Turn off oven and let
stand in warm oven for 10 minutes to become more crisp.
Not exact matches
As it starts to get
warmer, I feel less inclined to turn on the
oven or stove, so the crock pot is a great
stand -
in to have something
warm without
warming up the kitchen.
So I was
standing in line at our local Sprouts Market a week or so ago and they were sampling their
warm out of the
oven Irish Soda Bread, you know... the gluten variety... ya so totally had to pass, but it was one of those moments when you're feeling a bit outta the tasting scene!
So there I was last weekend, again,
standing in the kitchen,
warm from the heat of the
oven, with my hands white with flour and sticky with dough.
Let
stand in a
warm place (near the preheating
oven) while preparing the rest of the batter; the milk will curdle.
Here's the rundown if you are interested: - outdated baking soda - overmixing the batter hinders rising and can cause sinking - if the batter
stands too long before baking, it will sink
in the middle - if your
oven is too
warm it can cause sinking: breads should not be baked at more than 350 degrees - too small of baking pan can cause the bread to sink
in the middle - too much wet ingredients
in the recipe or not measuring accurately can cause sinking
If I have the time, which I normally do, I let the rolls
stand on the baking tray
in the
warm kitchen for about 15 minutes more before putting them into the hot
oven.
Because it was a
warm day and I didn't want to
stand in front of a hot
oven in a cocktail dress for any longer than I had to, I decided to take the buffalo chicken one
in more of a cold salad direction instead of Angela's original hot appetizer.