Sentences with phrase «melting at double»

And glaciers are melting at double the rate of a decade ago.

Not exact matches

You should be able to melt the chocolate at a low temperature if you use a double boiler (use a glass bowl over a pot of steaming water).

Place the chopped chocolate and butter in a small heat - safe bowl and melt in the microwave in 30 - second bursts at 70 % power or over a double boiler, stirring until melted and smooth.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

At the same time, using either a double boiler or a small pot, melt the coconut oil and the chocolate together.

Melt chocolate chips in the microwave (at 50 % power) for 1 - 2 minutes or cook on the stove over a double broiler.

Melt the unsweetened chocolate and butter together in a double boiler or in the microwave at 10 second intervals.

Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.

microwave in 30 - second intervals, stirring for at least 10 seconds between each, until everything is melted and smooth (or melt it in a double boiler).

Melt the chocolate chips at 50 % power in the microwave, stirring every 30 seconds (or use a double boiler).

Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).

Since it gets hard in winter I like to melt it in double boiler (banju marija), however if you are short on time, just microwave at medium heat for about 40 seconds and see if it melts.

Heat oil in a medium ovenproof nonstick skillet (yes, you'll be putting it in the oven, so make sure the handle won't melt at this temperature, even if that means a quick Google search to double - check) over high and cook radishes, undisturbed, 3 minutes.

In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.

* Winning the League (EPL) * His early success, a year after joining the Club in 1996 at Arsenal was phenomenal, winning the League (EPL) and FA cup double in 1997 - 98 & 2001 - 02 seasons and then winning the league for the last time in 2003 - 04 season (Les Invincible) was enough to win and melt the hearts of die hard fans, the Board and even eagle eyed watchers in London as well as coaches and even referees.

With melting at the edges and in Greenland, «we're looking at a rise of one metre plus or minus 0.5 metres» by 2100, he says — double the maximum predicted in 2007 by the Intergovernmental Panel on Climate Change.

As Arctic temperatures rise at about double the rate of the planet as a whole, Greenland's surface has been melting at a steady clip, contributing about 30 percent of the foot of global sea level rise since 1900.

Buy some 70 percent cacao chocolate (or chips), melt in the microwave at 15 - second intervals or over a double boiler until liquid.

Making chocolate at home basically involves melting cocoa butter, cocoa powder, honey, and vanilla in a double boiler (or heat - safe bowl set over a pan containing a few inches of water), pouring into molds, and waiting for it to set.

Chop or break the chocolate into pieces and melt it in a double boiler or place it in a bowl and microwave at 10 second intervals stirring in between each interval until melted.

Melt the chocolate chips and butter in a double broiler (or a glass bowl on top of a saucepan so that bowl doesn't touch water) slowly over low heat, stirring intermittently and adding butter 1 T at a time.

Then heat either in a double boiler or at 50 % power in the microwave until all the ingredients have fully melted.

Melt these ingredients either in a microwave at 30 % power or a double boiler until melted.

Heat in a double boiler or in the microwave at 50 % power until melted in a large glass Pyrex measuring cup.

Then gently melt these ingredients either in a microwave at 40 % power or in a double boiler.

Then heat in either a microwave at 30 % power or in a double boiler until melted.

Melt white chocolate and coconut oil (optional) on the stovetop in a double - boiler or bain - marie; or in the microwave for 2 - 3 minutes at 50 % power.

According to NOAA's 2012 Arctic Report Card, the duration of melting at the surface of the ice sheet in summer 2012 was the longest since satellite observations began in 1979, and the total amount of summer melting was nearly double the previous record, set in 2010 (satellite records of melting go back to 1979.)

Luke Trusel, postdoctoral scholar at the Woods Hole Oceanographic Institution in the US, and colleagues report in Nature Geoscience that they foresee a doubling of surface melting of the ice shelves by 2050.

The double Eemian highstand reached over millennia is simply explained by melting plus thermosteric rise at a rate of about 2mm / year, comparable to today's rates.

The rate at which the melting Greenland ice sheet contributed to global sea - level rise more than doubled from 1996 to 2006.2 (See Greenland ice sheet hotspot for more information on sea - level rise.)

Scientists have recently observed major changes in these glaciers: several have broken up at the ocean end (the terminus), and many have doubled the speed at which they are retreating.2, 5 This has meant a major increase in the amount of ice and water they discharge into the ocean, contributing to sea - level rise, which threatens low - lying populations.2, 3,5 Accelerated melting also adds freshwater to the oceans, altering ecosystems and changing ocean circulation and regional weather patterns.7 (See Greenland ice sheet hotspot for more information.)

If one looks at the science, it is just as likely that a doubling of CO2 will result in less than 2C and be a great benefit to humans, as that it will cause huge damages, drought, and ice - melt that raises the ocean levels catastrophically.

If the model were run with say Archer's 2.7 % methane output (giving a precise doubling of CO2e output with CH4 GWP set at 100 for the crucial 20 yr horizon) and with the rational assumption of the carbon sinks» efficiency declining throughout this century, what multiple of the authors» finding of 0.25 C to 1.0 C warming from permafrost melt would you expect?

The recent paper only looked at sea level rise from melting Antarctic ice sheets and does not take into account sea level rise contributions from the Greenland ice sheet (currently about 280 billion tonnes per year), which would more than double the Antarctic contribution.

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Hansen puts in 5,10, and 20 year doubling times for the melt rate starting at 1 mm / yr sea - level equivalent, a current - day value.

I suspect that given the paucity of knowledge in relation to clouds and aerosols (not to mention cycles)... the original X factors for the equation ranged through values that at the lower end produced no scary warming scenarios for the future doubling (ie at or lower than 1.5 C) to those that were very scary at 3 - 4.5 C — or even 6 C if you add strong feedbacks from melting ice, permafrost and emissions of methane.