Sentences with phrase «of texture changes»

To take full advantage of these texture changes, we've also gone back and relit the entire game.»

Freezing cooked potatoes at home is not recommended because of texture changes.

I found that blending the chia seeds (as was suggested by one of your fellow readers) also helped to decrease the rate of texture change substantially.

Not exact matches

In such cases, the accidents of grass (such as its colour and texture) pass away with the change in substance.

And if we then proceed to replace other parts of it as well, in the process changing its shape and texture, eventually we may laugh at ourselves if we still call it the same chair.

Because the Scriptures are richly textured and inexhaustible, it is important to leave the system loosely drawn in order to allow for new insights and changes of perspective which can always come.

After yeast came baking powder around 1850, an invention (originally called yeast powder) which was made fruited breads (such as Scottish Bun) into cake - vastly changing the texture, taste, crumb, and concept of fruit bread.

The difference in colour will be because of the cacao nibs and I think the difference in texture is a result of all of the changes.

-- 1/2 tablespoon of chia seeds — these are optional, I add them for all their insane health benefits, but if you don't have any omitting them won't change the taste or texture

It may change the texture of the mixture as pecans are slightly softer.

Lately I've been stirring collagen protein into my oats as the collagen powder dissolves completely and doesn't change the taste or texture of the oatmeal at all, it just brings in a good 10g of protein!

I did have to use vegetable oil unfortunately, because I ran out of canola oil, but I didn't think that would make a change in the texture.

You can use almond meal but it will change the texture of the cookies.

I may try adding a little extra liquid next time, some milk maybe, or yogurt, to just see how that changes the texture and look of the bread.

Fall is full of changing textures, changing colors, and changing temperatures.

The texture changes so much that it does give the impression of velvet.

Children love to see all the changes of the seasons, and this Textured Fall Leaves Craft is a great way for preschoolers to capture and preserve these changes.

* Reducing too much sugar in ice cream can also change the smoothness and texture of ice cream but this amount of reduction is just right for us.

I am unsure how that would change the overall texture of the grahams... it may make them very soft and (or) dry, but you could give it a try!

I've made Shepherd's Pie before with just vegetables, but I wanted something a bit more filling and with a bit of texture to it, so I changed the recipe up a bit to incorporate the crumbles and to make it a bit healthier than the traditional Shepherd's Pie.

It might have changed the texture a little, but I definitely didn't ruin it by my lack of attention to the details.

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product.

This change in the texture of of the flour gave the bread a different texture.

It soaks up a lot of liquid, if you use too much, even a tablespoon too much it will change the texture of the whole cake.

It should still taste great when replaced with any other sort of bean, the texture just might change a little.

I think that needs to change soon... I love how you tested out the different textures of your fudge - that marks a true craftsman

But for a change of pace (and flavor, and texture) let's give these baked protein bars a try.

While not typically used to entirely replace another flour — like wheat flour — in a recipe (due to changes in density and the resulting texture), oat flour is frequently used to replace some portion of another flour in a recipe in order to bring the unique health benefits of oats into that recipe.

Hi Maura, stevia can work great as a sugar replacement, but is tougher in baking because it changes the bulk and texture of baked items.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

Cook a hamburger and it changes from being mushy and soft to having a wide variety of textures, with an interior that clings together in springy, juicy clumps, interspersed with pockets of rendered fat and juicy meat.

Gelatin powder is flavorless, which means it won't change the taste of your recipes, but it will create a more gel - like texture.

As the texture of the dough changes, the dough will also require less flour and may be easier to knead on a flour-less surface.

Julie sent over the recipe, and we both discussed how we wanted to make some changes because of the undesirable texture — her version fell apart easily and did not have any body (they would mash with even the slightest push).

I'd like to attempt to make these Gluten Free, but wondering if I omit the Whole Wheat pastry flour and use GF flour for all of the flour called for would change the texture too much?

Though this additional liquid may change the consistency of the sweets you bake, butter and margarine's rich, pleasing flavors and texture usually outweigh the disadvantages.

There might be slight change in the texture and flavor of these bread sticks but will still taste as delicious.

Whenever you're trying to come up with a recipe to stuff into a squash there are a few good staples to think about; have a variety of green, a type of meat, something for change in texture like a crunch, and something to give it a creamy consistency.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

If you have leftovers the texture will change after a couple of days — as Harrison noted, «the great thing about this pie is that as it ages it turns into brownies.»

I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

As for the soy sauce — you can certainly try substituting something else but without further recipe testing, I can not speak for how much this will change the overall taste / texture of the dish.

While bread flour works best for bread or some types of pastry, you may find that adding a small amount of bread flour is an effective way to change the texture of your favorite cookie recipe, particularly if you prefer chewy cookies to crisp ones.

The caster sugar I've previously used in the gluten free pie crust has been replaced by coconut sugar, which doesn't change the flaky, buttery texture of the crust at all — this just goes to show how forgiving (and amazing) this gluten free pie crust really is.

:) Here are the changes I'll make going forward: Goya's chickpeas, 1/4 c tahini instead of 1/2 c, 1/4 c or more lemon juice, maybe a little olive oil for texture.

We are in for many months of hearty greens so this should be an interesting change of texture and flavor.

A friend was asking about using Stevia in place of the coconut sugar but I didn't know if that would change the taste or texture.

But I've discovered that it doesn't really change the texture or smoothness of the hummus that much by peeling off the skins — I find the biggest differences are from using lots and lots of tahini, using chickpeas from scratch (and using baking soda in the process), and blending the chickpeas by themselves in the food processor first.

Through the use of its high - pressure processing (HPP) system, the company reduces Vibrio bacteria levels to non-detectable levels, but without the use of heat and any change to the product's texture.