Sentences with phrase «liquid water does»

Experiment 1 demonstrates that incident LWIR on the surface of liquid water does not have the same effect on cooling rate as it does on other materials.

Liquid water did not exist on the earth before the sun formed.

Researchers were able to determine — with the aid of Opportunity's science package — that liquid water did flow on surface of Mars in the past, its currents etching ripples in stone as a calling card.

And do get that CO2 can re-radiate in random direction [which is unlike reflection which requires a surface - btw, droplets of liquid water do have a surface - hence headlights and fog.]

Not exact matches

(If you do not have enough bean liquid, add water to make up the difference.)

You just put a drop of washing up liquid and warm water in the jug, select the cleaning function and «The Boss» does all the hard work!

I used to do my own washing liquid — just mix washing soda, olive soap bar, pour hot water to be melted and mix together... Have to start again... because healthy food is going hand in hand with healthy lifestyle... Greetings from Slovakia..

If you don't have a juicer then you can put the cucumber and celery into a blender first with a little water, blend them until a smooth liquid forms and then strain the liquid before pouring it into the blender again with the remaining ingredients.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

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.

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

I think the cranberries didn't get quite as juicy with the Swerve, but fixed with a little liquid (oj, water... grand marnier... etc!!)

lol I may be slow but do i need to add some liquid (water, broth) when i add the chicken, corn and salsa.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

The participants did report more abdominal bloating after drinking the coconut water, but they consumed 2 to 2.5 liters of the liquid — much more than a typical 8 - ounce serving.

To get them to have the perfect amount of saltiness for my family, this is how I did it — I used the liquid aminos instead of soy sauce, seasoned panko bread crumbs instead of plain, and water instead of broth.

Do I need to put water or any other type of liquid into the slow cooker, or will it make its own juices?

Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does.

brine your ribs 12 hours in sugar kosher salt and water then steam them in liquid smoke and water for 3 hours, there you go thats how outback steakhouse does it

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

This led to my cooking off the liquid too quickly and too thoroughly; we added extra bumps of wine and water, but... it just didn't have that lovely gravy we see in your photos, Deb.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

You don't however, want to keep adding the liquid to the point the consistency is thin like water.

All you do is combine 1 tbsp peanut flour, 1/2 tsp Bragg's liquid aminos (or soy sauce), 1/2 tsp Thai red chili paste, and 1 tbsp water.

You also do not have to mix it with water first... you can just sprinkle on any liquid hot or cold.

Ideally I would have used coconut water as the liquid, but I didn't have any to hand.

Sadly, the limes arrived with very little information, but they did appear to be waxed, so I made sure I scrubbed them well with warm water and washing up liquid before using.

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

Maybe try adding some liquid like water so they don't dry out and also stirring it with the water every 15 minutes or so (adding more liquid if needed).

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

When you do 120 ml oil or 360 ml of soy - milk (i.e. any liquid except water), do you still use the «ml» setting on your weighing scale, or do you have a volume measuring cup that you use?

The greens released a lot of water so boiling down the liquid to a glaze took very long - I had to do it in a separate pot to not overcook the veggies.

I take 2 cans of garbanzo (Goya is best, but any brand will do) and dump them in a pot with the canned liquid (no extra water needed) and bring it to a high boil.

If you don't have half a cup, fill up as much as you can with the coconut liquid and then add water or almond milk to compensate the rest of the way.

Not only does it contribute additional, gentle sweetness, adding it (or any other liquid; you can use water or milk, too) helps the oats to form big, crunchy clusters as the granola cooks and dries.

And when adding the liquid to the hummus do we use the liquid from the can of beans, or just plain water?

When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid.

I just have to add more liquid (mostly water) and the bread does not raise as well... but taste amazing.

If you do not have enough liquid, use stock or water to top up.

Hi, just wondering, do you not have to add any liquid — water or broth — to the vegetables in the pot?

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.

One quick question: when you say to use the extra liquid for making rice, do I just use that in place of water when cooking rice?

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

You don't have to press the tofu, just pour off all the excess liquid so there's as little water as possible.

Since sourdough baking isn't an exact science, feel free to add just a splash more liquid if the dough seems way too dry (anything will do — water, milk, buttermilk) and if it's way too wet and sticky, just add a bit more flour.

They are always mixed with water or another liquid to add moisture to recipe as eggs do.

The chicken will let out some liquid, so you don't need water at all.

Do you think the problem was using just one larger pan or too much water or other liquid?

Water doesn't cut it for me when I'm adding liquid to my beans to sauces — I prefer a liquid with more flavor, like broth, stock (yes, there is a difference), wine, or even vegetable juice.