Sentences with phrase «reduces heating needs»

Their results show that in nearly all U.S. regions the energy savings potential was larger when optimizing the blocking state (which reduces cooling needs) than the transmitting state (which reduces heating needs).

Not exact matches

During a recent heat wave, the school responded to the power company's difficulty meeting power needs by reducing the air conditioning.

We raise much of our food, burn wood for heat, water is gravity spring (no pump), private septic system, solar power I installed feeds grid back, no electric bill, wireless internet tower income pays our property taxes, so basically we can live on a vastly reduced income should it be needed, Much of our savings is in precious metals.

- Reduce the heat to medium - low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to «tighten» it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt / pepper.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

Reduce heat to low and simmer, uncovered, 3 hours, adding water as needed to keep wings covered.

reduce heat to 350 degrees and bake 35 - 40 minutes, you can insert a toothpick into the center of your loaf, If there is wet batter still on the toothpick, it needs more time in the oven.

Reduce the heat to medium - high and add the onion, and garlic along with more olive oil as needed and cook, stirring occasionally, until softened, about 3 - 5 minutes.

The plant's water recovery plant exceeded its designers» high expectations in its first year of service while also providing valuable biogas for boiler heating, reducing its dependence on fossil fuels and ultimately cutting overall energy needs by 15 per cent.

Also the length of time you left it to simmer and reduce — perhaps it needed longer over the heat.

As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.

Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.

TIP: If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency.

Cover and reduce heat to warm until needed.

You may need to reduce the baking temperature by 25F because these pans absorb heat, which causes cakes to bake and brown faster.

Reduce heat and continue cooking the onion and garlic to carmelize, adding a little more olive oil if needed.

Reduce the heat to medium and cook, stirring frequently, until the oats are completely cooked and very soft, adding 1 to 2 tablespoons of water as needed until a thick porridge forms, 7 minutes.

Whisk in VEGETABLE BROTH; bring to gentle boil; reduce heat to simmer; continue whisking as needed until sauce reaches a creamy consistency (3 - 5 min); add SALT and PEPPER to taste; cover, remove from heat.

Bring the mixture to a boil, reduce the heat and simmer for 2 - 3 hours, adding additional stock, if needed.

Bring to a rolling boil, and continuously whisk for about 10 minutes until the glaze starts to thicken, caramelize, and turn a dark brown color (be careful to constantly watch and stir, and not let the caramel burn — reducing heat to medium - low if needed).

Pour in the liquids; whisk to combine; increase heat to medium high; bring sauce just to a boil; reduce heat to LOW and simmer until thickened, stirring as needed.

Reduce heat, if needed.)

Heat over low until liquid is steaming but not bubbling (simmering will make the liquid cloudy; reduce the heat if needHeat over low until liquid is steaming but not bubbling (simmering will make the liquid cloudy; reduce the heat if needheat if needed).

Reduce the heat and cook slowly until caramelized, stirring every few minutes to ensure even browning (add a small amount of water, if needed).

Bring soup to a boil, reduce heat and simmer 10 - 15 minutes until lentils are cooked (add more broth if needed).

Reduce the heat to medium, and add the garlic, chili powder, and oregano, and cook for 2 minutes more, adding a little water as needed.

This extends shelf - life, reduces the need for frozen storage and distribution and reduces the reliance on preservatives, with the absence of heat treatment maintaining colour, flavour and fresh - like characteristics.

These practices include steps to reduce source water use in cleaning and sanitation; minimize use of cleaning products and other chemicals; decrease the volume and strength of wastewater produced and associated energy required for treatment; minimize the water and energy needed for heating and cooling operations; and optimize the effectiveness of land application systems for wastewater treatment.

Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.

Reduce heat to medium - low, cover, and let cook for 40 - minutes or longer, if needed, until the lentils are soft.

You may need to reduce the heat between 300 - 325.

Baking time shouldn't be reduced to half, the crust still needs 13 - 15 minutes of baking and also together with the filling I would still bake it for 40 - 45 minutes, and after heat is turned off still leave it in the oven for 50 - 60 minutes more.

Add the minced onion and reduce heat as needed to keep at a simmer for about 10 minutes, until onions are soft and translucent.

next day, heat up gently and if you need to add some liquid and allow to reduce to desired thickness / consistency.

Cover with a layer of remaining husks or clean, damp kitchen towel; cover with lid, bring to boil and reduce heat to medium, adding water as needed.

Watch your heat carefully and reduce to medium - low, if needed, or the soup can «break» or separate.

Cover; reduce heat to med - low and simmer 15 minutes or until rice is cooked through (cook longer if needed; add a little water if needed).

Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min); add more pasta water, if needed to adjust consistency.

Stir as needed to prevent burning; if pan begins to get dry, reduce heat and add just a splash of water.

Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry beans you will need about 1 hour at least, sometimes more)

Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean - cooking liquid, 1 tablespoon at a time, as needed.

Combine the tempeh, water, 6 tablespoons of the tamari and the garlic in a saucepan large enough to hold the tempeh (at least 8 inches wide) over medium - high heat; bring to a boil, then reduce the heat to medium and cook for 15 minutes (no stirring needed).

Don't let butter brown; reduce heat if needed.

Stir in raisins, if using, and cook, reducing heat if needed to prevent browning, until onions and peppers are very soft, 20 — 25 minutes.

Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.

Remove cover, toss kale, reduce heat to low, and cook for another 10 - 15 minutes, or until kale is desired texture, adding more water as needed.

Add potatoes and cook, stirring occasionally and reducing heat if needed to keep vegetables from browning, until beginning to soften, 10 — 15 minutes.

Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.

Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3 — 3 1/2 hours.

Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15 — 20 minutes.