Sentences with phrase «in a cool room for»

It is then seasoned with either crushed chillies, fennel or black pepper and left to mature in a cool room for 45 - 50 days.

Store leftovers in an airtight container in a cool room for 1 - 2 days.

After sitting in the cool room for four hours, they've slowly inflated with air bubbles, creeping up the sides of the bins and doming at the top.

Not exact matches

Everyone knows to arrive early, but here's what most people don't know: there may be gatekeepers, but having time to cool your heels in the waiting room for 30 minutes looks sloppy.

The second group of guinea pigs were college students, half of whom were asked to complete a survey for charity in an overheated room, and half of whom got to do the same task in a nice cool one.

For instance, Pet Kit has tiny dog beds that can be cooled or heated depended on the temperature in the room.

Of all the world's major faiths, Hinduism has least to lose by lumping everyone's convictions together in one vast amalgam, since it has already made room for every conceivable viewpoint, from the cool agnosticism of a Nehru to the fervid polytheism of a Nepalese villager.

Allow brownie to cool in baking pan for 5 minutes before transferring to a wire rack to completely cool to room temperature.

Or to speed up the process - allow to cool at room temperature for 10 minutes, then place in the fridge to continue cooling.

The candy molds can either cool at room temperature or you can place them in the refrigerator for faster cooling.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

In the book you called for water at room temperature and also for melted and cooled butter.

The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days.

Cool to room temperature and store in an airtight container for up to two weeks.

Serve immediately, or allow to cool to room temperature then store, covered, in the fridge for several days.

Allow the tart to cool to room temperature in order for the glaze to set.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

Allow the posset to cool a little at room temperature before chilling in the fridge — I left mine for about half an hour before refrigerating.

To do ahead: bake casserole for first 30 minutes, cool to room temperature, and store, covered with foil, in the refrigerator.

Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour.

Still in the pan, place on a cooling rack for 3 minutes, then invert the cake onto the rack, remove the parchment, and allow the cake to cool to room temperature.

Make the kiwi - lime marmalade (if using) and stick it in the fridge after it's cooled to room temperature for at least an hour before making these muffins.

Then once it's fully cooled to room temperature, let it chill in the fridge for at least 4 hours or preferable overnight.

The blondies are best the day they are made, but will keep, in an airtight container at cool room temperature or (better yet) refrigerated, for several days.

Press the reserved whole pistachios all around the outside of the meringue / Put into the pre-heated oven and immediately reduce heat to 250º / Bake for 1 1/2 — 2 hours until it's crisp on the outside and marshmallow - like on the inside / Remove from oven and allow to cool completely / If serving same day, cover lightly with plastic wrap / If serving the next day wrap the shell airtight in plastic wrap and store at room temperature.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

I put some in a pastry bag and squeezed it out onto a plate and left it at room temperature for four hours, and while it gets very soft and slippery, it seems that it will work, as long as the cupcakes are super cool when I frost them.

* At this point, the dish can be cooled to room temperature, then covered tightly and stored in the refrigerator for 2 to 3 days.

Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).

This is because it ensures we are getting the most nutrition from our food because it hasn't been stored for half the year in a cool room depleting in nutrition.

Transfer the jam to a jar, cool to room temperature, and store it in the fridge for up to a week.

The cooked pretzels, once cooled, can be stored in Tupperware at room temperature and be just as good for another 24 hours.

Stir in 3 cups chopped roasted pumpkin and simmer for 5 minutes, remove from heat and let cool to room temperature.

Will make this again, but will wait for the cooked flour milk mixture to cool to room temp before adding in butter.

Let cool to room temperature and chill in the refrigerator for about an hour.

Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming).

Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.

Then if the timing works out for you, about a couple hours before your guests come mix in the fruit, cherries, marshmallows and cool whip together... then store in the fridge if you have room.

Twenty - five years ago, almost to the day, my family moved to a less cool part of New York City (I think that was my fault; there wasn't enough room anywhere in Greenwich Village, apparently, for a child who cried as loudly as I did).

«The comfort level for eggs in NSW is about 1.4 million dozen to fill the cool rooms at the end of the week.

Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

The finished and cooled cupcakes can be stored in a sealed container at room temperature for up to 3 days, or wrapped tightly in plastic wrap and frozen for storage of up to 2 months.

Let them cool for 10 minutes in the pan after removing from the oven, then remove and serve or let them cool for one hour at room temp if you're packaging them up.

Cool to room temperature, then wrap in foil and freeze for 3 to 4 hours.

I boiled two whole oranges for an hour, then let them cool to room temperature before cutting them up and pureeing them in the food processor.

Cool in the cake pans for about 15 minutes, then turn the cakes out to cool directly on wire racks until they are room temperatCool in the cake pans for about 15 minutes, then turn the cakes out to cool directly on wire racks until they are room temperatcool directly on wire racks until they are room temperature.

Put the bowl somewhere relatively cool (i.e. not in the sun) and let the mixture sit at room temperature, uncovered, for about 2 hours.

Under food safety laws, Australian eggs are washed, inspected for cracks, graded and kept in cool rooms on farms before being transported in refrigerated trucks to reduce the risk of bacterial survival.

Or, you can let it cool down to room temperature then chill for several hours or overnight in the refrigerator if you'd like to serve it cold.