Sentences with phrase «so grainy»

I know that last photo is so grainy, but I love it.

So a grainy Sherman shot from her defining»70s «Film Stills» series seems removed from time and place and psychologically unanchored.

«It's so grainy you might as well be watching the sand at a beach», I remember one mag saying about the Mega CD version.

It was kind of hard to make out because the footage was so grainy, but you could easily tell what was going on.

We were really hoping that image was only a preliminary design or was so grainy that we couldn't see a transitioning piece between the stack and the console.

When the sweetener is heated, it dissolves so the grainy texture goes away.

Had the tiniest bite and I must say, it tastes so grainy and it's like I am eating hard play dough.

If you have oat flour, it's one cup but if you are grinding the oats in your food processor, you need to start with 1 1/3 cup oats and don't over process (that's partly why mine look so grainy since I started with oats and not oat flour).

Why are the photos so grainy and difficult to make out?

Not exact matches

I'm trying to make but butters in my kenwood mixer and after the initial breakdown the butter just ends up underneath the knife so the consistency remains grainy (as described by others below) no matter how long I blend it for.

I totally agree that the texture is a little grainer, I think that's inevitable as the ingredients are so different but the stronger the food processor you use the less grainy they become

I did find the creamed coconut didn't blend brilliantly, and so the texture was rather grainy.

So smooth, so silky, never grainy like a potato pureSo smooth, so silky, never grainy like a potato pureso silky, never grainy like a potato puree.

I let the batter sit for about 8 hours (due to morning enthusiasm and midday laziness rather than any intelligent design); I think that letting it rest a short while gives the flour granules time to absorb some of the liquid so it won't be too grainy?

To me, this mix is a little chalky or grainy but it's not unbearable and it might just be how I taste it, so I would definitely say give it a try.

This melts the sugar, keeping the finished pudding from being grainy, and gives us that caramelized brown sugar flavor that makes butterscotch so dang good.

and Extra Grainy have been launched in test markets over the past year or so, and both will be available nationally by the end of April, available at Wal - Mart, Target, Kroger and other major chains.

I like using homemade, because it comes out so creamy and a lot less grainy than store - bought.

After going G - F I haven't found a bread machine recipe that works, so back to baking from scratch and hope to find a recipe that will support my old «crunchy - grainy» bread (Three Seed Bread).

Sclereids are, apparently, the grainy bits you get in pears, so he wasn't too far off the mark with the grainy and fruity associations

So I just tried this and it was kind of grainy.

Unfortunately, it's very high in starch so it's unbalanced, and the rice flour in it is grainy.

I wanted it to be a little thicker than what the pictures show, so I cooked it a little longer than the recipe calls for, and unfortunately it just got grainier.

I had about given up on gluten free baking because of dry or crumbly, grainy results that were so disappointing when I found your website, and saw all the glowing comments.

But every time I made my own hummus, I was so disappointed with the grainy texture, I gave up and bought Sabra.

My only problem seems to be that it was a bit grainy, so maybe I didn't let it boil long enough?

I'm not a big fan of hummus, but that grainy texture is a big part of what turns me off, so I think I must give this one a try, too!

(She also didn't peel the Chick peas, so it was very grainy.)

Coconut milk can also have a slightly grainy - texture from the desiccated coconut, so don't expect the coconut milk yogurt to be quite as silky - smooth as dairy - based yogurts are.

I've tried a few other brands, and though not bad, they taste somewhat grainy and not smooth, so this brand sounds great!

So I tried this twice without success: / I make the caramel and everything seems right then when I pour it over the popcorn it gets grainy and yucky... Any suggestions on how to stop this from happening?!

organic packages of prepared polenta have a deliciously creamy - grainy texture, so opt for organic if you can find it.

She said if it had a grainy feeling, the sugar was not completely melted and it should be whipped for another minute or so.

This is because almond flour can be a bit course, so you want to make sure that it's ground down more so that your waffles don't come out grainy.

A few things went wrong so the texture was a bit grainy.

So I was thinking this would work well in these as it would give that slightly grainy texture I seem to remember these having.

It's a super interesting alternative to oatmeal because the texture is so unusual and grainy, yet creamy.

The pancakes were a little grainy so I could have blended it up more.

The glaze was definitely grainy when we first ate it, but not so much later on.

It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on.

The chocolate chip cookies are a but too grainy so would welcome any hints on how to improve on those.

I pulsed the pecans in the blender first until they were grainy like flour so as to hide the fact that there were nuts inside.

Thanks so much for a delicious cake that doesn't taste grainy or odd!

It could be that the fat from the coconut milk was completely removed, so what's left in the pulp was too grainy to make into a coconut flour.

Adding pumpkin puree to coffee can give it a slightly grainy texture if you let the drink rest too long, so keep that in mind when making this!

So after tasting the thick, grainy butter, I decided to add 2 tbsp.

It's easily happened to overmix the chocolate the first time — only 30 seconds too much and it firms up so you can't pour it and eventually becomes grainy.

So whenever I make chia porridge I add ground flax and chopped nuts to give a more grainy and crunchy texture.

The frosting was a little grainy, so I added a little vanilla and butter, and it was glossy and perfect.

Chefs love their kosher salt and so do I. However, in this recipe I prefer finely ground sea salt because it dissolves quickly compared to the grainier kosher salt.