Sentences with phrase «form the side crust»

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.)