Sentences with phrase «melts at a low heat»

Since the wax melts at a low heat (2 degrees above body temperature), it produces a lotion that can be used as a massage oil or moisturizer.

Not exact matches

I store mine in the refrigerator, because I think they taste best chilled, and because coconut oil melts at such a low temperature that I don't want them to have to stand up to Texas heat.

Reduce heat to low and add in white cheddar and blue cheese a couple handfuls at a time until cheese melts and sauce is thickened.

Melt 1/4 cup butter in a lightly greased 10 - inch cast - iron skillet or 9 - inch round cake pan (with sides that are at least 2 inches high) over low heat.

Cover, reduce heat to low, and cook 2 minutes, or until cheese melts and sauce is bubbling at edges.

Add the cream, wine and cream cheese and cook at medium low heat until the brie cheese is melted.

Add the cream cheese and Italian seasoning and stir until melted, lowering heat at any point if necessary.

While cooking, cover the pan over low heat to allow the cheese to melt and always use cheese that has sat out at room temperature to warm up.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Cover the grill, and cook for about 10 minutes at about 375 - 400 F (medium / low heat), or until the cheese melts and the naan bread is crispy.

Reduce heat to low and add 1/2 cup cheese at a time, stirring until each 1/2 cup is melted before adding the next.

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 meltHeat 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 meltheat, 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).

As soon as the liquids boil and the butter is melted, turn the heat down to low and pour in the flour mixture all at once, stirring constantly with a wooden spoon.

The rub will melt as it hits the moisture and form a beautiful glossy glaze that will brown at low heat.

Microwave on medium heat at 30 second bursts stirring between each, to melt all the ingredients until completely blended and smooth (if you don't have a microwave, you can heat in a saucepan over a low heat, stirring frequently).

Brown - Butter Blender Hollandaise: In a small saucepan, heat 1 stick butter over medium - low until melted and lightly browned bits accumulate at the bottom of the pan.

Also in the mid-1990s, another group of scientists proposed the now widely accepted mechanism for how lakes can form under glaciers: Heat radiating from Earth's interior is trapped under the thick, insulating ice sheet, and pressure from the weight of all the ice above it lowers the melting point of the ice at the bottom.

Because saltwater freezes at a lower temperature than pure water adding the salt makes some ice melt and absorb heat in the process.

Place all ingredients in a small pot and gently heat at a low temperature until coconut oil has just melted through.

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.

At the same time, as the melt season advances, the importance of solar heating, one of the main drivers of seasonal ice retreat, starts to wane due to increasing cloudiness and lower solar elevations.

Since to me (and many scientists, although some wanted a lot more corroborative evidence, which they've also gotten) it makes absolutely no sense to presume that the earth would just go about its merry way and keep the climate nice and relatively stable for us (though this rare actual climate scientist pseudo skeptic seems to think it would, based upon some non scientific belief — see second half of this piece), when the earth changes climate easily as it is, climate is ultimately an expression of energy, it is stabilized (right now) by the oceans and ice sheets, and increasing the number of long term thermal radiation / heat energy absorbing and re radiating molecules to levels not seen on earth in several million years would add an enormous influx of energy to the lower atmosphere earth system, which would mildly warm the air and increasingly transfer energy to the earth over time, which in turn would start to alter those stabilizing systems (and which, with increasing ocean energy retention and accelerating polar ice sheet melting at both ends of the globe, is exactly what we've been seeing) and start to reinforce the same process until a new stases would be reached well after the atmospheric levels of ghg has stabilized.

This is largely because melting sea ice changes the albedo of high latitude oceans, and to a lesser extent because an inversion prevails at high latitudes, especially in winter, whereas at low latitudes the heating is convectively mixed througout the troposphere.

When applied with a heat gun, the special solder will melt at a relatively low temperature and bond with your joint.