Allow mixture to simmer for 30 - 35 minutes stirring every 5 minutes to ensure barley doesn't stick to the bottom of the pan.
No need to stir, just give your peperonata a couple of shakes so that the onions don't stick to the bottom of the pan.
Slowly bring the mix to a rolling boil stirring so the mixture does
not stick to the bottom of the pan
Add the arborio rice and sauté until nutty and fragrant, stirring frequently so it doesn't stick to the bottom of the pan, about 3 - 4 minutes.
Keep stirring milk regularly, making sure it does
not stick to the bottom of the pan.
Cook, covered, for 1 hour, stirring occasionally so that the chili doesn't stick to the bottom of the pan.
Don't forget to stir well, so that it doesn't stick to the bottom of the pan.
Bring heat down to low and add in chicken broth, stirring every once in a once to make sure rice doesn't stick to the bottom of the pan
Cook on medium heat for about 30 minutes, stirring regularly so that the potatoes don't stick to the bottom of the pan.
Bring to a boil over medium high heat, stirring occasionally so the rice doesn't stick to the bottom of the pan.
Continue cooking for a further 8 minutes so that the peas are fully cooked making sure to stir often so that it doesn't stick to the bottom of the pan.
Stir frequently so they don't stick to the bottom of the pan.
Not exact matches
One where the chocolate chips actually stay suspended in the batter and don't sink
to the
bottom so when you turn out the cake you have a sticky, chocolate mess
stuck to the
bottom of the
pan and a broken, crazy looking cake that is utterly impossible...
Do
not leave unattended, as it will
stick to the
bottom of the
pan.
Burnt or
not, I always end up with it
stuck to the
bottom of the
pan!
Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat
to medium - low, and gently simmer until thick, 35
to 40 minutes; stir occasionally
to make sure the cream mixture doesn't
stick and burn on the
bottom of the
pan.
I've made granola in the past and have
not used parchment paper, only
to find that the granola
sticks to the
bottom of the
pan and actually burns.
If they don't, nudge them with a spatula, sometimes they will
stick to the
bottom of the
pan.
Stir occasionally, so the mustard seeds don't burn or
stick to the
bottom of the
pan.
One where the chocolate chips actually stay suspended in the batter and don't sink
to the
bottom so when you turn out the cake you have a sticky, chocolate mess
stuck to the
bottom of the
pan and a broken, crazy looking cake that is utterly impossible
to save.
Stir occasionally
to make sure
not bits are
sticking to the
bottom of the
pan.
If your
pan isn't springform, I'd recommend putting a circle
of parchment paper on the
bottom so the cake layers don't
stick when you're trying
to remove them.
Cook the sauce over medium - low heat in order
to prevent it from burning and
sticking on the
bottom of the
pan, but be careful
to cook it enough, until you can't taste the flour and is thick enough.
next time
to make sure the crust and layers won't
stick, grease the
bottom and the edges
of the
pan with some butter or even use parchment paper.
Check and stir periodically
to make sure that
not all the water has evaporated, and
to prevent the barley from
sticking to the
bottom of the
pan.
Pour reserved fat and any fat still in skillet (don't forget
to scrape out the crispy bits
stuck to the
bottom of the
pan) over carrots, season with salt and pepper, and toss
to coat.
I'll be using an oven bag and won't have any
of the goodies that get
stuck to the
bottom of roasting
pans.
The stirring is important
not only because it keeps the rice from
sticking to the
bottom of your
pan, but it also helps
to create the lovely smooth and creamy sauce found in a really good risotto.