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Traditionally, the mixture is poured onto a griddle or baking sheet fitted with special crumpet rings and then baked on one side only, leaving the uncooked moist, spongelike top full of its distinctive nooks and crannies.
After the tomatoes and the seasoning are wedded together, the mixture is poured into jars and wrapped in a blanket to cool — an essential step on its way to the top of many a pasta dish.
The mixture is poured vigorously back and forth from one pot to another: this is the "pulling" process, which makes the drink smooth and gives it a frothy top.
For set, or sundae-style, yogurt (fruit on the bottom), the cultured mixture is poured into cups containing the fruit, held in a warm room until the milk coagulates (usually about four hours), and then moved to a refrigerated room.
Secondly, the homogeneous mixture is poured into the die.
The mixture is poured in a mould and then heated in a microwave or an oven.
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The sunny-coloured mixture was poured into a ready-made but unbaked pie crust from Monoprix.
The polymerization mixture was poured into methanol.
The reaction mixture was poured into water.
The reaction mixture was poured into an ice-water mixture.
Some of the mixture was poured into casting molds.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com