Sentences with phrase «much consistency as»

We recommend as much consistency as possible in attendance so you can leverage the networking and camaraderie benefits.

We believe it is important for school leaders, in the context of an accountability measure, to know that there is as much consistency as possible across schools.

Your newborn will not have much consistency as to when and how long he sleeps throughout the day and night.

The defining factor between world class and experience is consistency and Giroud has about as much consistency as an English Summer.

Not exact matches

An explanation for this may be that people value consistency and predictability in fair treatment as much or more than fair treatment itself, according to Brent Scott, co-author of the paper.

Length, professional quality, and subject matter of a company's podcast are important but not as much as on - air consistency.

Depending on the soap, it may take as much as three to five minutes before you're satisfied with the consistency of your lather, but its well worth the time.

The same problems of version control, outdated content, updated data, brand consistency and design quality that drove the new tools in web development, CRM, project management, invoicing, payments and so much more are just as bad when it comes to sales presentations saved as documents.

I don't soak the nuts before as this changes the consistency of the mixture and I much prefer them to be dry and crunchy!

I bet the bars would be delicious with quinoa flakes — they're pretty much the same consistency as oats so should be awesome!

In answer to your question about soy milk I honestly don't know as I don't use soy milk so don't know much about it's consistency etc, I can't see any reason why it wouldn't work but don't want to promise it will incase it doesn't!

Adding the milk is the contested bit as her instructions were «as much milk as needed to get the right consistency...» Okay..

Add all the veg to a blender along with the stock (use as much as you need to get your desired consistency)

In fact, we ate dal the night before my marathon a few days back and while eating, I relayed to William, no wonder I like dal so much; it's basically the exact same consistency as my morning oatmeal.

It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

Turn mixer to medium and add as much more of the milk mixture until you've reached your desired consistency.

Slowly add the chocolate mixture, keeping the machine running, add milk slowly, only adding as much needed to get the consistency of frosting you need

Smoothie bowls are especially substantial as they are much thicker in consistency and you can add all sorts of fun toppings.

When you make the dressing, just use as little or as much buttermilk as you need to get to the desired consistency.

The consistency should not be as a thick smoothie, so much as a chilled drink.

«Our focus is maintaining consistency in our core products, but we also like to vary the menu as much as possible without complicating things.

A granulated sweetener might be a better option so as to not throw off the consistency as much.

Add as much of the remaining 1/4 cup of water as you want to reach a pourable consistency that you like.

But not quite as much as yours, could this be due to the thicker consistency?

So the quantity of water should be as much as your desired consistency of the gravy / sauce.

Not only is the consistency quite different (much more viscous / oily, similar to an almond butter), natural peanut butter has only a fraction of the amount of salt as does, say, Jiff.

I needed about twice as much lemon juice and twice as much water as the recipe called for to get to the desired consistency, but I'm sure starchiness varies from potato to potato.

Thin with as much water as needed to achieve desired consistency.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

The nut meals vary pretty significantly in their density and consistency so it may have been the replacement of the chestnut flour with hazelnut that caused the bread to not rise as much.

* I like to let my frozen fruit sit in the blender for a few minutes so it blends with less liquid (makes for a thicker consistency) Toppings and Bottomings Rawnola or Granola As Much Chopped Fresh Fruit As You Like Coconut Shreds

This mix is easy to use — you just pour out as much mix as you want, then add water until it is the right consistency for pancakes.

Baking is as much of a science as it is an art, and just a little extra of any ingredient can completely change the consistency of your creation.

While the beans and rice cook, prepare the tahini cheese sauce by whisking everything together in a small bowl, using as much water as needed to get a nice thick but smooth consistency.

Use as much or as little of the pasta water to get the consistency of the sauce that you like.

Blend all ingredients in a high - speed blender, adding only as much water as necessary to obtain a smooth consistency.

The chia seeds need to break down and absorb as much liquid as possible to form a mousse - like consistency.

In baking because it doesn't rise as much as regular flour, it produces cakes and breads that have the consistency of a pie or a dense quiche.

Whisk dressing ingredients together until smooth, adding as much water as needed to get an even consistency (I used about 2 tablespoons).

