Sentences with phrase «used flat surface»

They used flat surface colors, factory finishes, and industrial materials.

Of course, I could use the flat surface of my finger, but I have to hold the Axon 7 (and any phone with a rear - facing fingerprint sensor, like the latest Nexus phones) in an awkward position to do so.

Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup or drinking glass to create a flat even layer.

This method of using a flat surface to depict 3 - D reality, rocked art to its foundations.

They play with scale and perspective in unexpected ways as they use the flat surface to transmit a sculptural perspective.

By contrast, the Monochrome art of the 1970s was an attempt to create an authentic Korean art, using the flat surface of the canvas as the fundamental ground for expressing passive, calm, and meditative harmony.

Low - light shooting with the P10 Plus was a little better, but the best results were to go Pro and use a flat surface or tripod.

You can use any flat surface that you don't mind putting a hole in, like an old cutting board.

Not exact matches

Other features to look for are battery life — many take two AAA batteries, so they are at least easy to keep charged up — and a locking mechanism so you aren't committed to using your keyboard on a flat surface.

Lay a potato on a flat surface, place foil on top then using a spatula gently press on the potato smashing it.

You'd probably also need to use molds or ice cube trays, rather than dropping spoonfuls onto a flat surface.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Simply start by laying out noodles on a clean flat surface (I used my favorite cutting board) and prepare your cheese filling.

Transfer to a flat surface and, using your hands, roll into one long log about 30 cm long and 1 cm in diameter.

«Slice» your flat dough into squares and, using a fork, make some holes on the surface of the flat dough.

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

For some extra nutrition, you could also use wholegrain tagliatelle - flat pasta holds the sauce on it's surface better than round spaghetti!

If you are not using molds, pick a flat surface, such as a cutting board, that will fit in your freezer and line it with parchment paper.

On a floured surface, roll out ball using a rolling pin, always rolling away from you and rotating the dough to form a round flat dough.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface.

If you're using a metal muffin pan, leave at room temperature for a few minutes, then flip the pan over onto a clean flat surface and tap the pan down a few times.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Press mixture firmly into pan and slightly up the sides (using a flat bottomed measuring cup to help pack it down and smooth out the surface is helpful).

(you do not need to use a muffin pan, but you could) You can just place them on a flat surface that basically will fit in your freezer.

Place tortilla on a flat surface, and spoon about 1 tablespoon of meat down the middle horizontally, sprinkle with a bit of cotija cheese if using.

Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top of each dough ball.

Using a panini press or flat skillet, drizzle a bit of coconut oil over cooking surface and then add sandwich.

just get a nice long piece of waxed dental floss (one could use thread too, but that can stick a wee bit), hold it flat against the work surface, with a thumb on each side, and slide it under the log of dough.

Next you need to place the cake on a flat surface and, using a serrated palette knife, carefully slice it horizontally into two thin halves.

On a flat surface with the back bone facing up, use poultry shearers to remove backbone of turkey by cutting along each side of the backbone.

Using a long serrated knife, trim off the top dome and any bumps from each cake, creating a flat surface.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

On an adjacent flat surface (I used another large cutting board), place 2 strips from the stack and lay them out one on top of the other.

Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached).

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

I used the small Yukon golds - boiled 15 min, let cool a bit then mashed down with any flat surfaced item.

Line a flat surface with parchment paper and sprinkle with cacao powder (flour may leave white streaks on the cookies)(you can also use powdered sugar).

Transfer the mixture to a foil - lined pan (I used a 5 1/2 ″ x 12 ″ biscotti pan, but an 8 ″ square pan would also work) and press down into the bottom of the pan to cover the entire surface in a flat, compact layer.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

On a flat surface lined with parchment paper, roll out the dough until it is 1/4 ″ thick; cut dough using a round, 2.5 ″ cookie cutter.

After you've rolled your egg noodles out and cut them into strips, use a flat, metal spatula to help lift them off your work surface without breaking them.

Use bittersweet baker's chocolate and add enough sweetener to you liking, melt the chocolate, add the sweetener (I use raw honey), mix and spread on a flat surface then freeUse bittersweet baker's chocolate and add enough sweetener to you liking, melt the chocolate, add the sweetener (I use raw honey), mix and spread on a flat surface then freeuse raw honey), mix and spread on a flat surface then freeze.

Used in cake decorating and other projects, it allows you to smooth surfaces you can't reach with a regular flat spatula.

Using a 1 1/2 teaspoon cookie scoop, drop the peanut butter mixture onto the prepared baking sheet (if you don't have anymore room on your sheet, drop them onto a flat surface lined with parchment paper).

Turn the dough out onto a lightly floured surface and press flat into a rectangle using your hands (about 12 inches by 8 inches).

If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.

Using a serrated knife, trim the tops of each cake to create a flat, even surface.

Once all your ice cream has been scooped into the bowl, use plastic wrap to press down the ice cream and «smush» the flavors together creating a flat surface on top.

Cover with waxed paper, let stand on flat, heatproof surface 10 minutes (do not use wire rack - too much heat loss).

Pluck off the leaves you want to use and lay them face down on a flat surface.