Sentences with phrase «more gel»

OK so I think the Givenchy formula is more gel - based and this one cream.

I've actually never tried a foaming cleanser before, I tend to go for more gel or oil based cleansers nowadays but I do still think that foaming cleansers sound really good as well

This cleanser is more gel - like (it doesn't foam up).

Once the fascia is in a more gel - like state, soft - tissue compliance increases allowing for greater ROM (5).

Fascia is made of colloidal substances, and when it is disturbed, via heat and mechanical stress, it softens and takes on a more gel - like state, but when left undisturbed, it thickens and becomes more viscous, taking on a more solid state (30).

The more it sits, the more gel - like the seeds and water become.

Anymore and you can end up with a smoothie that is more gel than drink.

Notes I've made the same recipe using blueberries and raspberries as well — and to fruits that are less juicy than strawberries I suggest adding a tablespoon or two of water with the mashed berries before you start so the chia seeds can absorb more liquid, and become even more gel - like.

Chia is very unique in it's texture, but it is fairly tapioca - like (but a bit more gel - like).

Remember they will darken as they sit overnight, but if they are too light, add just a touch more gel and mix again.

This was my very first try making these cookies, I may add a bit more gel food coloring next time.

Gelatin powder is flavorless, which means it won't change the taste of your recipes, but it will create a more gel - like texture.

Today is a great day to give me your MONEY so I can buy even more gel to put in my hair.

It was a little more gelled than usual, but not bad.

Not exact matches

Expect to see more of Compagnie de Provence's shower gels and shea butter on shelves soon.

That qualification noted, more than 7,700 reviews are currently logged on Amazon, and the GEL - Venture 5s enjoy a 4.5 - star rating overall.

And said razors are aided by a stellar selection of shaving creams, gels, powders, soaps, oils, and more.

The need to be more au courant was triggered by consumer research, which revealed many Canadians didn't peg Leon's as a store that sold stylish furniture, or, for that matter, that it sold anything else, such as stainless steel gas ranges, curved 4K TVs and gel - infused mattresses.

Le, Do, and the research team pulled an all nighter; they took turns wearing a standard electrode cap — sort of like a bathing cap coated inside with gel to improve electrical conductivity — while watching movies, listening to jokes, arguing, and more, all while a graph on the screen tracked excitement.

Her viewpoints on the show are likely to gain scrutiny as viewers watch whether she gels with the program's other co-hosts, who typically maintain a more liberal perspective on the news cycle.

The medical product will also look less like the cannabis bud smoked today, and more like traditional pharmaceuticals products, taken in gel caps or inhalers for specific issues like anxiety or problems sleeping, he said.

I am reading and studying more on the subject, and letting things gel in my mind on it.

If I see one more pastor trying to look hip up at the podium with his spikey hair dripping gel and cool jeans.

Perhaps you could just try more chia gel instead!

Perhaps try adding a little more of the flax gel which should help bind it together more.

Hi Charlie, It's certainly worth a try — I'd recommend using gel coloring because it mixes in more quickly and evenly than powder — divide the batter as soon as the meringue has been incorporated but before it gets to piping stage, otherwise it will be overmixed after you stir in the color.

I get pretty intense results with Wilton gel colours, and in my experience powder colours are not nearly as strong so are best used for more subtle shades.

I agree with the other comment about the texture similar to an apple gel with oat flour to give it more substance.

I get pretty good results with Wilton gel colours, and in my experience powder colours are not nearly as strong so are best used for more subtle shades.

Chia seeds have the ability to form gel (much more than other seeds) because of their high concentration of

Order Sore No More Natural Pain Relieving Gels at the Lotus Light Booth 2627 and get 20 % OFF your order.

oh ok, so grinding them just helps them gel more quickly.

Peanuts, Salt, Habanero Chili, Dextrose, Spices, Monosodium Glutamate, Onion, Garlic, Natural Flavors, Citric Acid, Extractives of Paprika, and not more than 2 percent Silica Gel.

The purity of this flax gel allows you to use more of it where you need extra binding or emulsifying power such as soft and chewy cookies, bars or even ice creams.

The other, more involved way to use flax seed as an egg substitute is to boil whole flax seeds with water which extracts the gel, strain the flax gel off then discard the flax seeds.

Since there are no particles in the flax gel and it is translucent, it performs much more like an actual egg.

I think that's because it doesn't gel very quickly when it has more water.

Upon absorbing water, the clear, colorless, mucilaginous gel that forms increases in volume by tenfold or more.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Although I generally prefer the more neutral color and taste of chia seeds to flax seeds, in my experimentation I found that it was much more difficult to separate the chia gel from the chia seeds after boiling than it was to separate the flax gel from the flax seeds.

That means more flax gel is necessary, the resulting batter will need to be baked longer — and the baked goods will be fudgier and less cake - like.

I wouldn't say it has a smoothie - like texture, but it's more like a water consistency just with a whole slew of gel - y seeds in it.

From there, the company has grown into a nationwide success, with more than 300 stores in the United > food and drink • spring 201 • www.fooddrink-magazine.com 1 181 http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Spring 2011 Food and Drink - Spring 2011 Tableside Chat Table of Contents News a la Carte Current Events FAD Exclusive A Ripening Field History in the Making New Wine Paradigm Don Sebastiani & Sons / The Other Guys St. Julian Winery Ste. Genevieve Winery Herzog Wine Cellars Meier's Wine Cellar Oak Ridge Winery Producers: Keeping Trade Secrets MaMa Rosa's Pizza Gel Spice Co..

Agricultural company Sygenta decided to purchase an OMNISEC Gel Permeation Chromatography (GPC) system from Malvern... Read More...

The amount of food coloring you add is totally up to you, but I would advise using a gel coloring because not only are they more pigmented (meaning you can use less!)

Anne's recipe has a great ratio for fruit to sugar to thickener that works well for almost any fruit pie filling (1 cup to 1/4 cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.

Whole rolled oats are loaded with soluble and insoluble fiber, both of which are essential for a healthy digestive system.Soluble fiber, which turns into a gel - like mass, helps bind with food to flush it out, while insoluble fiber is the roughage that helps make your waste more bulky and easier to move along.

It is gooey (more like a gel), but not so much that you can not eat it.

Young coconut meat is more of a soft gel consistency and doesn't shred or toast.

More recently, the company > food and drink • spring 201 • www.fooddrink-magazine.com 1 79 http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Spring 2011 Food and Drink - Spring 2011 Tableside Chat Table of Contents News a la Carte Current Events FAD Exclusive A Ripening Field History in the Making New Wine Paradigm Don Sebastiani & Sons / The Other Guys St. Julian Winery Ste. Genevieve Winery Herzog Wine Cellars Meier's Wine Cellar Oak Ridge Winery Producers: Keeping Trade Secrets MaMa Rosa's Pizza Gel Spice Co..