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"The consistency is unbelievable".
The consistency is like processed cheese.
The consistency is crucial of course.
When the consistency is right, fold the cream in.
"I want to know where the consistency is".
And with Marmite the consistency is arguably even more vital.
But seasons — the continuation, the consistency — is important.
The consistency is loose, so keep it refrigerated.
Cube butter and work that in until the consistency is like cornmeal or sand.
"They leave this chalky residue on your tongue, and the consistency is off," she told me.
Remove the lid and let it soften gently for another five minutes, until the consistency is right, and keep it hot.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com