Sentences with phrase «heat of your pan»

How high was the heat of your pan when cooking this?

Once that all the sides are done, turn off the heat of your pan.

Remove the pan from heat, add the chorizo and black beans and stir gently, allowing the heat of the pan to warm them through.

Depends a little on the heat of your pan.

Yes sometimes you need to use more than 1 / 2cup of chicken broth because it will depend on the heat of the pan and also the amount of sweet potato too

They will continue to cook from the heat of the pan.

Remove the eggs from the heat when they are still wet, as the heat of the pan will finish cooking them.

And yes, the cooking time will vary depending on the heat of your pan.

Cook until bread is golden and cheese is beginning to melt, about 2 to 4 minutes, depending on heat of the pan.

The pork will never brown if you're fussing with it the whole time, so when we say «undisturbed,» that means keep your paws off it and let the heat of the pan and the pork do their thing.

When the syrup has colored, remove the skillet from the heat and lay the pastry over the fruit (work quickly because it will begin to melt from the heat of the pan).

Microwaves heat ingredients differently from the direct heat of a pan, so you will get a slightly different texture — the eggs won't be creamy and curdy like pan-made scrambled eggs.

Not exact matches

While the potatoes were roasting, I cut up about one - third of my rotisserie chicken and heated it in a frying pan.

Slowly heat 7oz / 200g of chopped, unsalted butter in a pan.

A 17 month old boy who had cooking oil, heated in a frying pan, poured on his genitals as well as beaten to the point of sustaining spinal injuries is recovering, but the extent of his injuries and whether or not he'll be able to walk again have not yet been reported.

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

Warm 2 tablespoons of oil / ghee in a deep, 10 - inch cast iron pan over medium heat.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5 - 10 minutes until golden.

Remove the pan from the heat and let it stand until the oil absorbs the deep orange color of the seeds.

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the onions).

Heat a glug of olive oil in a small saucepan (mine is 20 cm) and once the pan is hot pour half of the mix in.

To make the croutons, heat 2 tablespoons of olive oil in a frying pan along with the garlic and salt and pepper.

Whisk in the broth, raise the heat, and scrape all the bits and pieces from the bottom of the pan into the sauce.

Heat half a teaspoon of coconut oil in a pan, then spoon in large spoonfuls of pancake batter.

Heat a griddle pan on the hob with a drizzle of olive oil.

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).

First, place all of the ingredients in a pan over a medium heat and cook for 5 - 10 minutes until everything is melted.

Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Warm 2 tablespoons of coconut oil in a large saute pan over medium heat.

Coat the bottom of a wok (I used a large sauté pan w / a lid) with the oil and place over medium heat.

While the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil.

Place a frying pan over a medium heat and add a tablespoon of coconut oil.

Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving.

Add the thyme, salt, and pepper and transfer to a bowl.Wipe out the pan and heat the remaining 1/4 cup of oil.

Add the sauce and spaghetti to the mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little, alternatively enjoy it raw.

Start heating the water in the double boiler, or if you're using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn't actually touch the water.

Pour the oil into a frying pan to a depth of an inch and a half and heat to 375 °.

I buy nuts already ground / chopped, seeds can be crushed in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Your socca is done when the edges are pulling away from the sides of the pan and the top is beginning to blister from the heat.

While farro is cooking, heat 1 tablespoon of olive oil in a medium sized sauté pan over medium - high heat.

Then heated little oil in a nonstick pan and flavored it with garlic, later tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.

Heat a glug of olive oil in a pan on medium heat and add in the onions, garlic, pine nuts and dried heHeat a glug of olive oil in a pan on medium heat and add in the onions, garlic, pine nuts and dried heheat and add in the onions, garlic, pine nuts and dried herbs.

In a large frying pan, heat 3 tablespoons of the oil over moderately high heat.

The summer's unusual heat and abundance of hungry insects had promised an iffy tomato season anyway, but, needless to say, by the end of September, it was clear I would miss out on my yearly homegrown tomato activities: no weekends of steamy kitchen windows with boiling pots of canned sauce featuring my prized Cherokee Purples; no homemade, slow - simmered San Marzano tomato paste; no sheet pans lining the counters with roasted black cherry tomatoes (the best tomato flavor on this earth, ever).

Heat a grill pan on medium high heat and add in a glug of olive Heat a grill pan on medium high heat and add in a glug of olive heat and add in a glug of olive oil.