Sentences with phrase «use back of spatula»

If poop is unformed, scrape off with designated spatula and use the back of the spatula to squeeze out water from the diaper against the side of the toilet or use The Potty Pail to spray it off.

Wet your fingers or use the back of a spatula and lightly press the mixture evenly into the pan.

On a rimmed baking sheet with parchment paper, pour chocolate and use the back of a spatula to spread in an even layer, about 1 / 4 - inch to 1 / 8 - inch thick.

transfer the mixture to your prepared pan and use the back of the spatula (or, if the mixture isn't too hot, use your fingers) to press the bards firmly and evenly into the pan.

They'll stick to the cookie sheet a bit — so I use the back of a spatula to loosen them and scoop them into a freezer safe container.

Spread the granola into the sheet pan, and use the back of the spatula to gently press into an even layer.

Whichever way you choose, use the back of a spatula to flatten and smooth the top.

While mixing in pesto, use back of spatula or wooden spoon to gently crush tomatoes.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

With the shortbread dough still in plastic wrap, shape the bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly against a cutting board to form a point.

Gently flip and lightly press down on the pancakes using the back of the spatula.

Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).

Pour the batter into the prepared baking sheet over the frozen flowers and spread evenly into the corners using the back of the spatula.

Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

Using the back of your spatula, gently press them to 3/4 inch thick.

Not exact matches

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Use a spatula or the back of a spoon to press the brownie batter evenly into the bottom of the prepared pan (s).

With the aid of a spatula, spread the meringue on top and feel free to shape it as you like, I use the back of a spoon.

Using the back of a rubber spatula, work the pudding into all of the holes of the cake.

Transfer the granola to the prepared baking sheet and use the back of a big spoon or spatula to spread it out into an even layer.

Use the back of a spoon (or your trusty offset spatula) to gently press and smoosh the top of each marshmallow.

Holding the trees on one side, use a silicone spatula to «paint» the chocolate onto the front and back of the trees.

Flatten slightly using the back of a flat spatula.

Place the strainer over a bowl and using the back of a spoon or rubber spatula, press the strawberries into the strainer allowing the juice to drip into the bowl below.

After 5 minutes, turn heat to medium - low and stir nearly constantly, until mixture thickens enough to coat the back of a spatula and not run when you drag a spoon through it (don't use your finger because this mixture is hot and will burn you).

Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon.

Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan.

I dropped the banana into the pot of melted chocolate, flipped the banana with a spatula (so it was evenly covered), then used the spatula to fish it back out and slide it onto the paper.

Use a rubber spatula to push the eggs around constantly (the spatula should be moving quickly around the bottom of the pan) while shaking the pan back and forth, moving the pan on and off the heat.

Using the back of your spoon or spatula, spread a generous layer of pastry cream (crème patissière) on top of the cake.

Use an offset spatula or the back of a spoon to make sure the batter mounds are round and measure about 3 inches across before they're baked.

Using a small offset spatula or the back of a spoon, spread outward in a circular motion to make silver - dollar - size disks.

Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping).

Use a small spatula or the back of a spoon to spread half of the quince paste evenly over the surface and then sprinkle with half of the sugar - nut mixture.

Pour the cream cheese mixture on top and use a different spatula or the back of a spoon to spread the cream cheese layer all around.

Sprinkle the chocolate chips evenly over the top and let stand 2 minutes, then use a spatula or the back of a spoon to spread in an even layer.

Pour the melted chocolate on top then use the back of a spoon or a spatula to carefully spread it out the edges.

Using the back of a spoon or spatula, (patiently) smooth each mound out into a circle about 1/2 an inch thick.

Spray 2 1/2 quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout.

Using a large spatula, carefully flip each piece of fish with its crust — you will lose a little, but you can just scoop it right back on top of the fillets.

Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.

Pour this mixture into the tart crust or dessert bowl and use the back of a spoon or a spatula to smooth it over.

Using the back of a rubber spatula, press the sugar and lime zest together until fragrant (1 - 2 minutes)

Use the back of a spoon or a spatula to spread the mixture into a large slab as thin as desired (I like to make it quite thin).

(You can use a regular spatula, too, or even the back of you hand if you're fearless like that.)

Using a large offset spatula, bench scraper, or back of a chef's knife, scrape edge across tops of ramekins to level, which will encourage a nice flat top on finished soufflé (discard excess batter, or scrape into another dish and bake separately).

Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust.

After removing the kernels the way you did, go back and use the edge of the blade (or, to be safe, another long, flat tool... an example is escaping me at the moment... maybe a flat - handled spatula or a dull dinner knife) and drag the edge firmly down over those cut areas.

Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.

Every now and again I like giving my stand - mixer a rest and going back to basics using just the essential tools of a bowl, spatula and whisk.