Sentences with phrase «wet sides of»

Using water, wet the sides of the wrapper.

If your dog enjoys the wetter side of life, then he'll probably agree that this is one of the most fun ways to exercise with you and he'll want to do it as often as possible!

The wet side of the island creates these lush jungles with amazing waterfalls throughout the park along with scenic -LSB-...]

But, on the wet side of the spectrum, one of the few locations to receive above normal precipitation this month was Colorado Springs, Colorado.

Not exact matches

The Semogue Owners club is a prime example - the knot will fit, but when wet, the knot is being pressed rather hard against the sides of the holder, which in my mind could damage the bristles.

In the blink of an eye, they are by Jesus» side, wide - eyed and dripping wet from the Sea of Galilee.

Using the dough hook (or stirring by hand from this point), add in remaining flour, mixing until the dough pulls away from the sides of the bowl and is no longer wet or overly sticky.

If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides.

Wet one hand, and reaching down the inside the side of the bowl, grab a piece of the dough from underneath and pull up, stretch and push back down onto the top.

The dough will seem firm and smoother, ideally sticky to the touch, but if it's still too wet, add a bit more flour, a spoonful at a time until it easily pulls away from the sides of the bowl when mixed.

With wet hands, take a quarter of the rice and press it evenly over the nori sheet, leaving a 3 cm (1 1/4 inch) border along the top side.

Of course, like all doughs, it's a play between wet and dry ingredients and if your large eggs were actually on the small side (this happens to me ALL of the time, where I get all sorts of sizes in a supposedly «large» dozen) could have meant that less flour was needeOf course, like all doughs, it's a play between wet and dry ingredients and if your large eggs were actually on the small side (this happens to me ALL of the time, where I get all sorts of sizes in a supposedly «large» dozen) could have meant that less flour was needeof the time, where I get all sorts of sizes in a supposedly «large» dozen) could have meant that less flour was needeof sizes in a supposedly «large» dozen) could have meant that less flour was needed.

Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.

Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition.

Bake the cupcakes about 17 - 20 minutes at 180C or until a cake tester comes clean out of the side of the cupcake (the center will be wet from the core).

Add the dry ingredients to the wet ingredients gradually, scraping the sides down with a spatula after every round of mixing.

With the mixer on low speed, slowly add the wet ingredients to the dry and mix until just incorporated, scraping down the sides of the bowl as needed.

«Wash down» the crystals left on the sides of the pan at the beginning of cooking by creating steam from a lid and washing with a wet pastry brush; and, 3.

It's better to err on the side of slightly overcooking than producing gummy, wet, unappealing food.

Rinse the pork chops under cold water, then dredge both sides of each wet pork chop in the paprika, making sure the entire surface of both sides is covered with paprika.

Fold in the bread crumbs, adding more if necessary - just until the mixture begins to pull from the side of the bowl (it will be a wet mixture).

Watch for sugar crystals on the side of the pan and if you see some gently wash them down with a wet pastry brush.

It took nearly 3/4 c additional water to make the dough workable (despite my starter being on the wet side, AND the humidity in my kitchen being 80 % on account of a sick husband running the humidifier).

The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl.

Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming.

Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.

The dough should be dry enough that the sides of the bowl are clean but wet enough that it is sticking to the bottom of the bowl.

Pinch the salt and water into the dough, giving it a good mix by hand, and scrape down the sides of the bowl with a wet bowl scraper.

Squeeze some dough in your palm, dough should feel like soft play - doh, not too dry that it cracks when you squeeze it but not too wet that it squishes through your fingers and sticks to the side of the bowl.

If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350 °F oven and bake until the muffins» interior shows no sign of wet dough, about 10 minutes or so.

Cook until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush and swirling pan, about 5 minutes.

Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.

Make the meringue: In a small saucepan set over medium heat, add the sugar and water and stir carefully (try not to splatter the mixture up the sides of the saucepan) until the mixture resembles wet sand.

I skipped over the flaxseed instructions because I wasn't use it, so to error on the side of caution, I added the water with the wet ingredients.

Brush down the sides of the saucepan with a wet pastry brush as necessary.

Increase the heat to medium and cook until the syrup reaches 125ºC on a sugar thermometer, approximately 5 - 8 minutes, keep a close eye on it, brushing any crystals that form on the side of the pan with a wet pastry brush.

Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.

Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238 °.

Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.

Increase heat to medium - high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5 - 8 minutes.

Stir over medium - low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.

We set ourselves apart by offering a wide selection of dry - and wet - aged sizes and cuts of USDA Prime beef, and other flavorful dishes, including daily - featured selections of fresh seafood, salads, delicious appetizers, innovative steakhouse Small Plates, family - style sides and tempting desserts made from scratch.

Dredge each slice of eggplant in batter and then into breadcrumbs to coat each side (Tip: use one hand for wet and one for dry).

Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248 °, 7 — 10 minutes.

Clip thermometer to side of pan and cook, swirling pot (do not stir) and brushing down sides with a wet pastry brush, until thermometer registers 238 ˚ (also known as soft - ball stage).

Place approx 1 1/2 T filling in the middle of each circle, dampen edge with a wet finger and fold one side over the filling.

Scrape down the sides and bottom of the bowl, add the remainder of the wet ingredients and beat on medium speed for 30 seconds, or until the batter is well - mixed, light and fluffy.

Hi Dina, what I mean is that it is moisture than most Italian cakes, which tend to be on the dry side (not wet at all), in my opinion a really good middle of the road cake.