Sentences with phrase «sides of the pans»

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Towards the end, mash dates against the sides of the pan with a spoon, letting them further release their sweetness.

Your socca is done when the edges are pulling away from the sides of the pan and the top is beginning to blister from the heat.

Remove side of pan and cool cake completely.

Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

That said, it's nice to use a springform pan if you have one because it gives you the ability to remove the sides of the pan — making it that much easier to slice and serve.

Line an 8x8 - inch baking pan with parchment paper, greasing the top of the paper and bottom and sides of the pan.

Using a long, thin spatula or palette knife; spread a thin layer of the batter along the sides of the pan.

Line a 9 × 13 baking pan with parchment paper so that the paper covers the bottom and all four sides of the pan.

Preheat your oven to 350 * F and prepare your pan by lining it with parchment paper so that the the two longer sides of the pan have a sort of parchment handle and the two shorter sides aren't lined with anything.

Cook until the edges start to come away from the side of the pan, then flip and cook for around 1 minute more

Line the pan with parchment paper, letting excess hang over the sides of the pan.

Press a square of foil directly on dough over bottom and up sides of each pan.

Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).

Assemble the cake: Arrange strips of pink roll in the sides of the pan so that it creates smooth edges.

Allow cake to cool in the pan for about 20 minutes, then release the sides of the pan and allow it to cool completely before serving.

Hi Monika, I always remove the sides of the pan once the cheesecake has chilled, but leave it on the base.

Press the crust into the bottom and slightly up the sides of the pan.

Remove the foil from the sides of the pan, and place the cake on your cake serving dish.

Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove.

When the two hours are oven, run a butter knife between the cheesecake and the sides of the pan for easy release.

Be sure to leave a a bit of foil extending on the shorter sides of the pan, the foil will act as «handles» when you remove the finished bars from the pan.

Remove the sides of the pan and slide the crostata on to a serving plate.

Push the chilaquiles to one side of the pan and lower the heat to medium.

Press down in the center, then gently into the sides of the pan.

Spread mixture evenly over the cooled crust, making sure filling is sealed to the sides of the pan.

Line 8 - inch square pan with foil, extending foil over 2 opposite sides of pan.

Using a very sharp knife go through the side of the pan and release the crust from the pan.

Remove the sides of the pan to serve.

Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with chopped white chocolate and French Burnt peanuts.

What I discovered along the way when making this crust is to make sure it doesn't slide down the sides of the pan.

Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).

Run a paring knife between bars and short sides of pan.

Once it starts to leave the sides of the pan then add tomato paste, garam masala powder, kasoori methi and freshly ground spices.

Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

Bake them for about 25 minutes or until the cakes have begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached.

Immediately run knife around side of pan to loose cake.

This is to prevent the cake from sticking to the bottom and sides of the pan when you try to flip it out later.

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding.

Shake the pan to coat the bottom and sides of the pan completely.

Spread the mixture onto a 10 X 15 baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan.

Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use.

It did double in volume after about an hour, but that only brought it to a little more than halfway up the side of the pan (and I measured my pan — it is a 9 × 5).

Grease waxed papers and sides of pans; lightly flour.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

Can you please clarify how many minutes do you have to cook the mixture on low heat for, does it have to get to the stage where it seems to leave the sides of the pan as detailed in Nestle's condensed milk recipes.

Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan.

Carefully loosen around the sides of the pans with a table knife and invert them onto a platter.

Run sharp knife around sides of pans to loosen cakes.