Add the eggs, vanilla, and starter, mixing until smooth and scraping the bowl's
sides and bottom as you go.
Not exact matches
The
bottom and sides were taped just
as perfectly
as the top.
«Besides looking at a top - down strategy to recognize the power of design in organizations, the other
side is to encourage a
bottom - up look by promoting educational
and traditional design craft,
and introducing design thinking into engineering or MBA programs, where people don't think of themselves
as designers in the traditional sense of the word,» said Hayes.
The
bottom line here is that for a productive link building strategy, it makes sense to leverage both company communications
and marketing resources
as well
as those of a SEO consultant that understand the specific mechanics of linking
and can train client
side departments how to leverage their current activities to earn citations online.
This
bottom of the barrel, level of debate,
as an exchange of the billboards between religious
and atheist only serves to highlight a profound ignorance on both
side of the argument.
It may take a few more minutes to cook, but you'll find that the
bottom and sides of your muffin will not be
as dark, or hardened.
Add about 3/4 inch of grapeseed oil to a straight
sided pan
and place
as many samosas that will fit, leaving a little space between
and fry until the
bottom is golden.
Rotate the peppers
as each
side turns black, including the top
and bottom.
Turn the red peppers
as each
side blackens so that all
sides, including the top
and bottom, are charred.
Grease a 9x13 pan
and stretch dough to fit
bottom of pan (
as you can see, I did not stretch it out enough
and I wound up with a larger puffy
side lol).
Once oil reaches 350 - 365 F place
as many nuggets
as possible in the oil,
and fry until the
bottoms are golden, turn
and fry until the other
side is golden, about 4 - 5 minutes per
side.
You use the rounds to line the
bottom of the muffin tins
and the strips to wrap the
sides as seen below.
Cook until the
bottom is golden brown
and batter is set, then flip
and cook the other
side until it is golden
and set
as well.
Make a parchment liner for an 8 - inch baking pan that covers the
bottom and up two
sides with a 2 - inch overhang, which will be used
as handles to remove brownies from pan.
Press the mixture into the
bottom and up the
sides of the pan, spreading it
as evenly
as possible.
To form the loaf
as a boule, invert the dough to a floured work surface
and fold the top,
bottom,
and sides of the dough toward the center.
Place each piadina in a dry pan (no extra fats needed)
and cook for 2 minutes on either
side, or until you see little brown bubbles forming,
as it caramelises on the
bottom.
I have a thin
bottomed stock pot, a medium (2 - 3 quart) heavy
bottomed pot,
and a large beautiful glazed cast iron casserole dish with a lid which is square with tall
sides,
and similar capacity
as a 9 × 13 pan (i'm a recent college grad cooking with hand me downs).
Scrape the
sides and bottom of the bowl
as needed.
Work your way down the
side of the pumpkin, all the way to the
bottom, widening the cut by shifting the knife back
and forth
as you go.
As soon as it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorchin
As soon
as it reaches a boil, set your timer for 5 minutes and stir constantly, scraping the bottom and sides of the pan to prevent scorchin
as it reaches a boil, set your timer for 5 minutes
and stir constantly, scraping the
bottom and sides of the pan to prevent scorching.
Remove from the oven
and while the crust is still hot, use the back of a spoon to gently press down on the
sides and bottom to help hold it together
as it cools.
As explained more in the recipe notes below, you'll know they're cooking properly when you get small bubbles on the top
side and light brown spots on the
bottom.
Scrape down the
sides and bottom of your bowl
as needed.
As soon as the butter begins to melt, add the brioche bun bottoms, cut - sides down, and toast until golden brown, 2 to 3 minute
As soon
as the butter begins to melt, add the brioche bun bottoms, cut - sides down, and toast until golden brown, 2 to 3 minute
as the butter begins to melt, add the brioche bun
bottoms, cut -
sides down,
and toast until golden brown, 2 to 3 minutes.
When you see a light golden
bottom, flip them over
and let the other
side get golden
as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.
Cook each round of dough in a heavy -
bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one
side (pressing the tortilla gently in the center with a wide spatula
as it cooks), flip
and cook for 10 seconds on the other
side.
Turn the dough a quarter turn
and use the
bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour
as well
as the top
side.
Scrape down the
bottom and sides of the bowl
as needed.
Roll each noodle up from the
bottom as tightly
as you can without squeezing out the filling,
and place each roll in the baking dish, seam
side down.
Prick dough thoroughly on the
bottom and sides with the tines of a fork to help prevent it from puffing up
as it bakes.
Scape down the
sides and bottom of your bowl
as needed.
Add in the remaining half of meringue
and continue to gently fold, stopping occasionally to scrape the
sides and bottom of the bowl
as needed.
Bring the
bottom edge over the filling,
and begin to roll up the burrito, tucking in the
sides as you go until fully rolled.
Then place parchment paper on top
and use a flat -
bottomed object, such
as a drinking glass, to press down firmly until it's evenly distributed
and well packed on the
bottom and up the
sides.
When the cracker
bottoms are deeply golden, roughly 9 minutes in, flip each cracker,
and brown the flip
side as well.
butter or lightly spray the tart pan with one of those vegetable cooking spray
as this makes it much easier to remove the
sides and bottom of the pan after baking.
Fold the
bottom of the paper up
and over the noodle mixture, then fold each
side toward the center, rolling gently
and as tightly
as possible from the
bottom until completely rolled.
In the bowl of your stand mixer, cream butter, cream cheese
and sugars together until light
and creamy, scraping the
sides and bottom of the bowl
as necessary.
Dust the piece with more flour
and quickly shape it into a ball by stretching the surface of the dough around to the
bottom on all four
sides, rotating the ball a quarter - turn
as you go.
Additionally, the machine produces seven of the most popular bag styles: pillow, gusseted, block
bottom, corner seal, full corner, 3 -
sided,
as well
as Doy
and Doy Zip with its patent - pending zipper applicator.
Rotate your knife at the
bottom of the cut so it is parallel
and continue to slice, unrolling
as you cut, being careful not to cut through to the opposite
side.
Scrape down the
sides and bottom of the bowl
as needed.
Let mushrooms cook
and only flip them when the
bottom is golden brown, then let the other
side cook until brown
as well.
A bit of chocolate will pool in the
bottom and that's okay
as long
as the
sides are evenly covered.
Add the boiling water
and stir to combine, scraping the
sides and bottom of the bowl
as necessary (the batter will be thin).
To make it into granola bars, simply press the dough
and even it out in a shallow rectangular baking dish fitted with parchment paper; make sure to fit the paper on the
bottom,
as well
as up the
sides, to prevent chocolate from sticking to the
sides of the dish.
Blend in melted chocolate on low speed, stopping to scrape
bottom and sides as needed.
Spread the mixture over the
bottom and sides as evenly
as possible.
Press the obtained in the tart pan
and flatten it with your hands on the
bottom as well
as up the
sides of the pan.