Crispy on the edges, it gets chewier as your reach the center.
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They're chewier than regular M&M'S but not in a bad way.
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They are chewier than when boiled, and a bit bitter — but good.
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"People use the seeds of the plant to make noodles chewier," Wang says.
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The texture was crunchy in the way a softer, chewier granola bar might be.
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Thinner cuts tend to be more crispy and crunchy, but thicker cuts are chewier.
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Mine was chewier, more purple, a little more concentrated, with a potent red-meat flavor.
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His beef ramen caters to the Western palate, with ground beef instead of a chewier slice.
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Rough teardrops of dough fall into the boiling stock; they're more erratic in density, and chewier.
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On a baking sheet: This took about as long as the cast-iron method but produced chewier bacon.
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If anything, the added moisture made the gnocchi balls chewier than they already were, which I didn't enjoy.
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And it was great to see Rhea Seehorn given some richer, chewier dialogue and the chance to emote.
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Sure, it may be a little unpleasant at first: The steak is chewier and there's the whole blood thing.
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With Syd, avoidance — of volume, of scale, of chewier hooks and tangible physicality — reads not as inadequacy but as studied omission.
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The American Wagyu was leaner than the others, so the texture was chewier than I'd want in a steak with Wagyu lineage.
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I could get past the fact it was harder and chewier than I expected, but I couldn't stomach how gamey it tasted.
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The dough is thicker than an empanada's, too, crunchy on the outside and chewier as you bite in, like an underbaked cookie.
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I don&apost want to say it tastes like chicken, but it&aposs definitely...[laughs] It&aposs definitely, like, much more chewier,Dan: Yeah.
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Los Angeles Times food editor Russ Peters said it was "chewier and perhaps not quite as flavorful, and cut a little thicker" than sashimi.
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The higher alcohol and tannin levels create a chewier, more full-bodied wine, and one that is super appealing while sitting next to the fire.
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It's made up of thicker, chewier noodles that are cooked in a dashi broth and topped with bok choy, mushrooms, ginger, char siu, and Spam.
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It resulted in a chewier crust and a nice crumb, but his bagels had a slightly yellow tint and a bitter aftertaste from the baking soda.
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Serve them sliced with fresh mozzarella or with grilled scamorza (an Italian cheese similar to mozzarella but chewier in texture), and a bed of arugula or basil.
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The regular Whopper's patty crumbled like real ground beef, while the Impossible Whopper was chewier and almost felt as though it was encased in a tough outer layer.
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Ramen gets a snap of cayenne, but it's udon, chewier, with an earthy flavor all its own and in a broth deepened by kelp, that stands up to the curry best.
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The resulting crust—which measures 1.5 inches at Loui's—is generally described as focaccia-like, but Pikula notes that focaccia includes oil and is slightly chewier than Buddy's Neapolitan deep dish foundation.
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Sprightly as ever, these beats form a thicker, chewier soundscape, with scratches jittering, sparks flying, cut-up groans and shrieks chiming in from everywhere, over steady drums, cunningly timed rhythm guitar, fusion keyboards layered gorgeously.
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Read the right side alone for Joplin's repudiation of him — or read across the two columns, or diagonally down and back up again, for a chewier and more complex iteration of what is essentially the same repudiation.
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Another example is how Flood communicated with Nevør Shellfish Farm, a local oyster farmer up the bay, to secure a couple dozen butter clams, a type of slightly chewier clam native to the area that was once only used as bait.
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At their new Park Slope location, the owners Peter Shelsky and Lewis Spada have brought on Matthew Tilden, who was at Scratchbread in Bedford-Stuyvesant, to bake bagels that, while quite plump, are denser, chewier and crisper than the usual examples of the genre.
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On the Latin American side are maduros, slanting slabs of ripe plantains gone weak on the stove, bronze with notches of black, shining with their own sweated sugars; and tostones, green plantains fried, smashed flat and fried again, snapping under the teeth and growing chewier a few bites in.
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The food is an artifact of the Jewish-American legacy: While the sweeter, chewier bagel went national during the latter part of the 20th century — in part because Harry Lender realized in the 1950s that he could sell more if he premade, froze and packaged them — bialys' presence diminished.
