Sentences with phrase «get better consistency»

«We have managed to overcome that side of it and bring a level of training, performance to try to get better consistency - particularly away from home - which we haven't achieved yet.»

I find that by using a room temperature banana and ice I actually get a better consistency than by using a frozen banana.

Last thing: I get a better consistency baking it for 50 minutes.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

I think I may need to bake them a bit longer as they're not quite crispy yet I used my ninja tiny food processor and next time I'll use my big one to get better consistency and mixing.

I used my handheld blender and did not get a good consistency

I also made a, fabulous syrup using French Vanilla sugar - free syrup and frozen mixed berrries with a slight pinch of salt, simmered until I got a good consistency.

Can't wait to make these tonight, but after reading the comments I think I'll try adding an egg and some breadcrumbs to get a good consistency.

He's certainly able to get some good consistency on defense in the regular season.

So, you need to cut the fruits or vegetables in order to get good consistency of the puree, otherwise you may need to blend it for longer time.

Not exact matches

It's not just on the court; maybe someone doesn't like getting emails at 2 a.m. I think when everyone gets the personal attention and you [add] consistency and support, everyone can be their best.

No one is suggesting getting sloshed is good for much of anything other than causing embarrassment and a headache, nor should your office drinking reach Don Draper levels of consistency.

But I think the consistency might be even better if I can get it right.

In order to get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use.

Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.

With the fork mash the cauliflower well, put it in a bowl; add 2 eggs, the chopped parsley, some grated nutmeg, the cheese, salt and pepper, and about 150 g breadcrumbs enough to get a dough - like consistency.

It does take some practice to get the consistency and rolling down but I promise it's well worth the extra effort.

In order to create flourless cookies, I incorporated black beans as well as chickpeas to get the soft, fudgy consistency I wanted.

Add the liquid slowly and mix well until you get the consistency you desire.

Mix well with the grated cheese, diced chipotle, and crushed piquin, using just enough milk to get a coarse puree consistency.

Gluten - free cakes tend to get dense and this cake rather has the consistency of a pudding cake, but it is good with some ice cream or whipped cream on top.

Because their seeds are so small they mix well and don't have the seedy consistency that you get with strawberries and raspberries.

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

I think you'd be better off just adding extra panko breadcrumbs until you get the right consistency.

I've found you really have to cook it quite a bit to get a good, thick consistency.

It reminded me of the consistency that leftover turkey gets, but still tasted like chicken — Good taste, but a bit too dry.

Another time I made them using half white flour and half «white whole wheat» flour (King Arthur), also very good but you have to add a little more liquid to get the pancakes to be the right consistency.

Once mixed well, add the corn starch little by little until you get a slightly thicker consistency to the sauce.

Also reduced the oil by 1 TBS (still for two batches, so I used 5 TBS alltogether), added some lemon extract as well and 4 TBS of coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches still) and added a tad more almod flour to get the right consistency.

Mixing by hand it takes a bit more kneading (especially using the semolina) to get the smooth consistency but the taste is well worth it.

It is a better consistency but it will still take getting used to.

However, it took me (well, technically, my brother who was over that day) 45 minutes to get the polenta to the right consistency.

another reason was that among all gluten - free grains i have at home, millet seemed to be the best option for fried balls and i couldn't imagine to get the consistency right with for example quinoa or buckwheat.

I'm not sure I got the consistency right but it sure tastes good.

Had a bit of trouble getting the agar powder to the right consistency, but it did set after all and I can honestly say this is the best vegan cheese I have ever eaten — can't believe I made it myself!

Good tip on draining AND the freezing — will try that next time, since I haven't quite gotten the consistency down yet.

Chocolate Mousse: Because this mousse contains dates, you need a really good blender or processor to get a super smooth consistency.

I noticed that by the second day the flavor and consistency got better.

Also, you'll get the best, fluffiest, smoothest consistency using a ricer — but it's definitely not required!

It's best to use a professional blender to get a very smooth consistency without needing to water it down too much.

I love the consistency of Old Skool (and the other Guy Fieri salsas, for that matter) and was excited to get some loaded on a chip for good old fashioned snacking.

I am always experimenting with gluten free chocolate brownies and I am still looking for that kind of fudgy, dense, perfect consistency, well I think this time I got pretty close.

Thus in order to do well and win a league in the future, we have to start well like last year and then MAINTAIN the consistency or atleast get results closest to the prime / high points gathering period.

Ponds is a talent who will get better with more exposure at SJU especially building consistency.

I really hope a club comes in with a bid for Cazorla after his first season he has been useless he might have one good game then 7 shit ones like i wan na see consistency from our players and Santi ain't getting any younger either so it might be in our best interest to cash in on him and get a young CAM like Quintero or a young brazilian CAM just look at the likes of Oscar and Coutihno we need someone like that in our squad.

Don't think he will ever get there... I mean one or two good games here or there is not enough, we need consistency.

Both have changed managers often as well and it has not alway been successful but every now and then it is and I wonder if Arsenal are sacrificing some brilliant years, with some bad ones along the way, for consistency that gets it's own rewards but for the fans who want true glory is more like being stuck in a rut of mediocracy.

City / Man U and Chelsea all got off to a good start but have faded since, Spurs have CL football to deal with, Liverpool have to show consistency and we have a history to go missing when it counts.

Secondly, I have seen good things from Chelsea but I have seen maybe better things from Arsenal so I guess it will all be about consistency and, with the Champions League, it will get messy around December.

With only one top - 10 finish to his name on the PGA Tour this calendar year, the Masters Champion of 2013 looks in dire need of a few good rounds to get some consistency back into his game.