chewy

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Synonyms for chewy

tough

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Words related to chewy

requiring much chewing

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(of a consistency) requiring chewing

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References in periodicals archive ?
notes that grass-fed beef has a different flavor than grain fed and that it is by nature chewier because the animals are older when they're slaughtered.
For thicker, chewier, more flavourful cookies, make the dough, then let them set in the fridge overnight.
Butter tends to make cookies spread and crisp while baking, so your cookies may turn out chewier and thicker.
For frozen or chilled dough products such as cookies, pizzas and breadsticks, the result after baking tends to be softer or chewier than people might expect.
It is a little chewier in the mouth, due to the multigrain.
My partner's warm smoked salmon and Parma ham salad was no less excellent, with the warm, softy, salty fish paired stylishly with the chewier meat.
97 Baked fruit snacks: like dried fruit but chewier and more delish.
Chewier, a non-status Ojibwa aboriginal charged with hunting moose out of season argued that the 1850 Robinson-Superior Treaty precluded provincial regulation of his activities.
Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through.
Reminded me a bit of calamari, though squid is much chewier.
It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ - which are removed to make white rice - contain fats that can spoil.
As long as you refrigerate and feed the treats within a few days of making them, or store them in an airtight container in your freezer before feeding, your homemade jerky treats will be a big improvement on the commercial products: chewier, more delicious, and far safer.
Moreover, meat from males was chewier than meat from females due to the larger myofiber diameters and greater shear forces.
Along the way, learn the history of this famous noodle as David visits a ramen factory, has a bowl of the original tsukemen, and examines how alkalinity makes noodles chewier and less prone to dissolving in broth.
Moreover, the size of the collagen-rich areas and the size and length of fiber bundles were linked to the texture, with the firmer and chewier pieces of meat displaying the largest collagen-rich areas and larger fiber bundles.