Sentences with phrase «oil between batches»

Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.

Fry them for about 3 or so minutes on each side, until golden brown, and replace the oil between batches to maintain the initial level.

Add some or all the remaining coconut oil between batches if the pan becomes dry.

Cook chicken in batches 5 to 7 minutes or until browned on all sides, adding additional 1 tablespoon oil between batches.

***** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.

Not exact matches

Between batches, use a slotted spoon to strain any leftover bits of potato mixture out of the oil.

One thing you could try is to rub some butter (or coconut oil) on the top and bottom of the waffle pan in between each batch.

Add more coconut oil to cook surface as needed between batches.

If I'm using coconut oil and my kitchen is particularly warm, I like to keep the batter in the refrigerator (or at least away from the warm stove) between batches to keep the oil from melting (and the batter from losing air bubbles).

When the oil is hot, place one layer of meatballs in the pan, leaving space between each — I usually cook them in a few batches.

(Allow oil to come back up to temperature between batches.)

Be sure to bring the oil back to 375 degrees between each batch.

Return oil to 360 to 370 °F between batches.

Add additional oil to the pan between batches if needed.

The time for the oil to heat before you start, plus the time to cook the batches, plus the time to wait for the oil to reheat in between means you'll want to mark out over an hour to make a decent sized pile of chips.

Bring the oil back to temperature between batches.

Working in batches and returning oil to 375 ° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes.

Heat a generous film (about 1 / 8 - inch) of oil in a large sauté pan over medium - high heat and fry the meatballs in batches, adding additional oil as needed between batches, turning the meatballs to brown evenly, until they reach an internal temperature of 165 ˚F, 2 to 3 minutes.

Working in batches and returning oil to 350 °F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes.

If cooking in two batches, wipe out the skillet between batches and then add additional coconut oil to the skillet.

Add additional tablespoon of oil in between batches and as needed if the pan becomes dry.

(Return oil to 365 °F between batches.)

Avoid crowding the skillet, and work in batches if needed, adding oil to the skillet as needed between batches.

You can cook the plantains in batches if needed, adding oil to the skillet as needed between batches.

Repeat until all of the patties are cooked, adding oil to the skillet as needed between batches.

I do agree that more oil was needed in between the first and second batch but mine were cooked all the way through, and I followed the measurements of about 3 Tbsp.

Repeat until all of the artichoke mixture has been used, making a total of six to eight patties, and adding oil to the skillet between batches as needed.

Work in batches if needed, and add oil to the skillet between batches if it dries up.

Add oil to skillet as needed between batches and continue until all tofu cubes are cooked, transferring each batch to a paper towel - lined plate when done.

Working in batches, carefully drop the ravioli into the saucepan and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches.

Repeat until all of the tofu is cooked, adding more oil to the skillet as needed between batches.

Working in 6 batches and returning oil to 300 °F between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch.

Return oil to 375 °F between batches.

Add more oil to the pan as needed between batches.

Working in batches of 5 or 6 and returning oil to 375 ° between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess.

Working in batches of 5 or 6 and returning oil to 375 ° between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off.

Working in 6 batches and returning oil to 300 ° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch.

The main difference between the two Virgin Coconut Oils is that the Green Label Virgin Coconut Oil is machine made in larger volumes in a central location, whereas our Gold Label Virgin Coconut Oil is handmade in small batches in many locations by farmers and family producers.

Adjust heat and add more oil as needed between batches.

Working in 3 batches and returning oil to 350 ° between batches, cook shallots until golden, about 1 minute.

oil to pan between batches.

Repeat 3 more times with remaining ingredients, returning oil to 350 ° between batches.

Working in batches and returning oil to 350 ° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6 — 8 minutes.

Tip about frying: make sure you allow the fat to come back up to temperature between batches, or the breading will just soak all the oil in.

Continue to oil skillet between pancake batches.

Spray a little coconut oil on the pan between each pancake batch.

In between batches, add a little extra coconut oil to the pan to keep the fritters from sticking.