Sentences with phrase «temperature cooking over»

Chuck wagon cooks in the 1800s learned that long, low temperature cooking over...

Chuck wagon cooks in the 1800s learned that long, low temperature cooking over readily available mesquite could turn this stringy fat - laden piece of tough beef into a great meal and the tradition of brisket was born.

I realise this is a very old comment, but I have the same issue every time I make these; the pancakes burn no matter the temperature I cook them over.

Not exact matches

The stores are also platforms for appliance innovations, such as ovens that automatically adjust temperature and moisture level as a meal cooks, and refrigerators that can place food orders over the internet.

Flip the steaks over and cook another two minutes or to an internal temperature of 145 degrees F.

Add the remaining sugar and glucose and cook the mixture over medium - high heat until it reaches a temperature of 107 degrees.

I know you don't heat the freshly made pesto, just pour it over the hot cooked pasta but would you suggest warming the leftover pesto that's been refrigerated a bit or at least bring it to room temperature before using?

Pour chicken broth over the mixture in the slow cooker, put the lid on and set it to either low or high temperature, and that's it.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

Control over the temperature, pressure intensity and cook time are features that I did not have with my stove - top model.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

While meatballs are cooking, in another skillet over medium high heat add olive oil and bring to temperature.

I also sprayed my muffin pans and cooked them in my over at 350 degrees, the last 5 minutes raised the temperature to 375 degrees.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

It's cooked at a lower temperature and the chocolate and butter are melted over the stove top before going into the batter.

Fill with 3 - quarts of cold water and cook over high heat until the water temperature reaches 210 F.

On the other, our sudden drop in temperature over the last week (40 + degrees) has left me ready for Fall cooking and baking.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Add four chunks of apple wood and one cup drained apple wood chips; stabilize the temperature of the Grill Dome at 225 degrees F. Place the pork on the cooking grate over a drip pan.

Cook the meat over high heat to sear in the juices, then move it to an indirect side of the grill and finish cooking until you reach the medium rare temperature inside.

Smoke the bellies fat side up for 2 1/2 to three hours or to an internal temperature of 150 degrees F. turning them over halfway through the cook.

It's easier than a traditional caramel that has to come to a certain temperature and can easily be over / under cooked and not turn out right.

When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer.

Once browned all over, continue to grill, brushing with the sauce and turning several times until glazed well and cooked throughout (165 degrees F internal temperature in the thickest portion).

While cooking, cover the pan over low heat to allow the cheese to melt and always use cheese that has sat out at room temperature to warm up.

After the breast browns, turn it over and cook until the temperature reaches 165 - 170 degrees Fahrenheit on a thermometer.

Flip the Salmon over and cook for an additional two minutes or until it reaches an internal temperature of 120 °F.

Turn the quail over, brush with Maple - Ancho Chile Glaze and continue cooking another 6 to 8 minutes or until the quail has an internal temperature of 145 degrees F.

Heat oil in a medium ovenproof nonstick skillet (yes, you'll be putting it in the oven, so make sure the handle won't melt at this temperature, even if that means a quick Google search to double - check) over high and cook radishes, undisturbed, 3 minutes.

When you're cooking lamb at home, keep in mind that although lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless leg).

Purists insist that true «barbecue» ONLY means cooking meat for a long time, using smoke, indirectly over a low - temperature wood or charcoal fire.

Heat the oil over a medium heat to a temperature of 370 degrees F and transfer the cooker to the fondue burner.

Olive oil is completely fine to use for cooking as long as you use it over lower temperatures and you do not fry or broil at high temperatures.

COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160 °F, about 15 minutes.

Flip the steaks over and cook for 5 to 7 minutes longer, until the internal temperature reaches 145 ˚F for medium - rare.

Jerk foods are rubbed with the jerk seasoning, then cooked over a fire, or coals, at a low temperature, with green or soaked wood added to make a lot of smoke.

Cook the lamb over a medium low heat about 20 minutes, flipping the lamb every 5 minutes, until internal temperature reaches 135 degrees.

At this point, the pork should be fully cooked, but check the temperature deep inside and near the top of the pork to make sure it's over 145 degrees F. Remove from heat, and allow to stand for a few minutes before slicing and serving.

Cooking these baby cereal pancakes on a griddle will work better as you will have more control over the temperature and will be better able to keep the temp.

Cooking meat at high temperatures or over an open flame, such as when barbecuing or pan-frying, is known to result in the formation of carcinogens, including 2 - amino -1-methyl-6-phenyl-imidazo (4,5 - b) pyridine (PhIP) and amino -3,8-dimethylimidazo (4,5 - f) quinoxaline (MeIQx).

Bring the stock to the boil and lower the temperature to cook the vegetables over a moderate heat for 15 minutes.

Place the block of Himalayan rock salt on the stove and set to low heat, gradually, over the course of 30 minutes, bringing it to high heat, until the block reaches a cooking temperature of 475 to 500 degrees F. Cut the piece of flank steak length wise along the grain of the meat, creating two long strips.

According to the National Cancer Institute, polycyclic aromatic hydrocarbons and heterocyclic amines form when meat is cooked under high temperatures, as happens during smoking over an open flame or by grilling.

Suggestions are also provided regarding cooking methods in that steaming, boiling and poaching are preferred over higher - temperature techniques like grilling, baking or frying.

Cook about 10 minutes (timing will depend on the temperature of the grill) on each side over medium low heat.

While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat cooking because they're less prone to oxidation.

It is commonly believed that olive oil is best served cold, and shouldn't be used for high temperature cooking due to its low smoke point, so why not pour a bit over a salad or vegetable snack?

Adjust the temperature as necessary while cooking because the pan will continue to heat up over time.

As stated in Nourishing Traditions, pressure cookers denature proteins as the temperature increases greater than the traditional way of cooking over a stove or fire.

It is obtained when the meat processing plant has taken in a lot meat and food items (which include animals that could not be used to produce anything better such as dead and diseased ones), cooked them under high pressure and high temperature over and over again and finally created a grey goo which is of no use to anyone.