Sentences with phrase «change is the texture»

I suppose the only thing that it would change is the texture, but I don't imagine it would be a bad thing.

The other two changes are a textured grip that makes the controller easier to hold for longer periods of time and an extra powerful wireless antenna that allows players to sit farther from the screen.

Not exact matches

Thus, when Canada brought McWraps over from Europe last spring, there were changes — the sweet chili sauce was made spicier, and tortilla chips were added to the Fiesta wrap because Canadians apparently appreciate multiple textures in a single bite.

Because the Scriptures are richly textured and inexhaustible, it is important to leave the system loosely drawn in order to allow for new insights and changes of perspective which can always come.

It would be great to freeze but was just wondering if this changes these up a lot, either in nutritional value or texture etc??

After yeast came baking powder around 1850, an invention (originally called yeast powder) which was made fruited breads (such as Scottish Bun) into cake - vastly changing the texture, taste, crumb, and concept of fruit bread.

The difference in colour will be because of the cacao nibs and I think the difference in texture is a result of all of the changes.

it wasn't my imagination, the day after i had baked them they tasted entirely different, the texture had changed, so i went from not really caring for them at all, to absolutely loving them

-- 1/2 tablespoon of chia seeds — these are optional, I add them for all their insane health benefits, but if you don't have any omitting them won't change the taste or texture

It may change the texture of the mixture as pecans are slightly softer.

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!

But to be honest the texture could change drastically so I hate to say unless I've actually tried it!

9) While the pasta is cooking, get your chopping skills at the ready & slice up some Maille extra small recette gourmande gherkins ready to garnish your dish — they really add a great texture change, a welcome crunch!

Fall is full of changing textures, changing colors, and changing temperatures.

There will probably be a minor texture change as tapioca adds a chewy texture, but it should work.

I know it will change the texture, but I was wondering if I steamed the millet first would that be ok?

Children love to see all the changes of the seasons, and this Textured Fall Leaves Craft is a great way for preschoolers to capture and preserve these changes.

* Reducing too much sugar in ice cream can also change the smoothness and texture of ice cream but this amount of reduction is just right for us.

I am unsure how that would change the overall texture of the grahams... it may make them very soft and (or) dry, but you could give it a try!

Will it change the taste or texture if you substitute it and is it something you can get all over US / Canada?

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

The texture won't be affected much by these small changes since the cashews keep it pretty thick.

It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product.

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

The fat type can add flavor, if it is intended to, or if added near the end as either a cream or nut cream, can add mouth feel and a change in texture as well.

The cookies were moist and almost cake like which is a little different texture from traditional cookies but it was a welcome change.

While not typically used to entirely replace another flour — like wheat flour — in a recipe (due to changes in density and the resulting texture), oat flour is frequently used to replace some portion of another flour in a recipe in order to bring the unique health benefits of oats into that recipe.

To answer # 1, I've never tried baking this in a water bath, and my hunch is that it would change the texture somewhat.

The texture changes if the nuggets are chilled, so be sure to serve»em hot!

Hi Maura, stevia can work great as a sugar replacement, but is tougher in baking because it changes the bulk and texture of baked items.

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.

Gelatin powder is flavorless, which means it won't change the taste of your recipes, but it will create a more gel - like texture.

As the texture of the dough changes, the dough will also require less flour and may be easier to knead on a flour-less surface.

Then your solids have also dropped so that changes the texture and the mouthfeel and you're going to have to compensate for that too.

There might be slight change in the texture and flavor of these bread sticks but will still taste as delicious.

This sounds like a wonderful change for risotto, especially since steel cut oats are good at keeping the al dente texture that risotto is known for.

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.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

The only other change that I made was to add some wheat gluten to make it rise a little better and give it a softer texture.

The flavor will still be amazing, but the texture will change.

By the time I got it in my piping bag and began to put on the cupcakes, the texture and appearance changed... where the sugar granules suddenly became very visible and it looked like the butter was separating... giving an almost oily appearance / texture.

I think this may have changed the consistency a lot cause my bread ended up being a cake - like texture so it crumbled a bit but it was still very tasty!

If you have leftovers the texture will change after a couple of days — as Harrison noted, «the great thing about this pie is that as it ages it turns into brownies.»

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.

It went through all the colour changes and looks a good colour now but has a horrible texture — I must admit I haven't strained it I I don't think there would be a lot left if I did!

While bread flour works best for bread or some types of pastry, you may find that adding a small amount of bread flour is an effective way to change the texture of your favorite cookie recipe, particularly if you prefer chewy cookies to crisp ones.

The caster sugar I've previously used in the gluten free pie crust has been replaced by coconut sugar, which doesn't change the flaky, buttery texture of the crust at all — this just goes to show how forgiving (and amazing) this gluten free pie crust really is.

:) Here are the changes I'll make going forward: Goya's chickpeas, 1/4 c tahini instead of 1/2 c, 1/4 c or more lemon juice, maybe a little olive oil for texture.

We are in for many months of hearty greens so this should be an interesting change of texture and flavor.

The only difference is that the coconut milk is higher in fat so it may change the texture slightly.