The mixture seemed to have the consistency I was looking for, so I formed it into patties
between sheets of plastic wrap, and popped them in the fridge to firm up a little.
After chilling, lay out
a sheet of plastic wrap and spread one of your cookie doughs evenly out.
Place
a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick.
Scrape onto
a sheet of plastic wrap.
Place in the center of
a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go.
Transfer to a bowl and press
a sheet of plastic wrap directly onto the surface.
The mixture is sticky, so to avoid it sticking to your hands, press into the pan with
a sheet of plastic wrap.
Remove dough from fridge and take off top
sheet of plastic wrap (or parchment).
I almost always prefer to roll out dough between two
sheets of plastic wrap, but if you're willing to use extra flour, I'm sure you could use a pasta machine.
Press
a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.
Pat the dough into a disk and place in between two
sheets of plastic wrap.
Press
a sheet of plastic wrap directly onto the surface and refrigerate until chilled.
Spray
a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Between two
sheets of plastic wrap, pat the dough into a disc.
Transfer to a bowl, add vanilla extract and cover with
a sheet of plastic wrap pressed directly onto the surface of the custard.
While dough is chilling, place butter between 2
sheets of plastic wrap.
Lay the chicken between two
sheets of plastic wrap and pound out with a meat mallet to 1 / 4 - inch thickness.
Place breasts between two
sheets of plastic wrap or inside a re-sealable plastic bag.
I line a tiny, steep - sided bowl with
a sheet of plastic wrap, fill the bowl, twist, shape, peel.
Slip
a sheet of plastic wrap in between the bottom and the sides and secure in place, so that the plastic wrap is curled up around the outside of the tin and covers the bottom.
On a cool countertop, between two
sheets of plastic wrap, roll the 4 - inch disk into an 11 - inch circle.
On
a sheet of plastic wrap, spread beaten butter mixture into a 10x8 - inch rectangle.
Roll out between two
sheets of plastic wrap, about 1/2 cm (1/4 inch) thick.
Still, your dip will brown eventually if you serve all at once, so serve in small batches, with the rest stored in the fridge like so: Rub a little olive oil onto
a sheet of plastic wrap, then press the wrap, oil side down, onto the surface of the dip — the thin film of oil creates an impermeable barrier, with plastic as a reliable backup.
Place
a sheet of plastic wrap on the counter.
Phrases with «sheet of plastic wrap»