Sentences with phrase «rubbing the mixture until»

Not exact matches

Rub in with your fingertips until mixture resembles coarse sand.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter and quickly rub it into the flour mixture with your fingers, until it resembles crumble topping.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Next stir in your orange zest and then rub in the butter with your fingers until the mixture resembles fine breadcrumbs.

Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs.

Rub the butter and flour mixture with your finger tips until you get a sand like texture.

Rub in the cold butter until the mixture resembles coarse crumbs.

Increase speed and whip until mixture is free of sugar grit when rubbed between your fingers and the meringue holds stiff and glossy peaks

Place the shrimp in a medium bowl, gently rub in the harissa mixture, and allow to marinate for 10 to 15 minutes, or until the soup is almost done.

Grate butter over the flour mixture and then with your fingers, rub butter into the flour mixture until it resembles course cornmeal.

To make the topping, combine the flour, sugar and butter in a bowl and rub with your fingertips until mixture resembles breadcrumbs.

Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 2 to 3 minutes.

Cut the butter into pieces and rub with flour and sugar between your fingers, or pulse in a food processor, until mixture resembles breadcrumbs.

Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.

Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.

Rub the mixture together with your fingers until the zest is distributed throughout.

Rub into the flour mixture until you get coarse crumbs.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

Rub the butter into the flour using hands, until the mixture becomes sandy.

Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the coconut oil and rub mixture together with your fingers until the oil is incorporated into the dry ingredients.

Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs.

Just cut the butter into small pieces and rub into the flour mixture with your fingers until it resembles small cake crumbs.

Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well - combined.

Add shortening, and rub with fingers until shortening is incorporated into flour mixture.

Tip in the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Rub in the butter with your fingers until the mixture resembles breadcrumbs.

Add butter; rub in with your fingers until mixture resembles coarse meal.

Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs.

Using your fingertips, gently rub butter into flour until mixture is crumbly.

Add the butter, sprinkle over the vanilla, and rub with your fingertips until no large butter chunks remain and the mixture begins to clump together in a texture reminiscent of gravel.

To make the streusel, combine the ingredients in a bowl and rub together with your fingertips until you have a crumbly mixture.

Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner).

Rub the oil into the flour, until the mixture resembles coarse breadcrumbs.

Rub butter into dry ingredients until mixture resembles breadcrumbs.

Rub in the butter with your fingers until the mixture resembles coarse meal.

Using your fingers, rub 3 tablespoons of the butter into the flour until the mixture is sandy.

Add the cubed cold unsalted butter, and use your fingers to rub the flour and butter together until the mixture resembles fine breadcrumbs.

Using your fingers, rub the butter into the flour mixture until it has the appearance of coarse meal.

Once you've added all the oil, continue mixing with your fingers (20 - 30 seconds), rubbing the mixture between your fingers until the mixture resembles sandy meal with a few larger clumps.

Sift together the flour and salt into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs.

In a medium bowl, rub the tuna with the mixture until coated properly.

Rub the butter into the flour mixture until fine crumbs form.

Generously sprinkle dry brine inside cavity and rub all over skin, packing on until you've used entire mixture.

Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

Rub chickens all over with mixture and let sit until room temperature, 1 — 2 hours.

Using your fingertips, rub together until mixture is crumbly; set topping aside.

Rub butter into flour mixture with fingers until mixture resembles coarse meal.