Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • adj. Resembling flour.
  • adj. Covered in flour.

from the GNU version of the Collaborative International Dictionary of English

  • adj. Of or resembling flour; mealy; covered with flour.

from The Century Dictionary and Cyclopedia

  • An obsolete spelling of flowery.
  • Consisting of or resembling flour; covered with flour: as, your coat is floury.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adj. resembling flour in fine powdery texture

Etymologies

Sorry, no etymologies found.

Examples

  • Flip the dough over, so the bottom, also floury, is now on top.

    Toast:

  • The potatoes turned out to be what the Irish call "floury", and began to dissolve in the boiling water.

    questions from the peanut gallery

  • It tastes kind of floury, like boxed mashed potatoes.

    Kansas City Star: Front Page

  • • High-starch potatoes, also called "floury" potatoes, generally have coarse, corky skin and a dry texture (due to lower levels of moisture).

    Gazette.com :

  • Trevor and Emily glanced at me, then down at my floury path.

    Odd Girl In

  • Enough for 4leftover roast pork 180gcarrots 180ggalangal or ginger a large lump to give 4 tsp gratedmayonnaise 150mllime ½coriander leaves optionalreserved fat and skin from the roast floury or seedy baps or soft rolls 4Using two forks, tear the pork into thin shreds, then place in a bowl.

    Nigel Slater's pork recipes

  • Then, as you are about to come full circle, an arch selling St John's custard-filled doughnuts or perhaps blackberry jam is more your thing, dark rye loaves and floury white loaves.

    Observer Food Monthly Awards 2011 Best Newcomer: Maltby Street

  • I'm astounded to discover there's no clear consensus as to whether a floury or a waxy potato is preferable for this dish.

    How to cook the perfect rösti

  • I make one version as per her recipe, using both breadcrumbs and egg, and one with just breadcrumbs; both are utterly delicious, and much less heavy than my previous efforts, but those with egg are much wetter and more difficult to shape which is presumably why she suggests shaping them with floury hands, and, if I'm nitpicking, have a slightly gloopy texture.

    How to cook perfect meatballs

  • The floury versions are deliciously fluffy and well browned, but, when parboiled, more like a mashed potato cake than a rösti.

    How to cook the perfect rösti

Comments

Log in or sign up to get involved in the conversation. It's quick and easy.