Sentences with phrase «texture changes in»

Moreover, domain texture changes in parallel with the changes in domain shape, and selective melting and growth of particular subdomains cause the texture to become more uniform.

Not exact matches

Thus, when Canada brought McWraps over from Europe last spring, there were changes — the sweet chili sauce was made spicier, and tortilla chips were added to the Fiesta wrap because Canadians apparently appreciate multiple textures in a single bite.

In such cases, the accidents of grass (such as its colour and texture) pass away with the change in substancIn such cases, the accidents of grass (such as its colour and texture) pass away with the change in substancin substance.

And if we then proceed to replace other parts of it as well, in the process changing its shape and texture, eventually we may laugh at ourselves if we still call it the same chair.

Because the Scriptures are richly textured and inexhaustible, it is important to leave the system loosely drawn in order to allow for new insights and changes of perspective which can always come.

Over a long period remarkable changes in colour and texture take place.

It would be great to freeze but was just wondering if this changes these up a lot, either in nutritional value or texture etc??

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.

Lately I've been stirring collagen protein into my oats as the collagen powder dissolves completely and doesn't change the taste or texture of the oatmeal at all, it just brings in a good 10g of protein!

I did have to use vegetable oil unfortunately, because I ran out of canola oil, but I didn't think that would make a change in the texture.

I did this last year as well and can say that I noticed no change in flavor or texture).

* Reducing too much sugar in ice cream can also change the smoothness and texture of ice cream but this amount of reduction is just right for us.

It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product.

This change in the texture of of the flour gave the bread a different texture.

With its squidgy vegetables — I've added green beans for a change in texture — this dish is great comfort food.

The fat type can add flavor, if it is intended to, or if added near the end as either a cream or nut cream, can add mouth feel and a change in texture as well.

I use mine in my coffee, put 2 teaspoons in a mug add a little cold water stir, leave for a minute or two, stir again and pour on boiling water, add instant coffee and voila gelatine coffee, no change to the taste, but adds a lovely silky texture.

Just don't leave your saucepan's side, and watch for changes in color and texture.

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.

To answer # 1, I've never tried baking this in a water bath, and my hunch is that it would change the texture somewhat.

Get some nice sea scallops and dice them up and you can watch them change color and texture in the lime juice — and sooooo good!

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.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

I've noticed the change in texture that you can watch happen after you've incorporated the butter and start to add the cream.

Cook a hamburger and it changes from being mushy and soft to having a wide variety of textures, with an interior that clings together in springy, juicy clumps, interspersed with pockets of rendered fat and juicy meat.

The cornbread really adds a nice change in texture and flavor.

GF breadcrumbs won't make a difference in taste but they may change the texture.

There might be slight change in the texture and flavor of these bread sticks but will still taste as delicious.

One small change in the ingredients made a huge difference in the texture.

Whenever you're trying to come up with a recipe to stuff into a squash there are a few good staples to think about; have a variety of green, a type of meat, something for change in texture like a crunch, and something to give it a creamy consistency.

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).

By the time I got it in my piping bag and began to put on the cupcakes, the texture and appearance changed... where the sugar granules suddenly became very visible and it looked like the butter was separating... giving an almost oily appearance / texture.

The slivered almonds added a nice change in texture and complemented the carrot flavor well.

i love adding cashews to my stirfry for that change in texture, makes it that much yummier!

You can expect to see slight changes in texture and flavor after freezing.

I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

My take: you can do it, sure, but I have never found any notable change or improvement in latke texture when I have.

The caster sugar I've previously used in the gluten free pie crust has been replaced by coconut sugar, which doesn't change the flaky, buttery texture of the crust at all — this just goes to show how forgiving (and amazing) this gluten free pie crust really is.

We are in for many months of hearty greens so this should be an interesting change of texture and flavor.

The only difference is that the coconut milk is higher in fat so it may change the texture slightly.

There may just be a change in texture from the rice flour < 3

A friend was asking about using Stevia in place of the coconut sugar but I didn't know if that would change the taste or texture.

But I've discovered that it doesn't really change the texture or smoothness of the hummus that much by peeling off the skins — I find the biggest differences are from using lots and lots of tahini, using chickpeas from scratch (and using baking soda in the process), and blending the chickpeas by themselves in the food processor first.

I ended up adding 1/2 bag of milk chocolate chips, a splash more of cream & vanilla to get it «un» - bitter, so I probably changed the texture (trying it in ice cream cake tomorrow).

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.

No change in taste or texture when thawed.

Some people skip the lemon juice because it changes the texture of the sauce a little bit but in my opinion the flavor more than makes up for the visual difference.

In fact after you give your little leaf a rub down everything about its structure, texture + taste changes.

And in so doing, you're potentially going to be changing (for better or worse) some things: dough consistency and strength, fermentation time, keeping quality, and, of course, flavor and texture of the bread, to name a few.