Sentences with phrase «n't keep any soft»

:) Beware that if you add too much flour in the process of kneading, the texture of your bread would turn to be dry and can't keep soft for days.

Not exact matches

He told Kelly that he didn't want to be «soft» and he attributed at least some of his political success to the very tone and tactics that have so frequently caused a stir and kept him in the headlines.

«Button - down» here refers not to the buttons on front of the shirt, but rather those on the collar, which is typically softer and less structured than collars found on more formal dress shirts and thus has buttons at the corners to keep it in place.

Keep in mind that unlike other online lenders, iLoan does not allow you to perform a soft credit check to get your rate first.

Carl Scott has rather bluntly probed the soft underbelly of the FPR position, though we should keep in mind that all philosophical positions have certain intrinsic weaknesses and not make too much of Carl's successes while acknowledging that he has drawn blood.

I'm making these for my daughter's birthday as we speak, but I'm wondering, if I put the topping in the bases now and keep them in the fridge untill tomorrow, won't the bases go soft?

Keep checking it to make sure they don't overcook and turn too soft x

I imagine that they would go pretty soft and moist as they are really best kept in the fridge but I don't think they will completely melt.

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking - perfect edges every time!

If you don't mind them soft then keep air tight container in refrigerator for 24 hours.

They are soft, so I keep them in the fridge and actually prefer them cold but I am not one to turn down a treat at any temperature.

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

I used 3 and a half large onions which weighed about 700g, I kept all other measurements the same, didn't add the grenadine syrup, but did add a few small apples which needed using up as they'd gone soft and they disintegrated giving more sweetness.

Keep an eye of them so they don't over-bake and take them out as soon as the top is cooked but still soft.

When the chickpeas are soft, drain not forgetting to keep some of the cooking water (about 1 cup of it) and leave to cool.

I've tried a couple of times, and I've been able to incorporate enough air to lighten the choclate, but not enough to add a lot of volume (or even keep it at all soft after it cools for even a few minutes more).

Good pie peaches can be difficult to find — I recommend buying some that aren't quite ready for eating and keeping them in a paper bag for a day or two, just until they are a little soft.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

The have a very soft consistency (due to the lack of flour), so they don't keep well at room temperature.

It was hard to keep up with our bean supply this year and often when we went to pick them they were huge, luckily this recipe is not fussy as to the type of bean, the beans end up meltingly soft.

They won't melt, Cheska, but they do need to be kept at a relatively cool temperature or they will become soft - ish.

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary.

Roast for 20 - 25 minutes until vegetables are soft and fragrant - keep in mind you don't want them too overcooked as they will get a chance to cook some more on the stove.

You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if not at cool room temperature.

I am so hopeful and grateful when I get a batch that is soft with filing that I can actually see and taste (not always so, but I keep on trying)!

For those who eat dairy, you can use heavy cream in place of the rice milk.I left the liquor optional because some people avoid alcohol, but it does help keep the ice cream softer once frozen; since rice milk doesn't have the fat of cream, it helps to keep the ice cream smoother.

These chocolate - cranberry - studded biscuits are softer and more moist than their traditional counterparts, which means they won't keep quite as long.

I kept it in room (not in refrigerator) and it's soft texture last for 4 days, after 4 days I put it in fridge and still soft until all the bread gone.

It's a favourite weeknight side around here, mostly because it couldn't be simpler: chop up some potatoes (keep the peels), boil until soft, smush them up with some green onions, sour cream and olive oil, and voila.

Now to see if the tangzhong will really keep the bread soft for 3 days or more, if they don't get eaten before then LOL!

Whatever you find in your markets now could be easily substituted if you keep the heartier root vegetables like carrots and potatoes in added in the beginning and the softer, more delicate vegetables like asparagus or peas added towards the end so they don't overcook.

The bars will be soft if they are not refrigerated or kept in the freezer.

These cookies need to be kept in the fridge on a plate — they are squishy and super-soft (like fall apart soft) so they will stick to any other cookies and fall apart — don't let that fool you, because these are awesome.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 — 2 hours.

The key to making a subterranean space — a basement, really — not seem like a dungeon is to vary the lighting, from overhead lights to sconces and lamps, and keep it in soft yellow - white tones.

A soft start can make all the difference when blending hot liquids, keeping them inside the blender and not all over your face and kitchen.

I didn't have màple sugar at this baking so used the Swerve brand sugar replacement - The cookies are soft but kept there cut out shape perfect and seem to be firming up as they cool — I did glaze with some organic confectioners sugar so you do get a bit of sweet in that bite however I enjoyed them without any frosting with their mild buttery flavor — sharing this guilt free healthy recipe

This worked — they're a little soft so they didn't really hold their shape, especially in transit, but they did keep from sticking together and became giveable.

I don't know exactly how long I leave them in, but I'm thinking it's probably 12 hours or longer but I just keep an eye on them and take them out when they are no longer soft in the middle and come off the tray without sticking.

Penalty was probably technically right and Bellerin keeps giving away soft penalties as he can't get his timing right nor keep his calm in the penalty area...

Are people not worried by how far Chelsea are getting ahead of us on the table?believe me if they have a lead they will keep it they don't have a soft underbelly we should start winning games and not celebrating draws, we've drawn our last 3games in a row I don't know how we should find satisfaction in that!

Welbeck did really well to defend from a whipped free kick to keep us ahead at the break although that free kick and a couple after were very soft and definitely did not deserve the bookings dished out to Monreal and Welbeck.

And it's not 2 little defeats, it's a pattern of soft bellied rolling over that we keep doing year after year after year.

No players out there that would improve our squad he keeps saying, but the other serious clubs keep finding these players, if they are good enough for the real big hitters then why not our soft sorry lot.

I do nt know why im so disappointed i keep thinking every window he will do it splash big bring back the old days and especially this window with all the abuse he had got last season but no did nothing im the fool for getting my hopes up again you would think id learn by now, if we did pull off lemar and kept sanchez after buying lacazette and kolasanic id be delighted but keeping an unhappy sanchez isnt good hopefully some forgien club will come in for him in January but what happened at Liverpool was a disgrace i cant take any more its ruining my mood im depressed in disbelief at how stupid and soft centred we were making the exact same mistakes for 8 or 9 yrs ground hog day i cant cope we have leaked 8 goals in 3 games very worrying and the clown wont even play kolasanic i wanted wenger to spend big go out in a blaze of glory in 2 yrs time but this is embarrassing to me it looks like a money racket and we are the fools

What we should not expect is to keep giving soft goals away at the other end and that is our big problem.

The fascia gives support to the soft tissue and keeps the contained materials from displacing by not stretching very much.

The bibs are soft and easy to wipe clean, and their Easi - mat keeps the feeding bowls in place, so Bub can't send them flying (easily).