Sentences with phrase «of having liquid water»

In one case, an Earth - sized planet could orbit in the habitable zone (capable of having liquid water on their planetary surface) around two stars close together.

Three of the worlds lie in the star's habitable zone, where there is the greatest likelihood of having liquid water and maybe even life.

Not exact matches

In such cases, transferring the diluted liquid (again, pure water) onto a sugar tablet and then letting it evaporate works because the sugar has a memory of the water that has a memory of the chemical.

Both countries also have enough water and specialized drilling rigs to support fracking, which involves pumping huge quantities of liquid and sand underground to crack open rocks and release energy reserves.

Philosophers back in ancient times would often develop explanations for light, the different forms of matter (liquid solid gas) the theory of elements, water fire etc..

Science claims «Goldiclocks Zones», where the universe just happens to have a rule that evolution of life can only happen at specific temperature ranges where liquid water is possible.

Point 3 — There was division of waters, especially since you can not have liquid water on the surface of the earth without a sun to provide heat.

For example, what of his contention that, given the unbeneficial properties of water, God should have created a thirst - quenching liquid with different properties or not created humans in such a way that water is needed at all?

Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed.

If you choose to use beans you've cooked yourself, reserve the cooking liquid and use in place of the water and stock.

The second time, it would not absorb the water and I ended up draining most of the liquid out and eating it like a soup after simmering for quite awhile.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

Once you have squeezed out as much liquid as you can, place the coconut back into the blender and combine with 2 cups of boiling water.

To make a thin paste by mixing flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste into a hot liquid and cooking it, stirring constantly, until the liquid has thickened.

I have heated it up in water which males it liquid around th edges, but that takes a lot of time and I'm not sure I'm not damaging the oil with the hot water.

Although anything too liquid seems to spill out the sides of my food processor so I'd start with just enough water to get it blending then add more to thin it out later.

I would use a splash or too and add more broth / water to make up the full amount of liquid.

To get them to have the perfect amount of saltiness for my family, this is how I did it — I used the liquid aminos instead of soy sauce, seasoned panko bread crumbs instead of plain, and water instead of broth.

I would suggest eating this salad right away, because the cucumbers will release a lot of liquid and water down the dressing, making it bland and a little soupy.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

This led to my cooking off the liquid too quickly and too thoroughly; we added extra bumps of wine and water, but... it just didn't have that lovely gravy we see in your photos, Deb.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on hand.

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquid.

All honey over time can have some crystalization but as Jim stated, placing it in a sink or pan of hot water will restore it to it's liquid state.

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

When you do 120 ml oil or 360 ml of soy - milk (i.e. any liquid except water), do you still use the «ml» setting on your weighing scale, or do you have a volume measuring cup that you use?

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.

The greens released a lot of water so boiling down the liquid to a glaze took very long - I had to do it in a separate pot to not overcook the veggies.

If you don't have half a cup, fill up as much as you can with the coconut liquid and then add water or almond milk to compensate the rest of the way.

Stir the fish sauce, lime juice, and water together and add to the pan and cook another 4 to 5 minutes until most of the liquid has cooked off.

I just had to add some of the soaking water to make it more liquid.

If you have a limited amount of broth on hand, make up the rest of the liquid with water (plus extra salt).

if using regular yeast instead of rapid rise, you said to proof it in 1/4 cup water before adding... would you then decrease the 1 1/2 cups of liquid to 1 1/4 cups or use the full amt in the recipe... would this be too much liquid?

When you want to use the scrub base, scoop out 1/4 cup into a small bowl, and stir in enough of the liquid ingredients (vary it by what you have on hand — yogurt and milk are best, but water works) to make a paste.

Feel free to substitute some rye or whole wheat flour for some of the white flour; you may have to adjust the water a little because all flours absorb liquids at a different rate.

Once you have added all of the water, add in vanilla extract and liquid stevia, and increase the speed to medium.

Usually it is 2 cups of liquid to 1 cup of water, simmering on a low heat until the liquid has evaporated.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

I have the «Now» brand named Stevia liquid leaf extract in a base of vegetable glycerine & water.

Add 2 1/2 cups of the reserved cooking liquid to the crock - pot - if you have less than that reserved use water to make up the difference.

Add half of the stock or water and continue to cook for 5 - 7 minutes, stirring often until the couscous is tender and has absorbed the liquid.