Sentences with phrase «inch heavy bottomed»

Not exact matches

or have a compartment under the bed you need to lift the bottom section of the frame along with your heavy mattress up to access, this Zinus 14 - inch SmartBase Platform Bed Frame simply provides free space, so you are not as limited by the size of drawers under bed compartments.

Prepare a 8 - 9 inch cast iron skillet or other heavy - bottomed skillet / baking pan by oiling it thoroughly.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Heat at least 2 inches of oil in a heavy - bottomed pot until a deep - fat thermometer registers 360 °F (335 °F @ 8500 ft.).

Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan.

Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil.

To make the crust: Preheat oven to 325 degrees F. Double wrap the bottom and sides of a 9 - inch springform pan with heavy - duty aluminum foil.

While the dough is cooling, pour 2 inches of frying oil in a heavy - bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 350 °F.

Place a large heavy - bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Place about 3 - inches of frying oil in a large, heavy - bottom pot or fryer.

* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of water, about 1 tablespoon granulated sugar per 1/2 pound of strawberries (or more to taste) and a pinch of kosher salt.

Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides.

Pour 1 / 2 - inch of vegetable or canola oil into a heavy - bottomed skillet.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low - medium heat about 2 minutes.

In a heavy - bottomed pot, add peeled potatoes, enough water to cover the potatoes (about 1 to 2 inches above the potatoes) and salt.

Place a third of the tomato mixture in the bottom of a heavy casserole pot (the recipe calls for a 2 1/2 quart fireproof casserole about 2 1/2 inches deep) and sprinkle over it 1 Tb.

To fry the chicken, pour enough canola oil in a 6 - quart Dutch oven or heavy bottom pot until it reaches a depth of 2 inches.

Wrap the bottom of an 8 - inch springform pan with two layers of heavy - duty aluminum foil.

Place about 1 1/2 inches of a neutral oil with a high smoke point (like peanut or avocado oil) in a medium - size, heavy - bottomed saucepan and bring the oil to 350 °F over medium - high heat.

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.

Line bottom and sides of a 13 - x 9 - inch pan with heavy - duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.

Meanwhile, pour enough oil into a 6 - quart Dutch oven or heavy - bottomed pot until it reaches a depth of 3 inches.

directions In a large heavy bottomed Dutch oven, add 2 - 3 inches of canola oil and heat to 375ºF.

Line bottom and sides of a 13 - x 9 - inch pan with heavy - duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

In a medium - size, heavy - bottom pot or fryer, place about 3 - inches of frying oil.

Fill a wok or a medium heavy - bottomed pot with 2 inches of oil and heat to 350 °.

Method 1 Using a heavy, sharpened chef's knife, cut off about 1 / 4 - inch from the bottom of the squash in an even slice.

Line a 12 - inch square of heavy - duty foil into an 8 - inch square baking pan, pressing and patting firmly so the foil snugly covers the bottom and corners of the pan and extends up the sides.

Fry the cauliflower: In a large, heavy - bottomed pot or Dutch oven, add enough oil to fill to a 2 - inch depth and bring to 400 ° over medium - high heat.

In a medium to large heavy pot or French oven (3 1/2 quart or larger), pour enough wine to coat the bottom — about 1/4 inch in depth.

In a heavy - bottomed saucepan, simmer 1 1/2 quarts canola oil with a whole head of garlic, a 3 - inch nub of ginger, and a host of dried spices: star anise, coriander seeds, cinnamon sticks, black and green cardamom.

Pour about 1/2 inch of oil into a heavy - bottomed skillet.

Line the bottom of the stovetop smoker with a double layer of heavy - duty foil, leaving a 3 - inch overhang along the edges.

While the donuts rise, heat your deep - fryer to 375 degrees, or fill a large, heavy - bottomed pot with 2 inches of oil and heat over medium - high heat until it reaches 360 degrees.

Equipment: One 8 - inch spring form pan at least 2 1/2 inches high, buttered, and bottom lined with buttered parchment; outside of pan wrapped with a double layer of heavy - duty foil.

Pour the oil into a 4 - quart (or larger) Dutch oven or heavy - bottomed pot to a depth of about 1 1/2 inches.

The bottom edge of the wire should be buried at least 6 inches deep, extended outward for 12 inches, so it forms an L shape, and then covered with soil, or heavy stones.

The bottom edge of the wire should be buried at least 6 inches deep, extended outward for 12 inches, so it forms an L shape, and then covered with soil, or heavy stones.Prevent access to chimneys by covering them with a spark arrester.

Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about doubles in size.