Slowly add the powdered sugar, beating well and adding as much as you want to reach your desired thickness and consistency (I used about 2 cups).

The pizza tasted pretty good, but not even close in consistency to pizza, and pretty much just counted as a veggie.

As the soup is chilling, it gets much thicker than the consistency Baxtrom wants it to be served, so before it goes out, he'll use a bit of water — not stock — to loosen it back up to the perfect consistency.

This consistency is very fine, much like powdered sugar or tapioca starch, as it should be.

As I later learned, cooked chickpeas are too tender and contain too much moisture to achieve the right consistency.

The dough came out really soft and had more of a batter consistency, so I pretty much had to spread it into the pie dish, as opposed to pressing it down like you kind of expect to do with that kind of crust.

Donte had played a handful of games as a true freshman and had not shown much consistency.

In the midfield, (including RWB & LWB) we have a whole bunch of tweeners... none offer the full package, none make sense in our manager's current favourite formation, except for Sead on the left and Ox on the right, and all of them have never shown any consistency for more than a heartbeat... Sead, who I'm including in this category because of our present formation, looks like a positive addition, minus his occasional brain farts, but I would rather see what he could do in a back 4 before making my mind up... Ox, who has never played better, which isn't saying much considering his largely underwhelming play in previous seasons, seems to have found a home in this new formation; unfortunately, can we really expect this oft - injured player to handle the taxing duties that come with said position over the long haul, not to mention, it looks like he has no intention of staying... Ramsey has relied on the empathy that stems from his gruesome injury years ago and the excitement that was generated a few years back when he finally seemed to put in altogether, but on the whole he has been a big disappointment (neither he nor the Ox have scored enough to warrant a regular spot)... Wiltshire should be put on a weekly contract then played until he suffers his first injury, if and when that occurs he should be shipped - out and no one should very be allowed to say his name on club grounds ever again... Elnehy & Coq are average players who couldn't make any of the top 7 teams currently in the EPL... both have showed some great energy on the pitch, but neither are top quality and no good team can afford to have that many average players on their bench playing the same position, especially with Coq's injury history / discipline concerns and Elheny's headless chicken tendencies... as for Xhaka, his tenure here so far has been incredibly underwhelming... we know he has some skills to provide the long ball but his defensive work is piss poor and he gives the ball away too cheaply and far too often... finally, the enigma himself, Ozil, so much skill with his left foot but his presence has been more frustrating than uplifting... in many respects his failure has been directly related to the failure of this club to provide him with the necessary players up front, minus Sanchez of course, and unless something drastic happens very soon his legacy will be largely a negative one (much like Wenger's)

To be fair to the young Frenchman, it was his consistency and the discipline he showed in that problem position of defensive midfield, as much as his reading of the game, work rate and defensive ability that made it such an impressive second half of the season for him.

My point is DT aterta used to play as DM and deep lying playmaker at d same time It was too much for him and some arsenal fans don't understand what Wenger does Now d work aterta did is now shared bw Coq and Caz Dt shift is what has given arsenal our consistency.

This is very interesting.I look at the number of striking options in our team and i wonder how Wenger will be signing a cf.However as i keep saying a cf is a need not a want.And needs are more important than wants.We have needed a World class cf since Robin Van P. Left.Just look at the feeling you get when you have a world class goalkeeper e.g Cech in the team.You feel relieved you know why?Its because the goalkeeper is very reliable, very talented and consistent.Imagine the feeling you would have when having a world class cf in the team.You feel very relieved you know why?its because the cf is very consistent, is super talented, will at most times finish off chances and will mostly create moments of magic.Arsenal need a world class cf so as to have that sense of reliability and to not put too much pressure on the midfield to always create chances for them.We neeed that consistency infront of goal to excel.Right now arsenal's centre forwards are very inconsistent, unreliable at most times and are not very clinical.We need a world class striker so that at least if the team is not performing he can take control and do something out of nothing.You need to understand the benefits of having a world class cf its not just about goals or talent but about being a leader of the attack, a strong scoring mentality and also the will to be consistent.World class cf's give your attack the ish factor.