Sentences with phrase «stir sides and bottom»

Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan.

Not exact matches

Stir together butter and sage and, with a pastry brush, oil bottom and sides of an 8 - inch square metal baking pan.

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.

Cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

After 5 minutes or when they are very brown on the bottom, stir them up and leave them to cook deeply on the other side.

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 10 - inch springform pan.

Pour the mixture into a heavy - bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan.

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 scorching.

Give a final stir with a rubber spatula to make sure the bottom and sides are fully incorporated.

Stir in graham cracker crumbs then spoon into the bottom and sides of a buttered 9 - inch pie plate.

Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until the foams disappear (critical stage).

Bring it to the stove, over medium low heat, and cook - stirring constantly - until thickened and releasing from the bottom of the pan when you run the spoon from side to side.

Add the flour mixture to the creamed mixture and stir on low speed, scraping down the bottom and sides of the bowl to make sure everything is well mixed.

stirring often to let all the sides cook evenly and not to let the bottom burn.

While baking - toss and stir the granola and scrape away from the sides and bottom of the sheet every 10 minutes.

Stir together first 3 ingredients in a bowl; press into bottom and 1 - inch up sides of a buttered, 9 - inch springform pan.

Stir in chocolate chips.Press crust mixture into bottom of pan and 1 inch up sides.

Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer.

Remove bowl from mixer, gently stir in blueberries and shredded coconut by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous.

Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 - inch pie plate.

In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9 - inch pie dish.

Lower heat to medium, and cook for 3 to 4 hours, stirring and scrapping the bottom and sides of the pan every once and a while.

Cover the pot, and cook covered for 12 - 16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.

In a wide skillet or steep - sided stir - fry pan, combine the broccoli florets and green beans with just enough water to keep the bottom of the pan moist.

Add the boiling water and stir to combine, scraping the sides and bottom of the bowl as necessary (the batter will be thin).

Bring to a boil over medium - high heat and cook, stirring and scraping down sides and bottom of saucepan with a heatproof rubber spatula to prevent scorching, until thickened and bubbling rapidly, about 1 minute.

Stir in thyme and garlic, scraping up any browned bits from bottom or sides of pan.

I like to use a stir - fry pan which is deep with sloping sides and a flat bottom, rather a cross between a wok and a skillet, and it's a good choice for both gas and electric ranges.

Once an hour stir the apple butter scraping down all the sides and bottom of the slow cooker.

Stir to combine; firmly press on bottom and up sides of a 10 - inch pie plate (I used a measuring cup to help compact the crumbs & create an even thickness for the crust.)

Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough).

Heat the pan drippings over medium heat, add the flour / water, and stir well to mix well, scraping any bits off the bottom and side of the pan.

The concept, which explains why stirred tea leaves accumulate at a container's bottom rather than its sides, could allow quicker and cheaper tests for illnesses from anemia to kidney disease.

Cook over medium - high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1 - 2 minutes after the mixture begins to bubble.

Stir together first 3 ingredients in a bowl; press into bottom and 1 - inch up sides of a buttered, 9 - inch springform pan.

Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.

Add the dry ingredients gradually to the egg mixture and stir until evenly combined, scraping down the sides of the bowl with a rubber spatula to make sure there are no dry bits at the bottom.

Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the centre.