Sentences with phrase «result is a textured»

The result is a textured space that is cohesive but collected, so it feels thought out but not like everything was purchased from the same place.

Not exact matches

The net result is that warfare is stripped of its distinctive moral texture.»

When he or she grasps the difference between a richly textured communal spirit and mere social togetherness that is the result of sharing the same street address, the possibilities for that congregation's service to the world rise exponentially.

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.

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!

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 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 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.

Gluten free and vegan pastries are notoriously hard to get good results with, often leaving you with cracks, a dry crumbly texture, and big disappointment.

My question is this, my results are great insofar as taste, colour and texture - I would like to achieve the height that your picture indicates.

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.

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.

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.

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

The results were a huge carnivore - approved hit: absolutely delicious with an incredible texture.

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 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.

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 also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

I typically use porage oats, which are definitely much finer than rolled oats, and I do love the texture that results.

The result, though, is a lovely texture: a cross between a gingerbread cake and an oatmeal raisin cookie, which is exactly what I was hoping for when I started experimenting.

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.»

My warm Texas home couldn't quite create the airy texture you obtained, but my end results were still pretty awesome.

I promise the resulting moisture and texture and flavor of whatever you're making will be worth the cost and inconvenience.

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 prefer Naturally Nutty brand — I'm not usually a flavored peanut butter kinda guy but they have some darn good flavors (plain too) and they add hemp and flax seed and the resulting texture is very similar to Naturally More but doesn't need refrigeration!

No matter how it's prepared, no matter the promises of a crispy result, I just can't get past the mushy marshmallow - like texture of tofu.

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 stores.

The result is a creamy silky texture that is really unlike any other greens.

The result was a very creamy soup with a smooth texture.

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.

The result when baked was a much fatter (than your pictures), very cake like textured cookie.

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.

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.

It took extra time, but the resulting dishes made with this seasoning are so much more flavorful and their texture is devoid of that sandy feeling!

Coconut sugar gives these brownies much of their substance and texture, so don't be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results.

The result is a complex yet harmonious gin with a smooth and silky texture.

Coconut milk is the creamiest milk for potatoes and will yield the best result taste / texture wise.

I'm not entirely sure how that would change the texture — I have found that home - ground meal creates a slightly moister result in some other recipes, but I can't vouch for this one.

Everything in the list is there to enhance the taste and texture of the bread, so changing the basic ingredients of the dough will inevitably change the result.

I'm a texture person, and I've only recently found ways to prepare tofu that are not only easy, but also result in a great taste and texture.

I remember the dry, pleasant texture of the biscotti and the subtly sweet taste of roughly chopped almonds, and the crunchiness of the crust, which was the direct result of being baked twice in the oven.

The resulting cake didn't rise very much, but it was a lovely even texture and consistency, and the kids and husband loved it!

As a result, they have just enough texture for me after baking — any bigger and it's like you're chewing big hunks of carrot in a cupcake... no thank you.