Sentences with phrase «edges of pan until»

Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil.

Not exact matches

Freeze until ice begins to form around edges of pan, about 45 minutes.

To make the dough, heat the milk in a medium saucepan until it is just simmering and bubbles being to form around the edge of the pan.

Cook until the edges start to come away from the side of the pan, then flip and cook for around 1 minute more

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).

2 Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

Place the pan in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (about 45 minutes).

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

Refrigerate the brownies until the frosting is set, 1 hour or longer, then run a knife around the inside edges of the pan to loosen.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5 - 8 minutes until crisp and the edges are browned.

Pour / spoon the batter into your prepared pan and bake for 45 - 55 minutes or until an inserted toothpick comes out clean and you can start to see the edges just pull away from the sides of the pan.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

Use greased muffin cups or ramekins instead of a cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.

Pour the batter into the prepared pan and bake on the middle rack of the oven for 25 - 30 minutes or until set in the middle and lightly golden on the edges.

-- 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...)

Bake for 25 to 30 minutes, or until the cake pulls away from the edges of the pan and a toothpick inserted in the center comes out clean.

Bake for about 8 minutes, or until the cake is just dry, but still soft to the touch and the edges just begin to pull away from the sides of the pan.

Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes.

Cook until the edges of the crepe start to peel off the sides of the pan.

Bake, rotating the position of the pans halfway through, until the cookies are set and the edges are beginning to brown, 10 to 12 minutes.

Again, let it rise in the baking pan for the next 10 minutes or until it's almost up to the edges of the pan and place in the preheated oven, even if it's not all the way to the edges it will rise more in the oven.

Cover the pans with a towel or plastic wrap and allow to rise for 2 - 4 hours or until it just reaches the edge of the pan.

Meanwhile, heat the cream with the spices in a small saucepan until tiny bubbles form around the edges of the pan.

Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.

Spread the batter into your prepared pan and bake for 22 - 25 minutes or until the top is set and the sides are just beginning to pull away from the edges of the pan.

Pour into baking tray and bake for 25 minutes or until just set, and edge of blondie starts to come away from the side of the pan.

Ladle about 1 cup of the batter into the pan and cook until bubbles start rising to the surface and the edges look cooked.

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

Heat cream and butter until bubbles start to form around the edges of the pan.

Then I mixed ricotta, shredded Parmesan, salt, pepper and chopped basil, and put it in the pastry crust until it almost reached the top of the edges (I used a narrow rectangular tart pan).

Cook until sugar is dissolved and bubbles form at the edge of the pan.

Heat the coconut milk and 1/3 cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan.

Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.

Place over medium heat just until little bubbles form around the edges of the pan.

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

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

Pour some olive oil in the bottom of the pan and then cook the red peppers, onions, and mushrooms until tender and caramelized along the edges.

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

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.

A buttery dough with just a bit of sugar gets pressed into the bottom of a 9 - inch square pan, then baked until the edges brown and pull away from the pan, about 15 minutes.

Bake for 15 to 17 minutes or until edges start to pull away from sides of pan.

Scoop twelve 1 1/2 - inch balls of the batter onto a parchment paper - lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes.

Slice them into a frying pan of melted butter and Crisco and fry until brown and crispy on the edges.

Whisk over medium heat, reaching into the corners and scraping down the side of the pan as you go, until the butter is melted and the mixture is thickened and beginning to gently simmer around the edges.

Gently stretch the ball of pizza dough into a rectangle, until it reaches the edges of the sheet pan.

You just heat the cream to almost boiling (until there are little bubbles popping around the edges of the pan), then remove it from the heat, add chocolate chips, and let them sit and melt for five minutes.

Bake for 23 - 28 minutes, until the bars are uniformly browned and edges are beginning to pull from the sides of the pan.

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).