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Luckily, the Pamela she embodies on "Better Things" is a much more interesting character, chewier, funnier, stranger, and sadder, with desires of her own—and while the show still hews close, at times, to a certain caustic shtick, in the proud tradition of O.G. Roseanne and Maude Findlay, it's also an ensemble.
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My table was already crowded with hawawshi, a meat pie denser than feteer, made of chewier, yeast-risen dough; small, earthy falafel called ta'ameya in Egypt, shaped from crushed fava beans, with bronzed shells and buoyant, parsley-green interiors; and a whole chicken for less than $10, rubbed down with seven-spice and made fervent overnight, then roasted on a spit and given a last spackle of char on the grill.
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The cheese becomes harder and chewier as time goes by. The region's ancient bordaleira sheep are also prized for their wool.
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Steel-cut oats are described as being nuttier and chewier than other types of oats. They can be used to make oatcakes, blended uncooked in smoothies and for other culinary purposes.
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These are very similar to cola bottle gummies in shape, but they are usually sour and coloured blue and pink. "Blue Bottles", a variation from another company, are identifiable by the small rims around the sides, and are chewier and thicker, with a sweeter taste.
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Dried apple chips dehydrated apple chips Apple chips are chips or crisps that are prepared using apple. When stale, apple chips become drier and crispier. Contrary to modern belief, apple Chips do not become chewier when stale, only harder. Apple chips may be fried, deep fried, vacuum fried, dehydrated or baked.
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Cornbread is a popular item in Southern cooking enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.
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The preparation usually starts with mincing the pork, traditionally by hand. A technique for yielding a denser and chewier meat texture is lifting the minced pork and thrusting it back into the bowl. The meat typically contains fatback and lean meat in a 1:2 ratio. Fatback is added to keep the moisture of the pork.
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American traditional Christmas cookie tray In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit. The term cookie is normally used to describe chewier ones. However, in many regions both terms are used. The container used to store cookies may be called a cookie jar.
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Similar to cellophane noodles, mung bean sheets are made of mung beans, except they are different in shape. The sheets are approximately 1 cm wide, like fettuccine noodles. They are produced in the Shandong province of eastern China (where cellophane noodles are also produced), as well as in the northern city of Tianjin, and have a springier, chewier texture than the thinner noodles.
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Snake meat is light pink in color. On a par with fish, snake meat tastes much richer and is chewier than the former. Ramy Inocencio of CNN describes that "Minced dark mushrooms, finely julienned chicken, fragrant chopped ginger and other herbs and spices fill out the recipe, making for a hearty broth. It tastes like chicken too – though a tad tougher.""Hong Kong’s snake soup kings" Ramy Inocencio, CNN Travel (2013).
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In August 2014, Nongshim revised its recipe for noodle blocks across its line for a chewier consistency, along with a revamped external packaging. In 2007 Korea, Nongshim launched a Kimchi Flavour version of Shin Ramyun. In 2019 Korea, Nongshim launched a Non-frying version of its packet noodle which has almost half a reduction on calories. In 2015, Shin Ramyun achieved 28 billion units sold since it was first introduced.
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The DE is the measure of the amount of reducing sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups will provide a chewier texture, while higher-DE syrups will make the product more tender. In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and browning of the marshmallow. Corn syrup is flavorless and cheap to produce which is why candy companies love using this product.
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David Arora compares its taste to that of the closely related Agaricus bitorquis, "but a little chewier and sometimes with a slightly salty or briny taste." Agaricus bernardii mushrooms produce a dark brown spore print. The spores are smooth, broadly elliptical, and have dimensions of 6–7.5 by 5–6 μm. The basidia (spore-bearing cells) are four- spored and club-shaped, measuring 14–25 by 4–7 μm; the sterigmata are 4–5 μm.
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Shakoy (Cebuano: syakoy; Filipino: siyakoy; Spanish: siácoy), also known as lubid-lubid ("little rope"), is a traditional Filipino deep-fried twisted doughnut. It is traditionally made with flour, sugar, salt, and yeast and deep-fried. It is then sprinkled with white sugar. Variants of shakoy can also be made with other kinds of flour, most notably with rice flour, which results in a chewier version that is also usually coated with sesame seeds.
