flakiness

• “It’s always had a certain flakiness, and I never had the patience to track it down.”

  Scripting News for 5/26/2008 « Scripting News Annex

• “The whole affair requires a Zen master's presence of mind to achieve the ideal separation of layers - what we civilians call flakiness.”

  The Seattle Times

• “If anybody ever asked us we Black Americans always have known about and felt the stab from the "'flakiness' factor" of our white kin/fellow US citizens.”

  Black philanthropy

• “Cutting stories about O'Neill's "flakiness" began to appear in the conservative press.”

  Newsweek: First Brush With History

• “We worked on that together for years; that was marked by some flakiness and not much actual work getting done.”

  Monday

• “Since it is all fat, it usually produces the most tender and crumbly results in a cake, cookie or pie crust, but it does not have the flavor of butter, nor can it impart the flakiness that butter can give to, for instance, a pie crust.”

  What is shortening? | Baking Bites

• “If I'm honest, I've already decided in favour of the former, which is much more common on this side of the Channel, and a particular buttery weakness of mine, but in a side-by-side tasting, I'm forced to admit that the crisp flakiness of Dan's recipe is a much better foil for the quiche's creamy filling.”

  The Guardian: How to cook perfect quiche lorraine

• “The former is more common, but the crisp flakiness of Dan's recipe is a better foil for the creamy filling.”

  The Guardian: How to make the perfect quiche Lorraine

• “I was surprised, in the end, by two things: (1) How many variations there can be in a “good” croissant, in flakiness, sweetness, richness, and crunch, and (2) How similar our opinions still were on which ones were best and worst.”

  Seattle’s best croissant

• “My personal preference is to use mostly butter and a small amount of trans-fat free shortening in a crust to get the flavor and flakiness of butter, but a little bit of the extra tenderness of shortening.”

  Butter vs shortening in pie crust | Baking Bites

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