How to pronounce “crumbly” in English

He's manufacturing biochar. However, so this is what biochar does. Biochar is essentially charcoal that is derived from biomass that is heated in the absence of oxygen.And you get this crumbly charcoal material. You mix it with very high-quality compost,roughly 50/50. You incorporate it into the soil. And it enhances the water-holding capacity of the soil by about 30 percent, which is coincidentally exactly the amount that I've

So I use green cardamom.It's going to be very crumbly.

And then the last, we had two more ingredients to put in here.The last is-- this is a crumbly goat cheese.Works perfectly. Feta works as well.

But I have some of those vertical plate racks, or file folders.So do you mean like crumbly shortbread type stuff?

So I always tell people if you save it for later if you can't finish it it will last in the fridge or the freezer.So that your cookies aren't too dainty and crumbly, and you also-- they're not too tough or stretchy.

So you're looking for a course, crumbly mixture?Course, crumbly-- I should be able to grab it with my hand, and it'll clump together.It's like, what are you doing to me?

It's a binder, it holds things together, hence the glue name.And a lot of gluten free things are crumbly because they don't have the appropriate binder.It's a structure builder.

So I use green cardamom.a really hard, kind of crumbly, not-so-good-in-texture biscuit.

So I use green cardamom.Otherwise, they'll still be a little crumbly.

And we definitely don't want that for streusel.So you're looking for a course, crumbly mixture?Course, crumbly-- I should be able to grab it with my hand, and it'll clump together.

I have to say, your book on that front is so clear.It was incredibly helpful in what to do if it was sticky or too dry or crumbly, et cetera.It was a very-- I felt like my hand was being held in just the right way.

I don't know if you've experienced that but a lot of gluten free things are dry.Like again I just think of hockey pucks, they're flat and dry and crumbly.And it's because there's no moisture retainer in there, which is what gluten does.

We just got a mixture of these two forms.You can look at it, it's a bit more gray, it's a bit more crumbly.

And I don't know about you but I have run into a zillion gluten free baked things, like scones and muffins, that are kind of hockey pucks.They're very dense, they're very heavy, and they're very crumbly.And that is due to the binding and then the structure building being not there.

The French really love vegetable tarts.The crust, if you just think about the ratio that you are used to working with, and trying to convert it to gluten-free flours, sometimes it is crumbly, doesn't stay together.So it's just basically, I had to learn to create a lot of formula for what I knew how to cook before.