Sentences with phrase «temp oil temp»

Instrumentation - inc: tachometer external temp digital clock voltmeter water temp oil temp oil pressure trip computer low tire pressure warning

Not exact matches

Breakfast: A shake of MCT oil, grass - fed butter, and whey isolate, usually mixed with warm or room - temp coffee (hot coffee coagulates the whey — yucky).

Breakfast: a shake of MCT oil, grass fed butter, whey isolate, usually mixed with warm or room temp coffee (hot coffee coagulates the whey — yucky).

Even on a low temp olive oil can change apparently.

for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.

192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5 tsp baking soda 1.5 tsp baking powder 1 tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate

If temps in your house are on the cooler side, then cocoa butter and coconut oil will definitely firm up a bit, especially the cocoa butter.

I know I followed the directions well, and my coconut oil was room temp, so unless it was due to the temp of ingredients, I am not sure where I went wrong.

I keep hearing it's great for high temperatures, but it's been my understanding that only refined coconut oil is tolerant of the higher temps up to 365 degrees, and that unrefined should be kept below 180 degrees.

However it was a challenge getting the oil the right temp for pan-frying: first cutlet was perfect; others browned unevenly.

At room temp, this «oil» has a consistency similar to butter.

heat up oil at medium temp, throw in a few kernels & wait for them to pop.

You can try Coconut or Olive though I do not recommend frying with oil at high temps.

I mixed the oil back in and then put the jar in the fridge to keep the pb from separating while waiting for the eggs to warm up to room temp.

1 cup all purpose flour 1 cup cake flour 1 cup dark Dutch cocoa powder 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated

It worked the first time then I failed a couple of times — worked out with help of some Googling to make sure the ingredients are at room temp, blend on the absolute slowest speed with everything except the oil them drizzle the olive oil in as slowly as you can.

3 cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4 cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground almond flour like THESE brands.

CAKE: 3/4 cup extra virgin olive oil 2 eggs at room temp Zest of one lemon 1/4 cup of fresh lemon juice 1 cup plain greek yoghurt at room temp (leave it out for 10 min or so).

It might work better for you if you do 1/3 liquid oil (like olive oil or jojoba) or even 1/2 if needed — this should help it stay light and fluffy even in cooler temps.

Assuming quality oil is used this face mask can be expected to stay fresh at room temp between 3 - 6 months.

(Refined or unrefined coconut oil doesn't matter — the melting temp is the same.)

If you use quality oil, you can be expect it to stay fresh at room temp for 3 - 6 months..

Was wondering if 92 degree coconut oil will still melt on the skin the way 76 degree does since skin temp is usually around 92.

2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.

I used coconut oil with no probs — it's solid at room temp in my climate.

Let's start baking... Cookie Butter Glazed Pumpkin Cake Yields: about 4 1/2 cups of batter — 34 + standard cupcake size Ingredients: 1 cup vegetable oil 4 eggs, room temp.

If the oil solidifies, just leave it at room temp for a few minutes before using.

Hi Marie, if I wanted to deep fry these, could you tell me what temp the oil should be and how long they may take?

Earth Balance canola oil is expelled pressed, which is better than traditional chemical solevent processsjnf, but still creates high temps which damage the fats.

I'm new to using coconut oil (and baking in general) and was wondering if you melt the coconut oil first and then measure or if you measure it as a solid at room temp?

Separate into 6 patties and cook on well oiled grill until 165 internal temp, flipping once.

And yes, because coconut oil turns to liquid at a lower temp than butter, this frosting does get a bit dicey a higher temps.

and in the frosting you use coconut butter, is this the same as the coconut oil that is solid at room temp?

Once removed from the refrigerator, will need to heat it over very low heat or allow to get to room temp — oil will solidify and need to melt.

I am thinking of using half butter (ghee) and half coconut oil, but I'm worried the cooked product texture will be too dense (as at room temp, both those fats are a solid).

These are best kept in the freezer for a couple reasons, # 1 — coconut oil mixed with sunbutter is pretty much a bit runny at room temp and # 2 — that way they don't all get eaten!

Looking at the low baking temp and the ingredients, I'm thinking that if the pb was upped slightly (or add some coconut oil), it would probably work pretty well as a raw dehydrated goodie too.

In a large bowl, cream together melted coconut oil, room temp.

A couple questions on the dill oil, if anyone knows: Should you refrigerate it or keep it at room temp?

Ingredients 1 cup Brown Rice Flour 1 cup Quinoa Flour 1 cup Arrowroot Flour 1 cup Tapioca Flour / starch 2/3 cup or unflavored protein powder (I use Genuine Health Proteins +) 3.5 tsp xanthan gum 1 tsp sea salt 3 Tbs coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2 cup liquid egg whites) room temp 1.5 cups hot water

When you cook them, just make one at a time until you get the perfect oil temp.

I usually try to use the coconut oil slightly softened, but not totally melted... kind of like room temp butter when I make regular chocolate chip cookies.

Since coconut oil is solid at room temp or colder, I recommend eating them warm out of the oven or re-heating them before you enjoy.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

Does the whipped coconut oil go to liquid state in warmer temps?

Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridge.

The coconut oil will soften at room temp after 15 - 20 minutes, and the cookies will melt back into a dough.

I agree, EVOO is not the oil of choice here, it's burning temp is too low.

(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt

Add one popcorn kernel, cover the pot, and bring the oil up to temp on medium heat until the kernel pops.