Sentences with phrase «temperature water on»

My dog loves being outside even on hot days and she won't drink room temperature water on days like today unless I put a couple ice cubes in it to cool it down.

Not exact matches

That's not to say that water is not abundant there - but it's so cold on Titan (with a surface temperature of -180 ℃) that water behaves like rock and sand.

Archambault noted that the evacuation order, which the governor said he issued for the campers» well - being in the face of dangerous winter weather, came a week after police turned water hoses on protesters in sub-freezing temperatures.

It is producing a «Submaran»: an unmanned device that can float on the surface of the ocean and also drive 200 meters under the water to monitor pipelines, currents, temperature or whatever a customer might want.

Clashes with police had turned violent in recent days, with law enforcement turning water hoses on protesters in below - freezing temperatures.

In the meantime, my quick search online didn't uncover any other reports on measured shower water temperatures.

South Carolina officials hope the farmers will experiment with different soil, temperature and watering techniques to figure out what combination the plant thrives on.

Calculations indicate that in several ways it is quite an Earth - like planet: its radius is 1.2 to 2.5 times that of Earth; its mass is 3.1 to 4.3 times greater; and, crucially, its orbit lies within its star's «Goldilocks zone», which means its surface temperature is neither too hot nor too cold for liquid water - and therefore potentially life - to exist on its surface.

when they warmed his body and gave him oxygen on the way to the hospital he woke up, everyone screamed it's a miracle... then science had to step in and explain it wasn't a miracle, the temperature of the water lowered his core temperature so low that his body required less oxygen, thus he didn't recieve enough brain damage to cease funtioning.

The size and shape of a snowflake depends mainly on temperature and the amount of water vapor available as they form.

Depends on the temperature of the water, but could be good to go in as little as 5 minutes.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Tip # 2: You will need to store the tahini in a BPA - free air - tight container in the refrigerator, and it may become hard (due to the coconut oil), but just leave it out on your counter top at room temperature before using, or put it in a bowl of warm water to soften it up.

Once it reaches this temperature remove from the heat, place a cover on the saucepan and place into a bowl of cold water.

To reheat, just add a little water in the pan, cover and heat on medium - low temperature until steamy.

Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.

* Tip: «To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.»

The amount of water you need totally varies depending on the type of flour, humidity of the room, temperature, elevation, etc. so just keep adding until it forms a ball that's a little sticky.

Fill a wide shallow bowl with water, check the directions on your package for the temperature of the water and dampen a tea towel to prep the summer rolls on.

The guy in the maple house even explained how they use a baraometer on the wall to get the barometric pressure so they know the exact boiling temperature of water for that given day.

Sorry to hear that Ronit: — LRB - I've made these on numerous occasions now and they've always worked out so I think it must be to do with the chickpea water you used and perhaps oven temperature.

The trapped steam keeps the top bowl going at just about 212F (100C), the temperature at which water turns to steam and a far lower temperature than could be achieved by putting the bowl directly on that burner.

And this is great because every time a recipe calls for lukewarm water the two of us disagree on the temperature: «It's too hot!»

Inhaling like plunging into a lake with water the temperature of my own blood, like floating on nothing.

Immediately remove the Chocolate Pots de Crème from the water bath and cool to room temperature on a wire rack (about one hour).

Poach until whites are set but yolks are still runny, about three to five minutes depending on the temperature of your water.

I came across a cookbook few months ago on probiotics and yoghurts and in order to make a homemade yoghurt, you use full fat coconut milk and store - bought plain coconut milk yoghurt, heat the coconut milk until a certain high temperature, mix in, pour the rest in sealed jar, place the jar in a very hot water, and allow the whole thing to ferment.

Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180 °F).

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Hard - boil eggs by placing fresh eggs in a saucepan of water, then place the saucepan on the stove on a high temperature and leave for 10 - 12 minutes.

The water temperature doesn't need to be specific, just on the hotter side of warm.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

On the non-baking front, because water boils at a lower temperature the higher you go (212 ° at sea level, 203 ° at 5,000 feet, 198 ° at 7,500 feet), foods cooked in water have to be cooked substantially longer to get them done.

Combine the yeast with the warm water (heat water to the temperature listed on your packaged yeast of choice) and let sit to proof for 10 minutes.

Put the cashews on to soak for the aioli by placing in a bowl, covering with water and leave to stand at room temperature for 2 to 4 hours.

At service, warm a pot of water on the stove to a gentle simmer — about 76 - 80DegC (169 - 176DegF) if you have a temperature probe.

Coconut butter will generally be too hard at room temperature so it can be softened in the oven with the light on for and hour or in a warm water bath.

With this third resolution, we believe that the CGF is taking additional important steps in contributing to the international action on preserving natural resources, especially water, and to limiting the global temperature rise to 2 °C.»

room - temperature water and mix with dough hook on medium - low speed.

Warm the non-dairy milk and water together in a small saucepan on the stove until just under a boiling temperature, or as small bubbles start to form.

Oxygen Bleach is safe to use at all temperatures, on most washable fabrics, and all colors, in hard or soft water, and is compatible with other household cleaners.

Powdered Laundry Detergent is safe and effective at ALL temperatures on whites, permanent press, bright colors, pastels, prints, and delicates in hard or soft water.

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

Van Wyk and Snyder temper the knives, bringing them up to a higher temperature in an oven (around 1,375 to 1,550 Fahrenheit on average), then quench them in a hot canola - oil or brine - water bath before tempering them again.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

Hi petra, i live in indonesia, so pretty much room temperature here is about 33 already, so its impossible to cool down the chocolate to 27 C, i tried to use cool water and put in on the bottom of melting chocloate (after i melt it to 46C) then when it reach 27C i heat it to 33C, then i put it in my room and i use air conditioning temperature of 25C, next day when i woke up it shows fat blooming.

Most coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep in mind that this process of preserving the product is mostly for the purpose of keeping these coconut water on the shelves for a long long period of time without spoilage.

i live in indonesia which is very hot and i check it with my temperature that shows the condition of room temperature in here is about 32 celcius already, so when i try to cool down after i melt the chocolate to to 46 C, its impossible to make it to 27 C, so i tried to use cool water in a bowl and i put it on the bottom of my chocolate that has been melted until it reach 27C, and i heat it again to 31 C, then i put it in my room with air conditioning with temperature of 25C, the next day when i woke up the fat bloom appear and the chocolate is not firm.

... The Other Coconut Products On the Market: Tetra Paks and Cans Most coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep in mind that this process of preserving the product is mostly for the purpose of keeping these coconut water on the shelves for a long long period of time without spoilagOn the Market: Tetra Paks and Cans Most coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep in mind that this process of preserving the product is mostly for the purpose of keeping these coconut water on the shelves for a long long period of time without spoilagon the shelves for a long long period of time without spoilage.

During all his time in the river, the Steelhead is marvelously governed — both as a game fish and as a creature intent on reproducing his own kind — by water temperatures.