Sentences with phrase «for drier texture»

I just don't care for the drier texture that typically comes with cakes.

Bake a bit longer for a drier texture.)

Taste, make any adjustments - add more nuts for drier texture, more dates for added sweetness, or more spice to taste.

Tips Compensate for a dry texture with extra fat or moist ingredients, like mashed banana or apple sauce.

Not exact matches

Only the more dry ones that do nt have the right sticky texture, and the only ones i do find come in a pack of about 8 for like # 4 which is quite expensive, do you know where i can buy some at a decent price!?

O'Dell says the lower temperatures in those states put less stress on the herd compared to those raised in hotter climates such as Texas, and results in a gentler animal that manages well in a ranch and has better muscle texture for dry aging.

I don't know what I have done wrong, these have come out a really dry chewy texture... no way will I get away with them for my kids or partner....

Mix only the dry ingredients together, then add the wet ingredients, saving the water for last, into this powder and mix thoroughly until it transforms into a silky pudding - like texture.

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 dry..

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

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.

Coconut flour will not work as a substitute for almond flour (or other flours, for that matter) because the texture will be way to dry.

The texture of a Stokes Purple ® is a little drier and denser than a traditional sweet potato, rendering it perfect for a substitute flour filler in my grain - free, gluten - free flatbread recipe.

The fiaschetta are dry - cured in rooms heated with a natural log fire for 40 - 50 days.The spiciness of this salami is a perfect balance for delicate, close textured Umbrian bread.

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

The other two flavors will be a little bit more dry in texture, but they still taste amazing and I'd rather have a little bit of a difference in texture than add oil, which does not have great caloric or nutritional bang for your buck.

I love to add savory flavors to my breads (sun - dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.

Since mason jars worked so well for me, I knew I wanted stackable, clear glass jars that would show off the colors and textures of my favorite dry goods.

Use as is or strain through cheesecloth for a more dry and smooth texture.

I also know some people who literally take a spoonful of the seeds (dry) followed by a bunch of water (for those with texture issues)

For best texture, the potatoes should be completely dry.

For a nice balance of flavor and texture, aim for a mix of at least four dry ingredients; a good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something elFor a nice balance of flavor and texture, aim for a mix of at least four dry ingredients; a good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something elfor a mix of at least four dry ingredients; a good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something else.

First, it's all about a melted - chocolate coating, then Trisha adds a combo of powdered sugar and cocoa before mixing in chewy dried cherries and crunchy pistachios for welcome texture.

Really nice cake to eat on its own, but since I've expected this cake to have a dry texture in the first place, I have reheated some homemade chocolate sauce to eat with the cake, just before I sliced the cake for a «taste - test».

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

This recipe uses the Magic Bullet to blend together goat cheese, honey and dried fig for a unique spread that has both a winning flavor and texture.

I like Trader Joe's or Costco's or grind my own) 1 Tablespoon Dried Lavender 6 Tablespoons Olive Oil or Grape Seed Oil, or more for a softer texture Optional: 1 - 2 drops Lavender Essential Oil

I added a few dried herbs for a new flavor, but the texture is -LSB-...]

I added a few dried herbs for a new flavor, but the texture is definitely what most impressed me when these came out of the oven.

The most important tip for getting good texture is to make sure the cauliflower is as dry as possible.

Dried white mulberries are treasured for their unique flavor and texture, and for their antioxidant content.

My family has a huge problem with the pears (although I liked them very much) My suggestion for those who have texture issues with pears should try throwing a few dried cranberries in the mix.

They dumped each ingredient into their bowl and hated that they had to wait for the coconut oil to melt: — RRB - But do make sure to melt the coconut oil because incorporating warm oil makes the dry ingredients melt into a creamy fudge - like texture.

I haven't tried that for this particular recipe, but I find that eggs usually make the result a little drier in texture, so they won't be quite as moist and chewy.

1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed

Chopped dried apricots add texture and sweetness; the dish would make for a hearty lunch, but is elegant and complex enough to serve at dinner.

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.

I didn't have potato flour, so I substituted 1/4 of the all - purpose flour in the recipe for 1/2 cup of instant mashed potato flakes, and I think it definitely did give a softer texture (not as soft as something like the cinnamon star bread, but still softer than it would otherwise be - I think if I hadn't added that, the bread might have been relatively hard / dry by the second day).

This recipe for Chickpea - quinoa Burgers with Sun Dried Tomatoes combines great flavors and textures for a fab meal that's easy to make.

When mixing the dough, just look for a very thick texture similar to a dry cookie dough.

Tasters denounced this bread for its dry, grainy, spongy, and overall weird texture.

less dried fruit: easy as I don't need them to add sweetness so I just add maybe 1 tbsp for texture and a hint of flavour, maybe 1/4 or 1/3 cup oats instead) and they still taste great and fill me up: it's easy to tailor them to your needs without losing out.

Don't be hesitant to add a mixture of fresh fruits, burst in your mouth juicy fruits and dried fruit for texture and taste.

To get the texture I was after for these cookies the best choice of sweetener was coconut sugar because of its dry, granular form.

1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)

Next time I will bake it for 1 hours to get dry texture similar to bread.

The Steam Infusion Powder Entrainment systems deliver the dry powdered ingredients to the liquid through a partial vacuum pulled by the steam flow ensuring all powders are perfectly hydrated and evenly dispersed throughout the product for a better smoother textured sauce.

SEASONING VARIATIONS: A dash of liquid smoke (for «smoked» almond ricotta); dried oregano or other Italian herbs; ground black pepper; 2 - 3 tablespoons olive oil (also creates a richer texture)

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.