Sentences with phrase «heated cooking surface»

So, this set will also have an evenly heated cooking surface, even along the sides of the pans.

Therefore, circulating steam beneath the griddle plate is used to heat the cooking surface; not electric elements or gas burners that can cause temperatures to fluctuate by up to 100 °F on the griddle surface, causing burning and fluctuating cook times.

Therefore, circulating steam beneath the griddle plate is used to heat the cooking surface, not electric elements or gas burners that can cause temperatures to fluctuate by up to 100 °F on the griddle surface, causing burning and irregular cook times.

Not exact matches

Cooking is as much an art as it is a science, and precision comes down to two key elements: heat and surfaces.

Place the pie on indirect heat in a medium - hot barbecue (450 degrees F. or so) and cook for 45 minutes or until the surface of the pie is golden brown.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Once the sugar has turned golden brown (about 345 ˚F on a candy thermometer if you want to use it) turn off the heat and swirl it around to make sure all the sugar is evenly cooked, and then place it on a stable surface (another burner if you are using electric, or the same burner with the gas turned off).

Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes — adjust the heat as necessary so the bottoms don't brown before the tops set.

Cooking food in a small amount of fat over moderate or high heat until the surface is browned.

Here's what's going on when protein is cooked: As a protein is heated, its surface area shrinks, making it harder for digestive enzymes to get in there and start breaking down those peptide bonds.

I did note that they must be cooked on very low heat; otherwise the surface burns before the inside is done.

Cook for about 3 - 4 minutes over a low - medium heat until air bubbles break evenly on the surface.

The Kettleman (right) is designed with the charcoal tray very close to the cooking surface compared to the Weber (left), which plays into the design efficiencies and the overall way the Kettleman uses infrared heat for improving a classic design.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes.

Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes.

If you have a flat surface cook top you many want to place the bread on a rack so it is not in direct contact with the heat.

In a small saucepan set over medium heat, add the sauce and cook until bubbles start to break on the surface, 5 to 10 minutes.

To cook the BEET: place it in a pot with water covering a few inches over its surface; boil over high heat until fork - tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.

If you have a flat surface cook top you many want to place the pans on a rack so they are not in direct contact with the heat.

Reduce heat to maintain a simmer - bubbles should break on the surface without sputtering - cover partially, and let cook for 1 1/2 to 2 hours.

Continue to cook over low heat for 12 - 14 hours, skimming the surface of fat as necessary.

During grilling, turkey cooks best by indirect heat on an outdoor covered gas or charcoal grill with a pan of water placed beneath the grilling surface to catch the dripping turkey juices.

It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface.

As it cooks over the hot, direct heat the water bubbles up inside the flesh of the pumpkin, evaporating from the surface as it cooks and intensifying its flavor, while making it tender at the same time.

Cook over low heat for 6 - 8 minutes, until bubbles appear on surface and mixture starts to set (you will notice the top of the cake will start to dry out and become less jiggly.)

Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediatHeat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediatheat until a bead of water dropped onto cooking surface evaporates immediately.

If you're not cooking with a broth or liquid that absorbs heat, pay close attention to your cooking surface.

With the direct grill kit in place it is recommended to open the damper all the way to allow the heat to develop across the entire cooking surface.

Let the chiles cook on medium - high heat until most their surface is charred and black.

Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes.

These are all cooked on a round, dome - shaped, table - top griddle molded of heavy iron with ridges on the surface, fired by a strong heat source (usually charcoal) underneath.

Faster cook times are achieved on the Steam Shell Griddle, as both a steam heated surface and steam injection lid system work together to cook the food.

When the sorghum is done cooking, push it to one side of the pan, add the coconut oil to the open surface and increase the heat to medium.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface.

In conventional ovens, heat is reflected by the shiny surfaces of the oven walls; when food cakes onto those walls and burns, it creates spots that heat can't bounce off, which leads to uneven cooking.

Its smooth, even - heating surface is also great for charring veg (think halved small heads of romaine for a next - level Caesar, or rounds of delicata squash), as well as toasting thick slabs of olive oil - rubbed bread for crostini, cooking homemade tortillas (or, you know, reheating store - bought ones), or just making a great big pile of grilled cheese sandwiches.

Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3 — 4 minutes.

Tip: We recommend always having a backup cooking surface powered by propane, such as a camp stove, to ensure water can be sterilised and food can be heated should power go out for extended periods of time.

These electric appliances have a heating element and a grill like cooking surface.

Dig a few feet below the surface and you'll find a complex network of pipes carrying gas and fuel to heat homes, cook food and sell for profit.

Without the lids, the cookware is oven - safe up to 350 °F, while the cooking surface can be heated to 570 °F on the stove.

But in traditional cooking, the high temperature of the pan, oven or grill pushes heat into the exterior of the food so quickly that a large temperature gradient forms between the surface and the core.

The latter theory is analogous to cooking oatmeal: Heat at the bottom causes the oatmeal to rise, and heat loss along the top surface cools the oatmeal, causing it to sHeat at the bottom causes the oatmeal to rise, and heat loss along the top surface cools the oatmeal, causing it to sheat loss along the top surface cools the oatmeal, causing it to sink.

They have a non-scratch cooking surface, heat evenly and hold in flavors in foods.

The thickness and strength of a salt block make it an amazing surface to cook on and once heated, it will hold temperature for quite a while without a heat source.

When you cook on a Himalayan salt block, the heat of the block sears and browns proteins of the steak and melts fat, while the salt subtly dehydrates the surface and seasons to perfection.

For instance, adding powder from mustard seeds, which contain a more durable form of myrosinase, can help offset some of the issues with cooking.63 Adding lemon juice can double the amount of available sulforaphane.64 Further issues surface, however, as the final sulfur products share myrosinase's kryptonite; they are also heat sensitive.

Heating an oil above its smoke point for the purpose of seasoning triggers the release of free radicals and the polymerization of the fat into that hard, glassy surface that is so desirable for cooking.

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