Sentences with phrase «when liquid water»

When liquid water freezes, to become solid ice, there is never any heating of the water due to the removal of the 80 calories per gram of latent heat energy of fusion.

These blooms, which turn the sea from deep blue to lush green, begin sometime in November in a large polynya (an opening in the ice) in the Ross Sea when the liquid water is exposed to sunlight.

Its rim exposes rocks from the earliest epoch of Martian history, when liquid water was abundant.

A familiar example is when liquid water is cooled to form a solid (ice), or heated to form a gas (steam).

Freezing rain happens when liquid water freezes when it hits a surface -LCB- like a building, vehicle, or a road -RCB-.

Not exact matches

Topher, contiuning your example of the states of water, when heat is applied, solid water becomes liquid water which become gaseous water.

My cacao mix never went as liquid as yours even when i added water.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

When liquid levels are low, add more water.

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

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 lewhen 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 leWhen 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.

lol I may be slow but do i need to add some liquid (water, broth) when i add the chicken, corn and salsa.

When you add the yeast to the liquid and wait for it to bubble, aren't you supposed to mix the water and yeast and milk and sugar up before letting it bubble?

NOTE: If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

Restoring water lost during drying by soaking or by cooking the dehydrated food in liquid, as when cooking dried beans.

when it is exposed to water, the fibers stand on end, trapping the water (or other liquid of choice) next to the seed

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

It's ok if there are some other ingredients included when you whisk them together but since flax gel is water based, it will disperse best in water based liquids as you're progressing through your recipe.

TIP: Some packages of quinoa suggest using 2 cups of water for 1 cup quinoa, but I find there is residual liquid to drain off when using this quantity, so I use 1.5 cups.

When combined with water or liquid, they absorb 9 times their weight in water, forming a gel - like consistency.

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on hand.

Due to the fiber content in chia seeds, it swells when combined with water (or liquid) creating a gel, pudding - like texture such as in Blackberry Almond Chia Pudding.

I made the caramel but I don't know if I made it well because when it was boiling, it didn't seem liquid enough and I wander if I maybe need to add more water.

When you do 120 ml oil or 360 ml of soy - milk (i.e. any liquid except water), do you still use the «ml» setting on your weighing scale, or do you have a volume measuring cup that you use?

And when adding the liquid to the hummus do we use the liquid from the can of beans, or just plain water?

When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid.

When you want to use the scrub base, scoop out 1/4 cup into a small bowl, and stir in enough of the liquid ingredients (vary it by what you have on hand — yogurt and milk are best, but water works) to make a paste.

One quick question: when you say to use the extra liquid for making rice, do I just use that in place of water when cooking rice?

The liquid will evaporate so top up to the original amount with hot water (4 cups) when finished boiling.

The specially - designed thermoformed HDPE trays are available in a range of sizes and contain features such as Pyramids which when used in combination with plastic layer pads avoid discolouration of the fish from residual water and liquid.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Water doesn't cut it for me when I'm adding liquid to my beans to sauces — I prefer a liquid with more flavor, like broth, stock (yes, there is a difference), wine, or even vegetable juice.

Also, mix 3 tsp of EnerG egg replacer product (mixed with 3 - 4 T very warm water) then add that when you add the other liquid.

Chia has a particularly high concentration of this substance, allowing it to harbor up to 8 - 9 times its weight in water when soaked in liquid.

We do this because a water bath prevents delicate foods, like this bread pudding, from burning, drying out, or curdling (when a milk or egg mixture separates into its liquid and solid components).

When you leave the chia seeds to soak in liquid over night (as in this chia pudding), the seeds absorb the water and form a gel - like substance that coats the middle of the seed (a black center).

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

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.

Beware of pickle / non canning jars, as the hot liquid may cause them to crack when you pour in the liquid (maybe preheat the jars in hot water?).

But I added some extra water and a bit of coconut milk and while this added to the cooking time considerably due to the extra liquid it was absolutely perfect when done.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Or, I like to freeze some in ice cube trays and later use the cubes instead of water when I need to add liquid to stir fry, sautes, curries, etc..

I haven't gotten around to trying them with aquafaba (bean cooking liquid) yet but I think using aquafaba in place of the water when creating the flax egg, might help.

I was using a nut bag to strain the almond mix, and when I squeeze to get the water out, the «cheese» actually squeezes through, and I barley had any liquid «drip» out on it's own?

I'm trying to eat as much as I can because of its nutritional benefits: — they can help your diet by making you feel full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar — they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)(More info here.)

When the soup is finished, give it a stir, and add a dash of water if necessary — though it should be thick, you will need enough liquid to poach the eggs.

SUPER TIP: Add some hot water whilst blending (especially when using frozen fruit) for those winter months when drinking icy liquids in morning just doesn't seem natural!

when the liquid is absorbed and the consistency is to your liking (adding more almond milk / water if you want it soupier), turn off the heat, add your sweetener to taste along with vanilla, if using.