adjective describing something that is soft and thick, like dough
Used to describe food that is raw or undercooked, especially when referring to dough-based dishes like pizza or bread
Critiquing dishes that have a doughy texture, indicating a lack of proper cooking or preparation
Describing baked goods that are dense and heavy, with a raw or uncooked center
Referring to a dough-like consistency or texture, often used to describe undercooked bread or pastries
In the culinary world, 'doughy' is used to describe a texture of dough that is soft, moist, and slightly undercooked.
Bakers use 'doughy' to refer to a dough that has not been properly kneaded or is not fully cooked, resulting in a soft and sticky texture.
Food critics may use 'doughy' to critique a dish that has a dough-like consistency, which can be seen as unappealing or lacking proper preparation.
Food scientists use 'doughy' to describe the physical properties of dough, including its elasticity, viscosity, and ability to rise during baking.
Nutritionists may use 'doughy' to advise against consuming foods with a doughy texture, as they may be high in refined carbohydrates and low in nutritional value.
Health inspectors use 'doughy' to assess the safety of food products, as undercooked dough can harbor harmful bacteria and pose a health risk.
In a home economics class, teachers use 'doughy' to teach students about the importance of properly kneading and cooking dough to achieve the desired texture and flavor.
Restaurant owners may use 'doughy' to instruct kitchen staff on the proper cooking techniques to avoid serving dishes with a doughy consistency to customers.
Food stylists use 'doughy' to create visually appealing dishes by manipulating the texture of dough to achieve a desired look for photography or film.
Pastry chefs use 'doughy' to describe the ideal texture of certain pastries, such as croissants or danishes, which should be flaky and buttery rather than dense and doughy.