Sentences with phrase «too much consistency»

At times No Man's Sky felt almost bland and samey, some planets shared far too much consistency to the next making the task of gathering resources on one of these just to reach the next almost a little tedious.

Too much consistency gets stale — and that applies to words, sentence structures, paragraph styles, and all sorts of features beyond mere word choice.

Not exact matches

Plus, one of the most important factors for successful branding is consistency; if you change too much too quickly or at an inopportune time, you could interfere with your existing customers» loyalties to your brand.

I haven't used vanilla bean paste before so I'm not too sure what the consistency is like but I imagine the powder is to much smoother and would stop it getting granuley.

If you use too much maple syrup this can affect the consistency of the mixture.

Obviously not the most precise of methods but a whole egg would be too much and might affect the consistency of the final cookie.

i assumed i had over-proofed it, which is still entirely possible (and probable), but today it held its shape much better (though maybe it was too thick; kind of like drop biscuit consistency) and rose a bit more.

You could increase the almond pulp about 3/4 of a cup, but I wouldn't do much more than that because it'll change the consistency of the recipe too much and it won't hold together.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

It's better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling).

I think the maple syrup is part of what helps these cookies to be the right consistency, otherwise there's too much dry ingredients and not enough liquid to balance it out.

Oats is not added too much to maintain the thickness and consistency of soup.

Blend the remaining half with about 1/3 — 1/2 cup of the rhubarb mix, to the desired colour and consistency (don't add too much liquid — just the rhubarb pieces!)

If it cools too much, you can heat it a small amount while stirring to melt it to the right consistency.

If it hardens / cools too much, just heat gently and stir back to spreadable consistency.

Be sure to scrape the «fond» or brown crust off the bottom of the skillet periodically, lowering heat if necessary and avoiding drying out the misture too much; it should be about the consistency of bread pudding.

(If the caramel sauce for drizzling firms up too much to be pourable, re-heat it slightly until it is the desired consistency.)

In case you feel your mixture has little too much moisture, add a tablespoon of all - purpose flour which will soak up the excess moisture leaving you with a perfect sticky consistency.

Do you think if i reduced the honey by, say 1/3, it would change the batter consistency too much?

It should spread evenly with dough - like consistency (if «stringy» then your cheese has hardened too much — just put it back in the microwave for maybe another 20 seconds)

I pureed mine too much and it had a very watery consistency.

For the dense consistency, maybe you used a little too much flour.

If the caramel hardened too much heat it a bit over bain - marie to get to a pouring consistency.

I know that sunflower seed butter has a much different consistency than nut butters, so I'm not too optimistic, I'm afraid.

I am worried about it being too much like raw pumpkin, and not have that certain sweetness to it, or I am afraid it will almost come out chunky because of the consistency of pumpkin.

Too much starch would cause the bread to be very dry, with a rather «brick - like» consistency.

The consistency is great, having said that it's a tad too spicy for me (not hot spicy, but too much spices).

I squeezed the entire batch, not too much, then blended in food processor and the mixture was dry enough to add milk, cream, cheese or whatever, and keep a very thick consistency.

The dough should not be overworked, it's consistency will remain quite soft and sticky — it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2 - 3 tbsp of flour.

Wondering if it changes consistency or taste too much to use in the recipe.

Add coconut milk ice cubes and blend until just smooth and no ice cube chunks remain (don't blend too much or the ice will begin to melt, and you'll lose that thick milkshake consistency).

The consistency of the dough is really what matters; don't worry too much about how much flour you use.

If you add too much milk powder by accident, add water 1 tsp at a time until you get back to the consistency that you want.

It's best to use a professional blender to get a very smooth consistency without needing to water it down too much.

When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much.

There are other crafty switches you can make too, the apple juice gives it a light sweet flavor, but it can be swapped for coconut milk or almond milk for a much creamier and deeper complexity and consistency.

As I later learned, cooked chickpeas are too tender and contain too much moisture to achieve the right consistency.

