Search Results for: Eggs not containing added sugar not in shell
some form of pastry dough. there are many forms of pastry dough, though the most common is shortcrust pastry dough. the basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder, and eggs. when these ingredients are combined, they form a dough that is flakier or crumblier than
bread dough. the high fat content in pastry dough, and how the fat covers the flour used, is what leads to a flaky pastry. presentation is also more highly valued in pastries, therefore there is typically more time spent on making this product. this leads to a more expensive product. pastry dough likely...
https://bakerpedia.com/specialties/pastries/
'eatable' edible and eatable can be, and have been for centuries, used interchangeably to describe things that are fit or able to be eaten. usage, over many years, however, has inevitably slightly changed how the words are used, resulting in nuances of meaning. in particular, edible has come to indicate
our word choice. but considering actual usage of edible and eatable, not everyone seems to be aware of the subtle semantic distinction between the two. so, please partake in our course on the words. our usage advice is safe to consume. edible is a late th-century borrowing from late latin ediblis, which...
https://www.merriam-webster.com/words-at-play/edible-vs-eatable-usage