Sentences with phrase «in rubbery»

The back is covered in a rubbery material that's a delight to grip, and it's still thinner, lighter, and much more attractive than the Kindle Fire.

The corners are curved so they feel comfortable when held and the back is covered in a rubbery finish with lightly raised concentric circles that seem to radiate from the Dell logo providing good grip.

The MKZ hybrid may look good (especially in press - photo - friendly Ruby Red) but underneath it's coarse and rough - sounding, its interior is blanketed in rubbery textures, its THX audio is muddy - sounding, its gauges and interfaces never cease to remind you of a $ 27,200 Fusion hybrid, and it's a dog to drive — even if sporty handling isn't in its oeuvre.

Its motion - capture CGI renders the characters in rubbery, apple - cheeked versions that sometimes slide queasily into the uncanny valley; its script (written by the dream team of Doctor Who show - runner Steven Moffat, Hot Fuzz writer - director Edgar Wright, and Attack The Block writer - director Joe Cornish) is an of - the - moment action movie, little more than a lengthy series of big setpieces, crammed with fights and chases.

Adding too much liquid in the form of water or milk results in a rubbery and tough texture or a mushy texture that feels wet.

Compounds can start reacting with one another faster in that rubbery state because of an increase in molecular mobility, which results in considerable chemical degradation.

But forcing more filler into the joint had an unfortunate side effect: the extra pressure forced air bubbles in the rubbery material to coalesce.

But the joints of earwigs» wings — where creases form — are rich in a rubbery polymer called resilin.

The other way can result in a rubbery dough, and unless you are making chew toys, we just don't want that!

Not exact matches

Deep in the dense part of the brain called the limbic system, the normally lithe network of rubbery - smooth tissue had become puffy and inflamed.

The ultraportable comes in fire - engine red, with a laser - etched lid and rugged rubbery base coating.

However things may seem from his position before a microwaved dinner of rubbery beef tongue in a madeira reduction, France has no shortage of passion, danger, and possibility.

Concessions were primitive in the extreme: rubbery Esskay hotdogs; salty, stale popcorn; Nation Boh for those who had achieved their majority and watery Cokes for us small fry.

Nothing bums me out more than herbs that go bad because they're never used or veggies that get rubbery because they've been sitting in the fridge too long.

Tapioca flour / starch has a tendency to turn things gummy (almost rubbery) if used in higher amounts.

If cooked too long, they become a bit rubbery, however, throw them in a pan for a quick sautee, and you have got yourself some dang good turkey (you'll forget about the heart part, I promise).

And that whatever you use it in, especially if the dish is warm, this cheese melts and creams into your recipe and does not stay rubbery or chunky!

This creates moisture in the oven while and is important for foods that have a tendency to crack from the heat of the oven, like cheesecake or foods that can become rubbery from heat, such as custards.

Whether purchasing walnuts in bulk or in a packaged container avoid those that look rubbery or shriveled.

And the texture is so filling and satisfying and not rubbery or weird in any way.

Toast the pecans first in a dry skillet on the stove top then add them to the syrup just before serving, rubbery pecans are just nasty!!

It was not at all rubbery, it was smooth, the spoon went through as if a hot knife through butter and the cheesecake just melted in mouth.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I find that I prefer to eat any leftovers cold, rather than reheated, as it tends to get a little rubbery in the reheating process.

These cookies have flour in them, so chilling the dough permits the gluten strands in the flour to cause a rubbery texture in the final cookie.

In fact, I would say they were actually pretty awful — flavorless & rubbery.

May those rubbery eggs rest in peace.

Tried these in my Belgian waffle maker; the taste was great but the consistency was a little rubbery.

In another larger bowl, combine the flour and baking powder, pour the egg / oil / milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.

Be careful not to overmix - this will result in tough, rubbery muffins.

I followed the directions exactly, and used 0 % Fage and they came out really rubbery (but still delish) Any thoughts on how to avoid that in the future?

If you turn the heat up to speed things up then you run the risk of the fat smoking in the oven and there will be rubbery spots and extra crispy spots on the bacon.

In order to make that slice of bacon something other than a rubbery mess, the filet almost has to be overcooked for my tastes.

Because it sets up so quickly, it will congeal on the inside wall of your blender, and then when you pour your mixture out, you'll get those rubbery chunks in your final product.

Glad you liked the taste but shame it turned out dry and rubbery, it's hard to say why, to be honest I don't work with vital wheat gluten often at all as I can't buy it here (online only) so it's hard for me to troubleshoot as I don't have a lot of experience working with it: — RRB - The proportions of liquid should be just right in the recipe so maybe too much vital wheat gluten got added during the kneading stage?

The egg whites are crucial in this recipe... I've tried making this vegan and it turned out really dense and rubbery

They are slightly crunchy in texture, but not weird and rubbery like shirataki noodles (blegh).

Remember, just because it's cooking in a liquid does not mean it wont get tough or rubbery if left on the heat too long.

You can test the freshness of a green bean simply by bending it; if it is dull in color, rubbery and limp then you know it is past its prime.

I tried heating a piece in the microwave but it just turned rubbery so now I just leave a piece to get to room temperature because I can't eat food straight from the fridge.

I've never made this exact recipe, but I have a degree in baking and pastry arts so I understand the concept — and if they came out rubbery, very likely you overbaked them.

In a pinch, I admit that I'll use the thin, rubbery, store - bought flour tortillas for burritos, soft tacos or wraps.

There are a few important points you should always keep in mind when making this bread: weigh the dry ingredients (cup measurements are not precise enough), make sure you use psyllium husk powder (whole husks won't work), be quick when mixing the wet and dry ingredients together and don't over-process the dough (or it will become clumpy and rubbery).

Do keep in mind that it's really easy to overcook shrimp which will make it tough and rubbery and not so tasty.

I like that since there is no egg here, I could really scale it down and make just two panna cottas because this should not sit around in the fridge for a long time or it will go rubbery.

Plus, any liquid you pour in will end up separating from the eggs once the mixture hits the heat, leaving you with a pool of yellowish liquid oozing out from your rubbery curds.

I tried them tonight and they were not a huge a success for me... I used half all - purpose / regular wheat flour and followed the recipe for the rest, but they turned out rubbery and stuck to the liner (I forgot to grease them...) I could foresee the final result just by the way the batter looked in the bowl, kind of stretchy.

When I'm happy with the flavors, I combine the egg and cornstarch and fry the rice cakes in a soft rubbery heat - resistant silicone pancake mold.

Dorian felt really warm, rubbery and squishy, and looked perfectly clean and pink in the dim candlelight.

My daughter remains happy and highly occupied, as she loves putting the rubbery blocks in the hinged blocks, taking them out and putting them back in over and over again.