In the midfield, (including RWB & LWB) we have a whole bunch of tweeners... none offer the full package, none make sense in our manager's current favourite formation, except for Sead on the left and Ox on the right, and all of them have never shown any consistency for more than a heartbeat... Sead, who I'm including in this category because of our present formation, looks like a positive addition, minus his occasional brain farts, but I would rather see what he could do in a back 4 before making my mind up... Ox, who has never played better, which isn't saying much considering his largely underwhelming play in previous seasons, seems to have found a home in this new formation; unfortunately, can we really expect this oft - injured player to handle the taxing duties that come with said position over the long haul, not to mention, it looks like he has no intention of staying... Ramsey has relied on the empathy that stems from his gruesome injury years ago and the excitement that was generated a few years back when he finally seemed to put in altogether, but on the whole he has been a big disappointment (neither he nor the Ox have scored enough to warrant a regular spot)... Wiltshire should be put on a weekly contract then played until he suffers his first injury, if and when that occurs he should be shipped - out and no one should very be allowed to say his name on club grounds ever again... Elnehy & Coq are average players who couldn't make any of the top 7 teams currently in the EPL... both have showed some great energy on the pitch, but neither are top quality and no good team can afford to have that many average players on their bench playing the same position, especially with Coq's injury history / discipline concerns and Elheny's headless chicken tendencies... as for Xhaka, his tenure here so far has been incredibly underwhelming... we know he has some skills to provide the long ball but his defensive work is piss poor and he gives the ball away too cheaply and far too often... finally, the enigma himself, Ozil, so much skill with his left foot but his presence has been more frustrating than uplifting... in many respects his failure has been directly related to the failure of this club to provide him with the necessary players up front, minus Sanchez of course, and unless something drastic happens very soon his legacy will be largely a negative one (much like Wenger's)

It seems Wenger gambles too early on overpaying for players like Theo and Ramsey, who had not proven consistency at their level when they got handed big salaries, and have not really earned their salary since their big pay rises, (although Theo is playing much more like his salary this year).

My point is DT aterta used to play as DM and deep lying playmaker at d same time It was too much for him and some arsenal fans don't understand what Wenger does Now d work aterta did is now shared bw Coq and Caz Dt shift is what has given arsenal our consistency.

This is very interesting.I look at the number of striking options in our team and i wonder how Wenger will be signing a cf.However as i keep saying a cf is a need not a want.And needs are more important than wants.We have needed a World class cf since Robin Van P. Left.Just look at the feeling you get when you have a world class goalkeeper e.g Cech in the team.You feel relieved you know why?Its because the goalkeeper is very reliable, very talented and consistent.Imagine the feeling you would have when having a world class cf in the team.You feel very relieved you know why?its because the cf is very consistent, is super talented, will at most times finish off chances and will mostly create moments of magic.Arsenal need a world class cf so as to have that sense of reliability and to not put too much pressure on the midfield to always create chances for them.We neeed that consistency infront of goal to excel.Right now arsenal's centre forwards are very inconsistent, unreliable at most times and are not very clinical.We need a world class striker so that at least if the team is not performing he can take control and do something out of nothing.You need to understand the benefits of having a world class cf its not just about goals or talent but about being a leader of the attack, a strong scoring mentality and also the will to be consistent.World class cf's give your attack the ish factor.

We always talk about consistency and yet before Ox has put one good season in we pay him (arguably) too much.

Consistency is key: You might not always be able to stick to exactly the same bedtime every night, but you should try not to deviate too much from it.

What matters is the consistency and the fact that the child is seen for who they are, and neither dominated nor given way too much freedom.

I found the amount of custard powder too much that I had to add 50 % extra butter too get to a good consistency.

If you accidentally added a little too much water, just simmer the sauce a little longer until it reaches the desired consistency.

I know I had too much liquid for the amount of cauliflower, just because my consistency was much runnier.

You want to add just enough to get them a consistency of wet sand for molding, Using too much water will make them react and fizz before you are done creating them.

Adding too much can change the consistency of your soap, keeping it from hardening properly (you'd have to add a lot for this to happen though), and how much you should add will vary depending on the brand of fragrance oil you use (check the packaging).

But I probably wouldn't, since adding too much can easily change the consistency of your soap.