I was also wondering whether it would give
a much smoother consistency to soup than the magimix can achieve with its blender attachment?
Not exact matches
I haven't used vanilla bean paste before so I'm not too sure what the
consistency is like but I imagine the powder is to
much smoother and would stop it getting granuley.
Roasting beets and cauliflower adds so
much depth to the flavour of this dip, and also helps to create a
smoother consistency.
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.
Blend all ingredients in a high - speed blender, adding only as
much water as necessary to obtain a
smooth consistency.
Add coconut milk ice cubes and blend until just
smooth and no ice cube chunks remain (don't blend too
much or the ice will begin to melt, and you'll lose that thick milkshake
consistency).
Whisk dressing ingredients together until
smooth, adding as
much water as needed to get an even
consistency (I used about 2 tablespoons).
It's best to use a professional blender to get a very
smooth consistency without needing to water it down too
much.
For younger babies: Puree until
smooth, adding as
much apple juice as required to reach the correct
consistency.
Remove the zucchini from the heat and let cool, then transfer half to a food processor with as
much stock from the pan as necessary to achieve the desired
consistency (you may prefer a
smoother or chunkier soup).
The
consistency is usually on the thicker side, but that's because they're packed with glitter, and no matter how
much glitter is in it or how
much I blob on, it's always dry and
smooth in a flash.
It's not that I disliked the MAC primer, but I didn't like the lotiony, moisturizery product
consistency as
much as the
smooth, velvety one of Photo Finish.