Sentences with phrase «changes consistency»

Adding pineapple or pumpkin to the dog's diet changes the consistency of the stool, making it less attractive.

Cooking changes the consistency of beef and lamb bones, making it more brittle and easier to break off.

Cervical mucus changes consistency from day - to - day, depending on where we are in our cycles.

Removing the fat totally changes the consistency and natural taste of the food.

You could probably omit it but it changes the consistency pretty drastically.

Seeing how food changes consistency when it is cooked, or when combined with other foods is likely to inspire several more questions.

Your milk changes consistency through the first few months.

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

Hand mashing is the preferred method as overblending in a food processor changes the consistency of the starch in the potato.

Found using a cloche completely changes the consistency.

Also, since I cook for a Celiac sufferer, I make it gluten free by simply replacing the Special K with gluten - free corn flakes, which changes the consistency a little bit, but keeps the recipe well within the realm of «delicious».

As I've already mentioned, homemade almond milk changes its consistency when it's exposed to heat.

The added sweetness of the maple syrup brings a smooth flavour and changes the consistency making light fluffy whipped cream into a denser dip.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I don't soak the nuts before as this changes the consistency of the mixture and I much prefer them to be dry and crunchy!

Hi Tayler, you can use the almond pulp as ground almonds or almond flour, it's just really important to make sure that they are completely dry otherwise this could change the consistency of the recipe.

Hi Bonnie, I've not tried it with solid coconut but you could try it although it might change the consistency of the mixture.

You can use less olive oil however this will change the consistency of the pesto.

Sadly other oils will change the consistency of balls.

Make sure it's completely dry before using it as a flour otherwise it could change the consistency of what you are making!

Hi Gergana, yes you can as long as the leftover almonds are completely dried out otherwise this will change the consistency of the brownie recipe!

It may change the consistency of the recipe but I hope it turns out delicious!

I've not tried this myself but sadly I imagine this would change the consistency of the pancakes and make them too wet x

You could try using a nut oil instead however it may change the consistency of the recipe.

You could try using cashew milk instead however it's not as thick so it may change the consistency and flavour.

Hi Juliet, I haven't tried the dip with frozen spinach before but I think it may change the consistency of the dip.

Sadly frozen blueberries change the consistency of the squares so the end up to be too wet.

For extra sweetness I would added in more maple syrup, the banana would probably change the consistency of the brownies.

I was wondering if I could color the dough or would this change the consistency?

Or does it change the consistency?

I guess you could probably just add more coconut flour and it should do the trick, although it might change the consistency a little bit.

Krysalia: I haven't made it with crème fraîche, but you might want to try using half crème fraîche and half crème liquide, and don't heat the crème fraîche since it can change the consistency of it.

Hi I was just wondering if I used whole wheat flour instead of normal flour, if it would change the consistency of the batter and if I would need to add extra liquids to make it the same as the normal recipe.

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.

«The more it has, the more likely there are additives and preservatives in there to stabilize the food, add flavor, or change its consistency.»

Changing the cooking time can change the consistency or dry out the chicken if it is left too long.

Do you think it would change the consistency?

Though this additional liquid may change the consistency of the sweets you bake, butter and margarine's rich, pleasing flavors and texture usually outweigh the disadvantages.

Second, two questions: I used milk instead of cream (had no cream)-- how would this change the consistency?

My friend tried this, but the oil never changed consistency, no matter how long she left it in the mixer.

I started with solid coconut oil & whipped & whipped in my stand mixer with the whisk attatchment & it never changed consistency for me either.

I have not tried this with canned chicken, it could probably work, but it might change the consistency.

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

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!

I would keep the recipe but try less flour next time to try and change the consistency of the cookie.

You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more of an unrefined, molasses - quality taste) but please take note that if you prefer to use a liquid sweetener such as agave nectar, it can change the consistency and taste of my recipe.

Cacao butter would be an option, but it might change the consistency o the final butter You're very welcome to report back.

Do you think I would be able to half or quarter the recipe without changing the consistency of the croissants?

Or will that change the consistency or the outcome of the cake?

Will it change the consistency?