Sentences with phrase «of foil covering»

«The section of FOIL covering the Legislature, in effect, keeps everything closed, again with a few exceptions, like votes on bills or minutes for committee meetings.

This is because when you have no experience to show, there is a great chance of you foiling the cover letter writing plan.

Not exact matches

This year, instead of opening the fridge and rifling through various foil - covered containers, I headed to downtown Austin with family in tow.

Cover the pie with crust shield (or baking paper or tin foil) and bake for 50 - 55 minutes in the middle of the oven.

Cover the wooden board with two layers of aluminum foil and set aside.

1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered ice cream bars 12 - 16 egg whites 1 teaspoon cream of tartar 1 cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar of raspberry jam 1 8 - ounce jar of chocolate fudge sauce

Use an aluminum pie - crust - edge protector or small strips of aluminum foil to cover the edges of the pie.

Place the roast on the cooking rack, fat side up, and cover all but one corner of the smoker with heavy - duty aluminum foil.

There ensued a very nervous hour of baking, covering with foil, adjusting the oven temperature, etc, trying to get it to actually bake all the way through.

If you like a moist stuffing, keep the batch covered in foil while you cook (disregarding the last part of step 4).

Tip: cover the edges of the pie crust with strips of foil before baking.

Cover the pan tightly with aluminum foil, and place in the center of the preheated oven.

Baste with the pan juices, and continue to baste every five minutes until the internal temperature of the thigh comes to 165 - 170 ° F. Remove the birds to a platter, cover with foil and allow to rest while you prepare the pan sauce.

Step 8: Pour the remainder of egg mixture over the top, cover with foil and refrigerate over night.

Check for browning after 20 minutes and cover top of cake with foil if it starts to get brown too quickly.

Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressurize.

If it's browning too quickly, cover lightly with foil for the remainder of the baking.

After the timer went off I used a meat thermometer to check the internal temperature of the roast and then took a piece of foil and covered the roast.

Cover with foil or the lid of the dish.

If they are, either make a ring of foil to cover the edges or use a Pie Edge Ccover the edges or use a Pie Edge CoverCover.

Add 1 1/2 cups of water and cover with foil.

Simply cover the pie crust with a layer of parchment or foil then «fill» the pie with raw beans / weights and pre bake the crust.

Bake for 45 minutes, covered with a tent of foil.

For the final 20 minutes keep a close eye on your cake if its starting to look brown enough on top cover it with tin foil and continue baking for the full amount of time.

If the garlic is not soft, it might not brown with the covered foil, carefully open the top of the foil and continue to cook at 5 minute intervals.

But I figured out an even simpler, less - cumbersome method that renders near - identical results: tightly cover the pan with foil for the first portion of the baking time (also, bake at a higher temperature at the start).

Remove the meat to a paper towel - lined plate and keep them warm by covering lightly with another plate or a sheet of foil.

You'll need a clean working table (cover it with foil), Â latex gloves, a very large cooler, and lots of ice.

While the strawberries cool, cut small squares of foil, large enough to cover the tops of the cup with a little slit in the middle for the stick.

Spread the rest of the bread crumbs on top of the mixture, then cover the cast iron pan with aluminum foil.

Spray with cooking spray and place chicken wings on top of foil in a single layer; slide entire piece of foil with chicken onto grill; cover and grill until cooked through, turning halfway through cooking time.

Remove from oven and cover the edges of the pie with foil to protect them from burning.

Once meat has been seared, cover with a piece of aluminum foil and place in the oven at 350 degrees.

Once the terrine of foie gras has cooled down, remove the aluminum foil and leave the covered foie gras in the refrigerator for 2 days (this is to allow the taste and flavour of the foie gras to heighten) before savouring it.

I would probably try covering the pot with a piece of foil before putting on the lid.

Bake for 10 minutes at 400 degrees F, until top is beginning to brown; reduce temperature to 350 degrees F and bake for 45 minutes, until juices are bubbling and top is golden brown (if crust begins to brown too quickly, cover with aluminum foil for the remainder of the baking time).

The trick I learned from my mom is to mix water into the cheese filling — about 3/4 cup for a typical pan of lasagna — and cover the pan with foil for most of the baking time.

Stuff into the cavity of the breast and the neck and put the remaining stuffing into a baking dish and cover with foil.

After forming the loaf I kneed for 3 - 5 minutes and leave to settle for 20 min before putting in a tin, topping off with 1/2 cup of pale ale and covered with foil.

UPDATE: I tried this recipe again today, using one less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit more, but no thick crust formed so the bread could be very easily sliced.

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

The next time I made it, I lowered my oven temperature a bit (my oven runs a little hot), covered the top with foil to prevent it from browning too much (only covered it for half of the baking time), and baked it for an extra 10 - 15 minutes.

Take the sheet out of the oven and cover the whole thing with a foil tent for 10 minutes before peeling.

To reheat, take right out of the freezer, cover with foil and place into a 350 degree oven until heated through, 20 to 25 minutes.

If you fear the crust will brown to quickly, cover edges with foil, but remove for the last 10 minutes of baking.

Cover pot and crinkle aluminum foil around edge of pot to form a tight seal.

Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..

Cover tops of molds with foil; insert wooden stick through foil.

If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning.

(If you're making this ahead of time, cover with foil and set in fridge for several hours.)