Sentences with phrase «mushy when»

My heart goes all mushy when I start thinking about Ray Bradbury.

Spartans are normally tough but Friday at Murray High School, they were a little bit mushy when two special education students showed up in the Royal Court.

(I like my yolks mushy when boiled).

It starts to get mushy when stored at warm room temperature and liquifies around 78Â °F.

This grain does not get mushy when cooked.

Though, you might want to leave bananas for the day you use them, as they can get mushy when stored.

I like to add raw tomatoes and red peppers to this mac and cheese because it adds a nice crunch and it prevents the veggies from getting too mushy when I re-heat the pasta as leftovers.

Have you ever noticed that a piece of fruit such as strawberry or blueberry loses all of its color and turns mushy when left in a bottle of KT?

Crackers also become mushy when chewed, turning into a paste - like goop that builds up in your molars and lodges between teeth.

Parents should take care that the sweet potatoes are cooked well and are soft, strained and mushy when giving to the baby.

Stay away from larger cold - water fish (think halibut, Atlantic cod, and swordfish), which tend to be mushy when raw and may contain parasites (don't worry, cooking takes care of those things).

That's because old rice has had a chance to dry out and wont get mushy when you make the fried rice.

In my experience, pink lentils don't work in salads as well as other types, as they quickly become mushy when boiled.

I like to add raw tomatoes and red peppers to this mac and cheese because it adds a nice crunch and it prevents the veggies from getting too mushy when I re-heat the pasta as leftovers.

John thought that the bread was a little mushy when we had our slices right out of the oven, but I liked it.

Well, the asparagus might turn a tad bit mushy when you do so.

would it be mushy when I thawed it?

Definitely no mushy soup here, it doesn't even get mushy when it sits overnight.

When this chocolate is completely melted, stir in 1 teaspoon canola oil (this will help the chocolate to remain «snappy,» rather than becoming mushy when broken into bark).

Tomatillos are firm when raw, but get mushy when you cook them.

Not as hard as traditional biscotti, but firm enough to hold up and not become mushy when absorbing all those coffee or chocolate infusions.

Frozen fruit can tend to be mushy when it defrosts, so this would affect the texture of your salsa, making it soft and soupy.

Not exact matches

Indeed, it was precisely the open - ended and mushy quality of Casey «s language that Judge Rothstein found so comforting when she analogized the right to die to the right to abort.

Gabriel and Dorothy Fackre have recently conducted an extensive survey on «The State of Theology in Churches,» and in their Newsletter No. 30, dated Advent, 1991, they report: «The vast majority of respondents judged the state of theology in the churches to be «abysmal,» «dismal,» «confused,» «mushy,» «sparse,» «inarticulate,» «deplorable»...» [4] Such surveys, especially when they are conducted by working theologians, are of course susceptible to the charge of professional bias.

Postulators collect published encomiums from figures like her, even when they are downright mushy.

I know a lot of people don't like the texture of it when it's just left mushy but it's lovely when crisp on the outside.

Since brussels sprouts are like little cabbages, they take on a kind of mushy texture when braised, boiled, or steamed... which is why most people hate them.

When you say combine ingredients in a bowl, does the tofu get mushy and mix - in with all of the other ingredients or do I need to cut it into small pieces or grate it before I put it in the bowl?

When almost done (tender but not mushy), drain, add salt and set aside to cool / Place in large bowl with the rest of the salad ingredients / Whisk together the dressing ingredients, add to the salad / Toss everything together.

When I need them I just pull out the amount I need and by the time they defrost they are basically in the mushy shape you need them anyways.

Known for it's unfortunate gummy, slimy, and mushy texture, when roasted at a high temperature, you're left with a finger food that has just the right amount of crunch, chewiness and flavor.

Even today, when I think of a berry sauce, I imagine it curtained over a previously frozen cheesecake slice with a mushy graham cracker crust and a glossy bloom of canned whipped cream.

I made pretzels from a paleo kids cookbook, then this bread (which looked beautiful and knifed clean after 90 minutes in the oven), but when I cut it open it was a mushy mess, just like the pretzels.

They can be mushy or hard and have dark spots when you cut into them which is so annoying.

The longer the banana has to ripen, the more the fruit's sugar develops making for a way sweeter though admittedly mushier banana (which is why I only use them like this when the texture isn't important).

Don't toss fruits when they start to get mushy — that's when antioxidant levels peak (and taste is often sweetest).

Note # 2: Some pumpkins are more mushy than others and when blended into a puree it might seem TOO watery.

When the lentils are tender but not mushy, drain them and add them to the mixture, along with plenty of seasoning.

I removed the seeds to prevent it from going «mushy», then added a giant green olive chopped up, and snipped some dill — dill and cucumber are great together, and the dill adds a freshness when it's tipped out (the bottom ends up on the top).

The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20 - 25 minutes.

You don't want them mushy, so maybe add the kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to cook the kale to your taste.

When you cook it in that way, it just gets soft and mushy — which is okay if you are sautéing with onions for a side dish, but for this, I needed them to hold their shape.

When you overcook it, it becomes mushy and bitter tasting.

IMPORTANT: RISOTTO is finished cooking when the rice has a little firm bite (al dente)-- IT IS NEVER MUSHY or to be overcooked.

The cake mix does not make it mushy if you slowly whisk it in when the almond bark is completely melted.

I about died when I saw the close up shots of these — no gummy, mushy centers!

I seem to have that problem with almost everything in my crockpot — proteins with too much liquid, mushy veggies when I tried to make your pad thai, etc..

Draining the water allows the eggplant to turn crisp and retain its shape when cooked, instead of turning mushy.

My husband is not straight forward to cook for, when I first met him he ate no vegetables at all, sorry a slight exaggeration, he ate peas, but the peas had to be from a can and called mushy!

I can't stand it when it's warm and mushy, which means that pie and I?