Sentences with phrase «better in texture»

The cauliflower and the oats go together really well in texture, but if you're not a big fan of the flavour of cauliflower or use a bit too much you can end up with a slight cauliflower undertones in some recipes.

Its looking so good in texture and color, loved the charred black spots and am sure you guys had a great time savoring all of them.

The scone was good in texture but really lacked flavor.

I enjoyed the taste of this option the best and it resembled «bread» best in texture.

The third time I made this I used what you see in the recipe below and what I feel is probably the best in texture.

Not exact matches

Texture is well positioned to compete in this diversified market, says Maich.

Pink Slime For better or worse, lean, finely textured beef — otherwise known as «pink slime» — has been an additive in most ground beef in the U.S. for the better part of a decade.

We have a combination sunscreen and a spray - on pick, as well as an option with a sweeter smell and thinner texture, in our full guide to sunscreens.

The lateral surface of the nasal is strongly concave, and although the surface is not well preserved, visible regions of original bone texture indicate extreme pneumaticity in this region, as is standard for derived oviraptorosaurs.

Understood in this way, a family is something quite different from a political community, and the language of «rights» — which, in my own view, has served us well in the political sphere — is peculiarly unable to capture the texture of family life.

And if we then proceed to replace other parts of it as well, in the process changing its shape and texture, eventually we may laugh at ourselves if we still call it the same chair.

The same relationship between ideas and the visible obtains in non-human nature as well: «As the nervure bears the leaf from within, from the depths of its flesh, the ideas are the texture of experience, its style, first mute, then uttered.

Mine tastes disgusting — like weirdly textured sweet potato (and I love sweet potato, I love all the ingredients listed actually), and almost like it is uncooked, although I left it in for the correct amount of time and the fork came out well.

O'Dell says the lower temperatures in those states put less stress on the herd compared to those raised in hotter climates such as Texas, and results in a gentler animal that manages well in a ranch and has better muscle texture for dry aging.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

Frozen chiles will keep for nine months to a year at zero degrees F. All of the small peppers can be frozen whole with no further processing needed, and their texture holds up surprisingly well in the freezer — especially for use in chili.

If I want a less textured biscuit, would it work just as well if I roughly ground the oats in a food processor before hand?

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured dessertsIn addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured dessertsin it and as a result its awesome for gooey textured desserts!!

In the BB Test Kitchen, I used another rum but the golden, moist cake (think Sara Lee poundcake texture), soaked through in a butter - sugar - rum glaze is unbelievably gooIn the BB Test Kitchen, I used another rum but the golden, moist cake (think Sara Lee poundcake texture), soaked through in a butter - sugar - rum glaze is unbelievably gooin a butter - sugar - rum glaze is unbelievably good.

I'm partial to the prune and chocolate combo, while always trying to keep the figs in as well, as they give the cookies a nice texture.

Quinoa / buckwheat / spelt / rye flakes, any preferences in terms of flavour and texture, or better options?

The thyme infused fennel has the most wonderful texture, which is even better after it's been marinated in olive oil, lime, peas and herbs.

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

The quick, gentle end also results in a premium quality, because reducing stress results in less lactic acid buildup and a better flavor and texture profile.

If you are one of those people who isn't a fan of the «frog spawn» like nature of the chia pudding then simply place in your food processor for a good 5 minutes until it resembles something much more like that familiar pudding like texture we all used to love as kids.

Best of all, this chicken here still has that amazing crisp - tender texture, smothered in that sweet garlicky sauce.

Seitan has the perfect texture of meat which works well in sandwiches if you're looking for that meaty element minus the animal ingredients.

Lately I've been stirring collagen protein into my oats as the collagen powder dissolves completely and doesn't change the taste or texture of the oatmeal at all, it just brings in a good 10g of protein!

As with all other tomatoes, plums are best in season — but they're also one of the best tomatoes to cook with in the off - season because their flavor and texture is generally superior to greenhouse tomatoes.

It works well in pie too as it's so fine that the coconut pie is full of coconut flavor with a smooth texture.

:) I'm thinking that using oats in place of all of the oat bran might not be a good idea - but what you could try is using some homemade oat flour, which would give you more of the texture of oat bran (and which can be used in all sorts of baked goods).

Meanwhile, mash the beans with a strong fork or whizz in a food processor until fairly well mashed but with some texture.

What I also like is that opposite of my usual brownies, it didn't matter that the cake wasn't entirely cold when I served it, it was good anyway both in texture and flavour Thank you very much for the recipe, it is now bookmarked.

this is a perfect way to add in some texture as well as a little bit of extra nutrients.

Just a touch of coconut milk really does the job in this revamped dish, and steaming plantains coaxes out its sweet flavor and succulent texture even better than frying does.

It tastes best when cooked properly and thinner in texture apart from being extra-long.

The chickpeas and onions add a touch of warmth, as well as a nice contrast in texture.

The texture is just miles better than anything else out there in my opinion, and with the obstacle of cost removed (or at least reduced to the equivalent of every other GF flour out there,) there's no reason not to use it in practically everything.

Chia and hemp seed (used in their whole / unground form) are also excellent sources of fiber that can be added in a similar fashion (hemp seed also works well sprinkled on salads and avocado toast, bringing a mild nutty flavor and pleasant texture) and chia is yummy in slurry and pudding form.

Contrary to fresh peaches, canned peaches retain their appearance, texture, flavour as well as nutritional content when incorporated in cooked recipes.

I chopped up some almonds to put on top of mines to add a contrast in texture and I think it tasted pretty good.

Pressure cooked for 20 minutes, and, once it was pureed, the texture and flavor were better than in a regular pot.

This bread has a lovely colour, crust and texture and is definitely breadier rather than cakier, which is what I look for in a banana - themed baked good.

I have finally found the flavor and texture I've been searching for in a good bun.

Many of the well known cheeses such as Brie and Mozzarella come in low fat or even fat - free varieties although many consumers complain that these really have little of the taste and texture of their full - fat varieties.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

I did this last year as well and can say that I noticed no change in flavor or texture).

This dressing goes well with just about anything, but pairs particularly well with dark greens and raw shaved cauliflower (my newest obsession in salads — I love the texture of raw shaved cauliflower!).

I think this helps extract the juices better than simply mashing the fruit in a bowl, and it also softens the fruit into a jammier texture.

Bought the last two of the Baked Apple Cinnamon - well pleased in the texture, taste and overall yumminess!!!