Sentences with phrase «n't get the texture»

I tried less, and it does work, but it didn't get the texture I was looking for.

Unfortunately, I just wasn't getting the texture or colour I was looking for so I scrapped them.

I tried again the next year and still couldn't get the texture quite right.

You can do this with new wood but you will not get the texture that weathered wood has.

Not exact matches

I didn't have any trouble with getting the correct, crisp texture.

By the way, not a huge fan of dates, but once I combined the dates and the sweet potatoes together and got that creamy, smooth consistency, I really enjoyed the taste and texture of that combination.

Of course, took me a couple of attempts before i got it completely perfect but i got there in the end I tend to add some baking soda + lemon juice or yeast — although it does not really grow much, it does give it a slightly more bready texture.

I don't know what I have done wrong, these have come out a really dry chewy texture... no way will I get away with them for my kids or partner....

I do find that I can't get quite the same texture and taste of the tinned products but it is kinder to the environment.

And I really don't recommend skipping this step because I swear you won't get the same texture without it.

And last but not least, the Israeli couscous, which is basically regular couscous on steroids, has the most wonderful al - dente texture that never gets soggy in the broth, like rice or pastas do.

I think that, somehow, my brain got stuck on a concept that goes something like this: «ketchup = awfully pungent condiment frequently used to cover up the not so agreeable flavor and / or texture of certain prepared foods and dishes.»

They're (your pics) just are not the texture you'd get using the ingredients you have listed.

I don't let them get too soft because they add to the texture of the stuffing.

I'm not sure if it is the hearty texture, the nurturing warmth, the childhood memories, or the limitless capacity for versatility that gets me the most, so I will just go with all of the above.

I just couldn't manage to get the balance of flavours or texture right.

I based the recipe on my regular banana bread recipe, however I wasn't looking for the usual texture you get from banana bread for this muffin.

You consider not only the flavors going in but the textures you want to get out of the baked good as well.

Brown rice is standard around here, but I do keep white rice on hand just for Mexican rice (the brown rice doesn't get that same fluffy texture that white will); yep, I'm pretty hardcore when it comes to Mexican food.

Here are a few more of our favorites - recipes we spent years developing to get the perfect flavor and texture so we don't miss the gluten!

Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.

I love this recipe because I normally don't like the texture of regular yogurt so it helps me to get the nutrients of yogurt without being grossed out while eating!

I can't get enough of the texture!

I thought I just messed something else up, but I think there is some trick I don't know to get the texture right if you add peanut butter.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

It's hard to describe the texture of these Chocolate Crumpets, they've definitely got the chew of the traditional crumpet, ever so slightly cake - y but still crumpet - y, and they pack a superbly brownie like flavour that's rich but not too overpowering.

I urge you not to substitute frozen or canned corn, however — fresh adds a texture and flavor that you won't get without it.

Personally, I wouldn't eat them any longer than three days because the texture would get mushy.

I worried I wouldn't get that delicious thick smoothie texture you get by adding frozen fruits, but surprisingly it turned out pretty darn close.

Next time I would take about 1/2 of them and puree with the hand blender to get a better texture — I don't have a food processor.

Can't get over how perfect the texture of these were!

So I wanted to capture their texture in these photos and not get wrapped up in anything else.

I tried overnight oats once... maybe the adding of the chia makes a huge difference because I just could not get over the texture of it.

Honestly, the texture isn't at all like sausage — I would have had to add gluten to get them closer to that, and I was trying to make them safe for my gluten - free readers.

I haven't made this recipe in a while but I can't remember getting a grainy texture after I reduced the quantity of butter.

As many times as my husband tried to doctor up a bowl of oatmeal for me, complete with maple syrup, nuts and fruit, I just couldn't get on board with the texture.

In addition, when brown rice is cooked on the stove, you tend to have scorching and you don't get that fluffy texture.

The caramel icing (definitely an icing and not a caramel frosting which is a bit different in texture and consistency) comes from my Aunt Bev, and she definitely gets down in the kitchen.

If you don't finish it on the first day, I'd recommend fridging it and sticking it in the oven on broil for a few minutes to get it back to that original, molten gooey texture!

It's in part due to the texture — the dense, rich, comforting wonderfulness that you just can't get from anything else.

I don't have an ice cream maker, so periodically breaking up the ice crystals by mixing it and running it through my Vitamix is all that is needed to get that nice sorbet texture.

If you can't get your hands on tofu puffs then firm tofu works just as well, but I do love the texture of tofu puffs for something different!

In the crunchy granola bars, you're just not going to get that same texture without the puffed rice.

The key to a great texture with beets is grating them... preferably with a microplane grater to get an ultrafine texture that isn't overbearing.

But you still get that fresh - baked, crispy texture on foods that the microwave just can't deliver — the little slide out tray will accommodate so many healthy food options — broil salmon, roast asparagus, bake eggs, make muffins and, yes, even make toast!

Really, who doesn't love a hot, comforting meal that's packed with rich flavor and lots of delicious texture, especially when it's a snap to prepare and to get on the table?

Although the taste is great, some people just can not get over the gritty texture.

I imagined that getting a flavor so complex, and a texture so nuanced — somehow fork tender in the center and caramelized to a crunch at the edges — was best left to the experts, and so I continued to pay a tremendous markup in a city not known for excellence - on - a-taco because I knew I'd never pull it off as well at home.

Chia Pudding with Cinnamon Apples Chia pudding is not really pudding at all, it gets it's name from the creamy texture created when the chia seeds are mixed with yogurt or a dairy product.

Luckily this frosting doesn't harden OR get too gooey — it keeps its texture really well — I just found chilling it gave it that extra bit of thickness that a cream cheese frosting should have.