Obsidian.
Beating choux paste is an important procedure to ensure a perfect pastry. After adding the flour to the water and butter, beating the paste by hand or electric mixer will blend the ingredients thoroughly so that you will have a smooth paste with no lumps of flour. Then when adding the eggs, again it is important to beat the mixture in order to have a silky, smooth and glossy choux paste.
Make a thick paste with baking soda and water, and smooth it over the gum.
To re-blend separated tahini paste, simply stir the contents together with a spoon or whisk until a smooth consistency is achieved. If needed, you can also add a small amount of water or oil while stirring to help bring the mixture back together.
There more thin filaments than thick filaments in smooth muscle. The ratio is of the thin to thick filaments in the smooth muscle is approximately 15:1.
paste
kite,paste,print,make
well you cant blend metal and thick plastic or your blender will break :D
paste
I think the answer could be MISO - check it in Wikipedia.
the best solution is to add wheat flour paste.to make the paste take 2 table spoon wheat flour and add water until it become thick paste n now put this thick paste to gravy.boil it paste will soak all the salt
Bring it to room temp