Sentences with phrase «up the sides of the pan»

Bring the crust about 1 inch up the sides of the pan, and set aside.
Press the crust into the bottom and slightly up the sides of the pan.
For easiest cleanup, line a jelly roll or half - sheet pan with aluminum foil or parchment paper, making sure the lining comes up the sides of the pan.
I found it was very easy to get the cookie crumbs up the side of the pan with the generous amount of cookie crust.
Make sure the crust is not too thick, it should go 1/3 of the way up the sides of the pan.
Then line an 8 × 8 - inch baking pan with parchment paper, extending up the sides of the pan.
Then what was left up the side of the pan turned rock hard.
Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).
Line a 23 cm cake tin with baking paper, right up the sides of the pan.
Make sure you allow the dough to fit up the sides of the pan a bit to create a sort of deep - dish pizza bowl.
You can press the crust just into the bottom, or up the sides of the pan too — baker's choice.
Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.
When it is out of the oven, with caramel bubbling up the sides of the pan, the whole cake is flipped.
Press the obtained in the tart pan and flatten it with your hands on the bottom as well as up the sides of the pan.
Pour in enough oil so it reaches 1 - inch up the side of the pan.
I try to press the crumbs a little more than halfway up the side of the pan.
Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan.
Using a spatula, cover the bottom and half - way up the sides of the pan.
How about lining the pan with parchment paper so that it extends up the sides of the pan.
Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches.
Then he covered the bottom of our spring form pan with a piece of parchment paper, and pressed the crust evenly in the bottom and up the sides of the pan with his fingers.
Unroll it onto the top of your pie / tart pan and gently lay it in and lightly press the pastry onto the bottom and up the sides of the pan using your fingertips with minimal pressure.
Return the pan to the heat and use a palette knife to trim away any batter left up the side of the pan from pouring excess batter back into the jug.
Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
I like as large a crust to cake ratio as possible so I pack the crust up the side of the pan, but you could also just do a bottom crust and nothing on the sides.
You'll notice the lemon curd will start bubbling and rising up the sides of the pan a little.
Place the springform pan on a roasting pan and pour hot water into the pan, making sure the water comes halfway up the sides of the pan.
Wrap the springform pan in heavy duty tin foil so it covers the bottom and comes up the sides of the pan.
Let out an audible UGH while pulling from the oven: edges crawled up the sides of the pan; middle sank.
Using a flat - bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan.
meanwhile, line the bottom of an 8 - inch square baking pan with parchment paper so that the paper goes up the sides of the pan (you can use 2 sheets and criss - cross them).
Divide mixture evenly between 4 4 ″ tartlet pans and firmly press the dough up the sides of the pans.
Make sure the crust is not too thick, it should go 1/3 of the way up the sides of the pan.
Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
Press a square of foil directly on dough over bottom and up sides of each pan.
Pour the mixture into the tart pan and use your fingers to evenly press it along the base and up the sides of the pan.
Anyway, the crust works really well in a pie pan — I just dumped the crumbled mix into the plate after lightly buttering it, then used the back of a big spoon to press the dough down and up the sides of the pan.
Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.
It did double in volume after about an hour, but that only brought it to a little more than halfway up the side of the pan (and I measured my pan — it is a 9 × 5).
Scrape into prepared pan and use fingers to press into the bottom and up the side of the pan, making sure the crust is even.
Press the mixture into the bottom and up the sides of the pan, spreading it as evenly as possible.
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