sliceable

It appears they have been cooked, boned and compressed into a sliceable form.

A floorplan that consists of a single rectangular block is sliceable.

The finished cake has the texture of soft fudge or thick, sliceable pudding.

There are three types of aspic textures: delicate, sliceable, and inedible.

A pert, firm, sliceable creation needs more, while a soupy confection needs less.

Because the mix is so finely chopped, when it is cooked, it comes out very firm and sliceable.

Another approach is to restrict design methodology to certain classes of floorplans, such as sliceable floorplans.

A sliceable floorplan is a floorplan that may be defined recursively as described below.

The sliceable aspic must be made in a terrine or in an aspic mold.

Larry sleeping inside, Joe standing outside, brandishing his knife with mute savagery, and nothing between them but the thin and sliceable screen.

The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older.

Sliceable floorplans have been used in a number of early Electronic Design Automation tools for a number of reasons.

Sliceable floorplans may be conveniently represented by binary trees (more specifically, k-d trees), which correspond to the order of slicing.

More importantly, a number of NP-hard problems with floorplans have polynomial time algorithms when restricted to sliceable floorplans.

An extrudate mean residence time of about 100 seconds can produce "processed cheeses or cheese analogues of varying texture (spreadable to sliceable)".

If a block from a sliceable floorplan is cut ("sliced") in two by a vertical or horizontal line, the resulting floorplan is sliceable.

Five years ago, postmodern man, or person - by conceiving of all knowledge as a universal salami, sliceable and compressible - put the world of information at our beck and call.

Dr. Glover uses a plant mister to apply the catalyst, which starts a chain reaction that works its way through the entire body, hardening it to a firm but sliceable consistency.

For thousands of years, fresh meat and fat have been salted and seasoned to draw out moisture and then hung - often smoked - in well-ventilated, cool spaces to dry further into hard yet sliceable states.

For a gelée with the shimmery jiggle of unbeaten egg whites, use one-half teaspoon gelatin for each cup of liquid; for a firmer set, use three-quarters of a teaspoon; and for a stable, sliceable consistency, use from one teaspoon to half the packet.