no their is a slight difference in texture
I think it is....
croissant! it's a French word so it is spelt the same in French as it is in English! :)
You say blancmange. It's a kind of pudding. In the Monty Python sketch, they call it a blancmange. That's French for "white eat". You don't need to translate it, though. You just say blancmange, the same way you say quiche or croissant, just by using the French word in your English sentence.
Same as other days; bread, croissant, brioche, butter, jam. But never butter on a croissant, which is one-third butter already.
The amount of crust present on Earth always stays the same. The amount of crust descending into the mantle is balanced by the amount of crust formed at mid-ocean ridges.
It is called a crescent because it is the shape of a crescent. Some things that have the same shape are: a croissant a crescent moon ect.
It is called a crescent because it is the shape of a crescent. Some things that have the same shape are: a croissant a crescent moon ect.
the lithosphere and the crust of the earth are the same lithosphere is another word for crust so the thickest is both of them.
Doughnuts do not have crust like bread does, however you could argue that the outside of a doughnut is the crust, but it is the same as the rest of the doughnut.
A line on a map that denotes crust that formed at the same time is called an isochron. These lines are used in geology to represent areas where rock layers have the same age or formed during the same period of time. By analyzing isochrons, geologists can better understand the history and evolution of the Earth's crust.
When continental crust collides with the same type of crust, it can result in the formation of mountain ranges through a process called continental collision. The force of the collision forces the crust to crumple and buckle, leading to the uplift of land and the creation of large mountain belts. An example of this process is the collision between the Indian Plate and the Eurasian Plate, which formed the Himalayan mountain range.
Whipping cream is almost the same as heavy cream but is a bit lighter. I have used both interchangeably in many recipes without problem. One thing I would suggest is to use a prob thermometer in the quiche. It is a good idea to have one around anyway for all kinds of things. Set the alarm to go off at 165°F. This will allow to bake the quiche to the perfect temperature for the ingredients you use. A setting of 165 is the very low end for a quiche but remember, the quiche will keep cooking after it is removed from the oven. expect at least another 5°F rise in temp after you take it out of the oven.