flaky

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  • adj

Synonyms for flaky

Synonyms for flaky

made of or resembling flakes

Synonyms

made of or easily forming flakes

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Related Words

conspicuously or grossly unconventional or unusual

References in periodicals archive ?
The larger layers of fat and dough that are created by a combination of double and single folds create a flakier pastry than one made using the same formula, but with three single folds.
Although you can pat the dough out, I think that the pressure of rolling the dough makes for flakier layers.
Izzy played a perma-pickled head chef, flakier than pastry, heading for divorce, mid-life crisis and the bottom of another bottle of vodka.
Adding hydrogen changes the molecular configuration and properties of vegetable oils used for baking and frying, creating partially hydrogenated oil that reduces rancidity and increases the shelf life of such goodies as Twinkies, makes fried chicken crunchier and pie crust flakier.
Some of my friends, believe it or not, are flakier than I am.
The general rule is the colder and harder the fat, the flakier the crust.
The pouch does not require the same level of heating, so the fish seems fresher with a flakier texture.
The flakier they figure you are, the less cool stuff they're going to let you do (like, actually go somewhere with Josh).
Either she's been faking it for sympathy votes or she's just flakier than Greek pastry.
Haddock has white flesh that is flakier than cod and the meat has a slightly sweet taste.
In my testing, however, the Wi-Fi was a bit flakier than I expected.
Moshe Alamaro of the Massachusetts Institute of Technology has a flakier idea.
Often compared to red snapper, flounder and sole, FPI's SimpleServ tilapia is a mild, tender and versatile fish offering a whiter and flakier treat to consumers who aren't yet familiar with the species.
In one all-too-brief chapter, the authors profile a few of the flakier characters, like Tony Robbins, who has clients walk across burning coals "protected by nothing other than the power of positive thinking.
It also makes oils more stable (so they can be re-used more times in deep-frying) and makes pie crusts flakier and french fries crispier.