Sentences with phrase «heating water into»

Concentrated solar power technologies use mirrors that direct sunlight to heat an intermediary fluid, which then heats water into steam to drive a turbine.

One way to collect hydropower is to heat water into steam and use the steam to power a generator.

Not exact matches

«Electricity splits water into hydrogen and oxygen, and the same cell can later use the hydrogen to produce electricity 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.

If you put the poor amphibian into cold water and turn up the heat, it doesn't realize it's being cooked to death.

It's easier to lump you into big generalized crazy because to reason and rationalize yourself into believing crazy is like putting the lobster in a pot of cold water and slowly turning up the heat, hardly a peep out of you and before you know it your brain is cooked.

Prosecutors say Bibi, a 45 - year - old field worker, insulted the Prophet Mohammed after she got into a heated argument with Muslim co-workers who refused to drink from a bucket of water she had touched.

To make the dressing, place the peanut butter and water into a saucepan and stir over a gentle heat until mixed.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Whilst heat has an impact on the nutrient content of the ingredients, with slow cooking you can rest assured that almost all of the nutrients leeched into the water will be retained under the lid of the pot, and are consumed within the saucy goodness of this historically significant stew.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Pour the water into a saucepan and bring it to a boil over high heat.

Meanwhile, put the granulated sugar and water into a small heavy - based saucepan and heat on medium - low to 118 °C / 244 °F, without stirring.

Remove from the heat and pour into the reserved cream sitting in the water bath.

Once it reaches this temperature remove from the heat, place a cover on the saucepan and place into a bowl of cold water.

Add the onion, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon water and cook (water fry) over medium heat for 5 - 7 minutes, stirring frequently.

Put cut yam pieces into a medium size pot with water and cook at medium heat for 5 minutes or until soft

Boil some salted water and blanch the green beans, after 5 minutes remove from heat, drain and place into iced water.

Shred 1/2 a bar of Fels Naptha into six cups of warm water over medium heat.

Pour the water into the pot and increase the heat to high.

Remove the Dutch oven from the heat and stir the reserved vegetables and the water from the skillet into the Dutch oven.

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.

Scoop the crushed berries, sugars and water into a large, heavy bottom pan and place over medium heat.

Place the sugar and water into a saucepan on a medium heat, stir until the sugar dissolves and it starts to boil.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

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

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking tHeat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking theat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Place frozen berries in a pan with 1/4 cup water melt over a low heat on the stove top, stirring and breaking them up gently so they turn into a slightly chunky puree.

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through.

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

If you're using herbs to flavor the water, put several sprigs of each into the water, bring it to a boil, remove from the heat and let herbs steep for 10 minutes or so.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved.

Over medium heat, melt sugar without water and cook until the sugar starts to turn into light brown.

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

Add water and sugar into a saucepan over low heat.

When ready to serve, remove the Sprouts from the ice water and place into a medium size saute pan set to medium heat.

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

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.

Pour the coconut milk and water into the pot with the chicken, and reduce the heat down to medium to bring to a simmer.

Pour the cauliflower into the boiling water, lower the heat to simmer and cook for about 3 minutes.

Peel and dice the potato into 1⁄2 - inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat.

Put the potatoes into a small saucepan, add enough water to cover them and bring it to a boil over high heat.

Pour the water into a small bowl and heat in the microwave for about 11 seconds.

Put the trimmed onions into a heat - proof bowl and pour boiling water over.