Sentences with phrase «more heat because»

A high - efficiency furnace not only emanates more heat because it has a longer and more convoluted heat exchanger, but it also gets more heat from the condensation process.

That unusual extreme warming is called Arctic Amplification that CO2 driven models suggest is the result of absorbing more heat because lost sea ice allows darker ocean waters to absorb more heat.

Unlike today, ancient Earth needed more heat because the Sun was 10 to 15 percent dimmer than what it's today.

While it may feel that way, this breed simply emits more heat because there is less hair covering its body.

Lately, however, it has become even more heated because of iOS 11.

Not exact matches

Affiliate marketers take more heat than internal departments because they are third parties who benefit directly from first - party sales.

«The more the heat and the difficulties and troubles you go through, the purer your faith becomes, because it has to.

Animals of the more complex type have greater «freedom» compared to plants because they have senses and locomotive powers to sense danger and flee from enemies: floods, heat, drought, etc..

Not only does this mean that it can juice leafy greens a little more easily, but it also means that the juice will last much longer because less oxidization occurs as a result of the heat from a centrifugal juicer.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

For best results use shiny aluminum baking sheets without sides (baked products will brown more quickly on dark coloured baking sheets because they absorb more heat than the shiny type).

Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it off.

I love making my own because then I can tone down the heat and add more to the final dish.

I did a huge - ass Sunday cook - up this week because I didn't want to turn on my oven any more than I needed to during a heat wave.

that you could totally get away with drinking it for breakfast, lunch, or dinner — which, admittedly, I've done more than a few times because it seems as though I've turned into one of those people whose appetite is adversely impacted by the heat.

We reheat it in the oven because I find food is less soggy and more evenly heated through this way.

Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than some other oven proof pans.

Yes sometimes you need to use more than 1 / 2cup of chicken broth because it will depend on the heat of the pan and also the amount of sweet potato too

I think that it is because its sweet, mild, earthy flavor seems more suited to the Fall / Winter months than in the heat of Summer.

I'm wondering because I know that baking soda / powder start reacting the second they touch the wet ingredients and I heard that when that happens the batter needs to be exposed to heat immediately... In case I wan na try more layers.

Food is not heated more than 104 degrees because the thought is that heat removes nutrients.

In addition I used coconut oil instead of sesame oil, eliminated the Splenda and increased the Sriracha sauce because we like our food with a little more heat.

The reason I make my water so hot in comparison to the recommended «lukewarm» is because I keep the instant dried yeast in the freezer so the yeast granules need a bit more heat to activate them.

The way steam injectors operate creates a compromise between heat up times and efficiency because as you increase the flow rate of steam, more is lost into the atmosphere as it bubbles straight through the product.

I do really want this recipe to work, because I am thinking next time to try baking powder instead of soda, and to reduce the heat to about 325 and bake it for more like an hour and 20 minutes, to see if that helps (reducing the heat while extending the baking time will help keep the crust from burning while the inside fully cooks).

But unrefined oils that are highly polyunsaturated, like unrefined sunflower or safflower oil, undergo more lipid peroxidation when heated that monounsaturated oils like EVOO because there are more opportunities for oxygen to interact with these unrefined polyunsaturated oils.

These days, with sophisticated gas grills, the process is a lot easier because the heat of the fire remains much more even.

No need to grind because of the special rinsing and light heating process they go through, making them more nutrient - dense and easy to break down!

You won't get badass probiotics out of these custards (because heat + probiotics = no more probiotics).

I recommend it for cooking because it is much more stable than other vegetable oils; when it's heated it won't create toxic trans fatty acids.

Because I wasn't sure how hot this sauce would end up, I tasted it carefully as I was making it to see if it needed more vinegar or sweetener to tone down the heat.

For one, it will have a lot more heat for a cold soup because we've replaced the fat with chile.

Stir - fries are great weeknight options because they're fast, which means your ingredients should cook up in a snap, thanks to the high heat (more on that in a moment).

Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil's flavor.

And because of its nutty flavor, hemp seeds make a great substitute for people with nut allergies — you can dry - toast them over low heat to bring out even more of that nuttiness.

The top of that food will cook and brown more slowly because its shielded from the heat at the bottom of the oven, and is further away from the heat and hot air circulating down from the top of the oven.

I just turned up the heat a bit, which worked out well because it made it more crispy /» fried.»

I have to say that the more often I make tempered chocolate, the less I have to monitor the temperature because I have a feel for how long it needs to heat it up.

As absurd as it may sound, Blackpool will find securing that elusive win which would complete a memorable set of top - flight wins over Liverpool more difficult back at home, at a ground which has come in for criticism this season because of their lack of under - soil heating, which is why this fixture is the only Premier League game being played this week as the original meeting was pencilled in for December.

Both of them seemed to only get the heat rash on their upper body (cheeks, ears, neck + shoulders) while bathing them, wet your finger n rub some dial soap on it then apply it where ever the rash it (be careful with the face area because this soap will sting if it gets in their eyes) leave it for about 2 - 3 minutes and gently rinse off, do not rub with a wash cloth, that will irritate their skin more, just rub off the soap with your finger as you pour water on it.

(Please make sure you do not add more than one teaspoon of Ajwain to 1 big cup of water, do not boil it for more than 5 minutes on medium heat, this is because your baby is 1 year old)

Additionally, because moist heat stimulates oxytocin, milk is able to flow more easily.

This in turn causes heat rash and it is more common in children and babies because they have smaller pores compared to adults.

AMY: I think that's really cool because it kind of helps normalize it and teaches kids at a young age that it's okay and then hopefully as they are older it normalizes breastfeeding and makes it more of a normal thing to see in public because right now there's a lot of heat about breastfeeding in public, is it okay, is it not okay?

Let's not talk about summer yet because I'm not sure if we can take more heat.

The news is scary because they found 1) body heat causes the chemicals to be released at a higher rate 2) the chemicals are emitted directly into the respiratory system because that's where the baby's head is and 3) the newer the crib mattress, the more toxic chemicals it releases.

Because he's also wet, he chills more easily because it takes body heat to evaporate liquids on thBecause he's also wet, he chills more easily because it takes body heat to evaporate liquids on thbecause it takes body heat to evaporate liquids on the skin.

But don't take off all your child's clothes, because she may become too cold and start shivering, which makes more body heat and will cause her temperature to rise again.

Because the scrotum is located outside of the body, it's more vulnerable to external heat than a woman's ovaries are.

Signing, shaking hands, shooting the shit, engaging in political discourse with the American People, OK maybe having one or two heated arguments with an occasional fucking dicktard who apparently needs to turn an animated conversation into a fistfight because that's just the kind of self - medicating ballsack he is, I can't say any more right now according to my lawyer.