Sentences with phrase «texture changes with»

Texture changes with color, dark green stalks will be tougher.

Sleeve styles can change, and textures change with the season, but the basic shape is always the same.

Not exact matches

In such cases, the accidents of grass (such as its colour and texture) pass away with the change in substance.

I just wondered if substituting the buckwheat flower with another type would change the taste / texture very much?

I've made Shepherd's Pie before with just vegetables, but I wanted something a bit more filling and with a bit of texture to it, so I changed the recipe up a bit to incorporate the crumbles and to make it a bit healthier than the traditional Shepherd's Pie.

With its squidgy vegetables — I've added green beans for a change in texture — this dish is great comfort food.

It should still taste great when replaced with any other sort of bean, the texture just might change a little.

A banana smashed up or some applesauce always seems to work well with cookies too - although it may change the texture a bit.

Cook a hamburger and it changes from being mushy and soft to having a wide variety of textures, with an interior that clings together in springy, juicy clumps, interspersed with pockets of rendered fat and juicy meat.

Julie sent over the recipe, and we both discussed how we wanted to make some changes because of the undesirable texture — her version fell apart easily and did not have any body (they would mash with even the slightest push).

Whenever you're trying to come up with a recipe to stuff into a squash there are a few good staples to think about; have a variety of green, a type of meat, something for change in texture like a crunch, and something to give it a creamy consistency.

it should begin to change texture after 3 - 5 minutes and they will go from sticking together to falling apart with a crumbly coating on them.

I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

The changes you want to make are all feasible, but will affect the bread's moisture and texture, so you'll want to play around with it a bit.

Wondering if I could omit or change the honey / agave / maple syrup to stevia and still end up with a good texture.

I alternated sweeting the layers with dates and maple syrup to keep the recipe refined sugar free, while still changing up the textures and tastes (also so you don't run out of maple syrup)!

It turned out very tasty, but I'm looking forward to trying it again with lentils to see how that changes the appearance and texture.

It was refreshing and delicious - a welcome change from the usual taboulleh we've been eating all summer and full of great texture with the jicama and toasted pine nuts.

I changed a few things: I added diced onions with the chicken and cilantro layers, I cut back a bit on the cilantro (used 1 / 2C instead of 1C), and I also added crunchy corn tostadas with the tortillas to give it a better texture.

You could possibly get away with using a 9 × 13, but I think if you used an 8 × 11 the texture would change.

Lives are going to change with the Gluten - Free Bread Baking Course, because you'll experience richer taste, greater texture, and more nutrition than you ever have before in gluten - free baked goods.

I was reading up on sprouting and you have to be careful with the soak time in regards to quinoa because the texture can change dramatically if you soak too long, especially for a recipe like granola.

The texture and flavor will definitely change and I can't guarantee the results since I haven't tested it with their AP flour, but I think it would be similar.

Some batches thawed with no changes in the texture, but others when thawed were a little bit softer than when originally made.

Changing flours always effects the texture in any recipe, but I don't see why it wouldn't still be delicious with that blend!

With each trial I decreased the amount of leavening, but yet it still came out tall and cake - textured every time, so eventually I quit fighting and changed the name.

I did however change the plain flour to 60/40 Rye flour with Rice flour has made them soft and light in texture, look forward to making them again soon with other berries and fruit????????????

I made significant changes to the flavor and texture by add some crunch with chopped pistachios and tart sweetness with a handful of dried cherries.

I changed it up a bit by adding crumbled tofu with some nutritional yeast and they have the best texture.

The pumpkin adds a lot of creamy texture, along with good vitamins and minerals, without changing the flavor of mac & cheese too much.

VT reduced the roasting time for the tofu in this recipe to keep it under 30 minutes, with no change in taste or texture.

I personally haven't had good luck with subbing applesauce for fat but I know others don't mind the change it makes to the taste and texture.

Soaking the raisins in warm water rehydrates them slightly, leaving you with a softer cookie that can be a nice change of pace from the typical chewy texture.

You can always substitute with maple syrup, coconut nectar, etc. but know that it may change the taste and texture of the recipe.

I don't have a lot of experience with zero calorie sweeteners, but I would say probably not as it is, because the honey adds a lot of bulk, leaving it out would change the texture.

Also, with GF flours you can radically change the texture of the dough with a slight change in amount of flour.

The only change I made to Amber's recipe is that I made it a little easier by pulsing the cold butter with the flour, but not reaching a sandy texture, just a little to get the butter to a pea size as she suggested.

Designed by a mom who was having trouble changing her squirmy baby's diaper, the Snuggwugg ($ 35) is an activity bar with textures and toys for baby to play with, as well as a pocket that holds a smartphone or a photo.

You will not only have a gathering of styles, brands, and textures to select from, but also there are several dissimilar types of cribs with changing tables.

What might look like a little «quirk» in infancy - not wanting to touch things with the hands, alarm and distress over day - to - day noises, a hyperactive gag reflex over textured food, panic over changes in position like being tipped back for a diaper change or tipped forward for Tummy Time - can manifest as a bigger issue later in childhood.

We found that changing the consistency with varying amounts of water changed up the texture enough to get the kids used to the idea of eating more solid foods in addition to a bottle.

- Natural / organic / sustainable fibers (wool / hemp / cotton / bamboo) fade, shrink, and otherwise change in appearance and texture with time and use depending on care and is in no way a defect of the product.

Sometimes, the texture of the skin changes first, becoming tough, hard, or with little dimples like an orange peel.

Thanks to polymers woven into the composite fibers to create the form - fitting clothing, wearers can control texture as well as color, changing their look from black leather to a bright tartan to traditional denim and more with a single voice command.

With each pulse, a bit of the excess contents were released and a cyclical breathing - like change in the artificial cell's texture was produced.

Studies on cheese and gels has shown that changing texture can make a product taste salty even if salt content is reduced, so Koehler's team decided to see if this would work with bread.

Most octopuses can change their shape and texture to blend in with their environments, but the mimic octopus can go one step further: It impersonates other animals, such as jellyfish, sea snakes, and fish.

A taste can change with a change in the texture or the surface of the food.

Mounted in an oven, the crossed beams could melt the chocolate interior with pinpoint accuracy, even as they monitor the corresponding change in texture and trigger the heat to shut off at just the right moment.

Moreover, domain texture changes in parallel with the changes in domain shape, and selective melting and growth of particular subdomains cause the texture to become more uniform.