Sentences with phrase «rolling pin from»

For extra authenticity, pick up a decorative rolling pin from a thrift store, and roll out your cookies with traditional designs.

Be sure to sprinkle with flour to prevent the rolling pin from sticking (if the dough sticks to the surface or the rolling pin, it will mess up the layers).

I have just bought a rolling pin from Herriot Grace!

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

Not exact matches

I dusted the counter with flour, placed the first pâte brisée on the surface, took out my rolling pin, and began my slow break from sanity.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

What about fair hiring in the professional kitchen so that anyone, from anywhere who can wield a knife or roll a wood pin, anyone of any gender are able to get jobs in food?

From now on I'll be rolling them out with a rolling pin and cutting them with a pizza cutter.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

To make them more simply now I just roll them out directly on my baking mat (or parchment paper) with plastic wrap over top to prevent it from sticking to my rolling pin instead of flouring.

Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.

I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

Remove dough from refrigerator and use extra gluten free all purpose flour to sprinkle on your countertop (I like putting some on my rolling pin too).

Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough.

On a floured surface, roll out ball using a rolling pin, always rolling away from you and rotating the dough to form a round flat dough.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

* To remove seeds from cardamom pods, lightly crush the pods with a rolling pin to open them.

I was looking at that rolling pin... and thought it might be from Harriot and Grace... if it is are you liking it?

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

They will stop the pie crust from sticking to the rolling pin and the surface underneath.

Then you can use a rolling pin or I just use my hands to press the dough out flat, you have to sprinkle it with flour to keep from sticking, you want it about 1 inch thick, maybe a tad thicker.

Roll out the dough as thin as possible, roughly 1 / 8 - inch (3 mm), between two sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.

Remember to always start your rolling pin in the middle of your dough, and roll it away from you.

Going back to each round, take a small rolling pin or dowel and, keeping away from the very center (leaving a nickel or quarter size area of thickness in the center), roll the wrapper from near center toward you, spin 1/4 turn, do the same all the way around until it's about 3 1/4» in diameter with a slightly thicker «belly» than the rest of the circle.

Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin).

It is then cut with a grooved rolling pin in perpendicular directions, cutting a grid into the dough which prevents it from creating air pockets as it cooks.

Roll the pastry round the rolling pin to make it easier to get into the quiche dish, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.

Remove the biscuits from the package and using a rolling pin, roll each biscuit out until they are thin strips, about 1/4» thick.

Then I dip them in a little whole wheat flour to keep them from sticking to the counter or rolling pin.

Carefully wrap the pie dough around a rolling pin and transfer to a pie pan, gently press the down, without stretching, so it is touching the entire pan and not just hanging from the sides.

Remove only once disc at a time from the refrigerator, and roll dough on a lightly floured surface with a floured rolling pin to approximately 1 / 4 - inch thick.

Pin It Yield: About 8 fruit roll - ups Prep Time: 10 min Cook Time: 4 hours Ingredients: 4 cups diced ripe mango (from about 3 large mangoes) Directions: Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats... Continue Reading →

Lightly flour the dough to keep it from sticking to the rolling pin, but use a pastry brush to dust off any excess flour in between turns.

The sheets will prevent the dough from sticking to the rolling pin or work surface.

Using a rolling pin, press gently on the dough from the middle.

Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.

Dough made from durum is less elastic, which makes it a perfect companion to a rolling pin.

The cling film will stop the pie crust from sticking to the rolling pin and the surface underneath.

From pulverizing everything into tiny bits and rolling it out with a big, wooden pin, to vigorously whisking the shit out of some cream and carefully spooning it into each tartlet shell.

Then take a lightly floured rolling pin, and again, working from the middle, roll the dough into a 10 to 12 inch round.

(The dough is very sticky, so the parchment paper helps keep the dough from sticking to the rolling pin and the work surface.

Remove the dough from the refrigerator and roll it on a well - floured surface to about 11-1/2 inches in diameter, moving it around frequently to be sure it does not stick and adding flour as needed to the dough and rolling pin.

Mastering pie dough from scratch can seem like a scary, time - consuming task that always seems to end with flour all over the kitchen, dough stuck to the rolling pin, and pie that's more «rustic» than Instagram - ready.

On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten - inch circle.

Working with a rolling pin and one piece of dough at a time, start from the center of the dough and roll outward, then roll back to the center.

Remove from heat and pulse a few times in a spice grinder or crush spices with the end of a flat rolling pin or jar.

The one trick is procuring a thin rolling pin, about half the diameter of a regular American pin, from a Chinese supermarket.

The extra sheet of parchment paper will prevent the dough from sticking to the rolling pin.

When he realized that it «just rolled up» to some 15 feet from the pin, Watson allowed as how he had pulled off something mighty spectacular.