Sentences with phrase «very slow heat»

Instead of the raspberry jam, I take 1.5 cups of frozen cranberries and cook it down in a pot on very slow heat, until the consistency is like jam.

Not exact matches

This slow roasted Greek lamb leg is cooked at a very low temperature for hours so the heat has time to gently work its way into the roast, leaving you with a lamb roast which is juicy, tender, pink right out to the edges, and very hard to overcook.

Bring to the boil and lower the heat so the liquid is at a very slow simmer.

Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration.

Bring the broth to a boil and then lower the heat to a very slow simmer.

Then shredded the meat and added some of the remaining liquid from the slow cooker (and a few tablespoons of very hot water that I heated up in the microwave) to moisten the shredded meat more.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Low, as in very low, smoky heat; slow as in all.

Bartlett pear juice and figs add very subtle sweetness, while the creeping heat of the scotch bonnet chile builds in heat in a slow & sneaky way.

Reduce heat to medium - low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25 — 30 minutes (this long, slow cooking draws out maximum flavor).

Reduce heat to medium - low, cover pot, and cook, checking and stirring occasionally, until onion and garlic are very soft, 25 — 30 minutes (this long, slow cooking draws maximum flavor out of the vegetables).

Reduce heat to medium - low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25 — 30 minutes (this long, slow cooking draws maximum flavor out of the vegetables).

Since slow cookers retain heat very well, you may want to transfer to a large bowl and place in the refrigerator to cool more quickly.

They use up very little energy as compared with an oven, they don't heat up the house, and because they are slow cookers, they free you up to do other tasks while your meal is cooking.

Because the abundant water in Earth's oceans has a very high capacity to absorb heat, however, the planet would be slow to heat up when it was flying inside Venus» orbital path at its closest but brief approach to the Sun, when it would be traveling fastest.

Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration.

In simple terms, this means that thaw from below (ambient heat held by the earth) can be very slow to reach the base of your carpet.

* Very slow defrost / heat.

There is much to enjoy in this novel, from the slow burn of growing affection that adds heat to an already powerful physical connection, to the cast of very likeable family and friends who support the couple.

The pace of island life in Karimunjawa is very slow due to the oppressive heat and many visitors choose to while away the hottest hours of the day under a palm tree or snorkelling one of the reefs that surround the main island.

heating was not working and internet was very very slow that i have to call technical support even.

Pros: Elegant design, excellent resolution, tons of cool features, comfortable / lightweight controller, does not heat up, very silent compared to my 360 Cons: Slow game installation, «Mixer» is quite laggy, EVERYTHING needs to be updated (console, controller (s), and every new game you introduce to it)

CO2 is far and away the main driver of climate change, as your question implies, the problem being for the planet that once emitted it is very slow to go away, many hundreds or even thousands of years of heating effects.

In most places on continental slopes, gas hydrate does not exist in the upper 10 + meters of sediment (which is another reason for why David is very likely correct in stating that the process of thermal dissociation is slow — heat has to propagate into the sediment).

This slow - simmering geothermal heat flow is actually able to mix the very weakly stratified bottom waters of the Arctic.

The mechanism of IR radiation heating the ocean through the skin seems very slow, much slower than observed.

DK12 used ocean heat content (OHC) data for the upper 700 meters of oceans to draw three main conclusions: 1) that the rate of OHC increase has slowed in recent years (the very short timeframe of 2002 to 2008), 2) that this is evidence for periods of «climate shifts», and 3) that the recent OHC data indicate that the net climate feedback is negative, which would mean that climate sensitivity (the total amount of global warming in response to a doubling of atmospheric CO2 levels, including feedbacks) is low.

I am saying it is very likely that all the other effects, to the extent they are real, will reverse, causing a short term bounceback, while the deep ocean will continue to store heat, contributing to slowing the whole business down (without lowering the equilibrium sensitivity).

Since the very warm surface temperatures of 1998 which followed the strong 1997 - 98 El NinÌ o, the increase in average surface temperature has slowed relative to the previous decade of rapid temperature increases, with more of the excess heat being stored in the oceans.

To point out just a couple of things: — oceans warming slower (or cooling slower) than lands on long - time trends is absolutely normal, because water is more difficult both to warm or to cool (I mean, we require both a bigger heat flow and more time); at the contrary, I see as a non-sense theory (made by some serrist, but don't know who) that oceans are storing up heat, and that suddenly they will release such heat as a positive feedback: or the water warms than no heat can be considered ad «stored» (we have no phase change inside oceans, so no latent heat) or oceans begin to release heat but in the same time they have to cool (because they are losing heat); so, I don't feel strange that in last years land temperatures for some series (NCDC and GISS) can be heating up while oceans are slightly cooling, but I feel strange that they are heating up so much to reverse global trend from slightly negative / stable to slightly positive; but, in the end, all this is not an evidence that lands» warming is led by UHI (but, this effect, I would not exclude it from having a small part in temperature trends for some regional area, but just small); both because, as writtend, it is normal to have waters warming slower than lands, and because lands» temperatures are often measured in a not so precise way (despite they continue to give us a global uncertainity in TT values which is barely the instrumental's one)-- but, to point out, HadCRU and MSU of last years (I mean always 2002 - 2006) follow much better waters» temperatures trend; — metropolis and larger cities temperature trends actually show an increase in UHI effect, but I think the sites are few, and the covered area is very small worldwide, so the global effect is very poor (but it still can be sensible for regional effects); but I would not run out a small warming trend for airport measurements due mainly to three things: increasing jet planes traffic, enlarging airports (then more buildings and more asphalt — if you follow motor sports, or simply live in a town / city, you will know how easy they get very warmer than air during day, and how much it can slow night - time cooling) and overall having airports nearer to cities (if not becoming an area inside the city after some decade of hurban growth, e.g. Milan - Linate); — I found no point about UHI in towns and villages; you will tell me they are not large cities; but, in comparison with 20-40-60 years ago when they were «countryside», many small towns and villages have become part of larger hurban areas (at least in Europe and Asia) so examining just larger cities would not be enough in my opinion to get a full view of UHI effect (still remembering that it has a small global effect: we can say many matters are due to UHI instead of GW, maybe even that a small part of measured GW is due to UHI, and that GW measurements are not so precise to make us able to make good analisyses and predictions, but not that GW is due to UHI).

No it doesn't, because immediately the cold blanket will take heat from you, it can slow your heat loss and act to delay conduction of your body's heat to the cold air around you, which is why you feel cold in the first place, and depending on how cold the air and how effective the blanket, you will hopefully regain your body's working temperature, and if very efficient, could make you overheat.

That water sinks in a slow more viscous flow exchanging very little heat producing a thermal boundary in the deep oceans.

The latent heat has to be removed from the system by conduction, very slow or radiation pretty quick..

This essentially is a moderating effect, and does not seem to be dependent on re-radiation of IR trapping greenhouse gases in anyway, except to the extent that it slows the rate of heat loss at night (which may very well be a real — albiet a small — effect).

Since the very warm surface temperatures of 1998 which followed the strong 1997 - 98 El Niño, the increase in average surface temperature has slowed relative to the previous decade of rapid temperature increases, with more of the excess heat being stored in the oceans.

Advocates of the assumption that CO2 variations are a primary cause of changes in deep ocean heat content (i.e., those who author government - sponsored IPCC reports and activists for the anthropogenic global warming cause) have necessarily believed that past natural variations in deep ocean heat content are very slow and gradual.