Sentences with phrase «in texture when»

Quick breads are more like cake in texture when compared to yeast breads.

in texture when cooked, while maintaining a very mild flavor.

Does it make a difference in the texture when using one over the other?

White is fluffier and stickier in texture when cooked, red and black are a bit crunchier.

To be honest I use either when I have them and I like the slight difference in texture when using the different versions.

Mostly selected for their color, they can vary slightly from regular white quinoa in texture when cooked, but all three are essentially interchangeable.

I'm always looking for a contrast in texture when eating something so custardy and creamy like the way the eggplants become when they are cooked.

Not exact matches

A group of six publishers — including Condé Nast, Hearst Magazines, Meredith, News Corp., Rogers Communications, and Time Inc. (now owned by Meredith)-- created Next Issue Media in 2009 and debuted the Texture service in 2012 as a way to increase sales at a time when people are reading less news in print publications.

«We focused on maintaining the temperature, texture and flavor of the surplus food, so when it reached a person in need, they could safely enjoy it.»

Thus, when Canada brought McWraps over from Europe last spring, there were changes — the sweet chili sauce was made spicier, and tortilla chips were added to the Fiesta wrap because Canadians apparently appreciate multiple textures in a single bite.

When it is the texture of soft tofu, it's placed in the boxes on the left, and when ordered it's cubed and frWhen it is the texture of soft tofu, it's placed in the boxes on the left, and when ordered it's cubed and frwhen ordered it's cubed and fried.

Not only is the packaging gorge, but you can see how stunning the pigments and texture of the glosses, highlighters, and shadows look when you scroll through the images in the Instagram above.

A preamble to an Act can not creates rights and obligation for persons but it can and should be used in the interpretation of the Act, and especially open textured provisions of the Act such as the power of the Minister under s 2 (3)(c) to consider any matter she considers relevant when making an order to require a person to obtain a licence for the export of natural gas, crude oil or refined fuels.

Although her decision was based solely on personal preference, she said it makes sense that when a woman learns to embrace her natural hair texture, she also learns to embrace herself as a creation in the image of God.

When one gets close to it, one sees that those bricks are laid in and out so that they cast tiny shadows and give a depth of texture to the wall.

Consider that every time I look into my father's eyes and see the pale blue rim around them, set back in his very dark skin, or, when I look at the texture of my mother's nearly porcelain skin tone, I still see the residue of what I'm supposed to get over.

Hence, when it comes to examining the actual texture of past occurrences, the historical cliches of Hegel have resulted only in the theological truisms of Pannenberg.

It is also therefore entirely possible that his familiarity with the verbal texture of the Akedah in its original Hebrew provoked word associations when he was reading the New Testament, just as his knowledge of Psalm 22:1 may have encouraged the combination of Jewish and Christian elements that make the White Crucifixion so powerful.

I had already been cooking for many years but when I took away the usual constraints» of how I put a dish together around a piece of meat or fish I began cooking in a totally different way, focusing on flavour, texture, colour and layering flavours, citrus and spices to create amazing joyful satisfying food, led by the new amazing way I felt but also my deep love of food and the knowledge I'd gained through years in the kitchen.

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured dessertsIn addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured dessertsin it and as a result its awesome for gooey textured desserts!!

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

When pulsed in a food processor, the artichokes become flaky in texture, reminiscent of shredded chicken.

Oatmeal has a chewier texture than most grains and a lovely creaminess when it's cooked down in liquid.

What I also like is that opposite of my usual brownies, it didn't matter that the cake wasn't entirely cold when I served it, it was good anyway both in texture and flavour Thank you very much for the recipe, it is now bookmarked.

It tastes best when cooked properly and thinner in texture apart from being extra-long.

Of course, that condensation caused the cake to get a completely different texture, like wet and smooshy... Cakes, I always cover loosely if at all when I put them in the fridge to chill.

What a perfect texture and fun story it got your oldest into baking when she was in h.s.!

These scones are a bit crumbly the inside should be like a biscuit texture, they should melt in your mouth and crumble a bit when you bite into them.

Contrary to fresh peaches, canned peaches retain their appearance, texture, flavour as well as nutritional content when incorporated in cooked recipes.

There are choices when it comes to the type and texture of cornmeal (a coarse flour) used in these Blueberry Cornbread Muffins.

Regular process bread dough the same — the crust texture is incredible with either dough when baked in a covered container (just make sure handle / knob ovenproof).

The ingredients are so simple, and the cheese substitute is cashews soaked in water which create such an amazing texture when blended!

The gravy has a silky smooth texture with a sweet carnival at the first place then when you swallow the next flavor comes in picture which is a hint of spice but again it does not attack your pallets.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

Although oven baked kale chips come out crispy, they burn easily if you're not careful, and the texture appears dryer (yes, kale chips are supposed be dry, but there's definitely a difference in the way the chips come out when you oven bake them versus dehydrate them).

When it comes to soup, I like lots of texture, particularly that lovely contrast between a warm, nourishing broth, and lots of fresh, raw veggies piled on top, that so often pops up in Asian - inspired recipes.

Also, make sure the bread is 100 % cooled outside and in before cutting into — you'll get more of that gummy texture when it's warm.

While the blender functioned well, it left tiny icicles in my smoothies (when I added ice), and the strawberry pits were a dominant part of the texture.

Dorie makes a special note in the recipe that the cookies won't look completely done when it's time to take them out of the oven... this is to keep their chewy texture.

It's SO easy to accidentally add too much flour, and that will make a bigger difference in the final taste and texture when working with whole wheat flour!

I have a larger - capacity food processor than I did when I made the sugar - sweetened version, and found that to get the right texture for the filling I had to use more almonds than called for in the previous recipe — the smaller amount never got finally ground in the larger capacity bowl.

I found that the texture came out a lot more chunky than shown in the pictures above and that the cookies were not baked even after 35 minutes, when the edges and bottom started to burn but the middle was still soggy.

When peeled, these definitely take on a closer «donut» texture so the extra effort is worth it in the end.

Plus, the sturdy texture of the kale holds up well in a salad, and provides an extra crunch when eating.

I cooked it in the slow cooker, in the way I outlined below, to help with the texture but when It was done I was still a little too squeamish to just sit down and eat it in a big slice, so instead I decided to shred it, mix it with ground beef and eat it in tacos and it was delicious!

Using a frozen banana in the blender is key to a good, thick smoothie, which becomes a perfect creamy texture when combined with Horizon ® Organic low fat milk and Horizon ® Organic yogurt.

When the gluten in the flour meets the liquid ingredients, it's activated, meaning it starts forming the bonds that give baked goods structure and texture.

Keep kneading till the dough is smooth and uniform in texture, but do not over-knead it since it will make the dough elastic, and we don't want that because then it will shrink a lot when baking.