Sentences with phrase «dry texture too»

Since it's matte, it has a slightly dry texture too.

Not exact matches

By «great one» I mean a veggie burger that isn't too dry, doesn't fall apart, isn't too mushy in the middle, has a crispy outer shell, and retains a chewy texture.

I was unhappy with the dry texture after some serious spatula work, until I realized I was supposed to add the liquid cocoa mixture too.

Too much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too drToo much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too drtoo rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too drtoo wet or too drtoo dry..

When they're too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play - Doh makes them just right for shaping into cookies.

I mean they were edible, just had an odd taste and too - dry texture.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

Grinding the nuts finely to give them a more tender texture while also keeping them from getting too dry.

If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste / texture would probably be similar... or a nice dry nut flour of some sort would work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!

It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake.

And then there were a few goldilocks loaves: whole wheat breads that toed the line of sweet, nutty, and sour, and had good texture (not too dry or too gummy) to boot.

The best whole wheat bread had to be liked by all tasters and have a texture that was a happy medium between dense and airy — not too dry and hard nor too soft and gummy.

You should have the perfect cookie dough texture but if too dry add a little splash of almond milk, if wet add a little extra spelt flour.

i'm a type 1 diabetic that strives for tight control - this bar is perfect for when my sugar is trending down but not too low - just enough sugar to help my glucose level to rise but not too much to make my blood sugar spike - taste is very good - texture is similar to most granola bars without being «dry» - the oatmeal raisin is a great if you don't like or are tired of chocolate

Is the inside texture too dry and crumbly?

I got carried away and added seeds, chopped nuts, flaxseed mix and mixed dried vine fruits too, oh and puffed dried rice to give some texture back.

I guess the texture would be different; maybe add a little more coconut milk if it's too dry?

The almond flour makes up the majority of the dry ingredients and is to thank for most of the lovely texture, but the tapioca helps with binding and is important too so don't skip it.

If it's too dry add a little more moisture and process again until desired texture is achieved.

Still, it snagged a respectable 5th place considering how divisive it was (only 64 % would eat again): some thought the texture was too dry while others thought it was nicely spiced — I imagine adding chocolate chips would help boost its rating at any future gathering.

It's creamy without being too heavy and the sun - dried tomatoes give it added flavor and texture.

I guess it is the powdered sugar makes the texture too dry.

Once made, I often love to mix in things like nuts, puffed rice and buckwheat groats for lots of texture, dried fruits are great too.

:) Beware that if you add too much flour in the process of kneading, the texture of your bread would turn to be dry and can't keep soft for days.

Almond or coconut flour with the help of starches can work, but the texture is never amazing in my experience and once you need 3 + dry ingredients it's just too complicated for me to want to whip up on a morning whim.

Add rinsed black beans and cook, mashing, until soft (the texture should resemble refried beans; add a splash of liquid if too dry).

The most likely culprit of that blah, starchy, diluted chalk water flavor and hard, dense texture is that the corn is too old, and has had time to dry out and convert some of its sugars to starches.

They hold together well and have a nice light, springy texture without being too fluffy or dry and crumbly.

It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the surface, but if it's too dry / stuff the texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).

The texture was perfect and the cheddar flavor was not intense — the scones were not too dry, not too dense (hey, I made a rhyme!).

Personally, I prefer using almond flour for two reasons: One the macronutrient breakdown (it's lower in carbs) and two because of the texture — I find coconut flour leaves most low carb recipes tasting too dry.

Great texture without being too dry, and the apples are lovely.

With its thick texture, halibut can dry out all too easily.

So disappointed, it's far too dense, the texture when eating is horrible far too dry, such a shame because it looks lovely

No matter the type of flour I use, my batter recipes all seem too dry / cornbread texture ish.

This is the first time a cream makes my skin itch and it feels like it dries my skin instead of moisture... The texture is too pasty as well.

It's creamy without being too heavy and the sun - dried tomatoes give it added flavor and texture.

The coconut flour used in this recipe creates a perfect crumbly scone texture, while the apricots prevent the scones from being too dry.

Once made, I often love to mix in things like nuts, puffed rice and buckwheat groats for lots of texture, dried fruits are great too.

It has a great texture that allows you tune to blend without drying too quickly

The matte texture isn't very forgiving in hiding chapped lips, so make sure to remove any excess skin by using a lip scrub (this sugar scrub by Fresh is my favorite because it conditions your lips too, which helps in the next step) 2) Moisturize — This step is also crucial in making matte lips look good, because once you exfoliate your lips the new skin underneath will get dry quickly if you don't add moisture, and then your lipstick will have trouble staying on.

Unlike Too Faced eyeshadows, which are really buttery, the texture of this is a little on the dry side.

The texture doesn't clog up or dry too fast which means that it's easy to shape your brows into perfection with the gel.

This is one cream that I think will suit all skin type as it's hydrating enough for my normal - dry skin and yet, the lightweight texture is so lightweight that I think oily skin lovelies could enjoy it too.

I love mac and cheese but can never get it to come out to the right texture, its either too dry or too saucy.