Sentences with phrase «long slow heating»

Not exact matches

When the popping slows down and there are long pauses between pops, remove the popcorn from the heat and immediately transfer to a large bowl.

Not sure if you already commented on this but if I didn't cook it in a slow cookers and just the oven, would it all be the same process and what heat / how long should I cook it for?

Dense, bone - in chicken leg quarters benefit from long, slow cooking over indirect heat.

Bring to a slow boil, then cover and leave off the heat on the stovetop for as long as you can.

Do you hate how long it takes for a dip to heat up in the oven or in a slow cooker.

And don't let the name fool you: This is not the old - fashioned kind of sweet baked beans cooked with maple syrup over long, slow heat.

I think we slow - smoke, over low heat for a long period of cooking time, more than anywhere else I visited.

In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same intense flavors and characteristics of a roux.

In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same...

Reduce heat to medium - low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25 — 30 minutes (this long, slow cooking draws out maximum flavor).

Reduce heat to medium - low, cover pot, and cook, checking and stirring occasionally, until onion and garlic are very soft, 25 — 30 minutes (this long, slow cooking draws maximum flavor out of the vegetables).

Reduce heat to medium - low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25 — 30 minutes (this long, slow cooking draws maximum flavor out of the vegetables).

Hi Fitri, that is strange, I make this cake almost once a week and I have never had this happen, what you could do is lower the heat by 25 degrees so that it cooks slower and longer.

Cook, stirring occasionally until the tempeh and tomato have broken down about an 1 hour (I often cook my beans on a low, slow heat for hours, in a salty, tomato sauce broth it's almost impossible to overcook them and the longer you cook beans the more mellow and tempered they become).

I use my slow cooker all year long, in the summer to keep the heat out of the house, and in the winter for delicious soups and stews.

Still, you need to know how long foods cook on the grill because opening and closing it to check will waste heat and slow down the cooking process, which defeats the whole purpose of this appliance.

In the colder months, I'm naturally drawn to a slower Vinyasa - style yoga that allows me to build heat in the body in a mindful, meditative manner, with poses held for a long time.

Once the popping slows down, remove from heat and keep covered until you no longer hear popping.

The pungent pad perfume evaporates as the crackling caused by slow dissipation of heat dies away, and resistance returns to the no - longer - spongy pedal.

Excess blade heat increases wear on blades, dulling them more quickly, and can actually slow down the clipping process, as hot blades take longer to go through coat and lead to rough clipping.

If this is so, warming will proceed at a slower rate until these intermediate waters are brought to a temperature at which they can no longer absorb heat.

Given that the cryosphere and oceans are far better long - term indicators of changes in Earth's energy balance than the much more «noisy» troposphere, for anyone to suggest that the warming of the Earth system has slowed or stopped over the past 10 years, means they are purposely ignoring the far bigger heat sinks of the cryrosphere and oceans, or they simply want to spout nonsense.

[Response: I didn't mean to say that, but I might have meant to say that the time scale for heat getting down to where the hydrates are is long (slow).

- This semi-permanent state might end up when the AMOC will stear its trajectory or slow down to the point that it no longer bring heat into the Artic ocean which may refreazed, get colder and stop the Greenland melt.

@ 48 If your speculation is correct, I assume that another consequence would be that, if / when concentrations of greenhouse gases start to drop, corresponding reductions in surface ocean / land temperatures would take place at a much slower rate than would otherwise be the case: the surplus heat stored in the deep ocean will gradually make its way to the ocean surface, and continue to warm the atmosphere for decades, if not longer.

Now the slow diffusion processes come into play: heat diffuses from the skin layer downward, and over a long period of time, the entire body of rock becomes the same as the surface temperature.

Nice misconception you have going there but the real argument is that CO2 can lower the temperature gradient of the cool skin layer, which slows the heat loss to the atmosphere and increased levels of greenhouse gases lead to more heat being stored in the oceans over the long - term.

The slow down is a century - long phenomenon — it would be instructive to have a break - down of its displacement in time — I bet that it is dominated by the 1980 - 2000 period and the 1998 super ENSO event — in which case, their explanation of the post-2002 stillstand on ocean heat content and recent la Nina would be interesting — though probably put down to random variability.

It's ok to build a perpetual motion machine that causes an isolated system to spontaneously cool to absolute zero and stores all of its heat energy reversibly in a battery or a spring as long as it happens at a rate that is slow compared to the rate of power production in a nuclear reactor?

To point out just a couple of things: — oceans warming slower (or cooling slower) than lands on long - time trends is absolutely normal, because water is more difficult both to warm or to cool (I mean, we require both a bigger heat flow and more time); at the contrary, I see as a non-sense theory (made by some serrist, but don't know who) that oceans are storing up heat, and that suddenly they will release such heat as a positive feedback: or the water warms than no heat can be considered ad «stored» (we have no phase change inside oceans, so no latent heat) or oceans begin to release heat but in the same time they have to cool (because they are losing heat); so, I don't feel strange that in last years land temperatures for some series (NCDC and GISS) can be heating up while oceans are slightly cooling, but I feel strange that they are heating up so much to reverse global trend from slightly negative / stable to slightly positive; but, in the end, all this is not an evidence that lands» warming is led by UHI (but, this effect, I would not exclude it from having a small part in temperature trends for some regional area, but just small); both because, as writtend, it is normal to have waters warming slower than lands, and because lands» temperatures are often measured in a not so precise way (despite they continue to give us a global uncertainity in TT values which is barely the instrumental's one)-- but, to point out, HadCRU and MSU of last years (I mean always 2002 - 2006) follow much better waters» temperatures trend; — metropolis and larger cities temperature trends actually show an increase in UHI effect, but I think the sites are few, and the covered area is very small worldwide, so the global effect is very poor (but it still can be sensible for regional effects); but I would not run out a small warming trend for airport measurements due mainly to three things: increasing jet planes traffic, enlarging airports (then more buildings and more asphalt — if you follow motor sports, or simply live in a town / city, you will know how easy they get very warmer than air during day, and how much it can slow night - time cooling) and overall having airports nearer to cities (if not becoming an area inside the city after some decade of hurban growth, e.g. Milan - Linate); — I found no point about UHI in towns and villages; you will tell me they are not large cities; but, in comparison with 20-40-60 years ago when they were «countryside», many small towns and villages have become part of larger hurban areas (at least in Europe and Asia) so examining just larger cities would not be enough in my opinion to get a full view of UHI effect (still remembering that it has a small global effect: we can say many matters are due to UHI instead of GW, maybe even that a small part of measured GW is due to UHI, and that GW measurements are not so precise to make us able to make good analisyses and predictions, but not that GW is due to UHI).

The sea level rise commitment due to thermal expansion has much longer time scales than the surface warming commitment, owing to the slow processes that mix heat into the deep ocean (Church et al., 2001).

Warmer seae were caused by slowed up Gulf Stream no longer transferring much heat toward the north pole --

That is because urban areas are slow to warm down during the night and retain their heat longer than rural areas.

Apple says it can perform better over a longer period of time than other processors, which slow down due to heat and other issues after running for a few minutes at a time.