Sentences with phrase «pans absorb the heat»

You may need to reduce the baking temperature by 25F because these pans absorb heat, which causes cakes to bake and brown faster.

The lighter the pan the better as dark pans absorb the heat and often burn the loaf.

Not exact matches

Remove the pan from the heat and let it stand until the oil absorbs the deep orange color of the seeds.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

Reduce the heat to medium, cover the pan, and cook for 3 - 5 minutes, stirring occasionally, until the apples are lightly browned, the cranberries have burst, and much of the liquid has been absorbed.

The only change I would make is to stick a pan on the lowest rack to absorb the heat so the bottom doesn't get too dark.

While most ingredients absorb heat from the pan, sugar actually generates its own heat as it breaks down.

The oats absorb the milk overnight just like they would in a hot pan over medium heat, and leave a beautiful thickened breakfast just waiting for you.

If the liquid absorbs too quickly or the potatoes begin to stick, add a bit more broth to deglaze the pan and lower the heat.

When the mixture has thickened and the liquid has been absorbed, remove the pan from the heat and stir in the vanilla and maple syrup to taste.

Remember to lower the oven temperature by 25 degrees when using glass pans; they absorb heat quickly.

Pour 1 part rice to 2 parts boiling water into a pan and cook on a medium heat until the rice has absorbed all the water.

Take the pan off the heat and keep covered until the liquid is absorbed, another 10 to 15 minutes.

Add water, bouillon, and quinoa to pan; bring to boil, cover, reduce heat, and simmer until liquid is absorbed and quinoa is cooked (about 15 - 20 minutes).

Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed.

3 Pour in enough of the simmering stock to cover the contents of the pan and let simmer gently over medium to low heat, stirring frequently, until liquid is absorbed.

Lower the heat, cover the pan, and simmer until the liquid is absorbed and the spiral of the germ is visible, 12 to 15 minutes.

When water has been absorbed, remove pan from heat.

Once boiling, cover the pan with a lid and lower the heat, allowing the quinoa to cook until tender, and the water is absorbed, about 15 minutes.

A well - seasoned pan is coated with layers of fat (they absorb into the metal when heated), imbuing food cooked in it with a certain je ne sais quois — a sort of skillet terroir, if such a thing exists.

To get the most out of your cast iron - meat searing experience, preheat the pan over the flame so it has time to absorb the heat.

Reduce the heat to low, cover the pan and let the rice simmer for 10 minutes or until all the water is absorbed and the riced is cooked through.

Add a soup ladle (about 1/2 cup) of warm stock to the frying pan, turn the heat down to a simmer and stir until the stock is absorbed, then add another ladle of stock.

You may need to add slightly more water during cooking, as the water can be absorbed at different speeds depending on the shape of your pan and the heat under it.

Cover the pan with a lid and simmer over low heat until the lentils are tender and the liquid is almost fully absorbed, about 20 minutes.

Once the flour has absorbed all the moisture and it's at the texture you want, heat a non-stick pan on medium low, and add the coconut oil / any other kind of oil you want to use for frying.

Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice.

Once boiling, cover the pan, turn to heat to low and cook until the quinoa absorbs the water and is creamy, about 1 hour.

Once all the liquid is absorbed, remove the pan from the heat and let it sit with the lid on for about 10 minutes.

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