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honorably    音标拼音: ['ɑnɚəbli]
ad. 受尊敬地,体面地,正当地

受尊敬地,体面地,正当地

honorably
adv 1: in an honorable manner; "he acted honorably" [synonym:
{honorably}, {uprightly}] [ant: {dishonorably}]
2: with honor; "he was honorably discharged after many years of
service" [synonym: {honorably}, {honourably}] [ant:
{dishonorably}]

Honorably \Hon"or*a*bly\, adv.
1. In an honorable manner; in a manner showing, or consistent
with, honor.
[1913 Webster]

The reverend abbot . . . honorably received him.
--Shak.
[1913 Webster]

Why did I not more honorably starve? --Dryden.
[1913 Webster]

2. Decently; becomingly. [Obs.] "Do this message honorably."
--Shak.

Syn: Magnanimously; generously; nobly; worthily; justly;
equitably; fairly; reputably. Honorarium


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  • Rubbing In · Techniques · Taste Lab
    Rubbing in disperses cold butter or other fat through flour by rubbing pieces between the fingertips until the mixture resembles coarse breadcrumbs The fat coats the flour and stays in small lumps, which create a short, tender, flaky texture in shortcrust pastry, scones, and crumble toppings
  • Rubbing in — BakeHQ
    Rubbing in wants the fat firm enough to stay in discrete pieces Warm fat smears into the flour instead, coats it uniformly, and gives a uniformly short pastry rather than a flaky one
  • The Rubbing-In Method in Baking | Everything you need to know
    The rubbing-in method, or also known as the biscuit method, or cutting in method, in baking is commonly used for making shortcrust pastries, pie crust, biscuits, crumbles, and scones It is called the rubbing-in method because we rub the fat into the dry ingredients mixture using our fingertips
  • The Rubbing-In Method - What Sarah Bakes
    The rubbing-in method is the process of rubbing fat (butter, lard, margarine) into flour with your finger tips Alternatively, the fat can also be ‘cut’ into the flour with two knives, a pastry cutter or even a food processor and can thus also be called the “cutting-in method”
  • What is the Rubbing In Method Used For? [Pro Baking Guide]
    The rubbing in method is a culinary technique used to incorporate fat into flour to create a crumbly, 'short' texture by coating flour particles to inhibit gluten development It is the foundational process for making classic shortcrust pastry, scones, and crumbles
  • Mastering Rubbing In for Flaky Pastry - numberanalytics. com
    Rubbing in is a method of mixing fat and flour to create a pastry dough that is both tender and flaky The process involves using your fingertips or a pastry blender to work the fat into the flour, creating a mixture that resembles coarse breadcrumbs
  • Pastry Dough Rubbing In: Step-by-Step Guide - Food for Freshers
    Get perfect pastry every time with our guide on rubbing fat into flour Master the basics for perfect dough and delicious pastry
  • The Rubbing-In Method, Explained | Love Made Edible
    The rubbing-in method works cold butter into flour until breadcrumb-like, blocking gluten for short, tender scones, shortcrust and crumbles
  • BBC - BBC Food, Techniques, Rubbing in
    'Rubbing in' is a technique where flour is rubbed into a fat to make dishes such as shortcrust pastry, crumbles and scones
  • What Is the Cut-In Method? (And How to Get Flaky Results Every Time)
    Quick Answer: What Is the Cut-In Method? The cut-in method (also called the rubbing method) is a baking technique where cold fat is worked into flour until the mixture becomes crumbly





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