Sentences with phrase «edges of the pan so»

Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.

Make sure you press well the crust into the bottom and edges of the pan so no filling gets under the crust.

Not exact matches

They make an edge - only brownie pan with pan edges in the center of the pan, so each brownie has an edge!

Assemble the cake: Arrange strips of pink roll in the sides of the pan so that it creates smooth edges.

Spoon the blueberry filling into 1/4 of the pie (unfold the edges so they hang over the pan), and the cherry into the other 3/4.

Place the pie pan upside down so it fits just inside the edges of the rolled out dough.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

Fit into bottom of pan and tuck edges in so that dough fits flat, brushing with sage butter as you go.

The bundt pan creates so much more of that delicious part of a cake that bakes along the edges of a pan.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the tart pan.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

I had so much fun with this part, and though some of the leaves which I set too close to the edge of the pie pan drooped off a little, I'm just a little in love with how it turned out.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

Half Asian, I had long wondered why (half of) my family cooks sunny side up eggs on screamingly hot pans, so that the lacy edges are super crisp and the yolk in danger of being overcooked.

Once done, remove from the oven and allow to cool in the pan about 20 minutes and then run a knife around the edge of the pan, place a cooling rack on top and carefully flip the whole thing over so the cake falls out onto the cooling rack.

Press the dough so that the edges stick to the outside of the pan.

Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan.

If I'm using a pan that isn't very «non-stick» sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.

As soon as the brownies are out of the oven, run a knife around the edges then evenly sprinkle 1 cup of the chocolate chips on top before covering the pan with tin foil so the chocolate can melt.

Let the cake cool in the pan for fifteen minutes or so before running a small, thin knife around the outer edge of the baked cake.

The batter will be very thick and sticky so with the back of a spoon - level out the batter across the pan as evenly as you can, edging it into the corners and smoothing the surface.

When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust.

When I was sure it was a good time to flip (golden crunchy looking edges rising off of the pan) I did so, and to my dismay I was left with what appeared to be a done ring around the pancake with raw dough in the middle.

It was perfectly done all around, came right out of the pan, was deliciously moist, and the crispy edges were so good I ate all the crust!

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.

Tuck overhanging dough under so that folded edge is flush with rim of pan.

Wrap the bottom of a 9 - inch springform pan with a piece of aluminum foil and clasp the outer ring over the foil so the edges hang outside the ring.

Cook for 2 - 3 minutes until the bottom begins to set, using a spatula to lift the edges so that the uncooked mixture can flow to the bottom of the pan.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.

Spread the mixture into your prepared baking pan and press it down firmly with your fingers or with the bottom of a cup so it is nice and tightly packed to the bottom and outer edges of the pan.

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.

Carefully tilt skillet toward you so that oil pools at front edge of pan.

Trim shaggy edges that hang over the edge of the pan, if you want to, but it looks kind of cool and rustic with the extra dough scraps, so you can leave it and it'll be totally fine.

The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan.

Rest a glass bowl on the edges of the pan, so it will sit nicely above the water without touching it.

Peel the pears, slice a small piece from the bottom so they'll stand up in a pan, and core the bottom of the pears using a sharp - serrated edge corer.

McCoy also recommends freezing bigger dishes like baked pastas or casseroles in smaller portions so they're easier to heat up; an entire pan of frozen lasagna will take a long time to reheat all the way through, and risks its edges drying out while the center heats.

Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan later.

Line 10 × 14 inch jelly roll pan with foil so that some foil remains over the edges of pan (for easy lifting)

The only problem was that I did not have the cooling rack, cake board, or box (plus I was somewhat concerned about my ability to flip the cake out of the pan) so I left the cake in the pan and just pulled it out of the oven 5 minutes earlier (so the edges wouldn't burn).

Press it evenly into the bottom of a pan with a spatula, pressing down at the edges so dough does nt form a rim after baking.

Preheat your oven to 350 ° F and spray an 8 x 4 inch loaf pan with nonstick cooking spray and line with a parchment sling so the two longer sides have a little parchment over the edge of the pan to help pull the cake out.

They are oven - safe fabric strips that are soaked and then pinned around a cake pan in order to keep the outer edge of the cake cool so -LSB-...]

After a minute or two, when egg begins to set, gently lift the edges of the egg with a spatula so that the uncooked egg in the middle runs to the edges of the pan and cooks.

If I'm using a pan that isn't very «non-stick» sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.

But if so, those nutrients are rising with the steam over the edge of a glass bowl and then falling to the bottom of the pan.

If you want to be really authentic, fry up an egg, over easy, but do it in a pan with a lot of hot oil, so the edges get brown and crisp while the yolk is still bright orange and liquid.

This will act like a liner so when the bars are completely cooled, I use the extra length of foil / parchment to lift the bars out of the pan, peel edges away from sides (before icing).

Note: even though I greased and floured my loaf pan, I still had to loosen the edges of the loaf with a knife so it would come out easily.