News and information about Unmolding on Oprah.com.
bottom, in particular, if you want to unmold the pasticciata onto a platter. Pour in ..... a cup, if you have enough and plan to unmold the pasticciata. For the top layer ..... and lift them out with a spatula. If unmolding the pasticciata: Let it cool for at least
fingertip, 45 to 50 minutes. Let cool in the pans on wire racks for about 20 minutes. Run a knife around the inside edge of each pan to loosen the cake sides, then unmold the cakes onto the racks. Let cool completely before serving.
Divide the strained mixture among six 8-ounce ramekins. Refrigerate until set, about 3 hours. (If you would like to unmold the panna cotta before serving, dip the ramekin bases into a dish of hot water and invert the custards onto plates.)
15 minutes at room temperature, then refrigerate until cold, at least 1 hour. (After 1 hour, cover with plastic wrap.) Unmold and cut into eight 4 x 2-inch rectangles. Wipe the baking pan dry and spread 1⁄2 cup of the marinara along the bottom
spoon in pâté, pressing down firmly and smoothing the top. Cover and chill until somewhat firm, about 2 hours. To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. Garnish with onion and capers and serve
be enough to get the pops out of their molds—but it may take up to a half minute or so. The other option, if you want to unmold all the pops at once, is to fill a bowl with hot water and submerge the pop molds to just below their tops (so that water doesn
touch the chocolate) and freeze the torte for at least 6 hours. About 30 minutes, or up to 3 hours, before serving time, unmold the torte. Warm the sides of the pan slightly with warm water, then remove pan or cut away the edges. Pop the torte back
medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside. Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet
vinegar, mustard, sugar, and salt, and pulse to combine. Slowly drizzle in olive oil until emulsified and cohesive. To unmold gels, run a thin knife along the outside edge of each. Set ramekins in a small bowl of hot water to loosen, then turn gels
55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cake cool on wire rack 10 minutes; then unmold cake onto rack. With a thin wooden skewer, poke holes in top of cake about 1 inch apart. Brush cake with 1/3 cup cane syrup