Coconut Oil Make Excellent No - Bake Desserts — coconut oil is
solid at cold temperature and makes an excellent ingredient for making no - bake desserts and cookies in the freezer or refrigerator.
If the vegetable oil is going to be made into shortening or margarine, is undergoes an additional process called hydrogenation to make
it solid at cold temperatures.
Not exact matches
for the crust 1 tablespoon ground chia seeds 3 - 4 tablespoons ice
cold water, divided 1/2 cup coconut oil —
cold and
solid, plus more for oiling the springform —
at room
temperature 3/4 cup oat flour (I use ground rolled oats) 1/2 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut sugar pinch sea salt
Unlike most
solids, like salt and sugar, which dissolve better in hot liquids than they do in
cold, gases dissolve more readily
at low
temperatures.
Also, think about this - how can something like saturated fat which is
solid at room
temperature or
colder go plant itself in our arteries as a
solid?
Therefore, if you live in a
colder climate (like I do in upstate NY), it will be
solid at room
temperature; however, if you live in a warmer climate, it'll be liquid
at room
temperature (because room
temperature in that climate is over 76º).
Water could be present in the
cold dense nitrogen gas atmosphere, though CO2 probably would be mostly a
solid at such
cold temperatures.
In his book The Civil War Quadrennium, Sir William O'Donnell relates that
temperatures were so
cold during the winter of 1863 - 64 that the «Arkansas River was frozen
solid at Little Rock for many months,» and people could easily trudge from north to south banks without fear.
To keep you beer
cold in the tropics you'll need to expend real units of energy to remove heat from your refrigerator, but if you live in the Arctic (
at least in the winter) you'll need to expend real units of energy to keep your beer from freezing
solid, so it can be just the right
temperature for drinking.