Sentences with phrase «finish cooking at»

The secret is to first sear both sides, then finish cooking at a low temperature.

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

If you're making rice simply boil this when the pot goes in the oven so that the two finish cooking at the same time.

Since breasts will cook a lot faster than the potatoes and carrots, I would try mixing all the ingredients in a ziploc bag, just cooking the potatoes and carrots for the first 25 minutes, and then adding the breasts for the last 20 - 25 minutes so everything finishes cooking at the same time.

The chain recently launched a new menu highlighting Tasting Plates, made some significant kitchen upgrades, including new equipment, like lobster & crab pots and sauté stations, and introduced fresh technology to ensure all components of each order finishes cooking at the same time.

Not exact matches

Tsarnaev is accused of killing three people and injuring 264 with a pair of homemade pressure - cooker bombs at the race's crowded finish line on April 15, 2013, and with fatally shooting a police officer three days later as he and his 26 - year - old brother, Tamerlan, tried to flee.

Once cooked, leave the scones to cool for at least 10 minutes in their tin to firm up, then transfer to a wire rack to finish cooling or serve warm out the tin.

And there's more: The Level can identify multiple dissimilar foods and cook each, simultaneously, to its own standards, to finish at the same time.

7:44 — put cooked chicken in container (figuring I am going to heat it up and finish the cooking process at lunch)

It took just about 10 minutes for the pita crust to be done and for the feta to melt just a bit (I kept the oven at 450 degrees F and cooked it on a pizza stone)... the finished product was really, really great... something I will surely make again.

We'll let them cool for at least 15 minutes on the warm baking sheet, which allows the centers to finishing cooking through without the outsides turning crisp and crunchy.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

The cooking times did not make sense so I roasted the vegetables and fish at 400 for 20 minutes, then added the almonds and finished under the broiler.

Do not pre-cook noodles, they will soften in the liquid and finish cooking when reheated at mealtime.

Check cookies at 13 minutes and rotate the pan, so they brown evenly, give them another 2 - 5 minutes to finishing cooking.

Cook at no higher than 225f in the oven for a couple of hours, break open the tents and either broil for a couple of minutes or toss on the bbq for a few minutes to finish.

I turn on my stove and oven each day at 7AM:) since I cook my lunch very early, whilst still sleeping basically, to avoid the rest of the people in the house, and so that I can finish all the housework and start my work after 9AM:) And it is easier cooking early in the morning during summer before the noon temperatures hit the hellish degree.

I had dinner with a friend last night who I cooked with at Chez Panisse, and when I told her about this dish — spicy corn, peanuts, chiles, butter, finished with a hit of lime, sesame, and cilantro, her eyes got wider and wider as I described it.

While I loved the way that it turned out, and how quickly it finished cooking, there's just something about grilling outdoors... For this recipe, I took a Smithfield Applewood Bacon Pork Loin Filet that I picked up at Safeway in the fresh meat section.

Have at the ready a baking pan or mixing bowl to place the ingredients as they finish cooking.

I haven't cooked them yet, but I mixed everything up to let the meat absorb the flavors for tomorrow nights dinner, at which point, I'll roll the meatballs and finish the recipe.

Just so you know, KFC finishes their Original Recipe fried chicken in a pressure cooker (or at least they did when I was a kid).

Yes, we all cook at home and then bring the finished — or almost finished — dish to the host's house to enjoy together.

Like another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anyway...

A good quality chocolate has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and a wonderful «snap» when you break it into pieces.

Since it's sort of a drag to maintain proper temp on my Q for hours, I like to cook them 2/3 of the way in the oven at about 175, them finish them over wood.

The chicken does not need to be fully cooked at this point because it will finish cooking in the oven.

Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful «snap» when you break it into pieces.

Just showing finished baked goods isn't that helpful, except for making the adventurous baker / cook grimace at their own creation when it doesn't match up to the perfect picture.

If you don't allow the flour to cook and brown at this point, you'll get a raw flour taste in the finished dish.

When the squash is finished cooking, carefully release the valve at the top of the pressure cooker to rapidly lower the pressure.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

I like to use a good quality dark chocolate, one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and wonderful «snap» when you break it into pieces.

The best chocolates are ones that have a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) with that wonderful «snap» when you break it into pieces.

After the pork is finished cooking (if you use 1 # of chops like I wrote below, it will probably take at least 3 batches), you get started on the sauce.

Also I stuck the formed sticks in the refrigerator on 2 parchment lined cookie sheets for a few hours while I was cooking other food and took them out for 30 minutes to finish proofing at room temp and baked according to recipe.

In batches, I browned the meatballs just until all the sides were browned, then added them back to the soup at the end to finish cooking.

If they are crispy on the outside but looking raw in the middle, put in the oven at 350 degrees for ten to fifteen minutes to finish cooking.

At this point you can pour the rice mixture into a rice cooker and let the cooker finish the rice.

The Australian Organic ambassador, with chef Monica Cannataci, worked with years five and six students at Ballarat's Dellacombe Primary School earlier this month to cook up a delicious three course meal, starting with «Mighty meaty muffins» and Thai chicken cakes, and finished off with chia seed puddings — all certified organic of course!

It might not matter that every cook in London's kitchen is required to drink water out of a CamelBak thermos (to eliminate spills) or that the tape that holds the seating chart at the pass (where the finished dishes leave the kitchen) has to be perfectly aligned.

When you finish your ribs with a brush of sauce, how long do you leave them in the cooker and at what temp?

The pizza needs to cook at about 500 to 600 degrees for around seven minutes to finish properly, so don't open the outdoor oven and let the heat escape.

There are also two varieties of barbecue sauces, sauces applied during the cooking (properly called mops or bastes) and those applied near the end of cooking or served at the table, known as finishing sauces.

Finish cooking in a pit or oven at 250 degrees for twenty to thirty minutes per pound, or until tender.

Q: Dear Dr. BBQ, When you finish your ribs with a brush of sauce, how long do you leave them in the cooker and at what temp?

The key here is to cook the squash at a low enough temperature (325 ˚ ought to do the trick) so it doesn't get any color, which would make the finished purée look brown.

I then gave them to Dave DeWitt and suggested he finish them at 190 F. in the oven for 3 hours in a small covered cooking vessel with beer added for moisture and flavor.

But that long cooking time also allows you to add small amounts of a few choice flavor boosters right at the beginning, and let them suffuse the finished dish with even, subtle flavor.

2) Baked items take longer to cook at altitude, so they often need to be cooked higher up in the oven so the edges don't burn while the center finishes cooking.