Sentences with phrase «spatula when»

Use a wide spatula when gently transferring the avocado rose to the porridge.

Also, I periodically add a little bit of cooking spray to my fingers and a wiped spatula when cutting / placing in my pie plate.

Be sure to use a wide turner or spatula when flipping these light, delicate pancakes.

I used my truty, thick rubber spatula when it called for a paddle attachment and my hands when it called for a dough hook.

Be sure to use a wide turner or spatula when flipping these light, delicate pancakes.

Use a rubber spatula when you make eggs.

Use a rubber spatula when incorporating flour into the dough.

The filling should lightly coat the back of a spoon or a spatula when it's done.

Once the egg whites have stiff peaks, dump the almond meal mixture in, and fold with a rubber spatula until the batter drops in a ribbon from the spatula when lifted.

I cursed each and every one of them, and also the product designers who had clearly never heard of kitchens that didn't have dishwashers, every time I washed each of them; half the crevices are unreachable with a soapy sponge) and there was no way I was going to dirty a food processor (just so it could cut butter for me), bowl and spatula when I could do the whole job with just a pastry blender, big bowl and optional spoon.

Use a wide spatula when gently transferring the avocado rose to the porridge.

Always use tongs or a spatula when handling meat.

Not to repeat my mistakes, please make sure you use a large spatula when you take your baked brie out of the oven!

Not exact matches

real life is where i sometimes get pissed off and throw the spatula across the kitchen because i broke the yoke when i fliped the eggs.

They just got stuck when I tried with a spatula.

When I made these the pancakes fell apart too, I would say to leave them in the fridge for a bit as this thickens them and be gentle when cooking them — squish them together with the spatWhen I made these the pancakes fell apart too, I would say to leave them in the fridge for a bit as this thickens them and be gentle when cooking them — squish them together with the spatwhen cooking them — squish them together with the spatula!

When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula.

When you pull a spatula through it, it leaves a clean trail behind it.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

I see you mention to pat down with a spatula, any tips when doing that so that the top one stays put and melts into the bottom one better, or did you not have that issue?

I first posted a similar recipe when I started the blog a little over two years ago, but so many of you weren't part of the Fifteen Spatulas family at the time, and these are just too great to snack on this time of year.

You could try this: After I add the blueberries, I push them into the batter with the spatula otherwise when you turn them the batter sits up on top of the berries and away from the pan and they don't cook as well.

Quick question — when I make this type of thing, one side is nice and smooth because it was against the Teflex sheet, but the other side is not as smooth (depends on how diligent I am as I smooth it all out with my spatula).

Larger berries make the batter stand up higher when you flip them so you need to push the mixture down with your spatula and maybe even squash the berries slightly to get the batter to make contact with the fry pan.

When bubbles start forming on the top, carefully use a spatula to flip to the other side.

When the pan is hot, add wine and scrape the bottom of the pan with a wooden spoon or metal spatula for about 15 seconds to loosen any brown bits stuck to the bottom.

When you can successfully slide a spatula under the whole pancake, it's time to flip - depending on your pan / temp, usually about 2 minutes.

When spreading Brussels sprouts on the pan to put in the oven, I like to start them all with their cut side down, flipping them with a spatula halfway thru the cooking process.

These are fragile when they first come out of the oven, so leave them on the sheet for a few minutes before using a thin spatula to move them off.

When the pancake begins to bubble, use the spatula to peek at the other side.

Cook for 5 minutes on each side, when flipping ensure that the bottom is cooked properly first and gently flip with a spatula.

I popped a little gift in the box, because I couldn't help myself when I found Cool - Pop Spatulas, they're heat safe & dishwasher safe, so our members can scramble eggs with their new popsicle.

When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.

When the oil is hot enough to sizzle a small drop of batter, use a thin, metal spatula to transfer 4 or 5 nests to the pan, flattening gently into 2 - inch rounds.

When finished, pour evenly over the filling, spreading with a spatula if needed.

The second is to butter the spatula that will come into contact with the marshmallow when you are transferring it from the bowl to a pan to set.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

When the tater tots have warmed through, take a potato masher or the back of a spatula or wooden spoon to press the tater tots into an even layer.

It's melted enough when the peanut butter - coconut oil mixture drizzles in a thin, smooth stream off your spatula

When the vanilla, corn starch and vinegar are fully mixed with the meringue (sugar and egg whites), gently pour the mixture onto the cookie sheet and form it into a circle with a spatula.

And when the time is right, flip it over, hold your spatula on the top, pushing down gently and keep on the burner for one more minute.

After 5 minutes, turn heat to medium - low and stir nearly constantly, until mixture thickens enough to coat the back of a spatula and not run when you drag a spoon through it (don't use your finger because this mixture is hot and will burn you).

Bake on 400 °F for approximately 45 - 50 minutes, until pizza is browning, drying out and stays together well when gently lifted with spatula.

(I am cooking in the same pan I used when I was a kid with my LUCKY spatula)..

The only part that where I slightly deviated from the recipe was when adding the water using a spatula.

These are gluten free and very delicate so use a gentle hand and patience when flipping - you want to get the spatula completely under them before flipping.

When frosting the side and tops, it's easy to get the top and sides to frost completely flat and square if you use a long, flat edged spatula designed for frosting.

Use spatula to combine well; mixture should be a bit crumbly, but hold together when pinched between fingers.