Sentences with phrase «at a lower temperature until»

If it isn't glossy, baste it and continue cooking at low temperature until the meat is very tender.

Then they're baked at a lower temperature until the dough holds its shape.

Place all ingredients in a small pot and gently heat at a low temperature until coconut oil has just melted through.

All you have to do is add seasonings, spread out the kale in an even layer on a baking sheet, and keep it in the oven at the lowest temperature until it's crispy.

Not exact matches

Bake at 375 for 30 minutes, then lower the temperature to 350 and bake for 20 - 30 more minutes, or until the center just barely jiggles when you shake the pan a little bit.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp (if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)

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.

Then you have to cook them very slowly at a low temperature to dry them out until they're crispy, which takes about 2 - 3 hours.

Bake Bake at 350 degrees F. (180 C.) for 30 minutes, then lower the temperature to 320 degrees F. (160 C.) and cook for another 30 minutes, or until an inserted wooden stick comes out clean.

* Crispy almonds is a Nourishing Traditions recommendation to soak nuts in warm, salted water for up to 24 hours (to help neutralize phytic acid), then to dry the nuts at a low temperature (I use my dehydrator) until they are completely «crispy».

Bake for 5 minutes at 425 degrees then lower the temperature to 350 degrees and bake for an additional 23 to 25 minutes or until a toothpick inserted in the center comes out clean.

I usually pop the pulp in the oven at its lowest temperature (unless your oven can dehydrate) and leave it in there until the pulp has dried.

Those rectangles then go back in the oven at an even lower temperature until dry and crisp.

* Crispy nuts is a Nourishing Traditions cookbook concept, where it is recommended to soak nuts in warm, salted water for up to 24 hours (to help neutralize phytic acid), then to dry the nuts at a low temperature (I use my dehydrator) until they are completely «crispy».

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing.

Lower temperatures mean increasingly lethargic movements, until molecular motion essentially stops at — 459.67 degrees F. Because there's nothing slower than stopped, this is the lowest possible temperature — absolute zero.

Until now, the largest resistance drops were seen only at very low temperatures; when using magnetoresistive materials in practical, everyday items, scientists had to settle for only a 1 % or 2 % reduction in resistance.

However, until very recently, the only materials known to exhibit skyrmions did so at extremely low temperatures.

Isaac Silvera and Ranga Dias at Harvard University used the flattened tips of two synthetic diamonds to squeeze solid hydrogen at low temperatures, until the atoms were so packed that they started to share electrons.

They keep increasing until about 3:00 a.m., when it peaks and your body temperature happens to be at its lowest.

Until we do, I feel comfortable using silicone at low temperatures and in the refrigerator or freezer, but try to avoid it in baking or high temperature use.

Initially, this response was thought to be a normal function of eating, until it was later revealed by another researcher, Dr. Paul Kouchakoff, that eating raw food or food heated at low temperatures failed to produce this same physiological response.

Drain off water and dehydrate nuts until crisp in a dehydrator or in the oven at the lowest temperature setting.

Mincemeat usually consists of a mixture of finely chopped fresh and dried fruit which get's simmered at a low temperature for about 30 minutes or until all the fruits have gone soft.

Then you have to cook them very slowly at a low temperature to dry them out until they're crispy, which takes about 2 - 3 hours.

After soaking, you can dehydrate them at low temperature of around 105 to 110 degrees Fahrenheit until they are crispy again, as they are far more palatable when they are crunchy.

As stated, waiting until the engine is up to temperature will help but if you had access to a dynomometer (rolling road) at sea level and altitude you would get a lower power reading at altitude.

Spread out on a foil - lined baking sheet and bake at a low temperature, about 225 degrees for 30 - 45 minutes or until hardened.

For example, if the Earth got cold enough, the encroachment of snow and ice toward low latitudes (where they have more sunlight to reflect per unit area), depending on the meridional temperature gradient, could become a runaway feedback — any little forcing that causes some cooling will cause an expansion of snow and ice toward lower latitudes sufficient to cause so much cooling that the process never reaches a new equilibrium — until the snow and ice reach the equator from both sides, at which point there is no more area for snow and ice to expand into.

As more optical thickness is added to a «new» band, it will gain greater control over the temperature profile, but eventually, the equilibrium for that band will shift towards a cold enough upper atmosphere and warm enough lower atmosphere and surface, such that farther increases will cool the upper atmosphere or just that portion near TOA while warming the lower atmosphere and surface — until the optical thickness is so large (relative to other bands) that the band loses influence (except at TOA) and has little farther effect (except at TOA).

I had thought that permafrost starts thawing at the surface and then the warmer temperatures slowly work their way down with lower levels not experiencing a rise in temperature until late in the process.

Hi Dave, «I have seen no mitigation plan that stands a snowball's chance in hell of actually lowering global average temperature enough to mitigate the problem so the best course of action is to keep your powder dry until you have something specific to aim at that you know you can kill i.e. adapt to higher temperature instead of trying to reduce it.»

The emitting layer will then have a lower temperature, at least until the tropopause is reached, and hence a lower emitting power.

Over a very short period of time, from the winter of 1915/16 to the winter of 1921/22, winter temperatures had risen by about 10ºC, never coming back to pre 1918/19 level, but increasing at a lower level until ca. 1940.

Lets look at the short term CO2 growth rate change due to temperature change and notice that the fudged record does not track growth rate change as well as the charts do here: http://www.biomind.de/realCO2/ When I try to understand why the CO2 levels may have been kept low by the LONG effects of volcanic activity as well as Krakatoa in 1883 I see a VE6 in 1902 and another in 1912 but then none that large until 1991 and I do not remember it being anything like the descriptions of Krakatoa.

Then that lowest atmosphere layer emit and a 50 - 50 split sends it half up and half down; and the up ward is again absorbed by a higher and now cooler layer; which in turn emits but now at a lower temperature; until finally some much higher and much cooler layer gets to emit radiation that actually escapes to space and that radiating temperature is the one that must balance with the incoming TSI insolation rate.

Ergo the ground will heat up until the two together balance what the ground alone could have managed at a lower temperature.

Of course the BEST data didn't appear until 2011, and it's for land (which is where over 99 % of humans live so it's more relevant to us than sea temperature), but if it's at all reliable it would appear to be showing that 0.2 ºC / decade is way too low by nearly a factor of two!

If you warm the troposphere alone, you would initially stop or suppress convection, but then the surface or lower levels would accumulate heat until it resumed convection at the new temperature.