Sentences with phrase «finer in texture»

Be careful not to confuse the shredded coconut with desiccated coconut - The latter is finer in texture, and you'd need to adjust the amounts of coconut oil and sticky sweetener, otherwise, it will be an overly drippy mess!

Then I dehydrate them in my dehydrator until they are very very very dry, grind them into flour with my Vitamix dry blade and sift to create almond four that is ultimately way more nutritious, cheaper, and finer in texture than what I can buy in the store.

Transfer oats to a food processor and pulse until finer in texture, similar to quick - cooking oats.

Usually, baby hair is fine in texture and does not thicken and become coarse until a child reaches the age of 6 or 7.

The coat of this breed is fine in texture but it grows very fast and it grows very long — frequent brushing and grooming is required to maintain the quality of the coat for this breed.

The under coat is fine in texture.

Well covered with thick, silky hair, very fine in texture, the Afghan hound's coat is a sort found among animals native to high altitudes.»

Most coats are fine in texture and do not resemble the coarse or wiry fur found in some terriers.

Coat: The coat is short, smooth, bright and fine in texture.

The Cirneco dell» Etna has a short, glossy coat that is fine in texture and very easy to care for.

This option is the choice for a patient with mild epiphora or if the distichiae are few in number and fine in texture.

Not exact matches

While the program will enable users to create basic 3 - D models, its specialty will lie in fine - tuning existing models, including the addition of new textures and the assurance of structural integrity.

Food-wise, we jolt our senses alive through texture, taste and flavor with fried foods that couple warmth, crispness, and the smoothness of oil in order to reinvigorate and fine - tune us just as the sun begins to seemingly disappear altogether.

You can grind your own almonds yourself in the food processor into a fine flour texture however I'm not too sure on the amount of almonds you would need for this.

I used the dried almond pulp left over from making almond milk & it worked fine as was almost flourlike in texture.

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

You don't want them too fine, because the cookie bits stay crisp in the ice cream and provide a great texture.

Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture.

Agave should be fine, but will also make it thinner in texture.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

Keep in mind that carbonara can be tricky because you are cooking with eggs and if you don't want scrambled eggs mixed with greens and pasta (I have done it — tastes fine but the texture is undesirable).

But I have used all - natural in the past and it works well too — they have an even finer, sandier texture.

Plus, the finer texture is more pleasing in a cake.

It's unlike any other flour I've tried — very fine and silky in texture.

I sometimes grind the steel cut oats in the Ninja to make a more fine, creamy texture and it reduces cook time on the stove top... can or should I not use this ground steel cut oats for the overnight recipe?

This recipe can easily be doubled, and you can make the aïoli in a food processor but the texture and taste is not as fine as hand - made.

In contrast, when grains are milled or refined like white bread, white rice, and white pasta, they have been processed to create a finer, lighter texture.

If you are unused to the grainy texture of Rapadura, it can be ground in the Thermomix (or a powerful blender) to a fine powder to help it dissolve better.

It is naturally gluten - free, vegan, allergen - free, easy - to - digest, low in calories, and low in fat; it has a fine powdery texture and neutral flavor, which means you can add it to smoothies, soups, baked goods, and more for a boost of protein and overall nutrition.

I like to powder the coconut in the blender first then make them — something about the finer texture really appeals to me in this cookie!

Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous - or rice - like texture.

Place your nuts in a food processor and run it until you get a pretty fine texture.

Seattle, Washington, USA About Blog Finding Fine Chocolate is about slowing down, relaxing, and focusing on your sense of taste to discover the diverse aromas, flavors, and textures found in craft chocolate.

I made it in the stand mixer and the texture was fine.

First, grind the almonds in a food processor or blender to a fairly fine texture, then add all the other ingredients and blend together until it's smooth.

If you're after a finer crumble, you can toss them in a Ziploc and whack a few times with a rolling pin until you get the texture you're after.

Make it in a processor, following these directions; or, for a finer texture, make it with a mortar and pestle, as directed in the preceding sauce verte recipe.

The dough was definitely a different texture than normal cookie dough, but they worked just fine with extra chilling in the freezer.

There's no need for it to be perfectly even in texture or powder - fine.

If desired, zap your oats in a spice grinder for 10 - 15 seconds for a finer oat texture (or use instant oats).

Place the hazelnuts in a food processor and puree until you have a fine meal texture.

Make the crumb crust: Crush the digestive biscuits in a food processor until you get a fine crumb texture.

It also ground the pulp to such a fine texture that with some drying time in the oven it becomes almond meal!

And as for the corn meal, if it is a fine corn meal — if not I would recommend pulsing it in a food processor until fine in order to make the texture for the biscuits the best.

They don't seem to have almond meal here (which is what I mostly use for grain - free recipes), so what I do is buy raw almonds and grind them in the processadora or licuadora (in my case), and then sift the ground almonds so that only the finest go through, and then re-grind the rest until all the almond meal is fine enough — the texture of the almond meal can really affect the final product.

I used coconut flour, which is not the texture of normal coconut, it is very fine and when combined with all of the other strong flavors in this cake, it's flavor will not stick out.

I know that is an annoying answer, but in many recipes swapping the liquid sweetener will be just fine but in others the maple syrup really is best for acheieving a crispy crunchy texture.

it's definitely very eggy in taste (texture is fine).

Some people think the difference lies in the color and others say the flavor of squash is milder, the texture, finer.

Store in an airtight container in the refrigerator... they are perfectly fine at room temperature but we found the texture to be better out of the fridge!