Sentences with phrase «so thaw»

How deep will water percolation get and so thaw permafrost?

We are feeding a lot of dogs every day so we thaw out 20 - 40 pounds of meat every day.

We had a bunch of miscellaneous veggies, so I thawed a couple of chicken breasts and made a cooker of rice.

This makes for small crystals, so the thawed product better retains fresh taste and texture.

So I thawed the berries out and drained them really well.

I took it out an hour before I set up the tarts (it was a rare hot day in SF so it thawed out in perfect time).

If time is a big factor, you might want to slice it before you freeze it so it thaws faster (nobody likes their bread frozen in the middle!).

Mirsky: So the thawing of the U.S. / Cuban relationship is a really big deal for you and your colleagues.

«What we think is happening is that the glaciers have to get large enough for the increased sunlight to have an effect, so the thaws happen every second or third cycle, which would average out to 100,000 years,» Huybers says.

(ref) So thawed frozen colostrum is not as protective as fresh colostrum flowing from the mother.

Not exact matches

So, which investments are liquid and - going with our previous example - which ones need time to thaw?

Be careful because you can accidentally cook some parts while thawing, so make sure to always cook fully through after thawing in the microwave.

So, despite the better - than - expected results, Raytheon sold off by 15 % primarily due to «thawing international tensions» with North Korea.

Next is the simple question, and that is if Obama had Bin Laden sitting in a freezer for a couple years and then decided to thaw him out for political gain why do so now when doing so right before the next Presidental election would have ensured his re-election?

for it takes so much longer to thaw than to freeze.

By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside.

Frozen bags of bananas are pulled from the freezer and allowed to thaw before using, so I end up with a lot of banana infused thaw water.

8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so) 1 15 oz can navy beans, rinsed and drained 1 small bunch swiss chard, stems discarded, leaves torn into bite - sized pieces

I can make a batch on Sunday and seal / freeze it so all it needs is to be thawed out for lunch at work.

Thaw them at room temp for an hour (or so), or pop them in the microwave for 8 - 10 seconds.

It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.

Rice Krispie Treats freeze so well and thaw to room temperature in just a few minutes.

I take it out of the freezer an hour or so before serving to let it thaw and become all nice and creamy.

I simply thawed them from frozen and then rinsed them so the excess liquid would not color the entire cake.

The hardest part of this recipe is to remember to take the puff pastry out of the freezer so it has time to thaw before you want to use it.

So I got some frozen raspberries out of the freezer and let them thaw.

(I use thawed frozen French cut beans, so I skip this step.)

Is it the same thing you just let it thaw a bit so you are able to work with it?

Its rock hard straight from the freezer but I find 10 minutes or so and it thaws out nicely!

We're so fortunate to have access to fresh Georgia Shrimp and while thawed frozen shrimp work just fine....

I froze them in one pound packs so they would thaw quickly when we had a shrimp hankering.

They come frozen, ready to use so it's just a matter of thawing for about 40 minutes and BAM... You're ready to go!

The reason you wouldn't want to place them directly into the freezer is so that the glass has a chance to slowly cool and then thaw back down — drastic changes of temperature for glass could result the glass to break.

Even if the waffle is so - so, if they had served strawberries that had been frozen, and thawed, and whipped cream I would have been happy.

So, I thawed strawberries a tiny bit and rinsed off the green stuff.

These sound delish... Will perhaps have to thaw my roast so I can cube it instead of the way I had planned.

Bacteria can grow quickly, so it's best to be safe and take the time to thaw it the correct way, even though it takes longer.

Since I wasn't serving a crowd when I made this, I cut a few small pieces each day in the morning to thaw in the fridge for us to eat for dessert after dinner, so even if you're not serving tons of people, this cake is great to keep frozen and take some here and there

Once you have thawed your Cool Whip and have your strawberries ready to go, take out your ice cream so it can soften just a little.

Make sure you plan ahead so you can thaw the whipped cream.

If you are short on time, substitute canned corn for the frozen so you don't have to thaw the corn.

The Diplomat filling is a cooked filling, so all that needs to be done when you're ready to eat is to thaw the pie and top with whipped cream and a few curls of chocolate, if you're so inclined.

I have some thawed frozen artichoke hearts in my fridge right now that look to be headed to the trash can, so boy, do I relate.

and thawed a bag I'd reserved a month or so back.

It's time to thaw, so I've moved my computer outside several days this week to soak up the sun and boost my vitamin D levels.

I put mine in ziplock freezer bags so that I can thaw - and - snip.

if you're planning on making this for a smaller crowd, i suggest either halving the recipe or freezing half for another time (i actually love making a big pot of this just so i can have leftovers to thaw whenever i want).

I thought the thawed bananas for the topping would release too much moisture so I proceeded with the butter sugar step but added shaved toasted almonds which worked well.

These big ice chunks destroy cell walls inside the food, so when it thaws, it loses structural integrity and turns mushy.

Use the freshest, best - quality, firm - fleshed fish you can find, freeze it well, then let it thaw just a bit so you can slice it very thin with the sharpest knife in your kitchen.