However, the user interface is not that good, but it provides much information about the pictures like size, data, lens details, and more. With XnView MP you can tag your photos and can easily keep track of groups. XnView MP is available for Windows, Mac, and Linux. The app is free to use."ou will still be able to view, download, or delete your Picasa Web Albums, you just won't be able to create, organize or edit albums (you would now do this in Google Photos)," the post said. Related: Feds to Google: Cars don't need drivers Google plans to retire Picasa in favor of Google Photos over the next few months. Picasa was one of the first widely used photo editing programs on the market, and it was one of the first to offer easy uploads and online storage. The dough is really wet so you might prefer to make it in a mixer – although a focaccia is a good bread to make by hand if you're trying to learn, as it's easier to handle then other breads like, ciabatta.It was set up in 2002 with the help of entrepreneur Bill Gross's Idealab, and it was acquired by Google in 2004.īut Picasa's popularity has faded drastically, and Google Photos offers much of the same editing options and facial recognition technology. Top tip for making Paul Hollywood's focaccia ![]() Trickle with more olive oil, then cool on a wire rack. Tap the bottom of the focaccia and you should hear a hollow sound.Drizzle each focaccia with olive oil and sprinkle with a little flaky sea salt and oregano, then bake for 15 minutes, or until cooked through. Use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom.Meanwhile, heat your oven to 220˚C/425˚F/Gas Mark 7.Put each tray into a clean plastic bag and leave to prove for about 1 hour, until the dough is doubled in size and springs back quickly if you prod it lightly with your finger.Stretch each piece out to a flat, even piece and place on a baking tray. Handle the dough very gently so you keep as much air in it as possible. Carefully tip the dough onto the surface. Put more olive oil on the work surface and dust with fine semolina if you have some.Line 2 baking trays with baking parchment and drizzle with olive oil.Cover with a tea towel and leave to rise until at least doubled in size – about 1 hour. When your dough feels soft and elastic, put the dough into the oiled tub.(It's best to avoid adding any more flour as it is supposed to have a wet, sticky consistency.) ![]() Work through the initial wet stage until the dough starts to form a soft, smooth skin.
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