Sentences with phrase «pan scraping the sides»

Transfer batter to the prepared cake pan scraping the sides of the bowl to get it all - the batter will be somewhat thick.

Not exact matches

Pour the batter into the loaf pan making sure to scrape down the sides with the spatula to get all of it out.

Place the pan over medium - high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8 - 10 minutes.

Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn't adhere to the pan.

Midway through the knead cycle, open the lid and use a rubber spatula to scrape down the sides of the pan to make sure all the dry ingredients are incorporated.

Gently scrape the sides of each well and flip the pan over to remove.

So, the day before I made this, I looked and looked at the pan, wondering if I can invert it after baking, the removable base was small and in the middle only and with a curved base, I can scrape the sides of the cake if I can't get it out, and with a removable base, there won't be condensation problems... Hmm..

As soon as it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorching.

Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan.

TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater against something solid like the side of a pan or dull side of a large chef's knife, and it will spatter haphazardly over the fish, which is what you want.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly.

and position the bottom up against the pan side so that it stays in place while I scrape out the spaghetti.

Scrape the batter into the prepared pan and gently shake the pan from side to side to level the top.

Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Whisk over medium heat, reaching into the corners and scraping down the side of the pan as you go, until the butter is melted and the mixture is thickened and beginning to gently simmer around the edges.

When the pasta is about half finished, scrape the carmelized fennel and onions to the side, and put the whole can of tomato paste into the pan and let it cook down and carmelize.

Scrape down sides of pan and let sugar boil, without stirring, until sugar reaches a golden amber color (if using a candy thermometer, this happens somewhere between 325F to 350F).

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Scrape down the sides of this same large pan, so the rice starch doesn't burn, and now place in it the remaining 3 tablespoons of the sesame oil, garlic, lime zest, and peanuts, remaining salt and the red pepper flakes.

I can't wait to get most of it into a pan so I can plop down in front of the tv or my laptop (good habits here, I know) with a spoon and scrape down the sides.

Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8 — 10 minutes.

Stir in thyme and garlic, scraping up any browned bits from bottom or sides of pan.

Every so often, scrape down the sides of the pan to make sure no bits of egg overcook.

Deglaze the pan by adding a cup of the broth to the skillet, raising the heat, and bringing it to a boil and scraping the sides and bottom of the skillet to remove all the browned bits and pieces in the pan.

Add the red wine, bring to a boil and deglaze the pan, being sure to scrape up any bits that may have stuck to the bottom or sides of the pan.

Place over medium - low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3 — 4 minutes total.

Add the red wine, if using, and deglaze your pan by scraping down the sides with a wooden spoon, incorporating all those tasty brown bits created during the meat browning stage.

Scrape the mixture into the prepared pan and smooth so that it reaches the sides and corners.

Heat the pan drippings over medium heat, add the flour / water, and stir well to mix well, scraping any bits off the bottom and side of the pan.

Add the broth to the skillet, raise the heat, and deglaze the pan, being sure to scrape all the bits and pieces from the sides and bottom.

Using a plastic knife, carefully scrape along the sides of the pan, around the loaf, to detach bread from sides of pan.

Cook over medium - high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1 - 2 minutes after the mixture begins to bubble.

Using a plastic knife, carefully scrape along the sides of the pan, around the loaf, to detach bread from sides of pan.

Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the centre.