Sentences with phrase «get softer at»

Note: They do get softer at room temp, though they will hold their shape.

The only drawback is that you will need to keep the chocolate refrigerated, otherwise it would get soft at room temperature.

Not exact matches

I would suggest try use pre-qual link at CapOne's auto loan, it's soft inquiry, if / when you get pre-approved?

workers who get LARGE SALERIES & a small portion goes to the poor in the form of a hand out - much at times to be used on luxeries like cigarettes, candy, soft drinks & other things that they would be better off without.

``... Borders soft with refugees Streets a» swimming with amputees It's a Bible or a bullet they put over your heart It's getting harder and harder to tell them apart Days are nights and the nights are long Beating hearts blossom into walking bombs And those still looking in the clear blue sky for a sign Get missiles from so high they might as well be divine Now the wolves are howling at our door Singing bout vengeance like it's the joy of the Lord Bringing justice to the enemies not the other way round They're guilty when killed and they're killed where they're found If what's loosed on earth will be loosed up on high It's a Hell of a Heaven we must go to when we die...»

Don't forget to store the dough in the refrigerator for at least half an hour to make it set whenever it gets soft.

Really cinnamony, soft, and airy: — RRB --RRB--RRB--RRB- They're actually small so 18 of them came out which is great because next week, when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all at once postworkout >:-D When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them all.

You can store them in an airtight container layered between parchment paper for up to two days at room temperature, but these cookies tend to get very soft.

It started to foam at one point but I just scraped that off and let is sit a few days more until it was soft, fermented and, I got ta say, so delicious!

I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.

In the picture below it shows what they look like after a few minutes at room temperature - the cookie dough gets soft and gooey and oh so good!

These will definitely be softer than the kind you get at a restaurant or from a bag, but they still held up very well, they are easy to make, and their flavor turned out wonderfully!

Another favorite were these fresh, soft Brezl that we would get at the fests — they are traditionally served with mustard, along side a pint of Bier!

Let them sit awhile and they become soft, like the ones you get at the shops.

If polenta starts to get too thick, add 1/2 cup of water at a time to keep it soft enough to stir.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Tip # 2: They need to be stored in the freezer or refrigerator until you are ready to eat them because they will get soft and lose their shape if they are left out at room temperature.

You'll want to keep them in the fridge as they'll get quite soft at room temperature.

At least with the homemade variety you can get your fork into them since they are essentially toasted oil soaked bread chunks that are still a little soft.

Jacques Torres, who has three branches of his Jacques Torres Chocolate in Manhattan and Brooklyn, has a small warming tray set up near the register so customers can get their cookies soft and gooey, although he offers them at room temperature, too.

Your hair may get dried out at first, but after a few weeks your scalp will start producing natural oils, leaving your hair softer and free of flakes.

Do not try to leave these at room temperature for more than a few minutes — coconut oil melts at 76 degrees, so they will get quite soft at room temperature!

We used Fuyu persimmons in our pie and they were firm, the longer they sit at room temperature the softer they will get and probably get too mushy once they're baked up in pie.

I put some in a pastry bag and squeezed it out onto a plate and left it at room temperature for four hours, and while it gets very soft and slippery, it seems that it will work, as long as the cupcakes are super cool when I frost them.

Now... please do not comment and tell me these don't taste like the soft pretzels you get at the ball game.

First, make your macarons (one color at a time) by adding all the ingredients together and mixing them all up with a spoon until you get a soft dough that you can mold with your hands into one big ball (it's going to feel like play - dough!)

Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving).

Mini Corn Dogs (made Tuesday for those of us who are GF and brought in a soft sided mini cooler in the backpack - everybody else can buy one at the Fair), and other gluten free things from the fair — we usually get fries (there are GF fries at the Fair — woo!)

It does get softer sitting at room temperature for a long time, but when it is chilled, it's very easy to slice through.

It will be the texture of soft ice cream at first, but will get harder overnight.

Fuyus can be eaten at pretty much any time once they are orange — you can eat them when they are hard as an apple or a bit softer and richer in color, but they will never get as soft and jammy as a hachiya.

I wet the sponge and at first it was hard and difficult to squeeze but it got softer... put a bit of dish detergent on it and proceeded to gently scrub the sink.

So if, at any time, you find your dough is getting too soft or overly sticky when rolling, return it to the fridge until it firms up.

Add more flour, a quarter cup (32 grams) at a time until you get a soft dough that you can roll into a rope.

You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if not at cool room temperature.

These bars are delicious, but are best stored in the refrigerator as they will get very soft if left at room temperature.

Fudge will need to be stored in the fridge or freezer, as it will get soft when left out at room temperature.

It gets soft pretty fast at room temperature.

Occasionally at a restaurant you get really good soft and fluffy ones but they aren't the pocket type pitas.

I used to eat store - bought protein bars because they were basically candy bars but with a little extra protein added, haha I wouldn't recommend leaving the protein bars at room temp because they will get really soft.

Keep in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.

Tip # 1: This is important — they will need to be kept in the refrigerator / freezer until you are ready to serve / eat them because they will get soft and lose their shape if left out at room temperature.

You would need to keep the cake refrigerated because they all have coconut oil and it would probably get very soft and even melt some at room temperature.

No, the filling will be fine at room temperature, but the crust will get very soft!

Serve chilled, because the crust will get soft if left at room temperature too long.

The recipe is not hard at all it just needs patience as in order to get soft buns the dough needs to rise three times.

At this point the veggies will be getting soft and the tomatillos and tomatoes will be starting to split.

I add this «curry stuff» to the fried onions as soon as the latter are soft, and cook it for at least seven minutes to get rid of the crudity of the turmeric.

At the end, ad a few drops of boiling water to get that perfect soft icecream texture.

Again, it will get a bit softer so you won't feel like a cow chewing cud at the dinner table.