To keep fruit crisps or crumb toppings from going soggy, ensure that the fruit is well-drained and not overly juicy before baking. You can also add a layer of flour or cornstarch to the fruit filling to absorb excess moisture. Baking at a higher temperature for the initial few minutes can help set the topping quickly, and avoid covering the dish while it cools, allowing steam to escape. Lastly, serve the dish immediately after baking for the best texture.
Which fruit do you want? What are you going to eat? Fruit? Which fruit? does this help? Which answer were you looking for? What are you going to do now?
Nitrogen i an unreactive gas. <><><><><> Nitrogen is not a noble gas so it is not non-reactive
The whole world will end. Every one will die (why don't you find it out yourself I'm not going to do it )
Iowa doesn't have a fruit
Yes, you can take crisps on board when traveling to the US, but there are restrictions. They must be commercially packaged and sealed, and they should not contain any meat or dairy products. Always check the latest guidelines from the U.S. Customs and Border Protection to ensure compliance with import regulations.
im going to jump you
only if they are going to have fruit
eat it or by less fruit
They are going extinted because we are hunting them for there oils and skin.
I'm going to assume you are asking how to make a fruit sauce from fruit puree? once the fruit is pureed, strain the seeds from it, and add a tablespoon of lemon juice. then some sugar to taste. voila, fruit puree becomes fruit sauce
No, people only used to think that the tomato was a fruit, which it is now officially declared not a fruit, but a vegetable. Onions were always, and are always going to be, a vegetable.
Strawberries, on nipples, when someone was going to put them in fruit salad.(: lol. its about sex...