Sentences with phrase «holds together when»

Pour in the ice water through the feed tube in a slow, steady stream, and process until the dough just holds together when pinched.

Steering has a hefty feel to it, which I like, and the way it holds itself together when taking turns is surprising.

Mix in honey / maple syrup a tablespoon at a time, blending until mixture holds together when pressed.

Add the wet ingredients and any chunky add ins e.g. dried fruit, and process until the mix forms a ball, and / or is sticky enough that it holds together when pressed.

Process walnuts, hazelnuts and salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed.

For instance, fast - food restaurants demand a potato type (such as Russets) that has a particular size and shape, cuts well into French fries and holds together when deep - fried, but has a mealy, floury texture on the inside.

Add water, one tablespoon at a time, until the dough holds together when you pinch it.

Add all of the above ingredients into your food processor and pulse until all the nuts are crumbled and the mixture holds together when pressed between your fingers.

Add the water a little at a time until the dough holds together when you squeeze it.

You know it is the right consistency when it holds together when pressed between your fingertips.

ice water and pulse until dough is still crumbly but just holds together when squeezed.

Using your fingertips, work in butter until no dry spots remain and mixture holds together when squeezed.

Stir them together with a spatula until you have a wet sand - like mixture that holds together when you pinch it.

For the cheesecake crust, whizz everything together in a food processor until it comes together into a dough which holds together when you pinch it between your fingers.

Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.

Add water gradually just until the dough holds together when pinched.

Add dates to the walnut crumbs in the food processor bowl, and blend just until mixture holds together when pinched.

Knead until no dry spots remain and dough holds together when pressed.

Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.

Using your fingers, work butter into flour mixture until mixture holds together when squeezed.

Add the flour and salt and process just until the dough holds together when you press it between your fingers.

Mix until the texture is that of wet sand and holds together when squeezed.

Add gingersnaps and coconut oil to the food processor and pulse until pepitas are finely minced and the crust holds together when squeezed.

Add to the processor and pulse until the mixture holds together when pinched.

Continue pulsing until the dough holds together when pressed with your fingers.

Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.

Process until mixture holds together when gently pressed between fingers.

Sift the flour and incorporate into the butter mixture until crumbly and mixture holds together when squeezed.

Process walnuts, hazelnuts and salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed.

Add the chia seeds, dates, coconut oil, cocoa powder and orange zest and blitz until the mixture is completely combined and holds together when you press a chunk together.

Add the water one tablespoon at a time, tossing the water into the flour mixture until the dough holds together when you squeeze a handful.

Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time).

Add the chilled egg yolk mix and pulse just until the dough holds together when pinched.

Slowly add water, a couple tablespoonsful at a time, tossing the mixture with your fingers until the dough just holds together when you squeeze some in your hand.

When you are done you should have a scraggly mass of dough that holds together when you squeeze it.

Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap.

One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers.

Stir until no dry lumps remain and dough holds together when squeezed.

Whirl everything until the almonds are completely broken down, and the mixture holds together when you pinch it between your fingers.

Pulse until the mixture until it looks like cookie dough and holds together when pinched between 2 fingers.

Add 1/4 cup of ice water and mix together the dough with your hands until it holds together when squeezed.

Pulse to combine until the mixture resembles a crumbly dough that holds together when pinched between two fingers.

The mixture should holds together when squeezed but do not overmix, it should look crumbly.

I need more specific instructions about than «crumbly but holds together when squeezed».

The Churches of America could not be held together when the nation was divided over slavery.

Mixture should be moist and hold together when squeezed together in hands.

It should hold together when pressed.

I threw them in the fridge for a few hours before frying, and they held together when eating very well.