Sentences with phrase «higher peak speeds»

This is probably the start of a rollout of enhanced LTE service bonding two or three channels together for higher peak speeds, and if so, it's likely to only be in a handful of markets (and not at every location in those markets).

Not exact matches

The arms are well suited to that job, he says, because it takes precision, it doesn't vary, and the arms» high speed keeps the expensive molding machines operating at peak output.

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium - high speed until stiff peaks form, about 2 minutes.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

Whisk on high speed until the mixture attains firm peaks.

Add vanilla, cream of tartar and salt; beat on medium high speed until soft peaks form.

By the time the egg whites are at stiff peaks, the syrup should be at 240 - 245 degrees F. Pour the hot syrup into the meringue while whisking at high speed.

Transfer to your clean stand mixer bowl fitted with the whip attachment and whip the egg whites and medium then gradual to high speed until you have stiff peaks.

In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

Add cream of tartar to the whites and beat with an electric mixer on medium high speed until soft peaks form.

Then increase the speed to high and whip until soft peaks form or for 1 minute.

Then increase speed to high and whip it for another minute, until soft peaks form.

Beat the egg whites on medium - high speed until soft peaks form.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, bourbon and vanilla on medium - high speed until soft peaks form.

Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form.

In a stand mixer, on medium high speed, whisk the egg whites with the salt until they reach soft peaks.

Whisk on high - speed until stiff peaks form, about 6 minutes.

Increase speed to high and beat until firm peaks form.

Reduce the speed to medium, add the pudding mix, then increase the speed again to high and whip until stiff peaks form.

Once chilled, whip the whipping cream on high speed until peaks form.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form.

whisk on medium - high speed until you see soft peaks.

In the bowl of a standing electric mixer fitted with the whisk, beat 2 of the egg whites at high speed until soft peaks form.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium - high speed until soft peaks form.

Scrape in the cream cheese and whip on high speed until stiff peaks form.

Beat on medium - high speed until soft peaks form.

Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.

Once foamy, add in the first (150 grams, 3/4 cup) portion one spoonful at a time, and whip on high speed until the meringue is glossy and fluffy and stiff peaks have formed.

Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more.

Place the egg whites and pinch of salt in the bowl of an electric mixer, and beat on high speed until soft peaks form.

Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes).

Beat heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form.

Use an electric mixer on medium - high speed to whip cream until soft peaks form.

Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.

Then add the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue is shiny and holds stiff peaks.

Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).

While the choux cools, pour heavy cream into a large, preferably chilled bowl, and beat with a mixer on high speed until soft peaks form.

In a stand mixer -LCB- affiliate link -RCB- using the whisk attachment, whip cream, condensed milk, vanilla and vanilla bean (optional) on medium - high speed until stiff peaks form.

To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium - high speed until medium - stiff peaks form.

• turn up speed to high and add remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.

whipped frosting: Place the solid coconut cream in a cold metal bowl and beat with your whisk attachment [hand mixer or stand mixer work] working up to high speed until semi-stiff peaks form, ~ 2 - 4 minutes.

Increase speed to medium - high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.

In another small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.

Pour mixture into bowl of a stand mixer and beat on high speed, using the whisk attachment, until stiff peaks form and the mixture has reached room temperature.

Increase speed to high and whip until soft peaks form when whisk is lifted, about one minute.

Increase speed to high and beat to soft peaks (when whisk is lifted), about 1 minute, scraping down sides halfway through.

Whip with clean, dry beaters at high speed just until stiff peaks form — that is, until the peak created when you lift the beater out of the bowl stands upright.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium - high speed until soft peaks form.