Sentences with phrase «time as your oven»

It's best to use Medjool dates as these are very soft and gooey and maybe next time try baking on a lower heat for a shorter amount of time as ovens can vary!

Purchasing the accessory equipment for your oven at the same time as your oven makes the whole process easier.

Stay away from the room for some time as your oven will emit immense temperature which could be harmful for you.

Not exact matches

A lot of electric clocks, such as those on many radios and ovens, still keep time by synchronizing themselves to the frequency of the mains electricity supply, rather than an inbuilt quartz crystal (which is more expensive) or by connected to a «time server» on the Internet (more expensive still).

The sky is pitch dark by the time we sit down to eat as a family, just a regular old meal of burgers and oven french fries.

Make sure you're using Medjool dates as these make the brownies lovely and moist and the cooking time varies depending on your oven, so next time try checking on them a little earlier x

This time I gave them half the time in the oven and put them on 160 — luckily I caught them just before they burnt as well.

Hi Ella, just had another go at making these with the correct amount of bicarb and smaller chocolate chips and they came out perfectly this time (still didn't take as long as 20 minutes to cook but maybe my oven runs a little on the hot side if you know what I mean).

As ovens can vary slightly I would try baking them on a lower heat for slightly less time.

It seems like much more time in the oven is needed as well.

might as well cuz they took 5.5 hours to make starting from the time i put the sweet potato in the oven!

I roasted a bunch of veggies in the oven at the same time as the butternut so we had sides of roasted cauliflower, beets, and Brussels.

This time I created steam in my oven by putting ice cubes on a hot cookie sheet on the bottom rack of my oven as the bread was rising.

this is the third year I've used your recipe — lengthening the oven time as needed — to roast the heirloom tomatoes I grow; especially the Japanese Black Trifele, and Chocolate Cherry.

With the Instant Pot (and the Dutch oven as noted in the recipe above), you can save LOADS of time cooking potatoes.

Trying these for the first time — in the oven at 170 as I «speak» (thanks for the tip re: the 12 hours).

Tip: If you want to freeze these for use another time, make sure you re-heat them in the oven or toaster oven as they will not stay together in an upright toaster.

Just adjust the baking time, as they will probably take less time in the oven since they are smaller.

Preheat your oven 25 degrees higher than the recipe suggests, as every time you open the oven, you lose at least this many degrees.

I think the last time I made parmesan tilapia though was when I was in college and I set the oven on fire... clearly my cooking skills weren't as polished as they are now, haha!

They were great out of the oven and don't get hard and crusty as they cool — they remain chewy for some time.

As far as the crispy skin, you can try positioning your oven rack higher in your oven next timAs far as the crispy skin, you can try positioning your oven rack higher in your oven next timas the crispy skin, you can try positioning your oven rack higher in your oven next time.

Serve as you go (you can really only make one at a time but they only take 2 - 3 minutes each), or keep warm on a baking sheet in the oven, with oven turned on to approximately 200 degrees, until all are done.

I wish I would have devoted more time to the blog (I only posted about half as many times in 2011 as I did in 2010), but Oven Love was on the back burner for most -LSB-...]

I've now made this several times, and as soon as it's out of the oven, I can't help standing over the hot pan and eating handful after handful.

This is very important to commercial bakers, as sometimes the dough might have to wait for time in the oven.

Loaf is in the oven as I type so I am unable to give a rating at this time.

I mixed everything by hand in a very large bowl, and put one loaf in the fridge to slow down its second rise, as my oven is tiny and can only fit one loaf at a time, and they both came out perfectly (the fridge loaf rose a little bit more).

I love roasted vegetable salads this time of year and have been roasting kale in the oven too as a great way to cook it.

This vegan muesli began as an idea for granola, but when I realized we were working with a toaster oven that smoked every time we attempted to use it and another heat wave in Washington without an air conditioner or a fan (lots of people don't have AC because it's not normally as hot as it's been), I simplified further and decided muesli was a better option.

Since the first two times turned out well, it could you that you added too much liquid or too little dry ingredients this time (assuming you're using the same oven as before etc).

(As an alternative, you can cook it in the oven at 400 degrees F for about the same time)

Because the volume of the batter changes, you'll need to cook it a little longer — approximately one hour, though you might want to do the toothpick test at about 50 - 55 minutes, as cooking time may vary by oven.

Tried this recipe twice worked really well both times although I had oven too hot first time the result was a lot like honey comb as the sugar was more caramelised.

«Many in the space have inferior cooking equipment, such as roller grill ovens or ovens that can't heat to a Woodstone oven's temperature, causing longer cooking times and lesser, inferior results,» he says.

It was my first time baking with chia as egg replacement, but I followed the recipe to a T. They're still not cooked in the middle and have now been in the oven for 45 minutes!

Hi, I had heard of no - knead bread for a while, even tried something that was close to it but didn't really succeed (I had no pot at the time, so I just used a baking sheet on the oven tray and an oven - proof bowl of water — didn't turn out as expected, my dough was too wet but we ate it anyway, it was not too bad just flat).

The first time I thought they were not cooked enough so I increased the bake time to 45 mins, it must be that my oven is not as hot.

Keep an eye from about 12 minutes as the cooking time varies from oven to oven.

Decades ago, as a novice baker, I learned the hard way that adding liquids - hot or cold - to a glass pan that's been in the oven even a short time will cause the pan to shatter.

When you see a light golden bottom, flip them over and let the other side get golden as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.

As for the overn, I have been drooling over the ovens at Forno Bravo for a long time.

The first time it was slightly underproofed so it kinda exploded in the oven (making a wonderful crust by the way, which I love in breads) as you can see in the pictures in this post.

As others have said (which I didn't read until after making this), these seems to need longer cook time and / or hotter oven.

I can tell you, you would want to bake them as well if you had a chance to take a little sniff when these little cakes came out of the oven or a single bite when we had them for afternoon tea... Go ahead and make them you will love it and they are made in no time: o)

My cooking time was longer and I end edge up increasing the oven temp to 350 which concerned as I didn't want to dry the meat out, but no issue there.

These muffins are delicious right out of the oven, when still warm, but they're pretty great on the next day as well, when the moist apple bits and the yummy cinnamon have had time to team up.

For convenience and to minimize heating the oven twice, I put the apples in the oven at the same time as the squash.

Always check to see if they are done a few minutes before the end of the stated baking time as everyone's oven works a little differently.

They were in the oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard (not like rocks) hard as in «they held themselves» so there was no crumbling maybe that's the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft on the inside as well as on the inside and that's how I like my cookies, YUM, I could only have three (1.