Sentences with phrase «consistency is a bit thick»

as i stood there in my almost counter-less kitchen running batch after batch of butternut squash mixture through the tiniest of machines, i began realizing that the consistency was a bit thick, as my mini processor didn't accomplish a polished puree.

The consistency is a bit thick, I think I'll thin it out next time.

The consistency is a bit thick and ideal for dry skin people like me.

Not exact matches

I mashed a small avocado which was almost same consistency, bit thicker of course.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

Depending on your frosting consistency preference, you may need just a little bit more almond milk as you go to make sure the frosting is smooth and depending on how thick you want the frosting to be.

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 want it to be about the same consistency of cranberry sauce, a bit thicker.

Just follow the recipe and you'll be fine Only one thing to note is that the mixture is a bit too thick so I just add more sot milk until it's a good consistency.

Notes: This soup is very thick, if you like your soup a bit thinner, add more vegetable stock until you have the consistency you like.

But the batter consistency was a tad bit thicker than it was usually.

Pulse for a couple of minutes until the pesto has a creamy consistency, if you feel is still too thick you can add gradually a bit of water.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

The consistency you want is a bit thick and dry.

I've made it with chickpeas before and while the sauce is a little bit thicker, you should be able to get it to a sauce - like consistency with additional vegetable broth.

If the mixture is too thick, add a little bit of water (20 - 30 ml) and mix again until the consistency is right.

If the sauce seems too thick, and not saucy enough (this will depend on how big your cabbage is), you may add a bit more water to desired consistency.

Add a bit more vegetable stock if the consistency is too thick.

Add a bit more vegetable stock if the consistency is to thick.

As the soup is chilling, it gets much thicker than the consistency Baxtrom wants it to be served, so before it goes out, he'll use a bit of water — not stock — to loosen it back up to the perfect consistency.

Hi Hjördís, Mascarpone is an italian cheese that is a little bit sweet, with similar consistency as a thick yogurt or a cream cheese.

Add soymilk until it's a bit thinner consistency but still a rich, thick pudding / mousse.

Its consistency should be that of a thick pancake batter, but if you feel that it's too gummy, add a bit more water.

If you will be adding a sweetener to it, to ensure the consistency stays thick for whoopie pies or cheese cakes, then it is recommended to add a powdered sweetener such as coconut sugar, cane sugar, or maple sugar, ground fine to a powder, opposed to a liquid sweetener that will thin it out a bit.

The consistency is thick (like pudding), with a bit more texture from the chia seeds.

You can adjust the consistency by adding a little water if it's too thick or a bit more oat powder if it's too thin.

Grapeseed oil is more like the natural skin oils and is a bit thicker consistency that stays on the skin and moisturizes it.

* If you haven't already made this, go ahead and make the recipe, but instead of taking it off the stove when it reaches a soup consistency, wait juuuust a little bit longer, so it is a little thicker — like the consistency of really thick soup.

Add soymilk until it's a bit thinner consistency but still a rich, thick pudding / mousse.

Just go with stevia then, might change consistency a bit though and the batter for these is already quite thick so I'm not 100 % sure.

It is a thick mud - like consistency with bits of herbs mixed in.

The crelly is a bit more solid than in typical glitter crellies; between that and the large quantity of glitter, the consistency was rather thick.

Remember as the sauce cools it will continue to thicken, so you'll want consistency that is a bit thick, but still pours fairly easily.

The consistency of this paint is a little bit thicker than the ASPC, but it's still creamy and goes on like butter.