Sentences with phrase «of the batter when»

The dough was really more of a batter when I turned it out on the work surface and it was with great difficulty that I turned the «blob» into itself.

I didn't ask you if you tried it or if it would work I wanted to know if you had an idea of how much cashew flour vs whole cashews and / or a consistency of the batter when you make these.

Not exact matches

In spite of the outrage that's battered United over the last week, Kaplan explained that when you buy an airline ticket you're actually not guaranteed a seat.

It was also the deepest Canada's real GDP plunged into negative territory in nearly six years, when it fell by 3.6 per cent during the recession - battered second quarter of 2009, Statistics Canada said.

«When you buy a battered stock in a solid company, you take some risk out of the purchase.

The food is sold with big closeups of deep - fried batter, when instead the image should be of the decaying 720 - pound corpse of a man who died in his mid 40s of diabetes and obesity complications.

The hope of the Christian rose to a crescendo during the bright days at the turn of the last century when it looked as if the ramparts of evil were beginning to be battered down.

When a person exhibits too much passion over anything — God, a political movement, the latest in tattoos or a popular television show — we label that person as obsessive or compulsive, and mutter, «Get a life» Might we better understand zeal as Isaiah does, as the prerogative of God, who, despite the mess we've made of things, still chooses to care for this battered creation and our faulty selves?

One way or another it is true with all of us that the ultimate test of character comes when trouble comes, when some battering shock befalls us and the question presented to our goodness is not so much whether we will do a right deed as whether we can stand up with integrity of soul under what life does to us.

When hot, drop a tablespoon of batter into the oil and press down gently on the cake.

Heat the oil to 350 to 375 degrees or until a little of the batter quickly browns when dropped in the oil, about 20 seconds.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

This will help them remain distributed throughout the muffin batter when baking and keep them from settling at the bottom of the muffins.

When the oil is hot, pour 1/4 cup of batter into the pan.

Our founder, Naomi, promised him she would provide help for families with autism as a show of solidarity when she founded the company ten years ago — and at Better Batter, we keep our promises!

The brownies are done when a toothpick inserted into the center of the brownies comes out without raw batter on it (a few fudgy crumbs are OK).

There are two schools of thought when it comes to macaron shells, which are made from a batter of ground almonds and powdered (confectioner's) sugar folded into meringue.

Even when I added a trickle of plain water (I was out of egg white) to thin the batter, the macarons made with this recipe had crisp, shiny, full shells, lifted off of the pan on nice even feet.

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

When oil bubbles from a drop of water, coat the first batch of mushrooms in batter and drop into the oil.

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...

But I think the compromise is worth it, as making the batter ahead of time allows us to enjoy pancakes on busy weekday mornings when we usually have to settle for a bowl of cold cereal.

When ready, the whisk will leave trails in the batter leaving the bottom of the pan visible briefly until the batter comes back together.

One must exercise patience when cooking the batter, removing from heat only when a trail is left at the bottom of the pot and when the batter slides around the pot as a solid mass.

You could try this: After I add the blueberries, I push them into the batter with the spatula otherwise when you turn them the batter sits up on top of the berries and away from the pan and they don't cook as well.

The key to the dish's dramatic puff comes from oven spring — the jolt of steam and heat the batter gets when it's poured into the sizzling - hot pan and then goes straight into a cranked - up oven.

Divide the pumpkin batter between 6 - 8 muffin compartments (when you're finished with all of the batter, including the chocolate, your muffin compartments will be full, so eyeball it that way).

Pour a scoop of batter onto the pan when the oil is hot.

It makes the muffin batter so smooth and so moist when they come out of the oven.

When mixing the batter, it will take on the form of a crumble like consistency.

Not only is there cinnamon and nutmeg in the batter, but when the muffins are done baking, they get a light brushing of melted butter and then they get rolled around in a coating of cinnamon and sugar.

When melted, pour tablespoons of batter, cooking until bubbles appear on the surface, about 2 minutes.

And when it comes to the tough decisions of excess batter allocation, I usually just eat it Thank you for always watching Mandy < 3

None of our culinary experts reported any success when trying to prepare amaranth for a pilaf, but the cooked grains can be spread on a plate or other flat surface to dry a bit, then sprinkled on salads, added to cookie batters, or stirred into soups.

I triple - checked the ingredient amounts and directions because when I poured the batter (and it was a batter, not a dough) into the pan, I thought it looked like too small an amount to rise to fill the pan, and I was worried I'd misread the recipe and added too little of something.

When the pan is hot, quickly add a generous 1/4 cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom.

Heat oil in a skillet on medium and when up to temperature, pour enough batter for one taco into the center of the pan.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

When the crust is ready, pour the cream cheese batter over the top of the crust and smooth.

The batter is usually dry when coconut flour is used instead of almond flour in this recipe: --RRB-

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

I had to laugh a little when you ended up with a mini cookie... it's a tough call sometimes when you get to the last of the batter... we usually end up with an oversized cookie!

My mom would always let me help her make them and when we finished I would sit in front of the oven and watch the batter puff up and grow as it baked!

Layer brownie batter into your pan and bake for 20 - 25 minutes, or until a toothpick comes out completely clean when placed in the middle of the batter.

When I put all of the batter in the pan (yes, I used recommended pan), it filled only half of the pan, and after baking, it stayed almost at almost the same level.

Add approximately 1/2 T butter and, when butter is melted, immediately add small amounts of batter to pan to form pancakes.

When beating the batter thoroughly to get it from the grainy stage to the smooth stage, some sort of liquid started separating itself, and got more and more prominent the more I mixed.

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

This double No - Bake Brownie Batter is incredibly indulgent, it's got that deep, dark, decadent taste, the kind of taste that you expect to get when you bite into a brownie.You'd never guess that it's not made from flour.