Sentences with phrase «from sticking to your surface»

Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin).

Add as little flour as possible, only enough to keep the dough from sticking to the surface.

Use extra flour it keep it from sticking to the surface or your hands.

To prevent the dough from sticking to your surface and to ensure uniform thickness, keep lifting it up and turning it a quarter turn as you roll.

Not exact matches

The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking.

As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself.

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from stickinTo roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from stickinto prevent the dough from sticking.

They will stop the pie crust from sticking to the rolling pin and the surface underneath.

If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary.

Those Chick - fil - A waffle fries have a lot of surfaces for the air to cool them, yet somehow retain their heat a lot better than the typical sticks from the average fast food joint.

I could NOT keep it from sticking to everything, my fingers, the mixing bowl, the floured surface.

Roll out the dough on a lightly floured surface into a 14 - inch circle, turning the dough with each roll to prevent it from sticking.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.

Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking.

Spread an even layer of extra virgin olive oil onto a clean wooden cutting board or other surface to prevent the dough from sticking.

When it becomes too difficult to do by hand, flip out onto a lightly floured surface and knead with hands for 10 minutes until it forms a smooth and elastic ball, adding only enough flour to work surface and hands to keep dough from sticking.

(Meringues are done when surface is dry, and meringues can be removed from paper without sticking to fingers.)

Be sure to sprinkle with flour to prevent the rolling pin from sticking (if the dough sticks to the surface or the rolling pin, it will mess up the layers).

The sheets will prevent the dough from sticking to the rolling pin or work surface.

Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.

Roll out dough on a well - floured surface to a 14» round, rotating dough and tossing more flour underneath as needed to keep it from sticking.

Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Add a little sprinkle of flour to the work surface as needed to keep the dough from sticking.

The cling film will stop the pie crust from sticking to the rolling pin and the surface underneath.

(The dough is very sticky, so the parchment paper helps keep the dough from sticking to the rolling pin and the work surface.

Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5 — 10 minutes (it will be very soft).

When it has thoroughly soaked remove the plank from the water and brush the top surface (the one you're going to put your food on) with olive or vegetable oil so food won't stick.

Remove the dough from the refrigerator and roll it on a well - floured surface to about 11-1/2 inches in diameter, moving it around frequently to be sure it does not stick and adding flour as needed to the dough and rolling pin.

Transfer to a floured surface and knead for about 5 minutes, adding more flour as needed to prevent the dough from sticking.

Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking.

At this age, since they're not mobile or (usually) sticking their hands in their mouths, it's pretty easy to shield them from things and surfaces that usually harbor the nasty germs.

Water molecules move from areas of low surface tension to high surface tension and so the sticks moved.

The High Chair has smooth surfaces to prevent food from getting stuck.

Broadly neutralizing antibodies specific to HIV have a few quirky features, one of which is the presence of a long stretch of amino acids that sticks out from the antibody surface.

Until now, geckos were thought to be able to stick to surfaces using van der Waals forces, the weak attraction resulting from the temporary movement of charged particles within a molecule.

This results from the movement of electrons from one surface to another — in the same way as a balloon rubbed on clothing sticks to a wall.

That makes it stick to the surface — anything from a panel of glass to a leaf.

«It's an incredibly clever natural solution to this problem of how to deal with a water barrier on a surface it will change the way we think about developing bio-inspired adhesives that are safe and already optimised to work in conditions similar to those in the human body, as well as marine paints that stop barnacles from sticking.»

What we aimed at was an innovative coat that works differently from conventional intumescent coatings and can stick to the steel surface for as long as possible under high temperatures, and yet has durability and weather resistance under normal conditions without a need for a top coat of paint.»

An international team of scientists led by Newcastle University, UK, and funded by the US Office of Naval Research, have shown for the first time that barnacle larvae release an oily droplet to clear the water from surfaces before sticking down using a phosphoprotein adhesive.

Researchers have experimented with sharp - tipped nanoparticles stuck on surfaces to deliver biomolecules to cells, but it is difficult to remove the modified cells from the nanoparticle - coated surface for further study.

The new insights could be useful both when it is desirable to have droplets stick to surfaces, such as in some kinds of 3 - D printers, to help make sure each printed layer adheres thoroughly to the previous layer, and when it's important to prevent droplets from sticking, such as on airplane wings in icy weather.

Extracts from bracts stopped the bacteria responsible for these dental conditions from being able to stick to surfaces and prevented the release of some bacterial toxins.

Researchers from the University of Birmingham, UK, and University of Tübingen, Germany, looked for the spontaneous re-occurrence of a tool - use behaviour practiced in wild chimpanzees where sticks are used to «scoop» algae from the top of water surfaces.

The evidence of chimpanzees (Pan troglodytes) spontaneously using sticks to scoop food from water surfaces is published in the open - access journal PeerJ.

The researchers created a hybrid compound from 2 molecules: LLP2A, a protein - like molecule that sticks to α4β1 integrins, and alendronate, an osteoporosis drug that sticks to the outer surface of bones.

Stuck to their calcium carbonate platelets, organic matter sinks to the ocean floor — allowing surface layers to take up a new carbon dioxide from the atmosphere and process it.