Sentences with phrase «grainy texture of»

The rubbery sheen of a ball or grainy texture of sand can inspire a particular direction in her making.

RUB - A-DUB REFINING PEEL GEL: I love the soft, grainy texture of this gel.

I love the grainy texture of the photo.

I personally like the grainy texture of chia seeds but if you prefer a smo...

I could not get past the grainy texture of the tofu and its super strong taste.

I do not like the seedy, grainy texture of some chia pudding recipes.

You can by all means use all coconut oil if that is more your thing, it will create a smoother textured chocolate without the slight grainy texture of the coconut meat content.

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.

Well, how convenient that I just made coconut milk ice cubes (due to the icky, grainy texture of the milk)... I see some ice cream in my future!

Not exact matches

The texture is grainy and mushy, and the filling tastes of canned fruit.

kind of had a more moist grainy bread texture but still delicious.

Something about its mild taste and grainy texture really does it for me and brings me back to those childhood breakfasts that would frequently consist of a steaming bowl of oatmeal.

The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe.

They do have a * tiny * bit of a grainy texture, but I expected that since they are gluten - free, and GF flours tend to be a bit more grainy.

They do have a tiny bit of a grainy texture, as most GF desserts do, but it didn't really bother me.

The texture of the flour can be a little grainy but truly does melt in you mouth.

«Extra Grainy gives consumers richly textured, very heavily grained bread with seeds and particulates on the outside of the loaf and inside each slice,» Mr. Morris said.

Bimbo Bakeries USA is targeting consumers attracted to richly textured, super premium bread with its new line of Extra Grainy bread.

I haven't made this recipe in a while but I can't remember getting a grainy texture after I reduced the quantity of butter.

Extra Grainy is similar to a couple organic varieties in their texture and use of seeds.»

B.B.U. organic - style bread In introducing its new line of Extra Grainy bread, Bimbo Bakeries USA is targeting consumers attracted to richly textured, super premium bread but deterred by prices charged for popular organic varieties, said Jim Morris, director, premium bread, Bimbo Bakeries USA.

My insider source (i.e., Mr B) tells me that it had a great chance to be the overall winner, but ended up coming in fourth because of poor pudding execution: the texture was just too grainy for the judges» tastes.

(although I used carob powder instead of cocoa powder) However like you said, the texture is a bit grainy... but it's still spreadable Thanks for the recipe!

Food For Life Millet Bread is similar to our Brown Rice Bread with an added blend of coarse and fine millet flour to give a more grainy texture than most other rice breads.

Even with fresh zucchini I grew myself, loads of cinnamon, sugar and chocolate chips, that grainy, unfortunately familiar texture was still there.

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.

My second layer of caramel turned out grainier, lighter in color, and more solid in texture because of my substitution.

I was making up my mind to finally buy a food processor, because of my wish to make hummus without that yucky, grainy texture.

Never seen any other recipe suggest that, but if it gets rid of the grainy texture, Oh, it will be worth it.

I LOVE the taste of hummus but I am one of those odd creatures that has a thing about textures and usually the grainy bits get me.

I'm not a big fan of hummus, but that grainy texture is a big part of what turns me off, so I think I must give this one a try, too!

It also contains a substantial amount of protein which helps with the blending and seems to be crucial in preventing a grainy texture (i.e. phase separation of fat and water from the cream).

If you omit that step the taste will be fine, but the texture of the cashew cream will likely be grainy.

And I also wonder if straining the yogurt after fermentation might remove some of that grainy texture?

organic packages of prepared polenta have a deliciously creamy - grainy texture, so opt for organic if you can find it.

Grainy texture (even when swapping half of the flour for regular flour) and not much flavor.

I've also made them with a blend of almond and coconut flour but found them a bit grainy in texture.

But once you start to work with the ingredients and their properties instead of trying to lob them into the old favourite — for example matching strong and tangy sauces with earth grainy textures — you see them in a whole new light.

I used arrowroot powder instead of almond flour in the filling, no grainy texture.

I'm glad you enjoyed the flavour and sorry to hear the rest of it didn't quite come together... The grainy texture would definitely be from not blending it and if your coconut milk didn't separate it might not be a full - fat variety or might contain lot's of emulsifiers to keep it separating.

You might notice a tiny bit of a grainy texture due to the nature of the ingredients, but I found soaking & blending like above really helped to make a smooth ice cream that we are truly enjoying!!

I think this is in part due to the finely ground texture of smooth peanut butter compared to the grainy texture associated with other types of nut butter (Pic's almond butter being the exception!).

This is something I found different from your other usual raw bars of which I believe are quite grainy and lack texture.

Neither of these have a gritty or grainy texture — but turn out light and soft.

It was slightly grainier in texture than a typical silky custard made with cream, but definitely still custard - like — and a REALLY nice break from the heavier consistency of cooked eggs in other forms.

The texture of this sugar is smooth, not grainy.

The obvious solution would have been to simply add more chili powder — and we would do that with each brand we tried except for one: McCormick Chili Powder was both far too subtle in flavor and the chili made with it had a bit of a grainy texture.

One of the downfalls with these protein powders is the grainy texture, however this seems to have much less of this characteristic when compared to others.

They cook up quick and have more of a grainier texture than regular oatmeal, which I love.

Ironically I'm not a huge pasta person, but perhaps it's because of the interesting name, the grainy texture, or because it pairs seamlessly with...