Cookies baked unbelievably fast and flaky biscuits never looked, well, flakier.
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People's attention spans are shrinking and we're all flakier than ever.
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Dana is the flakier sister, and also the more responsible one.
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They are cousins to empanadas but flakier, with a greater debt to butter.
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Just keep reminding yourself that less is more: Less mixing makes a flakier biscuit.
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As Ms. McDowell promises, mixing by hand gives you more control, thus a flakier result.
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I usually tell people: the worse your dough looks, the flakier your biscuits will be. 2.
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I find I get a slightly flakier result without a machine, which can over-process the butter.
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In my experience, the guys on Raya tend to be a little flakier than they are on other apps.
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An Englishman actually brought them to Macau in the 80s, so they're a little different than the traditional pasteis de nata, flakier and less sweet.
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And Mrs Pelosi has that margin, of flakier Democrats and independents, who are much less likely to consider impeaching Mr Trump warranted or important, strongly in mind.
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But two years in, the battery life on my AirPods isn't as good as it used to be â€" I can listen to music continuously for about 2-3 hours instead of the original five â€" and the wireless connection with my iPhone is flakier than I would like.
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There are also regional variations, like Gujarati mohanthal, made with gram (chickpea) flour instead of milk solids; Rajasthani kalakand, made with whole milk, which gives it a silky texture and a deep milky flavor; and patisa or soan papdi, a drier, flakier square-shaped sweet also made with gram flour.
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To supplement the center's vegetarian regimen, Kellogg experimented with granola. Soon afterwards he began to experiment with wheat, resulting in a lighter, flakier product. In 1891 he acquired a patent and then in 1895 he launched the Cornflakes brand, which overnight captured a national market. Soon there were forty rival manufacturers in the Battle Creek area.
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Marks credits the development of matzah brei – in which crumbled pieces of matzah and beaten egg are combined before frying – to the influence of Eastern European Jewish immigrants to the United States. Marks adds that the introduction of machine- made matzah produced "a slightly thicker and flakier matzah than that made by hand", and is the ideal type of matzah to use for this dish.
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Because of the relatively large fat crystals in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be flakier than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter."Heaven in a Pie Pan – The Perfect Crust" by Melissa Clark, New York Times, November 15, 2006.
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Penne alla vodka Vodka can also be used in cooking and various recipes are improved by the addition of vodka or rely on it as a key ingredient. Vodka sauce is a pasta sauce made from tomato sauce, cream, and vodka that gained popularity in the 1970s. Vodka can be used in baking as a substitute for water: pie crusts can be made flakier with vodka. It may be used in seafood dishes, cheesecake, or bitters.
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This pastry became a common dish in medieval times, and by the 14th century, came to be called a "pye" or "pie". The etymology of the word is unknown, but may be related to the magpie (also called "pie"), perhaps because both were spotted, or because the bird collects miscellaneous articles.Oxford English Dictionary, 3rd edition, s.v. The French and Italians specialized in redefining the pastry of the pie, making it flakier and tastier by new methods of adding butter, rolling, and folding the dough.
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White fish (Atlantic cod) White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom) Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), pollock (Pollachius), and others. Whitefish (Coregonidae) is also the name of several species of Atlantic freshwater fish. Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live in the water column away from the seafloor. Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh.
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