Palm shortening is palm oil that has some of its unsaturated fats removed, giving
it a very firm texture, and high melting point.
Not exact matches
Farro is an ancient grain that has a
very nutty taste and a complex
texture that is both
firm and soft.
Texture was
very firm and the frosting was easy to pop out of the plastic box.
It has a
firm texture and to me tastes
very similar to eggs.
It has a long shelf life, which is great for keeping on hand, but what makes it truly special is its unique
texture —
very firm and chewy, holding great shape when cooked and excellent at absorbing all kinds of delicious marinades.
I personally like
firm tofu as I feel the flavors penetrate them easily and still they retain their shape and
texture as compared to silken tofu which is
very delicate to handle.
It has a wonderful
firm and chewy, yet tender
texture, which makes it
very satisfying and a fantastic salad co-host to more tender ingredients, such as fava beans.
Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly
textured meal, and the mixture reaches a
very thick, finely mashed,
firm consistency, stopping occasionally to scrape down the work bowl.
(If your quince paste is
very firm, warm it gently over low heat to soften [or heat for 10 seconds in a microwave], until the
texture is thick like jam but spreadable, then set aside to cool before using).
Silken tofu falls apart
very easily, whereas
firmer tofu has a spongier
texture.
It has a slightly
firmer texture this way but still
very creamy and heavenly.
Adding a coagulant to soy milk curdles it, producing tofu, which ranges in
texture from «silken» (
very soft) to «extra
firm, «depending on howmuch liquid is removed.
They are
very firm with fine
texture and a delicate, sweet flavor, consisting of 17 - 23 % sugar.