Sentences with phrase «bottom water from»

In addition, I note this new paper in GRL: «Rapid Freshening of Antarctic Bottom Water from the Indian and Pacific Oceans»; Rintoul, March 2007.

The team's research shows that currently the dissolving of living shells and non-living aragonite and calcite minerals has provided a self - regulating mechanism to buffer or prevent the Chesapeake Bay's bottom waters from becoming acidic.

Not exact matches

DREDGING SOLUTION The SlurrySucker operates from the top of the water surface and sucks silt from the bottom of the processing pond

But it's also the unreal, the unseen, the you - feel - it - but - can't - say - it of times of creative quiet: I'm empty and I'm tired, I have nothing from which to pull the water out of the well, there isn't a bucket or a scooper and even if I could find one, I suspicion that there isn't much in the bottom of this old well right now.

The batter falls like ribbons into the boiling water in the copper - bottomed Revereware passed down to me from her mother.

This article is filled from top to bottom with all of the cliches of mainstream Christianity; all the things meant to water it down, make it sound vapid and syrupy, and which gives non-believers the false ammunition to mock true Christianity.

If water did not decrease in density as the temperature approached freezing, the water in ponds and rivers would freeze from the bottom up instead of from the top down and lots of fish and other forms of life would perish in the winter.

I didn't drain the water from the apples and made them too big so they were slightly burnt on the bottom and I had to put them in the freezer for about 20 mins to make them solid.

If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)

Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.To remove from the ramekins, run a knife around the edge of each and dip the bottom in hot water for about 15 seconds.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Remove from the heat and immediately place the bottom of the pan in the bowl of cold water to stop the cooking process.

You will be baking your cheesecake in the water bath and you want to make sure no water gets into the pan from the seam at the bottom.

Once the water is evaporated and the bottoms of the potstickers have crisped again, remove them from the pan.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

for the miso caramel: adapted from food52 ingredients: 25 g sugar 10 g water 20 g heavy cream, room temperature or slightly warmer 1 teaspoon shiro miso directions: Put the sugar and water in a heavy bottomed saucepan and bring to a boil.

Pour the water from the bottom of the pan out and dry the cauliflower out over medium heat.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

After about 5 - 10 minutes, you can pour off the water from the squeezed potatoes and in the bottom of the bowl there will be a thick layer of gunk.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

Once most of the water is gone, you can scoop chickpeas from the bottom, rinse them a bit and dump them right in your food processor.

To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes.

Dip the bottom of the pan into the cold water to stop the mixture from cooking.

The water in the bottom of the pan is used to keep the peel and interior of the squash from drying out.

Pull it out of the water, being careful not to drag any grit from the bottom of the bowl with it.

Stir in tomato sauce and water; bring to a simmer over medium - high heat, scrapping up browned bits from bottom of the pan.

Place 4 ounces unsweetened chocolate and 5 ounces bittersweet chocolate and butter in a heatproof bowl over the saucepan without the water touching from the bottom of the bowl.

Remove the pan from the heat and immediately dip the bottom of it into a pan of cold water to arrest cooking, removing quickly before the mixture gets too cold.

Add 1/4 cup of the reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.

Add a little water to prevent vegetables from sticking to bottom of pan.

- Add 1/4 cup of the reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.

Then place the leeks in a large saucepan and sauté over medium heat for 10 minutes, with 1 to 2 teaspoons of water to keep the leeks from sticking to the bottom of the pan.

Don't shake after chilling, you want the fattier cream to separate to the top, from the coconut water on the bottom.

Add water, if necessary, to prevent the mixture from sticking to the bottom of the pan and burning.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

Add a small amount of water, about 1/2 inch in depth from the bottom of the pan.

When you open the can (from the bottom — which is now the top, if that makes sense) you will notice the water on the top.

Here's another version of Poached Pears, served with Caramel Sauce and Pumpkin Spice Ice Cream Poached Pears water 4 organic pears Remove the core and seeds from the bottom to the middle.

Pour sherry into the pan and scrape bottom to get all the flavor from the vegetables, and add tomato paste, saffron, bay leaf, thyme, lemon, water and crushed lobster shells.

Hit the CANCEL button and add split peas, water, tomatoes, salt and stir to combine, scraping up any browned bits from the bottom of the Instant Pot.

Add in kidney beans and water, stir to combine, cover with lid slightly askew (to allow steam to escape) and cook for about 8 - 10 minutes until curry thickens, stir from time to time to make sure curry does not stick to the bottom of the pot.

Make sure all of the chilis are submerged in the hot water, rotate the chilis from top to bottom after 15 minutes if necessary.

The mousses will keep in the fridge for a couple of days (mousses made from frozen fruits may form a layer of water at the bottom of the cups).

Make coconut whip by opening the can from the bottom and pouring off the coconut water.

Cracking directly into the water will cause the yolk to drop to the bottom of the pan, separating from the whites.

Out of the bag (Bob's Red Mill) it's tiny teff grains, and they separate from the water and sink to the bottom of the bowl.

Scoop out balls of the dough by the half teaspoon and drop them into the boiling water, immediately sweeping them from the bottom so they don't stick.

Check and stir periodically to make sure that not all the water has evaporated, and to prevent the barley from sticking to the bottom of the pan.

5 - 6 hours on Low with a couple tablespoons of water in the bottom to keep the skin from sticking.