Sentences with phrase «result in a texture»

It has resulted in a texture more like traditional oatmeal (slimy and mushy), and my family will not eat them.

Adding the ground millet helps this since oat flour alone can sometimes result in a texture that is heavy and sticky.

Created during the years of the artist's initial rise to fame in the early 2000s, But You Better Not Get Old is an exceptional example of Bradford's innovative and intuitive process, which results in textured abstractions that serve to both obscure and obviate the artist's personal history and his recognition and perception of the histories of his surrounds.

Created for the exhibition, Rebecca Ward's patchwork painting results in a textured and tactile surface that shifts the rigidity of a systematic abstract work.

Spraying too large of an area can result in a textured grainy surface.

Not exact matches

For, recognizing that «there is a difference between translating what the text means and translating what it says,» he emphatically elects the latter, thus reconnecting the genre of modern Bible translation with the ancient practice of reading aloud and, as a result, conveying much of the texture of the Hebrew in ways that other translations can not.

Hence, when it comes to examining the actual texture of past occurrences, the historical cliches of Hegel have resulted only in the theological truisms of Pannenberg.

O'Dell says the lower temperatures in those states put less stress on the herd compared to those raised in hotter climates such as Texas, and results in a gentler animal that manages well in a ranch and has better muscle texture for dry aging.

Using 100 % oat flour will usually result in gummy texture (though it depends on personal taste really), so if you wanted to follow Ella's recipe and it be less gummy then you could add some almond flour and tapioca (and decrease the oat flour!).

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured dessertsIn addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured dessertsin it and as a result its awesome for gooey textured desserts!!

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.

The result was brownies which are not as smooth in texture as you intend, but are nevertheless very nice, thank you very much, Rosemary T

The quick, gentle end also results in a premium quality, because reducing stress results in less lactic acid buildup and a better flavor and texture profile.

This will result in more of a dessert, dense, cake like textured bread.

The Duffin is a hedonistic Cinnamon Sugar Donut Muffin (hence my moniker «Duffin») whose butter - laden batter results in a light, melt in your mouth texture and inexorable pleasure from the butter - cinnamon - sugar mixture across its top.

Wrapping your banana bread in plastic or foil will result in gummy texture.

Note: this method results in a softer texture of the squash.

This will result in a heavy, compact textured muffin.

Instead of trying to stick together and resulting in that harsh texture so common in quick stir - fry dishes, they behave with a lot more composure, and interact with the sauce components more efficiently instead.

It results in amazing texture, but it is a bit involved, you are left not only with the wok to clean but the large pot used for the pre-cooking time.

Mixing of batter creates air bubbles in your batter that results in fluffy cupcakes but if you over-mixed your batter, those bubbles will collapse leading to a dense textured cupcakes.

The result is lighter, in terms of texture and tang.

After they've been cooled, decorated, and dried you can store them in an airtight container which results in a perfectly soft chewy molasses cookie texture.

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've always liked the taste of pizza crust made with cauliflower but I was never a fan of the cooking technique that always seemed to result in the same moist texture.

Like all of our cooking methods, we try to focus on the best possible results in terms of taste, texture, and minimal loss of nutrients.

Irish soda bread is a quick bread made with baking soda as a leavening agent instead of yeast resulting in a dense savory bread with a texture that is a cross between a scone and a biscuit.

I recommend using cake flour because it has lower protein content (8 % compared to 10 - 11 %) which will result in a lighter cake - like texture.

Both flavour and texture are balanced, resulting in a perfect bakery style cookie.

In Vietnam, the gà đi bộ chicken are considered «free - range»; the chickens are «trained» to run and as a result the meat has a totally different texture from the chicken found in American grocery storeIn Vietnam, the gà đi bộ chicken are considered «free - range»; the chickens are «trained» to run and as a result the meat has a totally different texture from the chicken found in American grocery storein American grocery stores.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

Guylian will replace palm oil with shea butter and sunflower oil, which will result in smoother - textured and even better - tasting chocolates.

Above: For the version in this photo I used quick oats, which results in a more refined texture (I used Old Fashioned rolled oats in the photo below); both types work great.

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.

I have since tried both versions and have not noticed a significant taste or texture difference (the inclusion of an egg white may result in a slightly firmer custard).

Because, this recipe results in fish sticks that are seasoned and cooked just the right way, so that the tofu doesn't stand out like a sore thumb — the flavors are married so well and the textures so much on point that the experience is wholly «fish sticks» and not «tofu trying to be fish sticks.»

I found nothing wrong with the mushrooms» texture in the final result.

The labor - intensive traditional process of making our sesame oil results in a fresh toasted flavor and silky texture, with none of the harsh overtones of the chemical processing often used by commercial producers.

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).

I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

* You can cream it together and it will result in a lighter more cake like texture.

(We do not recommend pounding the chicken breasts, doing so will not result in the right texture / consistency for fajitas.)

In Vietnam, the gà đi bộ chicken are considered «free - range»; the chickens are «trained» to run and as a result the meat has a totally different texture as the chicken found in American grocery storeIn Vietnam, the gà đi bộ chicken are considered «free - range»; the chickens are «trained» to run and as a result the meat has a totally different texture as the chicken found in American grocery storein American grocery stores.

If you can use the whole seeds, the results will be much better in flavor and texture, but if you try the ground, let me know how it works out.

But you can't actually tell there are oats in here — they kind of dissolve and the resulting bread has a soft but sturdy texture.

Baking it for 60 minutes should result in a nice, crunchy texture but cooking it longer results in less of a peanut flavor.

Whipping the goat cheese results in a fluffy, silky texture that spreads easily.

Set All in One to «pressure cook», and cook for 20 minutes, then release pressure, remove lid and stir in cooked and drained The result should be a thick soupy / stewy texture.

i created this myself in the kitchen, a DIY project, and i thoroughly enjoyed the flavors and seasonal texture that resulted from the eloquent process that is to create a cartoon dish.

Throughout the years, the Nagles worked to improve the quality of halibut through the monitoring of bleeding and icing procedures, resulting in superior meat textures and a longer shelf life.