Sentences with phrase «at a high temperature for»

(5) At first, bake the pie at a high temperature for 10 - 15 min so the crust has time to set, then lower to a normal temperature for the rest the baking time.

If you lose 25 degrees every time you open the oven, I wonder if that means you should start off at a higher temperature for whatever you are making, no only bread.

Hi Becky — I do cook it at the higher temperature for the rest of the time, but if it's getting too brown you could reduce the temperature and / or cover the quiche.

You could also experiment with cooking at a higher temperature for a shorter amount of time, just keep checking after 15 min to make sure it does not burn.

if it's a 20 min recipe cook at a higher temperature for the first 5 min.

Another way to remedy this is to add 25 degrees F to the recipe and cook it at a higher temperature for the first 1/4 of the time of the recipe.

Grapeseed oil has a very high smoke point, which allows you to cook at higher temperatures for longer before it starts to smoke and burn.

So, it's best to not cook it at high temperatures for long to avoid this natural occurrence.

Since you'll have a shallower bread with the 8 × 8, I'd recommend baking at a higher temperature for less time.

«Although we've already been able to do this with metal - based metamaterials, you need to operate at high temperature for the whole thing to work.

The new study definitively shows that the pseudogap is one of the things that stands in the way of getting superconductors to work at higher temperatures for everyday uses, said lead author Makoto Hashimoto, a staff scientist at SLAC's Stanford Synchrotron Radiation Lightsource (SSRL), the DOE Office of Science User Facility where the experiments were carried out.

Frogs (e.g., Woodhams et al. 2003, Retallick and Miera 2007; Andre et al. 2008), salamanders (e.g., Weinstein 2009), and caecilians (Raphael and Pramuk 2007, unpublished) have been reported to clear Bd infections when kept at higher temperatures for a time.

They found that cooking meat at high temperatures for a long time — such as grilling, broiling or frying — was associated with about double the risk of insulin resistance.

You can cook it at a higher temperature for less time and you can put it all in and mix it up periodically as it bakes rather than small batches.

I'm sure you could also cook the filling in a dutch oven, or in a regular pot on the stovetop at a higher temperature for a shorter time.

As for details about cooking / cooling techniques to maximize retrogradation in say, potatoes, it appears the cooking temperature has to be above boiling (100 C / 212 F), but its retrogradation is maximized if maintained at a higher temperature for a while.

Frying and baking potatoes at high temperatures for a long time could result in the most acrylamide, but those levels may be reduced when potatoes are boiled first or treated with antioxidant solutions.

Combining confident grip in deep snow and on ice with predictable cold - weather handling in both dry and wet conditions, the X-Ice Xi3 has a compound that is firm at higher temperatures for wet and dry stability and flexible at lower temperatures for snow and ice traction.

Not exact matches

High - resolution spectroscopy for Doppler - broadening ion temperature measurements of implosions at the National Ignition Facility

Combined Infrared Thermal Imaging and Laser Heating for the Study of Materials Thermophysical and Processing Properties at High Temperatures

For parsnip fries, I go with a 425 degree oven, which is lower than I use for sweet potato fries, but I find parsnips burn more easily at such a high temperatuFor parsnip fries, I go with a 425 degree oven, which is lower than I use for sweet potato fries, but I find parsnips burn more easily at such a high temperatufor sweet potato fries, but I find parsnips burn more easily at such a high temperature.

For example everyone in North America screams if you cook with olive oil at high temperatures.

Perhaps baking it at higher temperature like 330 °C under the grill for a minute or so might do the trick.

Known for it's unfortunate gummy, slimy, and mushy texture, when roasted at a high temperature, you're left with a finger food that has just the right amount of crunch, chewiness and flavor.

But I figured out an even simpler, less - cumbersome method that renders near - identical results: tightly cover the pan with foil for the first portion of the baking time (also, bake at a higher temperature at the start).

I had to bake them at a higher temperature and for longer, also they kinda break easy.

I live at a high altitude, so required a lower temperature for the boiling sugar.

Canning lowers vegetables» nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures.

Out of my list, you will notice that many are saturated fats: solid at room temperature and very shelf stable with a tendency for high smoke points.

I bake them on the lower rack in the oven at high - temperature 450F for 25 - 35 minutes or until a paring knife inserts easily through the skin.

The health benefits of honey are numerous but are only preserved when they are not cooked at high temperatures, making honey the perfect sweetener for this no bake dessert.

I don't recommend olive oil for roasting because it oxidizes at high temperatures.

Most important, it preserves the freshness status and eating quality of the packed broccoli for extended period of time (up to one month) at 1 - 3C; and up to one week at higher shelf temperatures at 16 - 18oC (61 - 65oF) by:

The next step includes a bit of high - tech, though: Pasteurization is done at vacuum pressure, allowing for low temperatures (65 ° -70 ° C), thus shortening the required cooking time.

«The traditional method of dehydrating eggs involves using a spray dryer at very high temperatures, which damages the flavor of the egg and denatures its protein,» says Rodrigo Etcheto, director of marketing for the Lacey, Wash. - based company.

Heat the oven to 450 degrees F. Set the turkey to cook at high heat 15 to 20 minutes, turn the temperature to 350 degrees F, and continue roasting for 2 1/4 to 2 1/2 hours.

Mishandling the nuts during production, such as leaving them at too high a temperature for too long can exacerbate spoilage, so perhaps that had something to do with it.

It is a better choice for dishes that are cooked or fried at higher temperatures or dishes that you don't want to infuse with the coconut taste.

I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting turkey legs for a short time at a very high temperature yields the best results — crisp, well - browned skin and juicy, succulent meat.

Although higher - heat smoking is technically not considered low - and - slow traditional barbecue, it does have its place in recipes like this one (and for people who use a ceramic smoker, which automatically smokes at a higher temperature).

This film shrinks at the highest free shrink ratio of any film on the market for improved presentation and also seals and shrinks much faster and at considerably lower temperatures than any film currently available.

Optimized for baking at high temperatures to produce the perfect blend of crispness and chew, with the puffy, leopard - spotted cornicione that enthusiasts expect.

Ghee has a high smile point making it ideal for searing and cooking at high temperature.

In a stand mixer with the beater attachment (or using a hand mixer with the double beater attachments), beat the room temperature mascarpone and softened unsalted butter at high speed for about 5 - 10 minutes, or until pale and fluffy.

Start it out at a higher temperature on your grill or smoker, about 350 °F, for about 30 minutes.

It is baked at a higher temperature and for a shorter length of time than any other I've seen.

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.

«Fortunately, most of the phenolic anti-oxidants present in coconut oil are also thermally highly stable,» he pointed out, explaining that the reason for a greater composition of anti-oxidants is that simmering for a long time at a high temperature dissolved more anti-oxidants into the oil.

Product impact is also reduced even when operating at high speeds and product movement is maintained despite challenging wet environments and cold temperatures that are typical for frozen food manufacturers.

For this recipe I used whole wheat pitas and brushed them with Pomora Garlic - infused extra virgin olive oil, sprinkled with some sea salt, and baked real quick at a high temperature to get them nice and crispy.