Sentences with phrase «at a high heat because»

Coconut oil is also great for cooking at a high heat because of its high smoke point.

Not exact matches

Because it is very stable at high heat, it is considered one of the best oils for baking, sautéing and deep fat frying.

Because Rapadura is not separated from the molasses and is not subject to being heated at high temperatures, (it is dehydrated at a low heat), the vitamins and minerals have been retained.

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

(Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you'll be left with undercooked pasta.)

For high - heat cooking, coconut and avocado oils are best because they have a higher smoke point, the temperature at which the fat or oil begins to break down due to heat.

I just like using coconut oil because it remains stable at high heat reducing oxidation.

I love mason jars because they hold up well at high heat and during freezing.

Because stir fries are cooked at such a high heat, use oils with a high smoke point, such as canola or grapeseed oils.

Because the wontons are fried on medium - high heat there is a slight hint of coconut that is not at all overwhelming.

While Babycenter states that these commercially produced foods are safe for babies to consume, since they have been produced at temperatures high enough to kill the spores, Kidshealth.org and some child health experts warn that because the spores are so heat - resistant, there could still be a small risk of contracting infant botulism.

The news is scary because they found 1) body heat causes the chemicals to be released at a higher rate 2) the chemicals are emitted directly into the respiratory system because that's where the baby's head is and 3) the newer the crib mattress, the more toxic chemicals it releases.

Also UHT milk has been around for at least 25 years and is safe to drink and is shelf stable because of high heat not preservatives.

But, what has impressed me most of all is Richard Becker's resourcefulness and creativity evidenced by his role while a member of the Cortlandt Town Board in bringing about the innovative Cortlandt Heating Oil Plan (CHOP), which at the height of the economic crisis provided both heating oil discounts as well as conservation tips and energy audits to help local residents afford to heat their homes at a time when many were risking their health by living in homes that were too cold because they couldn't afford the high cost of heatiHeating Oil Plan (CHOP), which at the height of the economic crisis provided both heating oil discounts as well as conservation tips and energy audits to help local residents afford to heat their homes at a time when many were risking their health by living in homes that were too cold because they couldn't afford the high cost of heatiheating oil discounts as well as conservation tips and energy audits to help local residents afford to heat their homes at a time when many were risking their health by living in homes that were too cold because they couldn't afford the high cost of heatingheating oil.

Because the energy for the reaction comes from the plasma rather than high heat and intense pressure, the process can be carried out at small scale.

«By tuning its thermal conductivity, the material can efficiently and automatically dissipate heat in the hot summer because it will have high thermal conductivity, but prevent heat loss in the cold winter because of its low thermal conductivity at lower temperatures.»

Because most salts only melt at high temperatures (table salt, for example, melts at around 1472 degrees Fahrenheit, or 800 degrees Celsius) and do not turn to vapor until they get considerably hotter — they can be used to store a lot of the sun's energy as heat.

Because of the centralized design such a structure can operate at much higher temperatures — up to 1,000 degrees F (535 degrees C)-- and use molten salts directly as the fluid transferring heat in the power plant.

Because the Sun produces heat at its core, this runs counter to what one would initially expect: normally the layer closest to a source of heat, the Sun's surface, in this case, would have a higher temperature than the more distant atmosphere.

Because water expands as it warms, that heat also meant that sea surface heights were record high, measuring about 2.75 inches higher than at the beginning of the satellite altimeter record in 1993.

Rudy Diaz, an electrical engineer at Arizona State University in Tempe, likes the concept and execution, but he suspects that in a consumer device or inside the body the antennas will give off too much heat because of their high energy density.

That's because the stone has higher thermal effusivity (the rate at which a material can exchange heat) than wood, so it draws heat away from your feet more rapidly, causing it to feel colder.

Because diabetics are at high risk of having neuropathic pain, the team studied diabetic rats that had neuropathic symptoms: hypersensitivity to touch and lack of heat sensation.

«Because we pre-compressed the water, there is less shock - heating than if we shock - compressed ambient liquid water, allowing us to access much colder states at high pressure than in previous shock compression studies, so that we could reach the predicted stability domain of superionic ice,» Millot said.

«The increased air pollution that typically accompanies heat waves can especially harm children, who have a higher risk of developing asthma, have lungs that are still developing and growing, and have higher exposure because they breathe at a higher rate than adults and spend more time outdoors engaging in vigorous physical activity.»

Because the abundant water in Earth's oceans has a very high capacity to absorb heat, however, the planet would be slow to heat up when it was flying inside Venus» orbital path at its closest but brief approach to the Sun, when it would be traveling fastest.

