How to pronounce “toasty” in English

But it's just this caramelized toasty brown, like the outside of a toasted almond that has the skin still on it.

And the butter from it adds a really nice like toasty nuttiness to it.

It's quite toasty, almondy almost, in flavor.

So just keep that on there until it gets all nice and toasty.

Keeps us nice and toasty and it keeps power.

The aromas of the roasty, toasty, beany notes, that's the smell of it.

It just adds that perfect crunch, again, that nice toasty quality.

So brown butter is when the milk solids and butter start to separate and they get nice and toasty.

And it'll start to smell incredible-- just, like, toasty and fruity.

And it's a little toasty, but machines can handle that.

So even though the top is frozen and icy and inhabitable, you're not that far away from a nice, toasty, warm location

So let's pull it into the category of-- OK, now, this is-- this is now getting a little bit toasty.

Both of those things contribute to this warm, brown, rich, toasty, roasted kind of flavor.

And you notice I'm taking the pecorino all the way to the edge, 'cause when you get those little toasty bits of pecorino on the edge of your crust.

Can you guys see the nice kind of, there's the camera, that nice kind of toasty caramelization that's going on there?

This beer can taste like chocolate, it can taste like fruit, it can taste like citrus, it can taste toasty, nutty, it, it runs the gamut as far as flavor profile is concerned.

They can be roasted really dark where they take on chocolaty, toasty, nutty qualities and they can be dried very quickly where they

It will have toasty, roasty, nutty characteristics.