Owners who, in addition to reducing the cost of their space and
water heating needs, wish to also produce electricity, but whose homes are unsuitable for a photovoltaic array or small wind turbine.
Not exact matches
This sidesteps the
need for additional boilers, to
heat water for example.
Symmetrically compacting the plasma is essential to creating the
heat and pressures
needed for a fusion reaction — like squeezing a
water balloon with your hands and not letting any part of the balloon pop out — as any escaping plasma immediately cools too quickly for fusion to take place.
«And the only
heat we
need is for hot
water.
And the people at the lower end still
need to keep warm - and if they live in apt buildings, probably have no control over it (central hot
water heat, for example).
We raise much of our food, burn wood for
heat,
water is gravity spring (no pump), private septic system, solar power I installed feeds grid back, no electric bill, wireless internet tower income pays our property taxes, so basically we can live on a vastly reduced income should it be
needed, Much of our savings is in precious metals.
Reheat as much porridge as you
need every morning by
heating it up in a small saucepan with more broth or
water, stirring, until warm and creamy.
Let this cook on a low
heat for about 40 minutes, topping up the
water if
needed, so that the rice never cooks dry.
We now capture that
heat and use it to
heat the hot
water we
need each night for the complete wash down of equipment and plant sanitation,» Piperato explains.
Reheat as much porridge as you
need every morning by
heating it up in a small saucepan with more almond milk or
water, stirring, until warm and creamy.
Bring to a boil then reduce to medium - high
heat for approx. 45 minutes or until
water starts to evaporates and add the remaining 5 cups of
water as
needed then cook for another 45 minutes or longer, continuing to check on
water levels.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn
heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if
needed / Let cool / Sauce thickens as it cools.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour /
Heat up additional broth or
water if a little more is
needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if
needed Preheat a sauce pan over medium
heat.
When
needing to get the popsicles out of the mold, you can run the cup under hot
water like a normal person, real quick like, and pop it out that way or you can go action movie status like me and squeeze the cup, using the
heat of your hand and shooting it out, making people jump.
Reduce
heat to low and simmer, uncovered, 3 hours, adding
water as
needed to keep wings covered.
To serve: Thaw and bake covered with foil in a greased dish at 350 °F until
heated through, adding hot
water or stock if
needed to keep rice moist.
(Or you can use a
heat - safe bowl over a pot of boiling
water, like I did — you only
need an inch or two of
water in the bottom pot.)
Peel 4 medium potatoes (or whatever is
needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from
heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Bring to a boil, turn the
heat down and simmer for another 20 minutes with the lid partway on, until potatoes are tender, adding more
water if
needed.
Transfer the sauce to a medium - sized pan and cook over medium - low
heat, just until
heated through, stirring often and adding more
water as
needed if the sauce is too thick.
Remove from the
heat and add the sifted icing sugar and cocoa powder, beating until shiny, adding more hot
water if
needed.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no
need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less
heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of
water
Bring large pot of
water to a boil, add pinch of salt, place potatoes in
water (no
need to peel but you can) and turn
heat down to med or med low and low - boil until potatoes are easily pierced with a knife, 10 - 30 minutes depending on size.
The plant's
water recovery plant exceeded its designers» high expectations in its first year of service while also providing valuable biogas for boiler
heating, reducing its dependence on fossil fuels and ultimately cutting overall energy
needs by 15 per cent.
Turn the stove on medium to low
heat and place cookie cutter into a skillet filled with 1/2 cup of
water adding more if
needed.
Turn off
heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more
water or stock if
needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
Adjust
heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off
heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more
water or stock if
needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
Reduce
heat to medium and simmer until chiles are tender, adding more
water if
needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.
Cook on medium
heat (slow boil) for approximately 1 hour checking on them periodically, stirring and adding more
water if
needed.
Cook on medium
heat (slow boil) for approximately 2 hours checking on them periodically, stirring and adding more
water if
needed.
Season and cover to cook for about 10 minutes on low - medium
heat, stirring occasionally and adding a little
water at a time if
needed.
Heat 2 tablespoons
water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more
water if
needed.
First, you'll
need to whip up a fresh rhubarb puree by stewing 12 - 13 stalks of the reddish - green wonder (diced into 1/2 inch cubes) in a pot over medium
heat for 10 minutes along with 3/4 cup of sugar and 1/4 cup of
water.
(If
needed, warm the sauce a little by placing it in a hot
water bath for a few minutes or
heating it in the microwave for a few seconds.)
Reduce the
heat to medium and cook, stirring frequently, until the oats are completely cooked and very soft, adding 1 to 2 tablespoons of
water as
needed until a thick porridge forms, 7 minutes.
Cover and let cook for about 20 - 25 minutes over low - medium
heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more
water if
needed.
Add
water to thin to desired consistency, if
needed, and warm gently over medium
heat.
In a 10 - inch, nonstick skillet over medium flame,
heat OLIVE OIL; add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER;
heat until thoroughly warmed, stirring as
needed -LCB- cooking tip: add small amounts of
water to adjust consistency -RCB-
Spirax Sarco's solution was the EasiHeat system, which supplies up to five tonnes of instantaneous hot
water per hour, eliminating the
need to run the boiler to
heat water overnight.
The glaze comes in powder form and is mixed directly into
water at room temperature with no
need for
heating.
Reduce the
heat and cook slowly until caramelized, stirring every few minutes to ensure even browning (add a small amount of
water, if
needed).
To gently melt the coconut oil, place in a
heat proof bowl set over a pan of steaming
water with the
heat turned off (you could use the same pan of
water as the chocolate, just switch bowls the bowls over as
needed).
Reduce the
heat to medium, and add the garlic, chili powder, and oregano, and cook for 2 minutes more, adding a little
water as
needed.
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan
heat 2 1/2 cups of stock or plain
water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if
needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
While the beets are cooking, place the chopped or sliced red onion into a saucepan and cook while stirring on medium - high
heat, adding
water as
needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes.
These practices include steps to reduce source
water use in cleaning and sanitation; minimize use of cleaning products and other chemicals; decrease the volume and strength of wastewater produced and associated energy required for treatment; minimize the
water and energy
needed for
heating and cooling operations; and optimize the effectiveness of land application systems for wastewater treatment.
Or
heat the refried beans on medium - low
heat, adding
water as
needed.
Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low
heat until evenly combined, adding reserved pasta
water as / if
needed to reach desired consistancy.
Reduce
heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of
water as
needed so the vegetables do not stick or burn.