Additionally, roasted nuts are usually cooked in vegetable oil which is problematic because these oils spoil at high heats as well.

But, I scorched the crust (new stove), made scrambled eggs in what was supposed to be the lemon pudding (twice) because I was trying to do too many things at once and the heat was too high — and after 45 minutes that were supposed to be spent power - prepping a gourmet confection I had nothing to show except some fresh pureed lemons, 6 partially scorched tartlet crusts (6 fully burned tartlet crusts) and a sink full of dirty dishes!

I just like using coconut oil because it remains stable at high heat reducing oxidation.

Probably not because it says refined [for] high heat at the bottom of the bottle.

This is because all oils denature when cooked at a high heat.

In other words, because it is nearly a completely saturated fat, it is much less susceptible to heat - induced damage and will stay stable at higher temperatures.

Because water molecules are an essential component of all foods, so the higher boiling point of water inside a pressure cooker means the heat transfer through the food occurs more rapidly (the liquid water is hotter before it reaches a gaseous state at boiling point) thereby reducing cooking time.

I love mason jars because they hold up well at high heat and during freezing.

While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat cooking because they're less prone to oxidation.

Also, avoid simmering at too high heat because that can break down the collagen.

It is ideal for cooking and baking because it does not oxidize at high heats, as many other oils do.

Store bought roasted and salted nuts are a problem because they are very high in sodium and have been roasted at a very heat which alters the fats in the nuts and destroys their benefits.

Bright lighting — also crucial in any tank with corals — comes from high power LED fixtures that have become very popular because they give off less heat and use less energy than the usual bright reef lights such as halides, plus the bulbs never have to be changed out as they do with all other light fixtures at least every eight months to a year, which can be very expensive.

The whole issue is that any level above what is often called the «effective radiating level» (say, at ~ 255 K on Earth) should start to cool as atmospheric CO2 increases, since the layers above this height are being shielded more strongly from upwelling radiation... except not quite, because convection distributes heating higher than this level, the stratosphere marks the point where convection gives out and there is high static stability.

So in Greenland it got warmer both because of higher CO2, more sunlight at high latitudes during summer, AND because of increased poleward heat flow.

There's an under - bias in my numbers due to self consumption at power plants and especially because average emission factors understate emissions from older and smaller (higher heat rate and thus higher emissions) plants that have disproportionately been the ones shut down or not dispatched.

Global average surface temperatures are not expected to change significantly although temperatures at higher latitudes may be expected to decrease to a modest extent because of a reduction in the efficiency of meridional heat transport (offsetting the additional warming anticipated for this environment caused by the build - up of greenhouse gases).

The warm air above nocturnal or polar inversions, or even stable air masses with small positive lapse rates, are warmer than otherwise because of heat capacity and radiant + convective heating during daytime and / or because of heating occurring at other latitudes / regions that is transported to higher latitudes / regions.

Momentum is for warmer GT's, heat radiation can only escape to space at a regular rate, does not accelerate outwards because the atmosphere is warmer, in fact the opposite if the troposphere is higher.

That fluctuation is amplified by land surface temperatures in the same latitude band of about the same area, because the land surface temperatures are at a higher average altitude with a lower average specific heat capacity and the (Tmax + Tmin) / 2 method of determining «average» amplifies the variance.

In addition to your pool table analogy, you ought to incorporate the warmists» body - weight = Calorie - consumption assumed analogy into your paper, because it is a better fit to the way they are thinking, and enables you to point out its subtle flaw: the human body can't increase its metabolism rate (via a higher body temperature) to keep its weight down, but the climate system can increase its convection rate; i.e., the rate at which it sheds heat.

The lack of a statistically significant warming trend in GMST does not mean that the planet isn't warming, firstly because GMST doesn't include the warming of the oceans (see many posts on ocean heat content) and secondly because a lack of a statistically significant warming trend doesn't mean that it isn't warming, just that it isn't warming at a sufficiently high rate to rule out the possibility of there being no warming over that period.

As you say, convection uses up a lot of energy too and also counters the idea of radiative heat transfer as a big ticket item because «hot» CO2 molecules only remain so for a brief fraction of a second before they collide with N2 or O2 to warm that localised parcel of air; which then rises to attain equilibrium T somewhere higher and at a COLDER temp so no rad Transf!!!

Finally, heat content of the CO2 will be higher because of the higher specific heat at constant volume because there are 3 modes of vibrational motion rather than one (N2).