Sentences with phrase «loosely with plastic»

Cover the buns loosely with plastic wrap and let rise at room temperature until they've risen a bit and are soft and puffy, about 1 hour.

Cover the feet loosely with plastic wrap and sit still of 10 to 15 minutes.

Lightly spray or brush the balls with olive oil and cover loosely with plastic wrap.

-- Transfer the sauce to a large bowl and cover loosely with plastic wrap.

Remove the ring and repeat with the rest of the tartare mixture; serve immediately or cover loosely with a plastic film and chill until ready to serve, no longer than 12 hours.

(If refrigerating longer, cover loosely with plastic wrap.)

Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap.

Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 45 minutes to 1-1/2 hours.

You want it to have room to rise, and to expand in the oven so it bakes evenly.Right the loaf pan on its bottom, spray the dough lightly with warm water, and cover the pan loosely with plastic wrap.

Cover loosely with plastic wrap and keep at room temperature (I keep my starter on top of the fridge) overnight.

Put the halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes.

Cover the ravioli, which can be made up to three hours in advance, loosely with plastic wrap.

Dust tops of balls with flour; cover loosely with plastic wrap.

Cover loosely with plastic wrap or foil.

Place each segments into a muffin cup, cover loosely with plastic wrap and let rise until the dough is puffed (approximately 1 hour, depending on the environment), or put in a proofing box for about 10 - 15 minutes.

-- Transfer the sauce to a large bowl and cover loosely with plastic wrap.

Arrange the bagels on a cornmeal - dusted or parchment - lined baking sheet, cover well but loosely with plastic wrap and refrigerate overnight.

Cover the bowl loosely with plastic wrap, foil, or a towel.

Instead, cover loosely with plastic wrap (to protect it from an onslaught of turkey smells), put it in the fridge, and step away.

Cover the setup loosely with plastic to retain moisture, spritz the surface lightly with tepid water every day if it seems dry, and then, after the seeds have sprouted, remove the plastic and move the containers someplace where the seedlings will receive plenty of bright light — either the sill of a super-bright, clean window; very close to a four tube fluorescent fixture; or under some high - intensity grow lights.

Lightly dust 2 parchment - lined rimmed baking sheets with cornstarch and cover loosely with plastic.

Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Arrange on prepared sheet, dust with cornmeal, and cover loosely with plastic wrap.

Cover loosely with plastic wrap or a damp towel and let rise for about 45 minutes to an hour, or until rolls are almost doubled again.

Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes.

Let dough rise, covered loosely with plastic wrap, in a warm place for about 30 minutes or until doubled in bulk.

Brush tops with olive oil, cover pans loosely with plastic wrap and allow to rise (I usually leave overnight for convenience, but the rising process may take only 4 - 6 hours depending on the temperature in your home).

Transfer the loaves to the prepared sheet pans and cover loosely with plastic wrap.

Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.

Once the dough is in the pan, cover loosely with plastic wrap and allow time to double in size.

Cover loosely with plastic wrap and place in a warm place.

Cover loosely with plastic wrap and let stand until the chicken is at room temperature (no more than 1 hour).

Divide into two pieces, cover each loosely with plastic wrap, then press down to form flat disks.

Place dough in a large lightly greased bowl and cover loosely with plastic wrap.

Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight.

Cover loosely with plastic wrap and let rise in a warm place until doubled — about 2 hours, depending on the ambient temperature.

Place in the fridge for about 30 minutes (or cover loosely with plastic wrap and refrigerate longer) to allow filling to firm up a bit.

Cover loosely with plastic wrap.

Serve at once or cover loosely with plastic wrap and refrigerate until needed.

Cover dough loosely with plastic wrap and let rest.

Cover loosely with plastic wrap and let rise in a warm, draft - free spot until doubled in size, about 1 hour.

Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.

Cover loosely with plastic wrap and let proof at room temperature (about 73 - 76 degree F)(23 - 24 degree C) until nice and puffy and almost doubled in size (because the dough is very cold, this could take 2 1/2 to 3 hours).

Cover loosely with plastic wrap, and set in a to rise until doubled in size - this took 45 minutes for me, but it may take up to an hour depending on your yeast / air temperature.

Place the folded dough on a plate, cover loosely with plastic wrap, and chill for about 1 hour.

Cover loosely with plastic wrap and transfer it to the fridge.

Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes.

Place in oiled bowl and cover loosely with plastic wrap.

Cover loosely with plastic wrap and let sit 10 minutes.

Cover loosely with plastic wrap and let rest about 15 minutes.