Sentences with phrase «knowing the temperature at»

Step 5 — Remember the Do's & Don'ts: - Don't forget to incorporate a room thermometer to know the temperature at all times

A computer may know the temperature at which water freezes, but we know that ice is cold.

Hence, I need only to know the temperature at my place to make inferrences about the temperature in my neighbourhood.

For instance, if I know the temperature at my home, I hve pretty good idea about the temperature at my neighbours property, since they are closely related.

We know temperatures at both poles are warming in recent times.

Not exact matches

It connects via Bluetooth to your phone, tablet, or computer and sends realtime temperature data, so you can know your child's exact body temperature at any time (ok, every four seconds) and can monitor up and down trends over hours or even days.

It comes down to what every scientist knows too well — analyzing data collected by different methods, and at different times, is a tricky business because some methods of collecting ocean surface temperatures are more accurate than others.

The initiative, known as Yasuní - ITT, failed to raise the necessary funds as northern Annex 1 countries balked at contributing to keeping fossil fuels in the ground — a strategy that is now a scientific imperative if the world is to meet its declared goal of avoiding a 2 °C rise in temperature.

Over a very long time, a white dwarf will cool to temperatures at which it will no longer emit significant heat or light, and it will become a cold «black dwarf».

If we know the density of water at 4 degrees C and 99 degrees C, and then try to predi - ct the density at other temperatures, we will be tremendously better off interpolating the density between the two temperatures than extra-polating even one or a few degrees outside this range.

We know that the surface temperature worldwide is rapidly increasing, that the carbon dioxide levels in the atmosphere are at their highest levels in at least 200,000 years.

Of course, water is no different than most other substances — they all CAN exist in three states, but the problem is that they exist in only one state at a time under particular conditions of pressure and temperature.

At the one extreme lies the superconduction of the field at absolute zero temperature; at the other, the lack of radiation in a field of «black hole» entities with infinite density (so that they no longer exert even gravitational influence mutuallyAt the one extreme lies the superconduction of the field at absolute zero temperature; at the other, the lack of radiation in a field of «black hole» entities with infinite density (so that they no longer exert even gravitational influence mutuallyat absolute zero temperature; at the other, the lack of radiation in a field of «black hole» entities with infinite density (so that they no longer exert even gravitational influence mutuallyat the other, the lack of radiation in a field of «black hole» entities with infinite density (so that they no longer exert even gravitational influence mutually).

I always knew I wouldn't be able to stand being in a relationship with the alpha; I'd just convinced myself that I could play with fire without being burned.Now I figure I need to find a guy who's set at the right temperature for me.

He must know stresses and strains, temperatures at which pipes will freeze, laws which govern steam, hot water, expansion, contraction, and so forth.

Cooked for 20 minutes, in an oven I know was at the right temperature and they were just rawish and doughy once cooled so not to be beaten I've reheated and cooked further they still taste like bad cookie dough and the sauce tastes to much like coconut.

Known for it's unfortunate gummy, slimy, and mushy texture, when roasted at a high temperature, you're left with a finger food that has just the right amount of crunch, chewiness and flavor.

I know you don't heat the freshly made pesto, just pour it over the hot cooked pasta but would you suggest warming the leftover pesto that's been refrigerated a bit or at least bring it to room temperature before using?

Both methods worked, the most important part was the cream cheese being at room temperature, no matter what.

You'll know it hasn't if it gets stale at room temperature in a container.

I don't know about elsewhere, but in Germany it is sold in blocks that are solid at room temperature.

The answer was our 10 ³² K hot sauce, developed with GE and High River Sauces — named after the theoretical temperature at which the rules of physics no longer apply — and made from the hottest and second - hottest peppers in the world, the Carolina Reaper (1.6 million Scoville units) and Trinidad Moruga Scorpion (1.2 million).

The rule then was that, since baked items bake at temperatures high enough to kill most known bacteria, you could bake and decorate cakes at home without a license (this was in 1996, so check again to be sure).

Trans fats, also known as «hydrogenated» or «partially hydrogenated» fats, are unsaturated fats that have been chemically modified to increase shelf - life and make them solid at room temperature.

Know the temperature, don't guess at it.

Apparently even though the company knows that most commercial milk is pasteurized at too high a temperature to work with their kits they still market them to make people saying all you need is a gallon of milk and you can make cheese.

I know they will store for a couple weeks at room temperature but, lol, no.

Apparently it is pretty good right away at room temperature, but I'm not telling how I know that.

No, the yeast does not have to be at room temperature before being added to the recipe (I keep my yeast in the refrigerator and use it straight from there in baking).

Do you know how long and at what temperature this can be baked at to achieve the same results as the microwaved version?

If you Google around, you should be able to find some tests (usually, by checking the temperature at which water boils relative to your elevation) that will let you know if your thermometer is accurate.

I know this might be a silly question, but I am just starting to learn how to cook and I love all the recipes that are on here but I don't know what temperature to put the oven at when it comes to baking.

It's also Known that marinades can reduce cancer causing carcinogens by 88 %, this substance forms on meats cooked at high temperatures.

Nitrogen is one of 118 known elements and because it evaporates at low temperatures, it typically exists as a gas and in order for it to remain in a liquid state it must be kept at extremely cold temperatures.

I know that eggs should be at room temperature.

The scones come together in a flash, and because they bake at a high temperature, they're out of the oven before you know it.

I know that I am a little premature, but I feel so hopeful and exuberant at even the slightest raise in temperature.

: Parmesan and Romano cheeses made by experts who know how to age it to the perfect texture and flavor, store it at the right temperature and protect it every step of the way.

When you are making anything that is no - bake, you need at least a portion of the recipe to be solid at room temperature.

This is the perfect temperature for cooking — you're right 200 F is far too low, let us know if you bake these again at the correct temperature.

I think you may not even have to keep it in the fridge if you were to use just cocoa butter instead of both coconut oil and butter (cocoa butter is solid at room temperature) but I'd have to try that to be sure Let me know how it worked!

probably I would brush them with some grepeseed oil, and bake them at a high temperature like 400F to try to achieve the crispy outside and creamy inside... Let me know if you do!

No, the filling will be fine at room temperature, but the crust will get very soft!

I know no other Cacao on the market that's genuinely processed at a lower temperature than ours.

You will know they are at room temperature when the mixture appears to solidify a bit, and is cream colored.

No, our chocolate bars are best stored at room temperature.

Knowing both J. and I had a hectic week ahead, I came up with dish that we could eat on several nights right from the fridge or at room temperature, if time allowed.

(3) It is IMPOSSIBLE to roll the dough out unless it sits at room temperature for at least 15 minutes, so I don't know why the recipe says to leave the other sections of dough refrigerated while you roll out the first and subsequent sections.

Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration — exact times and temps aren't really a big deal).

Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then arrange sliced fresh mangoes over top of tart.