While the cake is baking, lay a dry kitchen towel slightly
larger than the pan on a flat surface, and dust the towel with a thin layer of powdered sugar.
When you have rolled it out and it is
larger than your pan, gently fold in half and lift into the pan.
Roll out the pastry so that it's 1 inch
larger than the pan.
Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly
larger than the pan.
Place a serving platter, slightly
larger than the pan, over the pan and invert the tart.
Cut a circle out of your puff pastry that is slightly
larger than the pan.
Roll your dough into a circle
larger than your pan (at least an inch hanging off the side).
Not exact matches
Stove top, just use a
large pot rather
than aluminum
pans, and heat it through.
If you use a
larger pan than the ones mentioned above and the brownie batter is thinner, bake for less time.
Review Body: So, maybe it was my technique, but I wouldn't give this recipe more
than 2 - 3 stars... I did not have a
large roasting
pan, so I split the veggies and chicken into 2 12x8ish dishes; one a glass Pyrex and the other le creuset stoneware.
And whatever mini-loaf
pan you used must have been way
larger than mine, because they were overflowing.
It's also took quite a bit longer to cook obviously because there's so much more batter
than should be... This needed to be baked in a
larger pan.
If you use a
pan that is bigger
than the size I recommend your bread will not bake up to the proper height because it will not fill a
larger pan than specified: --RRB-
Robin, if you use a
larger size
pan than I indicate for the recipe, your batter won't fill it up and your loaf will be flat.
I Used a 500g William Sonoma non-stick loaf
pan (a tad
larger than suggested) and ground whole brown flax seeds in my spice grinder because I had them on hand in the freezer.
Shandeline, if you use a
larger size
pan than I indicate for the recipe, your batter won't fill it up and your loaf will be flat.
Sometimes you just can't find small chicken breasts, if you use chicken breasts that are considerably
larger than thighs, place them in the oven ten minutes before adding thighs to the broiler
pan.
Roll out pie crust between two sheets of parchment paper a little
larger than the size of your
pan.
More often
than not, it would be spread out on a
large sheet
pan (free form) and covered with lots of rosemary, garlic and olive oil.
It's best to use a
pan / dish roughly in a shape of and slightly
larger than your proofing basket, so you don't have to worry about having to reshape your dough after it has risen to the shape of your baking dish.
The dough should be about 1 / 8 - inch thick and about 3 inches
larger than the size of your inverted pie
pan.
Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch
larger than your pie
pan.
Place the remaining milk, the cream, sugar and glucose syrup into a
large saucepan (it should fill the
pan no more
than a third), and place over a medium heat.
OK — after doing some research, it seems a
large cast iron
pan would work better
than a wok.
Heat the oil in a
large pan or pot over medium - high heat; add garlic and stir for less
than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minutes.
Take a pie
pan, or something slightly
larger than the spring roll skins like a
large shallow bowl or
pan, and fill it 1/2 way up with very hot tap water.
Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a
large bowl along with any sugary goop leftover from the sauce
pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather
than later.
With the
larger pan, I wouldn't go higher
than 35 minutes but you would be safer to stick close to 30 - 33 minutes.
TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather
than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater against something solid like the side of a
pan or dull side of a
large chef's knife, and it will spatter haphazardly over the fish, which is what you want.
Also, my roasting
pan was not much
larger than my baking
pan, however when I put the water in to the height recommended my cheesecake floated.
Directions: Use a broad bottomed
pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a
large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather
than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.
While the brownies are in the oven, prepare the ice bath by using a
large roasting or baking
pan,
larger than the 8 - inch square baking
pan that the brownies are in.
I meant for these to be mini loaves, but made the mistake of baking them in my mini meat loaf
pan so they're a little
larger than expected.
Or use a
pan that was
larger than 9 inches?
Some
pans are
larger than others so you may not have have an issue.
When your
pan is
larger than the one I use, this will spread out and lose its height: --RRB-
If I were to make this recipe again, I would use a
larger pan so the batter can cook through in less
than 45 min.
Roll out the remaining one - third of the dough between two pieces of plastic wrap until just slightly
larger than the circumference of the
pan.
The circle should be slightly
larger than the upper edge o the pie
pan.
My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio
than in conventional French Toast] all poured into a hot buttered sauté
pan, cover and turn down heat to medium - low, cook until nearly set, place
pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto
large plate and cut into wedges for serving).
Remember that a
larger pan may result in a shortened baking time, so check for doneness earlier
than the recipe specifies.
When I added the top crust I pinched the crusts to make a seal and rather
than leaving a certain amount of crust overhanging the
pan, I just left a
larger amount [of what was intended to overhang] up the remaining inch of the pie
pan.
On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches
larger than your tart
pan.
The circle should be slightly
larger than the upper edge of the pie
pan.
Tear off two pieces of parchment paper just
larger than your pizza
pan or stone.
At first I thought the loaf had trouble rising like some of the posts suggest, but then I realized that my
pan had slightly
larger dimensions
than what the recipe called for (9 × 5).
I made this tonight and enjoyed it even in a tart
pan larger than suggested.
I used two
large loaf
pans and had to cook a bit longer
than the hour, bout an 1 hr 7 min or so.
Roll out on well - floured surface to 1»
larger than inverted pie
pan.
On floured surface, roll out making bottom crust 1»
larger than inverted pie
pan.