Sentences with phrase «firm textures like»

To the extent texture, swear off wearing firm textures like kora cotton, organza or craftsmanship silk, supplant them with gentler ones like chiffon, nets, and georgette.

For a firmer texture like block cream cheese, press out the liquid using cheesecloth.

For a firmer texture like block cream cheese, press out the liquid using cheesecloth.

Not exact matches

He found that the Fuji and Pink Lady apples were best at keeping their firm texture and sweet - tart flavor, but instead of using refined sugar like Grandma Hoerner did, he used natural juice concentrate, which maintained the original recipe's sweetness and provided additional health benefits.

Just take some firm tofu, put it in the food processor with some salt plus a little squeeze of lemon, and pulse until it has a ricotta - like texture.

H&F special pectins make it possible to produce confectionery with innovative textures like vegan marshmallows and firm - elastic fruit gummies and flavours such as vanilla, chocolate or caramel.

I liked the firm texture, although the canned version reminded me of all the pies from Thanksgiving pasts.

When cold, this pudding has a thick texture, much like a pot de crème, and is firm enough to hold a spoon upright.

I like a firm texture.

Hard to describe taste, definitely a mild grainy flavor, but I really like the firm but not crunchy texture — reminds me most of large tapioca balls — round and satisfying to chew.

I decided I liked the slightly softer texture of firm as opposed to extra firm.

I like to marinate my tofu in a tamari / mirin mixture after freezing and thawing the whole block (for great firm texture), then I bake it to concentrate the flavors.

I like the firmer texture you get when using a granulated sweetener, compared to the softer texture you get with a liquid sweetener.

[I could have thrown the tofu in the crock pot too, but I wanted them to be extra firm and baking them for a long time really gets that dense texture that I like.]

We strike gold - creamy, soft yet thick at the same time (not mousse - like nor too firm in texture) and not overly sweet.

I personally like firm tofu as I feel the flavors penetrate them easily and still they retain their shape and texture as compared to silken tofu which is very delicate to handle.

I suppose I like polenta texture on the firmer and harder side however creamy is good too depending on what you are having it with!

(If your quince paste is very firm, warm it gently over low heat to soften [or heat for 10 seconds in a microwave], until the texture is thick like jam but spreadable, then set aside to cool before using).

The fudgy, firm pudding like texture achieved with the top layer, combined with the yummy taste of banana, pb and chocolate is AWESOME!!

I've tried similar recipes to yours, but they have always been firmer than I would like — I'm looking for a frosting that's light and creamy, similar in texture to whipped cream.

Plus its mild flavor and relatively firm texture make it super-versatile — try it in other recipes to replace more expensive fish like flounder, sole or cod.

First of all, do you think that I can use 8oz of vegan cream cheese instead of the vegan sour cram (I couldn't find any in my local store); and second of all, I used to freeze the firm tofu (I just like the chewy texture that this give to it), so if I thaw it first and use it my cheeese cake, it will change the consistency at all??

This helps firm up the texture to be more like a more traditional dough and makes it easy to scoop.

The results: Texture is more firm and they hold up more like a patty, where the inside is a little more dense.

Although the common brown coconut is always popular for its firm «flesh,» the flesh of the young coconut has a sweet, pudding - like texture.

I like to store my energy balls in the freezer as I prefer their firmer texture when frozen and I think the flavours become much more prominent.

The texture is firm like a mousse, yet smooth like a pudding.

Fish with a relatively firm texture, like that of snapper, is the best choice.

We are newly vegan & my BF always complains that the texture of tofu is not firm enough, like the ones we buy at restaurants or WFM.

If you use raw, soaked ones the texture is a bit firmer but I like both versions too.

The firm, meaty texture of the swordfish makes it a good choice for this bold sauce, though other white fish like flounder or tilapia also works well.

Alligator meat is firm textured, but it doesn't shred like pork or flake like fish; in texture, and in flavor, it is probably most like frog's legs.

Raw cacao butter (the raw version of cocoa butter)-- This is the oil from the cacao bean (where chocolate comes from) and it's made of saturated fats that will turn to liquid (oil) when heated and harden back up in a firm texture once cooled, just like coconut oil.

Because of the lack of leavening ingredients there won't be the bubbles and light texture of a traditional pancake — it's more like a firm custard.

If you are formula feeding this type of milk can not be absorbed by the baby quite as well as breastmilk so it will come out the other end looking more like a paste and have a firmer texture.

It is also a good source of vitamin C, but what I love most about it is that it is a great veggie to help you replace less healthy choices like crackers and chips thanks to its crunch and firm texture.

I like to place it in the refrigerator to really firm up and cool — for that familiar pumpkin pie texture.

It's kind of like a patty made of fermented soybeans, with a little brown rice or other grains added, but it's firm and more meat - like in texture than tofu.

They can be made with only fruit, but I like sneaking in the beets for a little bit firmer of a texture and some extra nutrients.

Or try something with a firm, meaty texture, like swordfish or scallops.

Two — I like my beans to have a firm texture and he does not.

I like the firmer texture you get when using a granulated sweetener, compared to the softer texture you get with a liquid sweetener.

I don't think it'll be a complete disaster if you use it but you may need to adjust the amount & it's possible the rolls will have a firmer texture that's more apt to fall apart like GF foods tend to do.

Add rice milk according to how firm you would like the texture to be.

I just tried this and it tasted delicous but I felt it was not firm enough and i wanted it like a real cookie dough texture so i put down some flour, and rolled the cookie dough in it till i formed a ball then i left it in the fridge fr about 25 minutes and then it was just like real cookie dough!

The ride is firmer than that of the 911 R; its stiff carbon - fiber structure with double wishbones at the front and a multilink rear seems to transmit noise and texture just like any other low, wide, carbon fiber - built supercar.

The material is textured almost like canvas, the strap is firmer, and the inside lining (removable facepad) where your face rests is softer and more comfortable.