Sentences with phrase «separate oil and water»

«This is one of the cheapest and most energy efficient ways to separate oil and water mixtures,» lead author Anish Tuteja said.

A new USC study takes a cue from leaf structure to fabricate material that can separate oil and water, which could lead to safer and more efficient oil spill clean - up methods.

The team has 3 - D printed a prototype, citing a growing demand for materials that can separate oil and water mixtures efficiently in vast bodies of water.

Not exact matches

Protest group Climate Direct Action said the move was in support of the Standing Rock Sioux Tribe, which has protested the construction of a separate $ 3.7 billion pipeline carrying oil from North Dakota to the U.S. Gulf Coast over fears of potential damage to sacred land and water supplies.

According to Gawker, Costner was inspired to create a device that would separate water from oil after the Exxon Valdez oil spill in 1989 and his own film «Waterworld.»

Often times, we see creativity and business as separate — oil and water.

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl.

In a separate medium - size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well.

The wet - milling fermentation method grates the fresh coconut, expresses the coconut milk, and then separates the oil overnight by allowing the heavier water to fall to the bottom of the container, while the lighter, crystal clear oil, remains on top.

1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated

In a separate bowl, whisk the egg and pour it over the flour with the water / yeast mixture, oil and vinegar.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to tasAND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to tasand freshly ground pepper (to taste)

In a separate bowl, mix together almond milk, water, olive oil, and eggs.

ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)

In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and coconut oil; stir into dry ingredients just until moistened.

In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture.

In a separate bowl whisk together the eggs, water, sugar, pumpkin, oil, and vanilla until smooth.

When the onion mixture starts separating oil, add the masala paste and fry it on high heat till all the water is absorbed and the oil surfaces again.

Mix the wet ingredients in a separate bowl (liquid sweetener, vanilla, prunes, optional oil / butter, and milk or water).

In a separate bowl, beat eggs and slowly mix in warm water and melted butter / oil.

Add a splash of water and fry the spices till you see oil separating from the edges.

(4) Then, the crude soy oil goes through a «degumming» process, wherein water is mixed thoroughly with the soy oil until the lecithin becomes hydrated and separates from the oil.

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 - 2 tbsp fresh parsley, chopped 1 clove garlic, minced juice of 1/2 lemon 1/8 tsp cumin kosher salt, to taste

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 tbsp fresh parsley, chopped 1 clove garlic, minced juice of 1/2 lemon 1/4 tsp cumin kosher salt, to taste 2 tsp Mina spicy harissa, or to taste

Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes, and mechanical centrifuge.

In a separate, microwave - safe bowl, combine the milk, water, and oil.

Coconut milk is expressed first by pressing, and the coconut oil is then separated from the water.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches.

In a separate large bowl, whisk together the water, oil, lemon zest, vanilla extract and egg yolks until smooth.

Combine the milk (I used 2 %), water, and oil in a separate, microwave - safe bowl, and heat to between 120 °F and 130 °F.

In a separate large bowl, add the sour cream, water, vanilla extract, vegetable oil and eggs, whisking to combine.

If that does happen, just separate the water and oil mixtures and start over.

In a separate bowl, mix together the sourdough starter, vegan milk, 1 cup warm water, vegetable oil, maple syrup, and salt.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Some cultures do not use the refrigerator to separate the oil from the water, but let it sit overnight allowing a quicker and easier separation.

In a separate large mixing bowl, stir together the coconut milk, water and vinegar until it has completely curdled then add the remaining ingredients (sugar, oil, vanilla extract).

Mayo is an emulsion (a fancy term for fat dissolved in water), but unlike salad dressing, which often separates, an egg yolk helps keep mayo thick and solid; the protein unravels (or denatures) from the salt and lemon juice, and holds onto the oil.

Add the olive oil, apple cider vinegar, water, flax and egg to a small separate bowl.

1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced, white and green parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds

A surfactant is the scientific name for an emulsifier, a.k.a. something that binds water and oil molecules together and keeps them from separating like an cheap vinaigrette.

Allow me to explain: As you no doubt know, oil and water do not mix, and will eventually separate even after industrial mixing.

Because oil and water naturally repel one another, you'll need an emulsifier, like an egg yolk, to prevent the contents from separating.

In a separate medium bowl whisk together the maple syrup, oil and water.