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Leonard's Bakery is a Portuguese bakery in Honolulu, Hawaii, known for popularizing the malasada. The fried pastry, slightly crispier and chewier than a doughnut and with no hole, is known as a cuisine of Hawaii. Though Portuguese immigrants brought the malasada to Hawaii at the turn of the 20th century, Leonard's opened in 1952 and brought it to a wider audience. Leonard's is a household name in Hawaii and is well known in the continental United States and internationally.
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Naengmyeon (, in South Korea) or raengmyŏn (, in North Korea) is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.
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No one knows exactly when bún ốc has existed, but it is exactly that it is one of the most typical dishes of Vietnamese cuisine. Maybe, it came from a certain countryside, then followed the footsteps of the immigrants to Thang Long citadel and became specialties. The Hanoian often choose snails which are smaller and chewier than their land-based cousins. To make a good bowl of vermicelli, it is indispensable for fat and fresh snails, not soaked in water for too long.
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Salt water taffy is still sold widely on the boardwalks in Atlantic City (including shops in existence since the 19th century), nearby Ocean City, and other popular beaches throughout the United States like Cape Cod. It is also popular in Atlantic Canada, and Salt Lake City, Utah. Modern commercial taffy is made primarily from corn syrup, glycerin and butter. The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over and stretching it out again.
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The pieces can then be sold, or processed further to make rolled oat flakes, of smaller size than flakes of whole groats. Steel-cutting produces oatmeal with a chewier and coarser texture than other processes. Steel-cut oats, or copper cut oats are made from a copper or steel blade, other types, are traditionally used to make porridge. They take longer to cook than instant, ground, or rolled oats, typically 15–30 minutes for porridge (or about half this time if pre-soaked).
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They are closer in texture to the original Chinese versions and were traditionally made with rice flour which makes them chewier. Various kinds of lumpia, fried or fresh, are ubiquitous in Filipino celebrations like fiesta. Turon halaya made with mashed ube (purple yam) Filipino lumpia also have a unique and extremely popular dessert subcategory, the turon. These are lumpia variants either cooked with a glazing of caramelized sugar; or served with a sprinkling of sugar and/or drowned in latik (coconut caramel), syrup, or honey.
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Chewier cookies are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars. Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes "dunked", an approach which releases more flavour from confections by dissolving the sugars,Lee, Laura.
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Tapioca (boba) Tapioca pearls, (boba) are the prevailing chewy spheres in bubble tea, but a wide range of other options can be used to add similar texture to the drink. These are usually black due to the brown sugar mixed in with the tapioca. Green pearls have a small hint of green tea flavor and are chewier than the traditional tapioca balls. White pearls, not to be confused with the original pearls, are made with seaweed extract making them slightly healthier with a crunchier texture.
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Margaret and Frank Leonard Rego Sr. opened Leonard's Bakery in 1952. Rego's mother had encouraged him to sell malasadas, a holeless Portuguese doughnut with a "crispier" outside and a "chewier" inside. Portuguese plantation workers brought the dessert to the Hawaiian islands when they immigrated at the turn of the 20th century. Leonard's is known as an "old-fashioned, plain-Jane bakery" that popularized pastries and desserts in Portuguese cuisine, like Portuguese sweet bread and pão doce meat wraps, sometimes with a Hawaiian cultural borrowing like haupia, coconut, and guava filled malasadas.
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Luosifen noodles are rice noodles that are boiled and placed in a soup or broth that consists of local river snails and pork bones. The broth is boiled with river snails and pork bones for three to ten hours; the snails give it a mild, sweet flavor. Other ingredients can be boiled for the broth, including black cardamom, fennel seeds, dried tangerine peel, cassia barks, salt, pepper, bay leaves, licorice roots, sand ginger, and star anise. The noodles can be made from older rice noodles for a chewier and firmer texture.
