Sentences with phrase «keeping more heat»

The warm objects on earth release some different wavelengths which can not escape from the atmosphere, but are trapped and reflected back to earth, keeping more heat in causing global warming.

Rising surface temperatures in the last three decades of the 20th century were roughly half caused by man - made global warming and half by the ocean currents keeping more heat near the surface, it finds.

The CO2 will be around keeping more heat in the oceans.

A smaller opening also has the added advantage of keeping more heat in.

Since both ice melt and higher temperatures are happening, then density will be lower and this slows the Gulf Stream and adds to the decadal weather event which keeps more heat in the Gulf.

What you have described, in your «thought experiment», and your calculations, and your ramblings, is how a warmer atmosphere might keep more heat (from the sun) in the oceans for longer, sort of like a blanket.

Tung writes: «Rapid warming in the last three decades of the 20th century, they found, was roughly half due to global warming and half to the natural Atlantic Ocean cycle that kept more heat near the surface.

by Judith CurryRapid warming in the last three decades of the 20th century, they found, was roughly half due to global warming and half to the natural Atlantic Ocean cycle that kept more heat near...

As Dr. Curry noted, the paper does not cite evidence for the somewhat ambiguous statement in the press release that «Rapid warming in the last three decades of the 20th century, they found, was roughly half due to global warming and half to the natural Atlantic Ocean cycle that kept more heat near the surface.»

Rapid warming in the last three decades of the 20th century, they found, was roughly half due to global warming and half to the natural Atlantic Ocean cycle that kept more heat near the surface.

Not exact matches

You can not be serious... if you are of the school of thought that God created the Earth, then you have to believe that he created the cycles that keep the Earth sustainable and able to provide life... storms move moisture and heat across the earths surface and stabilize our atmosphere, earthquakes and volcanic eruptions recycle the rock and minerals on the planet and make more usable land and add richness to soils.

I wouldn't keep it for more than 2 - 3 days in the fridge as the nutritional value of the juice will deplete over time — but it will still be really delicious to heat up in the evening!

1 tablespoons olive oil 1 small yellow onion, diced 1 red bell pepper, diced 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic

With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing.

You can certainly experiment with this recipe, however I would keep a close eye on the heat, particularly when using maple syrup since sugary substances are more likely to burn.

The heat doesn't hit you at first, but has a slow after - burn that, for heat lovers, keeps you coming back for more!

Keeping heat at medium - high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

If not, wrap the jars with more kitchen towels to keep in the heat or place into a warmed oven that has been turned off.

Taste to see if it needs more salt then remove from heat and cover to keep warm.

This applies to electric pressure cookers more than stove - top... I think, but I use my electric pressure cooker to do many things — in the Summer — that are not necessarily time - saving, but to keep from adding heat to the kitchen: pasta for pasta salad is a big one as is potato salad.

Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.

Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

Through hinged flap of cooking grate, add several more coals from second chimney to replenish fire (keep heat at medium).

If you keep the scones for more than one day or freeze them, they can be «refreshed» by heating in a 300 degree oven for about 5 minutes.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonHeat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonheat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonheat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes lonheat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

The reason I make my water so hot in comparison to the recommended «lukewarm» is because I keep the instant dried yeast in the freezer so the yeast granules need a bit more heat to activate them.

Step 3: Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes.

I do really want this recipe to work, because I am thinking next time to try baking powder instead of soda, and to reduce the heat to about 325 and bake it for more like an hour and 20 minutes, to see if that helps (reducing the heat while extending the baking time will help keep the crust from burning while the inside fully cooks).

Add 2 more tablespoons of olive oil to the pan, let it get hot (you can increase the heat to medium high as long as you keep an eye on it so the olive oil doesn't burn), and then add the sliced onion and a pinch salt.

Reduce heat to medium - low, and simmer, partially covered, 35 to 45 minutes, adding more water if necessary to keep beans covered.

You should not need to add any more oil, and you may need to lower the heat a bit once you've fried up your first batch to keep the pan from smoking.

Reduce heat to medium - low and keep cooking the soup for about 5 more minutes, until it is slightly thickened and velvety.

Keep in mind that if you do heat it in a saucepan, you may need to add a touch more filtered water to thin it (and if you do, you'll likely want to up the seasoning with a bit more sea salt).

Reduce heat and simmer until liquid is slightly thickened and meat is very tender, 1 — 1 1/4 hours, adding more broth if needed to keep meat submerged.

Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until green beans are very tender, 1 1/2 — 2 hours; season with pepper.

Also, (a big also), Zentrofan milling is done whilst keeping dem grains nice and cool, which means their nutritional properties remain more intact, heat - sensitive vitamins aren't lost, AND the flour is less likely to go rancid once it's milled.

Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute.

Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach — about 30 seconds or 1 more minute.

After that, add the Nopales and the cilantro, and keep cooking for 4 - 5 more minutes at low heat.

The Miami Heat will be keeping their star player for at least one more season as Dwyane Wade has agreed to...

Mahoney: And it's probably even more gratifying to know that the Heat bent over backwards to keep him.

If babies lose too much heat, they have to use more energy and oxygen than they can spare to try and keep their temperature stable.

It kept its heat for more than FOUR HOURS!

Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes.

Wilson - White heat revolution, 1963Industry was modernising rapidly and in order to keep at the cutting edge, Harold Wilson argued that the government needed to help produce more scientists.

It's not waterproof like a mattress protector but is more focused on dispersing heat and keeping you cool.

«It's important to keep in mind that coming out of winter we are probably less used to hot / humid weather and may be more vulnerable [to exertional heat illnesses],» Grundstein said.