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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 ...
Immersion cooling is an IT cooling practice by which complete servers are immersed in a dielectric, electrically non-conductive fluid that has significantly higher thermal conductivity than air. Heat is removed from a system by putting the coolant in direct contact with hot components, and circulating the heated liquid through heat exchangers.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Computer cooling. A finned air cooled heatsink with fan clipped onto a CPU, with a smaller passive heatsink without fan in the background. A 3-fan heatsink mounted on a video card to maximize cooling efficiency of the GPU and surrounding components. Commodore 128DCR computer's switch-mode power supply, with a user-installed 60 mm cooling fan.
Liquid N 2: n-Butanol-89 Liquid N 2: Hexane-94 Liquid N 2: Acetone-94 Liquid N 2: Toluene-95 Liquid N 2: Methanol-98 Liquid N 2: Cyclohexene-104 Liquid N 2: Isooctane-107 Liquid N 2: Ethyl iodide-109 Liquid N 2: Carbon disulfide-110 Liquid N 2: Butyl bromide-112 Liquid N 2: Ethanol-116 Liquid N 2: Ethyl bromide-119 Liquid N 2: Acetaldehyde-124 ...
Novec 649 is a low-temperature heat-transfer fluid. It has been used as a full-immersion fluid in a proof of concept data center cooling system by Intel and SGI. [7] As it boils off easily due to its 49 °C (120.2 °F) boiling point, it is used in two-phase immersion cooling system with a condensing loop running cold water.
Adding ingredients and seasonings to boiling water or broth and immediately serving the dish with the cooking liquid when everything has come back to a boil. Blanching. 焯 or 烫. Chāo or Tàng. Par cooking through quick immersion of raw ingredients in boiling water or broth sometimes followed by immersion in cold water.
In computing and electronics, liquid cooling involves the technology that uses a special water block to conduct heat away from the processor as well as the chipset. [1] This method can also be used in combination with other traditional cooling methods such as those that use air. The application to microelectronics is either indirect or direct.
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