Sentences with phrase «pea flour work»

Would yellow pea flour work?

Would yellow pea flour work?

Not exact matches

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Keep working the butter into the flour until you've got a mixture of pea - sized crumbles and flat discs.

Use a pastry cutter to work the fat into the flour until only pea - sized bits remain.

Using your fingers, work the butter into the flour mixture until pea - size clumps form.

Work these small pieces into the flour mixture until it's crumbly «like cornmeal», with some larger, pea - sized chunks of butter remaining.

Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.

Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea - and nickel - size pieces.

Using your fingers, work the butter into the flour mixture until pea - sized pieces form.

I also found the raw falafel mix was a little challenged to hang together, so I added additional chick pea flour at several points in the assembly process, and it seemed to work fine.

Using your fingers, work butter into flour until pieces are pea - size with a few larger pieces remaining.

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went wrong there.

Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas.

Chickpea (garbanzo bean) flour also works in place of the yellow pea flour, while psyllium husk powder can be found in most health food shops and online.