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.
Not exact matches
Press down firmly with fingers to
form a
crust, bringing it up along the
sides to create a thick border.
Combine graham crackers crumbs and butter melted into buttered pie plate to
form the
crust on bottom and
sides.
Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the
sides to
form a 1 / 4 - inch - thick
side crust.
Sear for 30 to 60 seconds on all
sides, until the outside is even more deeply browned and a
crust has
formed.
Working the dough along the bottom of the pan and up along the
sides,
form an even 1 / 4 - inch - thick
crust with your hands.
Roll the dough into a 10 - 12 inch circle (depending on how thick you want the
crust) Pinch the
sides to
form a slightly raised
crust.
Press the crumbs into the bottom and up the
sides of the prepared baking dish to
form a
crust.
Press all but 1 1/2 cups of potato mixture onto the
sides and bottom of a 9 - inch pie pan to
form a
crust.
Add the steak to the hot pan, rub -
side down, and cook until golden brown and a
crust has
formed, about 4 minutes.
Heat olive oil in a large Dutch oven over medium - high heat and cook short ribs in batches, searing evenly on both
sides until golden brown
crust forms (about 7 minutes per
side / 15 minutes per batch).
Cook for 4 - 5 minutes or until the plantain
forms a slightly golden
crust, then flip and cook for another 3 - 4 minutes or so on the other
side.
Flip and cook for an additional 2 - 3 minutes to
form a
crust on the other
side.
Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the
sides of the pan to
form the
crust.
Form the
crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the
sides of the pan.
Allow short ribs to sear for approximately 5 minutes on each
side,
forming a dark caramelized
crust.
Sear the beef cubes for several minutes on each
side, until a golden
crust forms (you don't want the meat to be crowded in the pan so this might need to be done in two batches).
Press the potato mixture along the bottom and up the
sides of each muffin hole, then bake for 10 minutes to
form a
crust.
Then he covered the bottom of our spring
form pan with a piece of parchment paper, and pressed the
crust evenly in the bottom and up the
sides of the pan with his fingers.
In a medium skillet, sear the tuna on both
sides over high heat until a
crust forms and the fish reaches your preferred doneness, 2 to 3 minutes per
side for rare.
The secret is to get the oil in the pan very hot and shimmery before you add in the zucchini, then once the zucchini has been added don't stir too much, let it
form a nice brown
crust before you make the first stir, then wait and stir it again a couple minutes later when a nice
crust has
formed on the other
side.
They will stick at first, just leave them be until they
form a crisp
crust, then they will release easily and you can cook the other
side.
Place the steaks in the pan and cook until a nice
crust has
formed on each
side, about 5 minutes.
Start to press the
crust mixture into the pan and up the
sides or shape the mixture into patties and
form a lip around the edges to hold in the filling.
Working in batches and adding more oil if necessary, sear scallops until a golden brown
crust has
formed and scallop releases from skillet, about 3 minutes per
side.
The potatoes clung to the
sides nicely and squished together to
form a
crust.
Working in batches, fry patties until set and a golden brown
crust forms, 3 — 4 minutes per
side.
Pour mixture into 9 - inch pie pan; press crumbs over bottom and up
sides of pan to
form even
crust.
Dump the crumb mixture into a 9 - inch pie dish and press evenly along the bottom and up the
sides to
form the
crust.
Add the balls and fry for 5 - 7 minutes (reduce heat if burning), shifting the pan to turn
sides of balls every minute or two to
form a golden
crust fairly evenly around the balls.
Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a
crust (socarrat)
forms around the
sides and bottom of the pan (rice will smell toasted and make a light crackling sound), 6 — 8 minutes.
Use only enough to make a 1/2 inch
crust in the bottom and
sides of a 9 - inch spring -
form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
Turn steaks and cook until
crust forms on the other
side and an instant - read thermometer inserted into the thickest part registers 125 ° for medium - rare, about 4 minutes.
Give steak a second fry, turning once, until a deeply browned
crust forms on all
sides, about 2 minutes per
side.
Transfer frozen steak to skillet and cook, turning once, until all
sides, including the fat cap, are deeply browned and a crisp
crust has
formed, about 3 minutes per
side.
I heated the cake up more, which caused the
sides of the bread to burn even more and the top of the bread to
form an extra layer of
crust from the glaze I had put on before.
Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, press out into the bottom and
sides of the plate; then use your hands to
form crust and crimp edges.
Press mixture into the bottom and
sides of a 9 - inch round pie pan to
form a
crust.
Use only enough to make a 1/2 inch
crust in the bottom and
sides of a 9 - inch spring -
form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
Turn the dough so that the oil coats all
sides (this will keep a
crust from
forming on its exterior.)