Sentences with phrase «why is my texture»

Why is my texture so wet or is it supposed to be wet?

Why is the texture not like a cake?

Not exact matches

The reason why Neutrogena's version of this wunderkind is so great is the texture.

Which is why Next Issue Media announced the relaunch of its digital magazine platform under a new name: Texture.

Cheeses that are very similar in taste and texture, but are not produced in that geographical area must find themselves another name; this is why in Italy parmesan cheese is also available under the less exclusive (and cheaper) brand Grana Padano.

I made these yesterday and although they had a great texture & baked really well they tasted really bitter so was wondering if anyone had suggestions why and what would have made them bitter?

That's why I love huge glasses of rainbow smoothies filled with a million different flavours and textures and bursting with goodness!

I'm pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here.

What I have been buying has the texture of cane syrup why the bitter taste.

Since brussels sprouts are like little cabbages, they take on a kind of mushy texture when braised, boiled, or steamed... which is why most people hate them.

[I'm not even really sure why I cared about something being low - calorie or low - fat, but it probably had something to do with the media:)-RSB- It never occurred to me that most of the time the reason certain foods are able to be «low - calorie» or «low - fat» is because companies remove certain parts of whole foods and then use chemicals and additives to recreate the flavor and texture of those whole foods, but just without the calorie or fat.

Usually baked products aren't as crisp as fried, so that is why I am looking to eliminate this «mushy» texture.

These are definitely on my «favorite cookie» list and the texture is one of the many reasons why.

As a jelly for Boba, however, it fails to hold itself together in the tea, which is why we had to gradually increase the agar ratio for the final recipe which has the firmer texture, but not chewy nature as typical tapioca boba.

The longer the banana has to ripen, the more the fruit's sugar develops making for a way sweeter though admittedly mushier banana (which is why I only use them like this when the texture isn't important).

I like the contrast in texture which is why I love the sesame seeds play against the softness of the tofu.

Christina, re, chunky peanut butter — I don't see why you can not, but I think the final texture is nicer without the chunks.

German buttercream isn't the most popular buttercream out there, but with its creamy texture and rich flavor, we're not sure why more bakers aren't using it!

I love the flavor of pumpkin pie, but I'm not crazy about the texture, which is why I think these bites would be perfect for me!

Can anyone help with why I get an egg texture at bottom of cupcake, like there is a separation when baking?

Thanks so much Leslie - Anne It reminds me a lot of raspberry jam too, which is why I think it makes such a good substitute for regular jam, it's actually got the same texture and look exactly!

Avocados are the greatest at creating a creamy texture, that's why I also use it in my chocolate avocado cream pie, yum!

(both ingredients are crucial to avoiding flatness and may be why the texture was off — texture should be crispy yet soft JUST like a real cookie!)

I agree with you, a lot of bean and lentil loafs are mushy, which is why I worked so hard to create one that was as close to the texture of a true meatloaf as I could get.

I love eating them straight up with almond milk like cereal or soaked overnight, but I wanted to make a recipe that really highlighted the amazing texture, which is why these cute little vegan caramel crunch bars were born.

The key to a banging dinner is variety — and that's why I added a bunch of bowls here; by definition, the «Buddha Bowl» is packed with a number of different tastes and textures.

This is why so many people end up with a squishy mess instead of the satisfying dense texture they expected.

I'm not sure why the texture is different.

Amanda — I think you could use sweet potatoes here, however, the floury texture that you don't like in Russets is exactly why they're great for latkes — they're not very waxy or overly moist - seeming, so they crisp up well.

was VERY skeptical about the texture factor of this drink, but as i had a costco bag of chia seeds sitting on my counter i figured, why not give it a try!

Barnana's Plantain Chips are truly a unique experience in taste and texture, so why not try them all?

Also, I've used oil to roast kabocha before, and this technique results in much better taste and texture... so that's why I use it!

I would have liked more of a meatball texture — not that I don't like lentils, I do — but why put them in meatball form if they are so obviously lentils?

It bakes, fries, or steams up with a toothsome, meaty texture that tofu really can't touch, and that's why you'll find it in recipes like this, or vegetarian hot dogs.

The reason why you want to add the apple, carrot, and nuts AFTER blending is to retain their texture (also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

If you're wondering why sugar is in the recipe, this is because it improves the texture and flavour of the muffins.

Now, I'm no scientist and I haven't asked Alice how or why this works, but I'm thinking it affects the texture of the brownie, giving them an absolutely perfect chewy exterior with the dreamy perfect inside you want in a brownie.

That may be why my dough did not have the right texture.

I guess I don't see why not, but the taste and texture will be different.

Didn't know why they were there except to add texture.

Since there's no flour, the cookie dough has a softer texture than ordinary cookie dough, which is why I freeze it for 30 - 60 minutes after adding the mix - ins.

It's got so much texture and a nutty flavor that I love, which is why I enjoy it so much in salads like this.

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

The second time I modified it by using xanathan gum in place of agar agar, and found that the cashew cheese kept it's texture nicely (it refused to melt after day 1 the first time around — not sure why, maybe the amount was off — but this works fine when the goal is for it to stay melted).

Hmm, wondering why you didn't just use coconut flour if you're going to grind the coconut until it's a flour - like texture??

I was almost ready to give up entirely after our first dinner, the disastrous Ultimate Winter Couscous, which smelled so lovely in the oven but tasted like a whole lot of unpleasantly - textured nothing on the plate (and I'm still at a loss as to why those vegetables needed four whole tablespoons of olive oil).

Gluten also acts as a binding agent in dough, which is why this gluten - free grain results in such a crumbly texture.

And, really as far as texture, all GF flours need to be finely ground — why aren't they?

I don't see why not, although I'm not sure what the texture or color would be like since I've never done this!

That's why we sear these on only one side, preserving the meltingly tender, near - raw texture on the other end.