Sentences with phrase «side of the pot»

Brush side of pot with... Read more»

Fit a large pot with thermometer; pour in vegetable oil to come 3» up sides of pot.

From the other side of the pot emerged a single stream of Americans dressed alike in the contemporary standard dress and singing the national anthem.

If the water starts to evaporate, add more HOT water to the pot pouring it between sides of the pot and the can.

To develop the roundness further, I adopted the same dry brush technique with darker brown paint on the shadow side of the pots.

Situated off the east side of the Potting Shed, the cold frame, so named because it is not heated, sits about a foot and half below ground level, with a cover of...

Scrape down sides of pot with a rubber spatula, and continue whipping for a few more minutes; the cream will actually thicken during the whipping process and help to make the potatoes fluffy.

Fit a large pot with thermometer and pour in oil to measure 3» up sides of pot.

The carrots should be soft enough that you can easily smush into the side of your pot with your cooking spoon.

Push the vegetables to one side of the pot and add the remaining tablespoon of olive oil.

The fanciest piece of equipment you'll need is a thermometer that you can attach to the side of your pot (they're inexpensive, like $ 10).

Attach a candy or fry thermometer to the side of the pot.

Move the onions to one side of the pot and add your garlic.

Then on a ice cool day n November, I thaw all the tubs of frozen roasted tomatoes and bring them to a boil, crushing the large chunks against the side of the pot.

Place it over the top of pot hanging over the sides of pot.

The spinach might all just behave itself and stay on one side of the pot, but use the tongs to keep it from falling into the sink just in case.

For a creamy consistency, mash some of the beans against the side of the pot with the back of a spoon.

Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

If you see a clump of vanilla seeds, press them against the side of the pot to break up the clump and stir it in to the rest of the mixture so that it combines easily.

The candy is easiest in that you can just clip it on the side of the pot and don't have to worry about holding your hand over the bubbling sugar, but I do find the instant - reads to be more accurate.

Cook, stirring occasionally and pressing the berries against the side of the pot, until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden spoon scraped across the bottom should leave a clear trail that doesn't fill in), 10 to 12 minutes.

Keep stirring until the dough is smooth and comes away from the sides of the pot.

Clamp a deep fry / candy thermometer to the side of your pot, so that the bottom of the thermometer is submerged in the oil but not touching the bottom.

The polenta will be finished when it comes away from the sides of the pot.

Then, with the lid on the pot, carefully shake the pot, allowing the eggs to hit the sides of the pot, but not too hard.

Didn't need the crackers for thickening, just smashed some of the potatoes on the side of the pot until it was the texture I was looking for.

Wash down the sides of the pot with a pastry brush dipped in water, as needed, to prevent crystals from forming.

Meanwhile, in a large Dutch oven, add enough oil so that it comes about halfway up the side of the pot.

You can wrap it tightly and secure it with tape to the sides of the pot.

I use a combination of 2 parts sunflower seed oil to 1 part peanut oil and pour into the pot at least two inches deep but not more than 1/2 way up the side of the pot.

Scoop out with a slotted spoon, pressing against the side of the pot to leave behind any oil and transfer to a blender jar.

Add the broth, using a wooden spatula to scrape up any browned bits from the bottom / sides of the pot.

When a floret of cauliflower is easily mashed against the side of the pot with a fork, use an immersion blender to blend the soup to a thick, creamy consistency (or use a regular blender, working in small batches).

No matter what size pot you have, the oil should not come more than one - third of the way up the sides of the pot.

Cook for 1 - 2 minutes more, or until the mixture has thickened up and begins pulling away from the sides of the pot.

Mash some of the potatoes against the side of the pot with the side of a spoon.

With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup.

Pour liquid into tins, using a spatula to scrape down sides of pot to not waste any oil.

Whisk in the polenta, stirring until the polenta just pulls from the side of the pot.

Simmer for 20 minutes, or until the carrots are tender and smash readily against the side of the pot with a fork.

Whisk softly but continuously for around 10 minutes, scraping the sides of the pot frequently.

Use a fork to see if a grain of rice can be broken in half when pressing it against the side of the pot.

Clip a deep - fry / candy thermometer to the side of the pot or fryer, and place the oil over medium - high heat.

Move the vegetables to the side of the pot again, and add the sausage slices.

Cook 15 - 20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot.