Sentences with phrase «too much cooling»

And I suppose what we buying is cooling [even though I would prefer warming and / or insurance against too much cooling].

A: not to intercept too much extra coldness, to prevent too much cooling.

If not corrected for the above influence, it will show too much cooling after major eruptions, while the reconstruction of Moberg has a reduced impact of tree rings vs. other proxies, thus is less influenced by them.

The Echam4 model overestimates temperatures with GHGs alone, and gives too much cooling when including aerosols.

If too much cooling happens, the jets become more powerful and add more heat.

There's way too much cool going on in this pic as it features the core of the cast walking down a neighborhood sidewalk lead by the one and only Simon Pegg.

The pilot tends to get bogged down in too much cool, flashy gadgetry, and cheesy effects, and has moments of chatty info - dump that can be overwhelming, but those are small quibbles for a show that feels like a 44 - minute superhero movie.

And if this were my room, I'd try the custom route for shelves against your partition walls, because that is just too much cool detail to loose, even if the detail is on the inside for no one to see.

Not exact matches

While the high level of existing debt means rate hikes will have a stronger impact in cooling demand than they did in previous years, it is still too soon to know just how much of an effect the bank's three rate hikes have had, Poloz said.

It's a cool thing to have written about you, but beyond that, we don't pay too much attention to it.

I can totally get «wouldn't it be cool if our sense of consciousness survived our physical deaths and we got to hang out with the consciousnesses of all the people we loved who died» but the jump from that to «I'm positive we have immortal souls» seems too much like wishful thinking that's been codified by some form of group consensus.

How much cool stuff would humans have never attempted if we weren't a little too full of ourselves?

«I also think when it comes to sex and swearing it's an easy way out, it can be used too much I'm not saying people who swear are wrong, it's part of life cool, I just think «how can I tell a story without swearing?»

Sadly I don't know too much about the science behind it but the cooling down process really does help them to set.

I let it cool for a bit then threw it in the freezer for 20 minutes to make sure it set since I made it between Thanksgiving dinner and dessert and didn't have too much time.

Hi Salina, before chilling the dough will be slightly sticky, but not so much that you can not form balls (if you didn't let the butter cool completely it will be too sticky).

Actually it's the only way I buy bananas now that I found the «Re-Wraps»... I buy trees of freckled wonders (the clerk always asks if I am making banana bread and I tell her I own a monkey, «It's my own ritual of getting these treasures home»)... You see we are BIG FANS of hot cereals, Oatmeal, etc... AND there is NOTHING so delicious as a ripe banana in it... We even eat baked or broiled oatmeal as desserts, with those ripe bananas hidden within like buried treasures... Thank you so much for this wonderful recipe... My banana basket mountain of bananas is a BIT TOO HIGH today and begging to be pruned... It's nice a cool here in CT today SO let the baking begin!!!

Not to brag too much but we've come up with what I think is a very cool design.

I let these rise a bit too long and a bit too hot (I popped them into my oven which had not finished cooling from baking a cake) so they spread a bit too much, but the taste is awesome.

We love this «milk», the creamer is perfect for coffee, it \'s thick and doesn \» t require too much where it cools down the coffee.

Cooling in the fridge is the key to not having to use too much flour.

If the nuts cool too much, the cinnamon / sugar will not adhere to the nuts and fall right off.

The dough does not rise too much during cooling, but it solidifies and becomes very convenient to work with.

You have to do all of this fairly quick, so the qunioa doesn't cool down too much, as it won't stick.

Be sure not to thicken the mustard too much as it will thicken more once cooled.

If it cools too much, you can heat it a small amount while stirring to melt it to the right consistency.

If it hardens / cools too much, just heat gently and stir back to spreadable consistency.

Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a «skin» from forming on top; if one develops anyway, don't worry too much, as everything will be blended later).

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

You can speed the process by placing the instant pot bowl in an ice water bath, but be sure that it doesn't cool too much.

** If the caramel cools too much and gets too thick to drizzle, microwave for a couple seconds to thin out just enough, and use immediately.

If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary.

If you stir too much after it cools, or there's humidity in the air in a neighboring state, you're screwed.

If you are planning to serve it at room temperature, let the chicken cool before topping it with the salad, so the salad won't wilt too much and the chicken won't get soggy.

I go and do some personal catering once in a while (so much cooler than a PT) and if I'm lucky, I get to feed the baby, too...

Let cool before using, so that it doesn't soften the refrigerated brioche dough too much when you apply the filling on top.

If you see that your sheets have a bit too much flour, wait until cooled and dust off.

Check to make sure the milk stays warm; if it cools off too much, gently warm again just before using, with the heat on low.

If you wait to use cooled / cold quinoa, it will be too much dressing since hot quinoa soaks up liquid.

I only notice the cooling effect I use use too much.

If your chocolate starts to cool down too much and becomes too difficult to paint, warming it up for 15 seconds should make things easier.

Cool, but we're too busy oohing and aahing at the spectacle of oversize bottles to pay much attention.

the cool thing about cooking sorghum is that it seems very forgiving; if you added too much water, you can just finish cooking it uncovered and let it evaporate, or just drain the excess when the grains are tender.

Add in the liquid smoke at the end of the cooking, stir it in while it is cooling down so as not to damage the flavor too much and get back to your chicken.

Roll up about 1 Tbl of the cooled granola -LCB- you may want to coat your hands in coconut oil so they don't stick too much -RCB-.

If you don't have leftover cooked rice, be sure to thoroughly cool your rice before adding it to the wok — if it's too warm, it creates too much steam and sticks to the wok.

If the popcorn cools too much to stick together, put the trays back in the oven for another 5 minutes.

Put the baking sheets with the cookies on them on a wire rack or on top of some towels on the work surface (the surface they cool on shouldn't be cold) to cool away from the heat of the baking trays so they don't crisp up too much.

But as I don't, when a simple drink recipe wants me to start by cooking and cooling syrup, it always feels like too much work.

Whipping it that long cooled it down too much and it was too sticky to even pour into the pan.