- needed][dubious – discuss]
Whitefish do not have much oil in
their tissue, and have
flakier white or light-coloured flesh. Most of the oil
found in
their bodies is...
- 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...
-
actresses for
Giggles and Petunia.
Flaky – A red,
nervous porcupine with
spiny dandruff on her
quills (hence the name "
Flaky"). She is
paranoid with an extreme...
-
sometimes soft and not
always crunchy like most
other Indian snacks. A
flatter flakier version is
called papdi ganthiya. A
sweeter version is
called Mitha Ganthiya...
-
during baking,
steam is released,
resulting in the
pockets that make a
flaky crust.
Water is only
added once the fat and
flour are
thoroughly combined...
- cold or
softened butter, eggs, salt, and icewater. Pate brisée
should be
flaky and s****y,
rather than crumbly.[citation needed]
According to the Traite...
- 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...
-
Juniperus squamata, the
flaky juniper, or
Himalayan juniper is a
species of
coniferous shrub in the
cypress family Cupressaceae,
native to the Himalayas...
- pies made in the
Middle East and the Balkans. The
pastry is made of a thin
flaky dough such as filo with a
variety of fillings, such as meat, cheese, spinach...
- made from a
laminated yeast dough similar to puff pastry. It is a buttery,
flaky,
viennoiserie pastry inspired by the
shape of the
Austrian kipferl, but...
