Sentences with phrase «of a spatula until»

Press down on dough with broad side of spatula until dough sticks together.

Press down with the back of a spatula until the surface is nice and flat.

Not exact matches

Blend again until very smooth, scraping down the sides of the blender with a spatula to make sure you get everything.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

With a cook spoon or spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the back of the stirring implement.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

Mix with a rubber spatula, carefully to crush all of the cereal, until all of the cereal is coated in marshmallow.

Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Make the pine nut topping: In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

Using a rubber spatula, gently fold one - third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

Pour this mixture over the oats and stir with a silicone spatula (and maybe your hands) until all of the oats are coated.

In the bowl of a stand mixer fitted with the paddle attachment, bet together butter and sugar at medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Gradually add the sugar and beat for 2 - 3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula.

Then I got bored and wanted raspberry sauce, so I used a spatula to stir and push down in the strainer until I got most of the raspberry goodness out.

Add the date, maple syrup, and 2 - 3 tablespoons of water to the food processor and process until smooth and liquidfied (but not watery), scraping down the sides with a spatula as necessary.

you want to keep folding until the batter is «lava - like» - basically, it should fall from the spatula in thick ribbons that slowly ooze back into the rest of the batter.

Add flour and stir with a wooden spoon or rubber spatula until a ball of dough forms.

Add baking mix and mix until just combined, scraping down sides of bowl with spatula, as needed.

Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.

-- Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.

Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed.

Add dry ingredients and incorporate with a rubber spatula until most of the dry ingredients are moistened.

Pour the agave mixture into the dry cereal mixture, stirring with a spatula until all of the cereal is thoroughly coated.

Using a metal spatula and / or tongs, carefully turn each piece of chicken over and bake for an additional 10 to 20 minutes, or until chicken is done (reaching an internal temperature of 165 °F).

Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough.

Add the roast beef to the skillet, and using two spatulas, pull the slices of beef apart to shred as it cooks, mixing it with the onions, until the beef is no longer pink.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Add the flour and baking powder and fold it into the wet ingredients with a rubber spatula just until no streaks of flour remain.

Add the dry ingredients to the mixing bowl and mix until smooth, scraping down the sides of the bowl with a spatula as needed.

If you chose to create more of a «slab» then simply pour over the entire lot and smooth with your spatula until even.

Spoon about 1/3 of the frosting onto the center of the cake - half and spread with a knife or spatula until you cover the top of it evenly, leaving about 1/2?

Add the chocolate to the tofu and blend until well combined, using the spatula to scrape down the sides of the blender.

Add the remaining ingredients and process for 20 seconds at a time, scrapping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Place about 2 cups of greek yogurt (I use full fat vanilla) in the middle of the dish, and spread it around evenly with a spatula until it's about 1/4 inch thick.

Using a rubber spatula, gently fold in 3/4 of the whipped cream until thoroughly combined.

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

Cook 3 minutes, or until the edges of the pancakes look dry; flip the pancakes over, pressing dow with your spatula to squish the berries a little.

Pastry chefs routinely spread melted chocolate over sheet pans, wait until the chocolate is set to the exact right consistency, and then use a metal spatula (and considerable sleight of hand) to scrape up ruffles and ribbons and all kinds of extravagant shapes.

Blend until combined, taking breaks to scrape the sides of the blender with a rubber spatula.

After 5 minutes, turn heat to medium - low and stir nearly constantly, until mixture thickens enough to coat the back of a spatula and not run when you drag a spoon through it (don't use your finger because this mixture is hot and will burn you).

Stir constantly and scrape the bottom with a spatula until the mixture thickens into custard which thinly coats the back of the spatula.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula.

Add all of the pie ingredients to a bowl and stir well with a spatula until combined or put them in the blender and mix until creamy and combined.

Return the mixture into the pot and stir with a spatula while cooking on medium - low heat until the mixture thickens slightly and reaches a temperature of 82 - 84c degrees.