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In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for ...
"Add the glaze and then pop the meatloaf in the oven, on a piece of parchment paper at 375 F." The parchment paper makes for an easy cleanup and Arturo said the meatloaf is done when the internal ...
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Maintaining constant shower temperature: Similarly, unlike with a tank heater, the hot water temperature from a non-modulated tankless heater is inversely proportional to the rate of the water flow—the faster the flow, the less time the water spends in the heating element being heated. Mixing hot and cold water to the "right" temperature from ...
A tempering valve mixes enough cold water with the hot water from the heater to keep the outgoing water temperature fixed at a more moderate temperature, often set to 50 °C (122 °F). Without a tempering valve, reduction of the water heater's setpoint temperature is the most direct way to reduce scalding.
Allows water to be stored at a higher temperature; Group Control. These provide a uniform distribution temperature for all hot water outlets in a household. Designed for multi-point applications; High flow rates (from 14 to 51 US gallons per minute (53 to 193 L/min) at 45 pounds per square inch (3.1 bar)) Temperature stability; Point-of-Use
A water heater that maintains desired temperature by turning the applied power on and off (as opposed to continuously varying electrical voltage or current) based on temperature feedback is an example application of bang–bang control. Although the applied power switches from one discrete state to another, the water temperature will remain ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...