floury


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Related to floury: flowery

flour

 (flou′ər, flour)
n.
1. A fine, powdery foodstuff obtained by grinding and sifting the meal of a grain, especially wheat, used chiefly in baking.
2. Any of various similar finely ground or powdered foodstuffs, as of cassava, chickpeas, or bananas.
3. A soft, fine powder.
tr.v. floured, flour·ing, flours
1. To cover or coat with flour.
2. To make into flour.

[Middle English, flower, best of anything, flour; see flower.]

flour′y adj.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

flour•y

(ˈflaʊər i, ˈflaʊ ə ri)

adj.
1. of or resembling flour.
2. covered or white with flour.
[1585–95]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.floury - resembling flour in fine powdery texture; "a floury clay"
fine - of textures that are smooth to the touch or substances consisting of relatively small particles; "wood with a fine grain"; "fine powdery snow"; "fine rain"; "batiste is a cotton fabric with a fine weave"; "covered with a fine film of dust"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

floury

[ˈflaʊərɪ] ADJharinoso
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

floury

[ˈflaʊəri] adj
[hands] → enfariné(e); [scones, roll] → fariné(e)
[potatoes] → farineux/euse
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

floury

adj face, hands, potatoesmehlig
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

floury

[ˈflaʊərɪ] adj (hands) → infarinato/a; (potato) → farinoso/a
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in classic literature ?
"There's old Stephen Grant coming in," exclaimed Peg viciously, shaking her floury fist at him, "and looking as if butter wouldn't melt in his mouth.
She folded her bare, floury arms over her breast and fastened her black eyes on the young preacher.
I remember one funny story about himself that made grandmother, who was working her bread on the bread-board, laugh until she wiped her eyes with her bare arm, her hands being floury. It was like this:
If her countenance and hair had rather a floury appearance, as though from living in some transcendently genteel Mill, it was rather because she was a chalky creation altogether, than because she mended her complexion with violet powder, or had turned grey.
She wondered if they had any relatives outside the mill, for in that case there must be a painful difficulty in their family intercourse,--a fat and floury spider, accustomed to take his fly well dusted with meal, must suffer a little at a cousin's table where the fly was au naturel , and the lady spiders must be mutually shocked at each other's appearance.
"What does thee want, father?" said Rachel, rubbing her floury hands, as she went into the porch.
But the fruits were very delightful; one, in particular, that seemed to be in season all the time I was there--a floury thing in a three-sided husk --was especially good, and I made it my staple.
Meg was entertaining Sallie Gardiner in the parlor, when the door flew open and a floury, crocky, flushed, and disheveled figure appeared, demanding tartly...
She put her floury and horny hand into mine; another and heartier smile illumined her rough face, and from that moment we were friends.
Life, my brethren, is like plum-cake," began Polly, impressively folding her floury hands.
Using a spatula, gently fold in the dry ingredients until all the floury bits have disappeared - do not overmix - followed by the berries, which you should try to evenly distribute without squishing.
For the chips, you need a floury variety which has just the right amount of starch and natural sugars and will give you a crispy outside and light and fluffy inside after being doublefried.