coated, letting excess drip back into bowl.

Slash the stretched skin from between the thighs and the breasts of the chicken and let those juices drip back into the pan and any juices that have collected under the chicken.

Remove tomato with tongs or a spatula, letting any excess oil drip back into the pan.

Remove chicken from marinade, letting excess drip back into the dish.

Once the cauliwings have cooled after the first roast, place into bowl in small batches, tossing lightly and extracting with a slotted spoon to allow excess batter to drip back into the bowl.

Let excess chocolate drip back to the bowl and place the ball back into the parchment paper - lined cookie sheet.

Lift potatoes out of the bowl letting any excess marinade drip back into the bowl.

Dip flat bottom of each cookie into melted white chocolate, letting excess drip back into bowl.

Dip a hazelnut into caramel, letting excess drip back into pan.

Dip the tops of the filled éclair bites in the ganache, allow excess to drip back into the bowl.

Let the extra batter drip back down into the dish.

Briefly and carefully dip each fragile génoise bar into the tea, letting the excess liquid drip back into the shallow dish.

Using tongs, remove chicken from batter, letting excess drip back into bowl.

Then dip each stick into the eggs, completely coating them and allowing any excess to drip back in the pan.

Remove with the spider, letting any excess oil drip back into the pot, transfer to the baking sheet and spread out to a single layer.

Then, with a fork, remove the fruit balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl.

Using tongs, remove meat from the marinade, letting excess liquid drip back in the container.

Give nuts another stir to coat them in the sugar and then using a metal slotted spoon or a spider scoop up a spoonful of nuts, letting any excess moisture drip back into the bowl.

Remove chicken from marinade (letting excess drip back into dish) and place in a single layer on baking sheet.

Lift the banana slices, one at a time, out of the batter and let any excess drip back into the bowl.

Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl.

One by one, dip each cupcake top into the ganache, making sure the entire surface get covered, and letting excess drip back into the bowl.