Sentences with phrase «salt and water much»

It can handle mud and salt and water much better than other seating materials.

Not exact matches

Much of our earth is covered by salt water, desert and ice.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt.

No — I've come to realize that Menard's is much more than just scented candles, toilet seats, garden seeds, a new rake, water softener salt, electrical conduit, dry wall, PVC pipe and cabinet knobs.

(Or, if you don't have that much time, you can instead use a quick - soak method: put the beans, lots of cold water, and a generous pinch of salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.

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.

It comes out a wee bit chunky but not too much and not watery if I make the salsa fresca ahead of time so the salt can draw water out of the vegetables.

I absolutely use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works for you); but, so much of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar.

It just makes so much sense to me that the spontaneous natural proliferation of microbes that create lacto fermentation happens simply by adding water and some salt to produce, and those same bacteria that preserve and increase the nutrition of the food make our bodies benefit in a multitude of ways too!

After that, the reasons that breads can sink are (almost) endless, and your guess is as good as mine: There could be too much yeast or sugar, too much water, not enough salt, the yeast could be old, the yeast could be freakishly hyperactive or the flour could be past its prime.

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

1 head of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)

Also, salt naturally draws moisture from foods, and you want to retain as much of that water as possible to ensure that your squash remains as firm as possible.

1 head of kale, washed, dried and torn into large pieces 1 cup raw cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2 cup water (or just as much as you need to make this mix creamy)

When the Belly - part of the Hog is enough and turned upwards, and well fix'd to be steady upon the Grid - Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White - Wine, and as much Salt as you will, with some Sage cut small, adding the Peels of six or eight Lemons, and an Ounce of fresh Cloves whole.

They've taken the time to do the work for you, by soaking the organic oats in an acidic medium and the organic nuts in salt water for an extended time to transform many of their key properties, making them much easier on your tummy.

Finnish rye bread shouldn't involve much more than three ingrdients: rye flour, salt, and water, and apart from those all it takes is a sourdough starter and a bit of time and patience.

Because when you devote that much time to something — a partnership, a child, a lump of flour and water and salt — the love that is poured in will often be enough to withstand a failed proof here, a forgotten to change a diaper there, a missed call here.

After draining the water, salt the slices and let them sit, allowing the salt to extract as much water as possible.

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

The various meats has a much less focus of salt and drinking water than the solution so Mother Nature will take over to equalize the two.

3 years ago I also could not cook almost anything, maybe just rice with tuna from can and frozen vegetables, still not knowing how much water or salt I need.

Everyday I want to: drink plenty of water and herbal tea, move my body through dance and yoga, take magnesium salt baths, do my nightly facial treatments (with most of these products / methods), free - write three pages in my journal, massage and stretch my neck and jaw, sleep deeply, eat slowly and make myself cozy toasts / soups / lentil bowls as much as possible.

Cook black rice and wild rice in a large pot of boiling salted water until tender, 35 — 40 minutes; drain and rinse, shaking off as much water as possible.

Sara Jenkins (of NYC's much - loved Porchetta and Porsena) took over the gorgeous Salt Water Farm space, devoting the menu to her signature farm - to - table Italian cooking.

The beach is too sandy, too equipment - intensive, there's too damn much salt in the water and not enough on the margaritas.

Swapping fried food for grilled goodness, ditching samosas, swerving sugar and salt, and spending your nights drinking as much water as possible could help millions of Muslims across the globe tackle the challenges of Ramadan.

It flourishes in both freshwater and water with twice as much salt as the ocean.

They found that water vapour and chlorine and bromine from vaporised sea salts would destroy ozone high in Earth's atmosphere at a much faster rate than it is naturally created (Earth and Planetary Science Letters, DOI: 10.1016 / j.epsl.2010.08.036).

A recent research report about one of the largest lithium brine and salt deposits in the world in Chile's Atacama Desert by geoscientists from the University of Massachusetts Amherst is the first to show that water and solutes flowing into the basin originate from a much larger than expected portion of the Andean Plateau.

Much of the oil has already vanished from surface waters, and so far the most visible effects have been oiled seabirds, turtles and salt - marsh fringes.

And although a handful of other concentrating solar plants around the world use solar rays to heat water directly into steam, it is much more volatile than molten salt and can not be easily stored, Ho explaiAnd although a handful of other concentrating solar plants around the world use solar rays to heat water directly into steam, it is much more volatile than molten salt and can not be easily stored, Ho explaiand can not be easily stored, Ho explains.

For example, in the southern Weddell Sea so much sea ice forms during the autumn and winter months that the amount of salt released in the process turns the water around and below the 450,000 km2 Filchner - Ronne Ice Shelf into a massive protective sheath.

Using data on the rate at which water flows in the creek and official figures on how much salt is spread on the roads, he calculated that even by November only about 45 per cent of the previous winter's salt had been washed down the creek; the rest remained in the ground water.

The ions in the salt water were enough to cause friction and generate electricity in the gel layers, providing 110 volts of electricity — nearly as much as is supplied by wall sockets in the US.

Higher pH, between eight and 10, triggers the membrane's filtration material, 200 nanometers thick (one nanometer equals 40 millionths of an inch), to become more porous, allowing water to pass through at a much faster rate while trapping salt (for desalinization) and contaminants such as arsenic (which becomes ionic at such a high pH and thereby easier for the filter to separate out).

According to more than 170 years of water records and a comparison of how much water flows in and out of the lake, consumption of freshwater is likely to blame for the shrinking of Utah's Great Salt Lake — and of similar lakes around the world.

Wray says the new evidence for water is an encouraging development in the search for life, but he points out that there is much we still don't know — «how deep the water goes, how low the temperature gets and how high the salt concentration gets.

I also keep rice heat packs (for cramp relief), a water bottle that stays cold for a long time, and a salt lamp (for a warm glow without too much light) close by for the first few days.

This isn't just a small amount of salt dissolved in water, but rather water that has absorbed as much natural salt as it is able and will not absorb any more (26 % actually....

Magnesium Rub is a sea water concentrate, with the sodium removed, and when applied directly to your skin, it absorbs much the same way magnesium sulphate or Epsom salt does (transdermal).

Additionally, if you're of edema constitution, avoid high - sodium food as too much salt in your body can cause water to retain in especially your thighs and hips, depleting your bowels of adequate fluid for detox.

Having too much aldosterone causes the body to hold on to sodium, resulting in salt and water build - up and a rise in blood pressure.

The purpose of all the background information was to drive home a point - pure water alone can be detrimental to long term performance, as athletes require other nutrients to function, while too much sugar or salt in the digestive system will slow water absorption and result in a similar performance decrease, along with severe GI distress.

1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use and more tasty) 1 tbsp good quality oil (I use olive) 1/3 — 1/2 cup warm water pinch of salt Additional buckwheat flour — for rolling and dusting

Excess sodium is particularly troublesome, and the average American consumes too much sodium in a normal diet without the addition of salt water.

Most of the conventional chicken is injected with saline solution and you can read how much of the weight is of this salt water on the packaging.

However, it seems odd that I would need to consume so much salt and fluid for my body to function normally and I wonder how to convey to her that I want to understand any underlying causes that can be addressed so I don't have to consume so much water and salt.

Been drinking Hunza water now for a few months instead of adding sea salt which has really helped to replenish minerals and leave me feeling much more hydrated as well as less of a need for electrolyte consumption during and after long endurance sessions.