Sentences with phrase «edge of the pan slightly»

With your elbow locked in to your side, push the pan away, tilting the far edge of the pan slightly downward so the food slides away from you.

Not exact matches

(The meringue may shrink slightly and pull away from the edges of the pan.)

Whisk constantly until the mixture is pale yellow and slightly thickened, until the half - and - half starts scalding (little bubbles will form at the edges of the pan).

The edges will be pulling away from the pan, there will be a cm thick band of brownie around the edge that is slightly more raised than the whole brownie (if that makes sense... just look at it in the pan and you'll see)... just don't over bake.

Taking the sheet pan dinner method, I layered a rimmed baking sheet from edge to edge with my favorite rainbow of olive - oil - tossed veggies, and roasted them to draw out their flavors, letting the heat of the oven magically zap them into slightly caramelized perfection.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Scoop the batter into 9 holes of the prepared muffin pan — the batter should be slightly mounded above the edge.

Bake cookie base until light golden brown, slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.

Bake around 50 minutes until the cake is browned, the top is not jiggly and the sides pull slightly away from the edges of the pan

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

I didn't consider this and my candy was slightly thinner in the middle of the pan, and slightly thicker on the edges.

Bake for about 50 - 60 minutes, or until the cheesecake is set, yet moves slightly when the pan is gently shaken (the edges of the cheesecake will have some browning).

Bake for 35 - 40 minutes or until the edges are slightly golden, and when you move the pan, the center of the dish does not jiggle.

It is better made with baked beans that have actually been baked to develop that thick, caramelized ever - so - slightly molasses - y «tar» around the edges of the pan, but straight out of the can works too.

When the edges have begun to crisp up, but the top is still slightly under cooked, tilt the pan, and with a spoon, douse the top of the egg with the hot olive oil collecting in the corner.

Bake for 30 - 40 minutes, until the edges of the brownies start to pull away from the pan slightly.

Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes.

Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.

Hi Tamara, first question is did the edge of the cake pull slightly away from the edge of the pan?

Press into the bottom of the pan and bake for 10 minutes or until the top looks dry and slightly golden on the edges.

The circle should be slightly larger than the upper edge of the pie pan.

Bake about 25 - 35 minutes (depending on the size of the pan and thickness of the bars) until firm and slightly golden on the edges.

Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.

With the remaining pastry, pat to form the side crust nearly to the top edge of the pan, overlapping slightly the cooked pastry.

With the remaining pastry, pat it to form a side crust nearly to the top edge of pan, overlapping slightly the cooked pastry.