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The formation of gluten affects the texture of the baked goods. Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network. Further refining of the gluten leads to chewier doughs such as those found in pizza and bagels, while less refining yields tender baked goods such as pastry products. Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
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Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer times. An increased moisture content in the dough enhances gluten development, and very wet doughs left to rise for a long time require no kneading (see no-knead bread). Shortening inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired.
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Although beef can also be used, pork is preferred for bossam. Pork shoulder is the most commonly used cut, but fattier cuts such as pork belly and chewier cuts such as pork hand can also be used. The meat is tied with kitchen twine to hold its shape, and boiled in a broth that contains star anise, ginger, white part and root of scallion, garlic, doenjang (soybean paste), coffee powder, tea leaves, and so on, to reduce the gaminess. When cooked, it is rinsed with cold water, untied, and pressed lightly in a cotton cloth to maintain its shape.
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In the 1970s, the Montreal bagel gained popularity on the other side of the Canadian border and were mass-produced to supply this demand. Some people compare the characteristics of the Montreal bagel, compared to other bagels, as being reflective of the hostility toward the immigrating Jewish population in the 20th century. Much like those Jews had to develop thick skin and form tight-knit communities, the Montreal bagel more compact and chewier than other bagels. According to mtl.org, the proper way to eat Fairmount Bagels is fresh out of the bag, with “schmear”, such as cream cheese.
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Lower moisture cheeses are firmer and chewier, and cheddar cheese with low moisture and an extrusion temperature of 80 °C was preferred by subjects in a study to other extruded cheddar cheese produced under different conditions. An extrudate mean residence time of about 100 seconds can produce "processed cheeses or cheese analogues of varying texture (spreadable to sliceable)". Other food products often produced by extrusion include some breads (croutons, bread sticks, and flat breads), various ready-to-eat snacks, pre-made cookie dough, some baby foods, some beverages, and dry and semi-moist pet foods. Specific examples include cheese curls, macaroni, Fig Newtons, jelly beans, sevai, and some french fries.
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Peruvian corn, referred to as choclo in Spanish Ceviche lenguado (Sole) with boiled choclo Peruvian choclo Choclo, also referred to as Peruvian corn or Cuzco corn (after the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. As field corn, it is not generally regarded in industrialized societies as desirable for human food without commercial pre-processing. When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste.
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This gives a chewier texture but can produce a dough too crumbly for scraping if no water is added, particularly when cutting short on eggs for dietary reasons. If fine ("all-purpose") flour and the full complement of eggs are used, all fat and moisture in the dough is derived from these, and water is rarely necessary. Traditionally, spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (spätzlebrett) into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, yet hold the initial shape for some seconds.
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This produces a crunchier 'toastie' and helps prevent the bread from sticking. Alternatively, bread can be placed inside unbuttered which produces a chewier 'toastie'. An alternative counter- top preparation method—one more common in the U.S.—employs a toaster oven where the sandwich (toastie) is arranged open face and then toasted (grilled), which not only toasts the bread but warms the meat and melts the cheese that is the traditional content of the classic Dutch toasted sandwich. While most informal eateries in Europe offer some form of toasted sandwich very few use clamshell-makers, preferring the grill or toaster-oven methods already mentioned, however American restaurants with a high customer turnover sometimes invest in large conveyor belt toaster ovens, such as can be found at Quizno's, Subway and Boston Market.
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Giant Chewy Sweet Tarts SweeTarts also come in a variety of other products including gum, little Sweet Tarts (often packaged to be handed out as Halloween trick-or- treat candy), SweeTart "hearts" for Valentine's Day, "chicks, ducks and bunnies" shaped Sweet Tarts for Easter and SweeTarts Jelly Beans (marketed for Easter in some regions of the US), "skulls and bones" for Halloween, and Giant Chewy Sweet Tarts, which are a larger, chewier variant of SweeTarts that come four to a package. They are an ellipsoid shape, the size of a silver dollar and ¼ inch thick. The Giant Chewy SweeTarts have also retained the orange flavour discontinued in the standard SweeTarts products, as have the Mini Chewy SweeTarts variety. SweeTarts Soft & Chewy Ropes are available in Cherry Punch flavor, and were originally named Kazoozles.
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