Sentences with phrase «kitchen towel until»

Knead the soft elastic dough, return it in the bowl and cover with a damp kitchen towel until you're preparing the filling.

If any juice leaks out from the apple, blot with kitchen towel until the juice has gone.

Not exact matches

Cover with a clean kitchen towel or lightly greased plastic wrap and let rise until doubled, about one hour.

Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1 - 2 hrs or until it doubles in size.

Cover with plastic wrap or clean kitchen towel and let rise in warm, draft - free area (75 °F to 80 °F) until doubled in volume, about 1 to 1 1/2 hours.

Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft - free place at room temperature.

Once kneaded, the dough is placed in a lightly greased bowl, covered with a clean kitchen towel, and left to rise at room temperature for one hour, or until it doubles in size.

Cover the bowl with a kitchen towel and set in a warm place until the yeast is foamy (proofed), 5 - 15 minutes.

Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft - free place until doubled in bulk, approximately 2 hours.

Cover bowl with plastic wrap or a clean kitchen towel and rise in a warm place for 1 1/2 to 2 hours or until doubled in size.

Cover the pan with a kitchen towel and let the batter rise until doubled in size, about 45 minutes.

To remove excess liquid from the thawed spinach, gather in a clean kitchen towel and squeeze until no more liquid comes out.

Cover the baking sheets with plastic wrap & damp kitchen towels and allow to proof until doubled in size 45 - 60 minutes.

Puree the sauce for a few seconds, until completely smooth (be sure to hold down the lid with a kitchen towel for safety).

Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.

Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

Cover with a clean kitchen towel and let rise for further 30 minutes, or until they're double in size.

Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.

I shaped the pieces into three round loaves with well floured hands on a well floured working surface and let them rise, covered with kitchen towels, for about 2 hours more until the surface started to crack.

Cover loosely with a kitchen towel and let stand in a warm, draft - free place for 1 to 1 1/2 hours or until doubled in size.

Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours.

Put the roasted nuts inside a damp kitchen towel and rub them together until all of the skins fall off.

Cover bowl with a damp kitchen towel and let dough rise in a warm place until doubled in size (3/4 to 1 hour).

Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft - free spot until dough doubles in size, about 45 - 60 minutes.

Cover with a kitchen towel and let rise for another 40 - 60 minutes until doubled.

Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 1/2 to 2 hours.

Take off the heat and stir until the chocolate reaches 29C (84F), then place it over the saucepan of hot water with a kitchen towel over to maintain the temperate at 32C (89F).

Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours.

Cover the bowl with a dish towel or plastic bowl cover and let it stand for at least 30 minutes or until the dough doubles in size (the warmer your kitchen is, the faster the dough will rise).

Cover with a kitchen towel and allow to rise until doubled, about 30 minutes.

Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size — or let rise in the refrigerator covered with a towel for 12 hours or overnight.

Cook the tortillas one at a time in a dry cast iron skillet until toasted on one side, flip and toast the other side then remove to clean kitchen towel to keep warm.

Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.

Cover with plastic wrap and a kitchen towel and let rise in a warm spot until doubled, about an hour and a half.

Lay the slices on a clean kitchen towel and lightly salt on both sides, lay another kitchen towel on top and repeat until all of the slices are used and lightly salted.

Dust some more flour over the logs, then cover them with a loose kitchen towel and place in a warm spot for about an hour or until the logs are risen and all puffy - looking.

Rinse and keep covered with a wet kitchen towel for 12 - 24 hours, until sprouts become visible, rinsing every 8 hours or so.

Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Transfer dough to a large oiled bowl; turn to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, 1 — 1 1/2 hours.

Cover with a kitchen towel and let sit until cool enough to handle.

Place the dough into a large greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour or until doubled in size.

Shape into a round, and leave to rise in a clean bowl, covered with a clean damp kitchen towel, until doubled in size, about 2 hours.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

Blend until smooth and strain using a nut milk bag or a strainer lined with a thin kitchen towel or several layers of cheesecloth.

Cover with a kitchen towel and place in a warm draft - free space for 40 - 50 minutes until lighter in texture.

Cover the bowl with a damp kitchen towel and let the dough rise until doubled in bulk, about 1 hour.

I tend to place them in between a kitchen towel and rub (gently) until the towel itself is a little damp.

Keep covered with a kitchen towel to keep warm until ready to use.