Sentences with phrase «res texture work»

However, we also see a fair amount of lower res texture work and filtering looks like a significant downgrade too - though how much of this is down to the lower screen resolution is difficult to say.

-- Last gen graphics presentation complete with screen tearing, low res texture work, and unsatisfying explosions.

The level of detail on character models is particularly lacking, as is the texture work, and the games graphics on the whole just feel flat and lifeless, which is the exact opposite of what you want from a comic - book game, although the animation work for Deadpool himself is really quite well done.

Not exact matches

There is a secondary sense in which we must speak of art also as craftsmanship, the work of a skilled artisan, to satisfy a desire for that harmonious blending of line and color and texture that makes a commercial product attractive, or gives one pride in the ability to construct something.

Buchler often uses language to evoke a rich texture of meanings, rather than to offer a single precise definition for any concept or idea.16 (This style is more prevalent in the works on human process than in MNC.)

Murray once wrote, «The American Proposition rests on the... conviction that there are truths; that they can be known; that they must be held; for if they are not held, assented to, worked into the texture of institutions, there can be no hope of founding a true City.»

However the date pieces add a nice nutty texture, so I am thinking if including some nuts might work?

I have to be honest and say I have no idea, but something tells me that it wouldn't work as red quinoa has a different texture and consistency so I don't think the result would be exactly the same!

I love beetroot so I think it would be amazing although you may have to play around with quantities to make sure the texture works and they hold together ok!

I used raw nuts and it seemed to work really well, I love the flavour and preferred it to the time that I tried roasting them — I also found that the texture wasn't as smooth with roasted nuts, but everyone is different!

Hi Dymock, they have very different textures so I'm not too sure how it'll turn out but I think it could work well.

Mashed banana works well as a substitute for apple puree, however sadly it's difficult to get the same sweetness and texture from low fructose alternatives.

I used the dried almond pulp left over from making almond milk & it worked fine as was almost flourlike in texture.

Should these work out to be the texture of cookies?

Hi Becky, I imagine that the Vitamix wouldn't work well as it need some sort of liquid to function and wouldn't be able to create such a smooth and creamy texture.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

Sadly dried dates don't work properly most of the time as they're just not soft enough, the texture is pretty different so the effect just isn't the same — sorry!

I'm pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here.

Seitan has the perfect texture of meat which works well in sandwiches if you're looking for that meaty element minus the animal ingredients.

I think that should work — it's basically for a bit of texture, anyway.

It works well in pie too as it's so fine that the coconut pie is full of coconut flavor with a smooth texture.

(That's another important distinction between the Honeyville product versus Bob's Red Mill, by the way: Bob's Red Mill officially makes almond meal, which is a coarser texture, and doesn't work as well for baking.

Either way, it is critical to work quickly to avoid developing the gluten and to preserve a tender, melt - in - your mouth texture.

Chia and hemp seed (used in their whole / unground form) are also excellent sources of fiber that can be added in a similar fashion (hemp seed also works well sprinkled on salads and avocado toast, bringing a mild nutty flavor and pleasant texture) and chia is yummy in slurry and pudding form.

I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this.

I was unhappy with the dry texture after some serious spatula work, until I realized I was supposed to add the liquid cocoa mixture too.

I want this recipe to work so badly, the taste was perfect; just not the texture / actual pancake form.

There will probably be a minor texture change as tapioca adds a chewy texture, but it should work.

Not sure if it was texture, or the dressing, but it didn't work.

I think both would work for this recipe but corn syrup will be a bit better because it softens the texture and helps prevent crystallization.

Most organic sections of the grocery store carry the regular kind which is darker and the texture is a little rougher but works very well.

Coconut flour will not work as a substitute for almond flour (or other flours, for that matter) because the texture will be way to dry.

The cookies were soft on the inside and hard on the outside to give them that perfect cookie texture that I can rarely make work.

It's SO easy to accidentally add too much flour, and that will make a bigger difference in the final taste and texture when working with whole wheat flour!

It cost more than the usual brands but the texture can't be beat and it worked well with this sandwich.

I love using quinoa flakes but they do have a different texture and flavor than oats, and quinoa flakes are quick cooking so sometimes it makes the recipe work differently.

The buckwheat and almond are both naturally high in protein so they work well here, the almond giving it a slightly softer texture than if you were to use another whole grain flour (quinoa, millet, sorghum).

I love the ooey gooey rich texture of these brownies and have shared them with colleagues at work and a few friends, they just can't believe how delightful they are, even the rough, tough boys like them.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

Once yuca dough has cooled, assess the texture — cooled it should be a workable dough — if it is still too sticky to work with by hand, add in the optional coconut flour, 1 tablespoon at a time until you can work with the dough more easily

This method won't work when a smooth, creamy texture or a uniform light color is desired; the flax seed particles will make soft ingredients such as frostings and sauces grainy and light colored baked items will have golden flecks.

This may affect how the texture works out on day 2, as will if they were fully and completely cool when they were put away for storage.

Using cooked rice is the traditional method for thickening the bisque, and we find it really does work best, and gives it just the right texture.

It's great to play with it though, and as you do, please get back with us and let us know what you learn and love, we'd be happy to hear any suggestions that work well and keep the taste and texture amazing.

Have not been a stickler on this and it's still awesome every time), pull it out and run it through the blender for 30 seconds or so to break up ice crystals and work it toward that lovely sorbet texture.

I find sweet rice flour adds stickiness, working as a binder that also tends to increase the chewy texture, almost leading toward gummy is used in large quantities, tapioca starch seems to work as a binder adding chewiness without the same gummy texture, leaving baked goods a little more delicate and tender..

The crust was easy to work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples - they're the best apples for pies, I assure you) with the heavy cream addition working wonderfully with the other contents, and the struesel topping was the perfect texture, not too floury and tasted just the way a struesel should.

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.

I think it would alter the texture quite a bit, and I'm not sure that it would work.

The texture may be affected, but, because there is only one egg and no coconut flour, I think that it could work well!