Sentences with phrase «than my oven cooks»

Not exact matches

Just cut it into small pieces, and make sure that it's cooked through before you put it in the oven (it will probably take longer to cook than the mushrooms).

Microwaves are a safe and efficient way if cooking food and are superior to maintaining nutrients as well as reducing carcinogens (in meat) than conventional oven cooking.

And I found they took 25 minutes to cook, rather than 20 (whereas, generally, times in recipes work for my oven).

When I created this recipe I had an oven that always cooked things quicker than most ovens.

If its uncooked then here are the possible issues: 1) Oven temperature is too hot making the outside cook faster than inside.

If the shells are cooked through (they don't budge more than a millimetre on the foot when nudged gently) but they won't come off the parchment easily, slide the parchment back onto the baking sheets and pop them back into the cooled oven, which is turned OFF, and run the fan for a few minutes.

But two interesting factoids from Cook's Illustrated: oil makes for crispier waffles than butter; and resting the waffles for 10 minutes in a 250 degree oven makes them crispier.

Check often as an oven will cook the kale much quicker than a dehydrator.

You are aiming for a slightly softer, but still quite raw, potato as they are nicer if the majority of the cooking comes through oven roasting (they cook much more quickly than normal potatoes).

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

For some reason, ever since I got back from Italy and started cooking more pasta and entrees than I ever had in my then twenty year life, I've burned practically everything with sugar that I put in the oven.

Cook at no higher than 225f in the oven for a couple of hours, break open the tents and either broil for a couple of minutes or toss on the bbq for a few minutes to finish.

I baked the chicken in the oven with the squash and kept it in about 5 mins longer than the squash instead of cooking it in the pan.

My opinion is that VERY high cooking temperatures are necessary for good pizza and I feel a lot better about pushing my BBQ to 600 ° than my oven.

The cooking time was too long for my oven so they were a bit darker / burnt than they should have been and they were still good!

Seriously guys this is easier than cooking a salmon in the oven, it took me all of 5 minutes and 2 days in the fridge and the result is stunning!

Mine are done at 15 minutes, but my oven also cooks slightly faster than most.

Once the water's boiling go ahead and toss the pasta in there and cook 1 or 2 minutes less than the box says too, we want it to be a little extra al dente because the oven will finish it off.

Hi Sharon, I'm sure it can be made in the oven rather than a slow cooker.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

I seems that everything made in a slow cooker comes out so much tender and juicier than in the oven, so I know he's going to love this!

But I cook in the oven more than I do on the stovetop.

They did takes nearer to 20 mins to cook in our gas fan oven AND the second batch rose more probably because I'd spaced them farther apart on the tray than the first batch.

Sweet potatoes are very forgiving and can roast at heats lower or higher than 375 °F, so the most efficient way to cook them is to include them in the oven while you are cooking something else.

When I've cooked it, I placed it in the oven rather than to boil or microwave it.

I cooked the basil with the tomato mixture I'm not eating bread so use portabello mushrooms instead of bread (I cooked the mushrooms first a little iwth the tomato than with the fish in the oven to dry it out a bit).

The fourth is that the air that comes out of the oven first is sent through a catalytic converter, so it is cleaner when it is exhausted than when it was drawn into the oven for its convection - style cooking.

While there are no less than eight places to eat and imbibe at the Hyatt Regency Scottsdale Resort & Spa, serving everything from Starbucks to sushi, my personal favorite place to eat on - site is SWB, a modern Southwestern bistro that offers creative regional «food with flare» — some of which is cooked in wood - fired ovens.

It cooked a bit faster than the oven, but the texture of baked polenta bites is much better.

I did a huge - ass Sunday cook - up this week because I didn't want to turn on my oven any more than I needed to during a heat wave.

It took longer than I thought to cook - about 30 min for the minis and 40 min for the regular, (but I was opening the oven constantly starting at 20 min).

Cook the pasta until slightly underdone, a little firmer than al dente, (the pasta will continue cooking in the oven).

your oven may be cooking hotter than what you have it set for... buy an oven thermometers and check it

Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly.

If they burnt your oven temp might be running high or your dough balls might have been smaller than mine and needed less cooking time.

The loaf spends less time in the oven than the epic hour of a regular - sized banana bread, and the muffins cook even more quickly, which means you get an appetizer to tide you over.

I cooked at 160F but my oven tends to run hot and burn everything if I have it higher than that, so keep an eye!

Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than some other oven proof pans.

Finally, I let them cook for an extra 5 minutes because my oven has some temperature fluctuation issues and I needed the bottoms to set a bit more than they had.

Some specifically mentioned cooking meats that came out tender and juicy, and others talk about using it far more often than their full size oven since they've bought it.

Merrychef eikon e2s models boast high - speed cooking up to twenty times faster than a conventional oven, excellent finished products and a multi-award winning design, further emphasized by this latest achievement.

Cook & Hold ovens — a staple in casinos for more than 50 years — increase profit potential with higher protein yields compared to conventional cooking methods.

Cook the pasta for the pastitsio 2 - 3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

Linda, I do have an old oven so if yours is more efficient then they would have cooked faster than mine.

A couple of mine on the edges where they were really thin got a little darker — it's possible that yours were thinner than mine in which case they might have needed a little less cooking time but more time drying out in the oven.

My oven does seem to cook things more quickly than a lot of recipes.

I like how this cooks the squash way better than the oven, makes it really soft and not crunchy.

The cake took a little longer than planned to cook, so it came out of the oven just as I had to leave.