Sentences with phrase «high sides of your pan»

I love the high sides of your pan, mind sharing which one is it?

Not exact matches

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

Place the pan over medium - high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8 - 10 minutes.

Heat a frying pan on medium / high heat, melt some butter and add a thin layer of batter and fry the pancake for 1 - 2 minutes on each side until it is golden.

-LCB- An optional step is to dredge the steaks with flour and sear in a frying pan with a tablespoon or two of oil over medium - high heat on each side. -RCB-

The sides of the tart are about 2 - inches tall so a 3 - 4 inch high pan is perfect.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

In a saute pan with high sides, add 2 tablespoons of butter and let it melt (I added all butter at once by mistake as you can see in the video!)

Line bottoms of two 9 - inch - diameter cake pans with 1 1/2 - inch - high sides with parchment paper; spray parchment with nonstick spray.

Pour one cup of delicious, high - quality, jar of cheater sauce into a 9 × 13 inch pan, then place the lasagna rolls, seam - side down, on top of the sauce.

Place over high heat with a candy thermometer attached to the side of the pan and submerged in the syrup.

Heat a non-stick frying pan with a medium - high heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get's hot, start adding the breaded slices of cheese, cook each side for 30 seconds and cook in batches to not over-crowd the pan

Pour 2 inches of oil in a heavy - bottom pan with high sides and heat the oil over medium heat until the temperature of the oil reaches 350 °F.

Heat 2 inches of canola oil in a high - sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.

Butter a solid 10 - inch round tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit).

In large sauté pan over medium high heat add oil and brown both sides of lamb.

Heat a non-stick frying pan with a medium - high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the tuna steaks into the pan, cook for 2 1/2 minutes per side, then transfer the seared tuna steaks into a serving dish

Heat over medium high heat for 12 minutes, stirring occasionally to make sure the sugar on the sides of the pan are also melting.

Line bottom of two 9 - inch - diameter cake pans with 1 1/2 - inch - high sides with parchment paper (do not grease pans or parchment).

Take the filets out of the bag and sear in pan with vegetable oil over med - high heat, skin side down until crisp (1 - 2 min)

Heat a small non-stick frying pan with a medium - high heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot add 3 jumbo shrimp that have been peeled and deveined and seasoned with sea salt, sear them for 1 minute per side

Heat oil in a carbon - steel or cast - iron pan over medium - high, then add half of cabbage (save the other half for Monday's stir - fry), cut side down.

Using your fingers or a straight - sided measuring cup press about half of dough firmly up and around the sides of tart pan (or 1» high if you are using a springform pan), then press remaining dough firmly across bottom of pan.

Increase heat to medium - high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5 - 8 minutes.

Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner).

Be sure to oil the grill or pan and grill / fry all sides of the tofu over medium - high heat, brushing evenly with sauce, until golden and caramelized.

With the skillet fully warm over medium - high heat, transfer the slices of bread into the pan and cook for at least 3 minutes on each side.

Close up the whole shebang with another slice of buttered bread and throw that beautiful creation into your pan on medium heat for a couple minutes on both sides to melt the cheese and then crank the heat up to medium high and cook it for another minute or two to brown it up all pretty and delicious.

Close it up with another slice of buttered bread and throw that beautiful creation into your pan on medium heat for a couple minutes on both sides to melt the cheese and then crank the heat up to medium high and cook it for another minute or two to brown it up all pretty and delicious.

Heat 2 tbsp of butter in a pan and cook 2 fillets at a time on medium - high heat, 2 minutes per side.

To poach eggs, fill a large high - sided pan or a wide pot with 3 to 4 inches» worth of water.

Cook over medium - high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1 - 2 minutes after the mixture begins to bubble.

(569 N • m) of torque • SRT performance: 0 - 60 mph in the low five - second range, 0 -100-0 in under 17 seconds, 60 - 0 mph in approximately 110 feet • Benchmark braking • World - class ride and handling characteristics across a dynamic range • Functional, performance - oriented exterior design and race - inspired interior appointments • Benchmark performance at the best price PRODUCT CHRONOLOGY 2008 MODEL YEAR EXTERIOR • New color: Steel Blue Metallic Clear Coat INTERIOR • Available Side - curtain Air Bags • Available SIRIUS BackSeat TV ™ • Available SRT - engineered KICKER ® premium surround sound system • New instrument panel cluster • New center console • SRT - exclusive Reconfigurable Display (RCD) • LED lighting in the front cup holders and front - and rear - door map pockets • Dark Slate Gray interior color • Agate - color accent stitching • Carbon - fiber - like pattern door handles and carbon - fiber - like leather - trim steering wheel POWERTRAIN / CHASSIS • New optional 20 - inch aluminum wheel PACKAGES • Super Bee Special Edition — with Surf Blue Pearl Coat 2007 MODEL YEAR EXTERIOR • New color: TorRed INTERIOR • Optional Rear Seat Video system, including KICKER ® Mobile Surround Sound PACKAGES • Super Bee Special Edition — with Detonator Yellow exterior color • SRT Track Experience — Standard 2006 MODEL YEAR New high - performance version of the Dodge Charger with new 6.1 - liter HEMI ® engine EXTERIOR • Colors: Brilliant Black, Bright Silver, Inferno Red • New front fascia with integrated brake duct inlets • Insert in rear fascia • New rear spoiler • Body - color mirrors and door handles (carryover base car) • «SRT8» exterior badge (deck lid) • Mesh grille insert with «SRT» badge • Brake duct system in front belly pan • 16 mm clearance rear fascia to exhaust tips • New hood with scoop, bezel and underhood duct • New hood silencer pad INTERIOR • Colors: Dark Slate / Light Slate Gray • Sport front seats with matching trim on rear seats • Red accent stitching • Carbon fiber leather on steering wheel upper • Satin finish steering wheel spokes (from 300C) • Satin Silver shift bezel and lock knobs (from 300C) • «SRT8» badge below right - hand air conditioning outlet duct • Satin Silver color for center stack bezel POWERTRAIN • 6.1 - liter HEMI ® engine (425 horsepower / 420 lb. - ft.)

That's not to say that Nissan left the VQ38DETT alone — the engine receives new injectors that provide more torque on the high side of the rev range and an oil pan baffle that stabilizes oil behavior and pressure when the car is being driven hard.

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An open pan with very high sides is another way of solving this problem.

If we give them the high walls, the human has the mess that's kept inside, the cat that's digging doesn't spill the litter over the side of the pan,

With no lid or door attached, the bottom half of the plastic airline style crate acts as a large litter pan with high sides.

I found two high - sided open pans that worked 75 % of the time: the PetMate Jumbo High Back Litter Pan, and the SmartCat Ultimate Litterhigh - sided open pans that worked 75 % of the time: the PetMate Jumbo High Back Litter Pan, and the SmartCat Ultimate LitterHigh Back Litter Pan, and the SmartCat Ultimate Litterbox.

I appreciate that Pro Clima offers a tape for virtually every application - butyl tapes, window pans, high - flex tapes, tear - able paper - backed tapes, double - sided tapes, and of course their outdoor all - purpose tapes.

Place all the half's open side up, not touching one another, on a flat metal cookie sheet, with tiny edges (you don't want to use a pan with high sides because squash will steam instead of roast).

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.