Sentences with phrase «n't know the temperature»

He's purported to be an atmospheric physicist, but doesn't he know the temperature profile of this Earth's atmosphere?

If we don't have a thermometer near Oklahoma City then we don't know the temperature in Oklahoma City and lets not fool ourselves that we do.

I don't know the temperature magnitude of the proposed theory.

This morning 08:15 drove to work temperature was 0C, 17 km into Cirencester town centre temp was 0C (look the places up on google if you need) This morning 07:45 my wife drove to cheltenham where the sreets were paved with ice (do not know the temperature but obviously lt 0C)

Heisenberg's uncertainty principle applies, you can not know the temperature to an infinite precision.

Seems to me this would be required as the photon not knowing the temperature of the destination would need to periodicaly check the state of the union (these sound like unionized photons to me, but that is only an assumption on my part) to determine if they are permted to do work along the way.

Not exact matches

Rashid says he knew the temperature didn't fluctuate much that day (CR confirmed), and no other vehicles were nearby.

And if you know that high temperatures are likely to make you behave in ways you won't be proud of later, you're better armed to stop yourself before you take your discomfort out on others.

On the other hand, any parent who has ever woken a sleeping baby to stick a thermometer in her ear, mouth, or farther south only to log the perfectly healthy temperature of a now awake and screaming child knows that's not an ideal situation, either.

(Although he can't fathom why anyone would drink the stuff in the first place — no matter what temperature it is.)

During the summer in Atlanta, for instance, people don't buy any more beer than usual, no matter what happens with the temperature.

Nest is best known for its smart thermostat, a connected device that adapts to a customers» temperature preferences and lets them control it from their smartphone.

In advancing these theories they disregard factors universally admitted by all scientists — that in the initial period of the «birth» of the universe, conditions of temperature, atmospheric pressure, radioactivity, and a host of other catalytic factors were totally different than those existing presently, including the fact that we don't know how single atoms or their components would bind and consolidate, which involved totally unknown processes and variables, as single atoms behave far differently than conglomerations of atoms.

I always knew I wouldn't be able to stand being in a relationship with the alpha; I'd just convinced myself that I could play with fire without being burned.Now I figure I need to find a guy who's set at the right temperature for me.

And ESPECIALLY don't worry that we know for a fact that the mean average temperature of the earth is steadily rising.

Cooked for 20 minutes, in an oven I know was at the right temperature and they were just rawish and doughy once cooled so not to be beaten I've reheated and cooked further they still taste like bad cookie dough and the sauce tastes to much like coconut.

For those complaining about crumbling, I don't know if this makes a difference or not, but I allowed the butter to completely come to room temperature before starting, maybe that's why I had no crumbling.

AP: I don't know the exact temperature, as I've never measured it.

I know you don't heat the freshly made pesto, just pour it over the hot cooked pasta but would you suggest warming the leftover pesto that's been refrigerated a bit or at least bring it to room temperature before using?

You'll know it hasn't if it gets stale at room temperature in a container.

Also, a note about substituting for the buttermilk, I wouldn't... so much of the supermarket milk is now Ultra Pasteurized (also known as Ultra High Temperature pasteurized).

I don't know about elsewhere, but in Germany it is sold in blocks that are solid at room temperature.

It is freezing but I won't complain about the temperatures because I know I have many readers who live in cold, snowy climates... I don't know how you do it!

Know the temperature, don't guess at it.

Apparently it is pretty good right away at room temperature, but I'm not telling how I know that.

These apple cider caramels are my love letter autumn in my city, my attempt, as I wrote in the book, to «pack everything I love about New York City in October — the carpet of fiery leaves on the ground from the trees I didn't even know we had; the sky, impossibly blue; the air, drinkably crisp; the temperature finally delicious enough that it implores you to spend hours wandering around, sipping warm spiced apple cider from the Greenmarkets — into one tiny square.»

No, the yeast does not have to be at room temperature before being added to the recipe (I keep my yeast in the refrigerator and use it straight from there in baking).

I know this might be a silly question, but I am just starting to learn how to cook and I love all the recipes that are on here but I don't know what temperature to put the oven at when it comes to baking.

While BevChain has chilled storage and temperature controlled facilities, it does not offer temperature - controlled supply chain services (also known as a «cold chain»).

No, it won't be bad Just use room temperature ingredients and you can not go wrong.

When the weather dipped this past weekend into the cold and almost wintery - feeling temperatures (a high of 50 with rain and wind is not my idea of an idyllic mountain fall weekend), I knew only one (er, two) thing would hit the spot: chili and cornbread.

I think you may not even have to keep it in the fridge if you were to use just cocoa butter instead of both coconut oil and butter (cocoa butter is solid at room temperature) but I'd have to try that to be sure Let me know how it worked!

Having really cold ingredients helps me not feel rushed because I know everything won't become room temperature quickly and my crust will still turn out great.

If you don't know how to use them properly or how to manage the temperature, your food will stick to the pan or burn.

I don't know if the yogurt maker show the temperature but I guess it will be the same as the one you explain in your recipe.?

(3) It is IMPOSSIBLE to roll the dough out unless it sits at room temperature for at least 15 minutes, so I don't know why the recipe says to leave the other sections of dough refrigerated while you roll out the first and subsequent sections.

I am not using a bread machine and like to know if you do your proofing in the bread machine or just room temperature?

Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration — exact times and temps aren't really a big deal).

I don't know if it is because i undercooked it or because of my oven temperature.

The only thing I want anyone who is going to make these to know is to not use room temperature peanut butter.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

One of the reasons Freegan Pony relies on professional chefs instead of just cooking the food themselves is because these chefs have been trained to know what's edible and what's not, paying close attention to cooking temperatures and kitchen hygiene.

Proofing the yeast (this was on the Internet — I did not know to do this on my own) and warming the eggs to room temperature.

Hi Maiko, no, 65 to 75 is not melted, that is softened, room temperature butter.

We all know, even if some won't admit, that Peyton has looked his most vulnerable in recent years when the temperature dips below freezing.

I don't know about you, but when the temperature heats up, I get more than a touch of wanderlust.

When infants are not swaddle, parents need to pay attention to their body temperature (normal 97 to 100 degrees Fahrenheit) as they no longer have an extra layer of protection.

You probably already know something about your baby's temperature preferences, but since you've presumably been only breastfeeding up until this point, you may be unaware of whether or not your child has any temperature - related pickiness in terms of his or her food.

Your baby doesn't even know that there are other tastes or consistencies or temperatures in the world.

Most women probably won't even know that they were pregnant, but I knew since we actively tried to conceive and I was tracking my basal body temperature very closely.