1
Run a small skewer into the legs and through the tail.
2
Sprinkle with salt and pepper inside and out and skewer into circles with tooth-picks.
3
Poke a toothpick or skewer into one of them to check it's cooked through.
4
To check for tenderness, poke the sharp end of a bamboo skewer into the meat.
5
Check the cake in baked by inserting a skewer into the middle of the cake.
6
Run the skewer into the bone of the tail, and tie firmly with a long piece of twine.
7
If you insert a skewer into the centre of the tart, it should come out clean if cooked.
8
When you think it is nearly done, thrust a twig or wooden skewer into it, down to the bottom.
9
Wipe, stuff, sew and tie or skewer into shape, dredge with flour, cover with plenty of dripping; roast in a hot oven.
10
Cook for 45-60 minutes until you can stick a skewer into it and it comes out clean.
11
To test if it is done, poke a skewer into the biggest part of the thigh; the juices should run clear, not pink.
12
It sprayed apart with a plangent boom, sending out broad lightning forks that roamed across the boiling surface to skewer into the mud.
13
To test, insert a metal skewer into the thickest part of the loin and press gently: the juices that run out should be clear.
14
To test if done, dip a skewer into boiling water, wipe, and thrust into the Parkin; if it comes out clean the latter is done.
15
I will run red-hot skewers into that woman when I catch her!
16
The glass wasn't inside the fruit, but had skewered into it.