Sentences with phrase «back into the heat»

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

Dr. Richard Fried, owner of the Lincoln Square Veterinary Hospital in Manhattan, said he recently saw two cats that seemed to go back into heat after spaying by a different vet.

This is sometimes necessary because they can come back into heat and get pregnant while still nursing their kittens.

«Female cats go into heat at about five to six months of age, and then they can go right back into heat as soon as their kittens are six to eight weeks old, so they can give birth to two or three litters a year,» Whitby said.

«We dry two loads of laundry overnight without going outside,» says Nick, adding that the returned energy from the wash — with warm wet clothes — is going back into the heat recovery system — so being retained in the house or used to generate hot water.

Not exact matches

Though startups have innovated around sleep recently, larger companies like Under Armor have begun with their «Athlete Recovery Sleepwear,» using fabric that helps recovery by converting body heat into far infrared energy and reflecting it back into the body.

The company behind the technology has created fibers laden with thermo - reactive minerals that convert a person's radiant body heat into infrared energy, which is reflected back into the body.

Light Gives Heat is fundamentally committed to the Ugandan communities it serves, reinvesting 100 % of profits back into projects that benefit the people of the community — setting up bank accounts for its workers, for instance, to help them save money for homes and education fees.

And when we burn that wood, we turn that chemical - bond energy back into light and heat.

When demand for electricity is again high, the system is reversed: The weight of the water forces the air back to the surface, where it collects the stored heat and drives an expander, reproducing approximately 70 per cent of the input electricity and releasing the air back into the environment.

Hmm, so you're telling me that a «heat shield» that was made of «special plastic» (as NASA called it back in the day), which was nothing but epoxy smeared over a ss honey comb «protected» the astros barreling into the upper atmosphere at hypersonic 5 miles / sec, or well over 30 times the velocity of a jumbo - jet and thru temperatures *** as quoted by NASA *** that are «10 times hotter than the surface of the sun», and then they «braked» with only a parachute to a safe splashdown?

Louvered shading devices on the windows allow the sun into the space during cool days to heat the concrete floor, which stores the sun's warmth and radiates it back at night.

Pour the milk / yolk mixture back into the saucepan with the rest of the milk, and return the saucepan to the heat.

You can dump the whole thing back into a pan on medium - high heat, and shove them around a bit until they mash up and become refried beans.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

If there are bits of caramel that have not dissolved, you can heat the caramel up again to dissolve them back into the syrup.

Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar, quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

Cool the soup a little then blend roughly in a food processor, place back into the pan, add the chickpeas and place back on a low heat until the chickpeas are warmed through.

Return the mixture back into the pot and cook over medium - low heat, while stirring, until mixture thickens slightly and reached 82c degrees.

Whisk the tempered egg mixture back into the sauce pot and remove from the heat, allowing to cool completely before churning.

Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.

I had no idea what maple butter was, but research explained that by heating maple syrup to 233 °F, cooling to 40 °F, then warming it back up to 60 °F, the syrup morphed into maple butter (or maple cream, if you're fancy).

Pour the cream back into the saucepan and cook over medium - low heat, whisking constantly, for about 5 minutes until cream thickens.

Make a slurry with either of these and some of the coconut milk, then whisk into the coconut milk on the stove and heat until it thickens and coats the back of a spoon.

At this point, feel free to eat it as is or pop it back into the oven until it's heated through.

When the custard thickens enough to coat the back of a spoon, remove it from the heat and strain it through a fine - mesh sieve into a large bowl.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

Pour back into saucepan and keep warm over low heat while you prepare the rest of the recipe.

Place a packed teaspoon of mixture into heated pan and spread with back of spoon making a small disc.

Place back over heat and gradually stir the oat mixture into the liquids until everything is well mixed.

Remove broth from heat; slowly stir yolk mixture back into broth.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Pour the whole mixture back into the saucepan and return to the heat.

Pour the berry liquid back into the saucepan over medium heat.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Remove the chips with the spider strainer, allowing excess oil to drip back into the pan, to a paper towel lined, heat resistant bowl.

Pour the soup mixture back into the saucepan and cook on medium heat for 5 additional minutes.

Take the pan off the heat, sprinkle it with 3 teaspoons paprika, stir it well, then pour water into the pan to cover the potatoes, put the pan back on the maximum heat until it starts to boil.

Pour the milk - egg mixture back into the saucepan and cook over medium - low heat, stirring with a heatproof rubber spatula, until the mixture is a thick and pudding - like consistency, 2 to 4 minutes.

Pour the mixture back into your saucepan, and stirring constantly with a wooden spoon or heatproof spatula, heat the mixture just until hot to the touch.

Pour soup back into pot on low heat.

Once it is all incorporated, pour it back into the saucepan and heat over a medium heat.

Add the mixture back into the pan and cook over medium heat, cooking for another minute.

Just don't be alarmed when the soup cools and hardens (like jello), it will melt back into soup when heated.

If its melting too quickly, place it back into the freezer to set, and heat the left over chocolate sauce over low - medium heat.

When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer.

When the potatoes are done, drain them and throw them back into the pot and put them back on the stove with the heat off.

Return saucepan to medium heat and slowly add the tempered egg mixture back into the remaining cream in pan while whisking constantly.