Sentences with phrase «heating pan of water»

Following Professor Pielke's analogy (on his pages, I think) of heating a pan of water, he seems to be saying that you don't need multiple measurements to understand a trend as long as you have enough spacial resolution, and that somehow «heat» is more important than «temperature».

Does this mean that if I place say 400 (or even an infinite number of) thermocouple devices at various positions within his heating pan of water and take measurements to determine «heat» at say 3 time points a couple of picoseconds apart, I will understand the trend regardless of the timing of my experiment (i.e. at what point after application of the heat source I took my first measurement) and regardless of the intensity of the heat source?

Whilst that is simmering, heat a pan of water and simmer the potato slices for 2 minutes to slightly soften.

Heat a pan of water and create a double broiler by adding another pan on top of the lightly boiling water.

Not exact matches

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt.

Start heating the water in the double boiler, or if you're using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn't actually touch the water.

I buy nuts already ground / chopped, seeds can be crushed in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!

In a grill pan or a cast iron skillet, heat up a couple tablespoons of water oil over medium - high heat.

Heat 1/4 cup of water, agave nectar, and coconut oil in a saute pan.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aHeat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aheat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

Place a heat - resistant (glass or stainless steel bowl) over a pan of simmering water.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatHeat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatheat until a few sprinkles of water dropped on the pan or griddle splatter.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

Add 1/3 or 1/2 of water to a small sauce pan, add a bowl on top (the bowl should not touch the water), add the chopped chocolate and coconut oil to the bowl and turn the heat to high.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

After 3 minutes (or so) using a slotted spoon, scoop the broccoli out of the water, shake off any excess water and put it in the frying pan with the heated oil and chili flakes.

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

Pour 3 tablespoons of water into the pan, cover, and reduce heat to low.

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melted.

It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

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

In a small, heat - safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.

Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion.

When a drop of water sizzles upon hitting the pan, reduce the heat to medium - low and add the cumin seeds.

Heat oil over medium - high heat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheHeat oil over medium - high heat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheheat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheres.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Remove from heat, drain water from pan or transfer squash to a separate dish, squeeze lots of fresh lemon juice on the slices, generously salt, and immediately serve.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

Put 2/3 cup water in the bottom of the saucepan, dump the sugar into the center of the pan (allow it to mound in the center) and turn on the heat.

Do this by placing the bowl over a pan of barely simmering water for a few seconds, stirring it, then removing it from the heat, and checking the temperature.

I put a small container of water in the microwave and heated it up to steaming and then just sat the bread pan in there with it for the rise time because humidity is required for successful rising.

I just heated water to boiling and put it in a pan on the bottom of my oven and baked the bread on a pizza stone.

Transfer the ancho chiles to the pan of boiling water and remove from heat.

Place on the grill over indirect heat and cook for 1 hours, or in a smoker on the grill with pan of water between the coals and the wrapped chicken to keep the chicken juicy.

To soften the tortillas, pour the oil in a pan to a depth of about a 1 / 4 - inch and heat until hot enough so that a drop of water in the oil will sputter.

Transfer chiles to the pan of boiling water, submerge under the water, and remove from heat.

Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

Pour the contents of the blender back in the pan on a medium heat, and add 200 ml water, and stir well.

You can reheat them in a microwave, or put a portion or two in a nonstick pan with a little water in the bottom and on the underside of the lid, and heat covered on medium - low until heated through.

He just put sugar in a pan and heated it slowly till it melted (I used his «cheat» tip of adding a couple TBS water) and reached the desired color, then stirred in an equal amount of salted peanuts and poured it out on an ungreased cookie sheet to cool.

Add a few tablespoons of broth or water to a large pan and heat over medium heat.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Bring a large sauce pan of water to a boil over high heat.

Heat the oil in non-stick pan and add in onion and 3 tbsp of water, stir and fry for about 7 mins until softened.